The grapes for Te Wahi 2018 were predominantly de-stemmed into open-top fermenters, with 22% whole-bunch inclusion. The grapes underwent a five-day cold soak before the start of wild yeast fermentation. Cap management consisted of plunging between one and four times daily, with a maximum fermentation temperature of 30 degrees Celsius. Total skin contact time ranged from 12 to 19 days, with the pressing date determined by taste. After 12 months of barrel-ageing in French Oak barriques, of which 30% were new, the wine was bottled on the 12th of February 2020.