All the fruit for our Te Tera Pinot Noir is hand-picked, destemmed and carefully tipped into open fermentors. The wine undergoes a cool (not cold) pre-ferment maceration for 5–7 days and spent an average time on skins of about 19 days. Only natural uninoculated ferments are practiced with our Pinots. After pressing the wine was racked to French oak barrels where it undergoes natural malolactic fermentation in spring. In total the Pinot spent ten months in barrel before racking, blending and bottling.
- NZ - Martinborough
- New Zealand
Winery Tasting Notes
An attractive mix of spice and black cherry notes on the nose leads to soft smooth tannins with layers of herbal notes and red fruits coming through on the palate.
Te Tera means “the other” in Maori, and refers to its status compared to its famous big brother - the gold labelled Estate Pinot. From small beginnings Te Tera Pinot has grown to be a hugely popular wine that consistently represents great value delicious Martinborough Pinot Noir.