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te Pa – Pinot Noir

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New Zealand
Marlborough
Wine
Red

The Facts

UPCs 2021 (750ml) - 9 421902 639012
Origins New Zealand > Marlborough
Appellation Marlborough
Varietal Pinot Noir
Cepage 100% Pinot Noir
Winemaking The wine sees a wild yeast fermentation.
Aging 11 months in 228L French oak, 25% is new
Annual Production 1,000
Markets California

Trade and Media

The Character

Overall Brooding Complexity
Aromas Bright red cherry, raspberry, and floral notes
Mouthfeel Full, concentrated, silky, and juicy
Tasting Notes Alluring aromas of dark plum and spice hint at a wine of brooding complexity. Further exploration is rewarded with a bright perfume and scents of red cherry, raspberry and lifted floral notes. The palate is full and concentrated with soft silky tannin and a long juicy finish.
Awards 90pts James Suckling
Sustainability Certified Sustainable, Vegan

The Story

The vineyard sources are Omaka North and Wairau Valley. The wine sees a wild yeast fermentation and ages for 11 months in 228L French oak, 25% is new. A total production of 12,000 bottles annually.

About te Pa

Brand Story

te Pā winery is located on the Wairau Bar in Marlborough, New Zealand's earliest known settlement. Before the MacDonald family started te Pā in 2003, their family history was already deeply rooted in the Wairau Bar for over 800 years. The location is the ideal place to grow Sauvignon Blanc, nestled between the river to the south, and Cloudy Bay on the eastern boundary. These two bodies of water mediate the temperature and encourage air flow throughout the vineyards. The effect is more even ripening of the grapes, a lower diurnal shift, and decreased disease in the vineyards.
Sauvignon Blanc vines were first planted in 2003 with the inaugural release in 2011. Now with over 400 ha under vine, the family has expanded their vineyards to Awatere Valley near Seddon, which is than Wairau Bar.

Brand Story

te Pā winery is located on the Wairau Bar in Marlborough, New Zealand's earliest known settlement. Before the MacDonald family started te Pā in 2003, their family history was already deeply rooted in the Wairau Bar for over 800 years. The location is the ideal place to grow Sauvignon Blanc, nestled between the river to the south, and Cloudy Bay on the eastern boundary. These two bodies of water mediate the temperature and encourage air flow throughout the vineyards. The effect is more even ripening of the grapes, a lower diurnal shift, and decreased disease in the vineyards.
Sauvignon Blanc vines were first planted in 2003 with the inaugural release in 2011. Now with over 400 ha under vine, the family has expanded their vineyards to Awatere Valley near Seddon, which is than Wairau Bar.

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