Price:  £29.95 £25.95 | Case Rate: £24.66
Ex Tax: £21.63

Te Mata Estate - Awatea Cabernet Merlot 2017

Information

  • Country: New Zealand
  • Wine Region: Hawke's Bay
  • Wine Maker: Peter Cowley
  • Grape: Cabernet Sauvignon Blend
  • Grape Percentage: 56% cabernet sauvignon, 39% merlot, 5% cabernet franc.
  • Alcohol Percentage: 13%
  • Unit Quantity (ml): 750
Duty/Vat Paid

Description

Awatea takes its name from the historic ship SS Awatea (a Maori word meaning “Eye of the Dawn”) that sailed the Auckland – Sydney – Wellington route in the late 1930s. The Awatea was requisitioned as a troop transport in WWII and was sunk off Algeria in 1942.

Wine tasting notes

Ink-dark crimson, Awatea Cabernets/Merlot ’17 glimmers with bright raspberry, cherry and blackberry sparkling over mocha, cedar and spice. Always a favourite expression of fine Hawke’s Bay cabernet, Awatea from 2017 is refreshing and moreish as well as typically elegant. Aromas of red and dark berry fruit, flashes of boysenberry and espresso on the palate, and a classical, super-fine, tannin structure running through to its long finish make Awatea Cabernets/Merlot ’17 a true star.

Winery Information

Te Mata Estate

Te Mata Estate is New Zealand's oldest winery and always impresses with the sheer consistency, quality and value of its wines. Te Mata Estate originated as part of Te Mata Station, a large pastoral land holding established by English immigrant John Chambers in 1854. His third son, Bernard, influenced by the comments from visitors that the hills were suitable for grape growing, planted vines in 1892. Wine was first made from those grapes in 1896. Under the current direction of John Buck, Te Mata.. read more

Expert Reviews

Vinification Notes

The separate parcels of grapes were destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to new and seasoned French oak barrels for 16 months’ ageing. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2018, then returned to barrelfor their second winter. The finished wine was then egg white fined and bottled in October 2018.