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Koha – Pinot Noir

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New Zealand
Marlborough
Wine
Red

The Facts

UPCs
  • 2022 (750ml) - 9 421902 639104
  • 2021 (750ml) - 9 421902 639104
Origins New Zealand > Marlborough
Appellation Marlborough
Varietal Pinot Noir
Cepage 100% Pinot Noir
Winemaking The fruit for this wine was harvested from four blocks. One of which was planted in clone 115, which was handpicked and fermented with 20% whole clusters. The 2nd block was machine harvested from Abel vines, and destemmed in the field. The Omaka North clones were destemmed and co-fermented in open tops. All batches were cold-soaked for 5 days and then fermented in 8 T open tops (hand plunged 2-3 times per day). The wine was left on skins for a further 5-7 days post-fermentation to build structure and harmonize the tannins.
Aging 9 months in 33% new oak
Annual Production 500 cases
Markets California

Trade and Media

The Character

Overall Delicate & floral
Aromas Dark berries and plums with hints of dried herbs and mocha
Mouthfeel Soft & velvety
Tasting Notes On the nose this wine displays dark raspberry and plums, with hints of dried herbs and mocha. The dark berry fruits carry through to the palate. The tannins are soft and velvety, supported by the use of subtle oak.
Pairings Grilled salmon, duck confit
Awards 2022 - 90pts James Suckling, 90pts CamDouglasMS.com
Sustainability
  • 2022 - Certified Sustainable, Vegan
  • 2021 - Certified Sustainable, Vegan

The Story

75% -Taylor River,115 & Abel clones
25% -Omaka North, 667 & 115 clones
The Taylor River vineyard is situated alongside the Taylor River shingle fan. The soil consists of loams, silts, clays and river gravels. The combination of clay and free-draining soils and gravels makes this vineyard ideally suited for premium Pinot Noir production. The Omaka North Vineyard lies just North of the Taylor River vineyard. The soils are similar but Omaka North has less clay and more silt/loam. The resulting wines are a more delicate and floral in nature.
The fruit for this wine was harvested from four blocks. One of which was planted in clone 115, which was handpicked and fermented with 20% whole clusters. The 2nd block was machine harvested from Abel vines, and destemmed in the field. The Omaka North clones were destemmed and co-fermented in open tops. All batches were cold-soaked for 5 days and then fermented in 8 T open tops (hand plunged 2-3 times per day). The wine was left on skins for a further 5-7 days post-fermentation to build structure and harmonize the tannins. The wine was gently pressed to French oak barrels for 9 months to undergo malolactic fermentation and maturation. 33% new oak.

About Koha

Producer Story

The McDonald family have connections that go back to the Wairau Bar (north tip of the southern island on the coast of Marlborough ) for 800 years. This strong sense of place is what the MacDonald family is about, it's build around history and family because they have never left this part of the world. The Koha is a small production range by te Pā Wines that reflects the quality of the Wairau Bar region.

Producer Story

The McDonald family have connections that go back to the Wairau Bar (north tip of the southern island on the coast of Marlborough ) for 800 years. This strong sense of place is what the MacDonald family is about, it's build around history and family because they have never left this part of the world. The Koha is a small production range by te Pā Wines that reflects the quality of the Wairau Bar region.

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