Price:  £20.95 | Case Rate: £19.82
Ex Tax: £17.46

Te Mata Estate - Cape Crest Sauvignon Blanc 2018


  • Country: New Zealand
  • Wine Region: Hawke's Bay
  • Wine Maker: Peter Cowley
  • Grape: Sauvignon Blanc Blend
  • Grape Percentage: 86% sauvignon blanc, 9% semillon, and 5% sauvignon gris
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Duty/Vat Paid
WA: 92+ (2013) VS: 90 (2013) JR: 17 (2011) JS: 93 (2013) WF: 94 (2013) BC: 95 (2013) SK: 95 (2013)

Wine tasting notes

A barrel-fermented sauvignon blanc with concentrated characters of pears, lime and toast with a lingering finish. Cape Crest can be enjoyed upon release and develops a mid-palate richness with 2-3 years cellaring. Cape Crest '13 is a brilliant diamond-white colour with wonderful notes of ripe lime, white flowers and lemon curd. The palate shows great concentration of guava, toast and smoked figs, with great acid cut and precision. Its weight balance and sustained finish ensure Cape Crest '13 will develop over a decade or more. Already delicious, with amazing potential. It's a gem!

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

Wine Advocate/Robert Parker (2013)92+ pts

Dec 2015 - Reviewer : Lisa Perrotti-Brown - Blended of Sauvignon Blanc, Sauvignon Gris and Semillon coming from 35-40 year old vines on a hillside vineyard, the 2013 Sauvignon Blanc Cape Crest was barrel fermented and aged for one year. The nose is redolent of lovely grapefruit, toast, lemon curd and passion fruit notes with hints of cedar and yeast. The palate provides a nice core of vibrant grapefruit and tropical flavors, with the oak well integrated but noticeable, and it finishes fresh with great length. Drinking nicely now, it should age 5-7 years+.

Vinous/Antonio Galloni (2013)90 pts

May 2016 - Mellow aromas of pear, nectarine, lemon and vanillin oak, plus a whiff of honeysuckle. The oak quality carries through onto the palate, where it is nicely supported by ripe lemon, stone fruits and the wine's silky texture. The dry finish shows good grip and floral, honeyed persistence. Fairly large-scaled and still quite youthful. (2011)17 pts

Tasted Oct 2012 - Brilliantly forthright oak, like all-butter shortbread. Lemon citrus and vegetal notes still present on the palate, good restraint despite the potent nose. This could be Graves or Pessac-Léognan. (RH)

James Suckling (2013)93 pts

Hawke's Bay doing Sauvignon Blanc? Yes indeedy. This is a great food wine with a rich mid palate and lovely line. It has an attractive perfume, reminiscent of blackcurrant and grass, and some nutty nuances from 25% new oak. High level of fruit concentration suggestive of low yields. zesty acidity leaves a crisp finish.

Wine Front (2013)94 pts

There’s some sauvignon gris and semillon in the mix. The wine has been made more or less identically since its inception. Aged on lees for around eight months in new and old oak. Pretty perfume showing the comely curves of oak handling and lees work, sweet with marzipan wafts and spiked with toasty notes buoyed with fresh cut stone fruit. Smells fancy. Tightly wound in the palate, drags long with some puffs of chalk-like minerality, shows some cedary flavour with green apple acidity frisking up the wine. Fruit sweetness rolls right through and out the back end. Classy stuff.

Bob Campbell MW (2013)95 pts

Weighty Sauvignon Blanc with nectarine, apple, mineral and slight gunflint characters. Weighty, complex wine that’s about as good as it gets in Hawke’s Bay

Sam Kim (2013)95 pts

It is intensely aromatic on the nose displaying grapefruit, flint, peach and dried herb characters with subtle nutty complexity. The palate is concentrated and compact, and offers wonderful explosion of flavours, finishing superbly long and mouth-watering. The juice from hand-picked grapes were fermented in new and seasoned French oak barrels, then matured on lees for eight months with regular lees stirring. A blend of 85% Sauvignon Blanc, 9% Semillon, 6% Sauvignon Gris. At its best: 2017 to 2025

Vinification Notes

The separate parcels were each destemmed and lightly crushed, then cooled before a brief period of skin contact. Following pressing and cold-settling, they were run to a mixture of new and seasoned French oak barrels for fermentation. The resulting wines were aged on lees, with regular stirring, for a further eight months before blending in December 2013. The blend was returned to tank for a further two month maturation on fine lees, before fining and bottling in February 2014.