Price:  £21.50 £18.50 | Case Rate: £17.58
Ex Tax: £15.42

Te Mata Estate - Cape Crest Sauvignon Blanc 2018

Information

  • Country: New Zealand
  • Wine Region: Hawke's Bay
  • Wine Maker: Peter Cowley
  • Grape: Sauvignon Blanc Blend
  • Grape Percentage: 90% sauvignon blanc, 6% semillon and 4% sauvignon gris.
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
Duty/Vat Paid

Description

Since 1984, Cape crest has developed an International following for it's unique expression of New Zealand Sauvignon Blanc. Barrel Fermented, with a touch of Semillion and Sauvignon Gris, it is concentrated and complex with toast, citrus blossom, pear and stonefruit characters.
 
Cape Crest and its gannet symbol refer to Cape Kidnappers, the southern point of Hawke Bay,
home to the world’s largest mainland colony of these remarkable marine birds.

Wine tasting notes

Pale lemon with flecks of lime-green, Cape Crest Sauvignon Blanc ’18 overflows with tropical fruit and rich, succulent acidity. Aromatic notes of fresh lime, gooseberry, lychee and pineapple, give way on the palate to juicy pear, ripe grapefruit, citrus blossom and subtle char and fennel notes. A unique New Zealand sauvignon blanc style, Cape Crest ’18 is exotic, complex, long and simply saturated with ripe, fresh, lush fruit flavours.

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 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 bottling in December 2018. The blend was returned to tank for further maturation on fine lees, before fining and bottling.