As a single estate producer, Te Awa has the philosophy to express vineyard character in our wines. This philosophy has led to the innovative use of small stainless steel barrels to ferment a portion of our Sauvignon Blanc.

These 220 litre barrels were made especially for Te Awa and their use enables us to retain the vibrancy of the Sauvignon Blanc aroma yet benefit from the depth of texture and complexity of flavour gained by lees contact. 30% of the juice was also fermented and aged for 6 months in French oak barrels, which allowed us to truly express the depth of texture inherent in Sauvignon Blanc grown on the stony Te Awa soil. The remaining 60% of juice was fermented in stainless steel tanks to retain the aromatic typicity of Sauvignon Blanc and bring a lively freshness to the finished wine. The different parcels of our Sauvignon Blanc were blended together in September 2007 and the wine was bottled in late October.

Tasting Note

Pale lemon with green highlights.

Restrained, yet complex aromas of citrus blossom, lime zest, and elderflower with hints of capsicum and mineral overtones (a reflection of the gravelly soils of the Te Awa vineyard).

A lively, flavoursome attack which leads into a silky textured palate where the barrel fermented portion brings a richness and sustained weight. The wine has a refreshing firm finish with a lingering aftertaste.

Summary

A distinctive Sauvignon Blanc that is refreshing but offers well sustained weight on the palate. A great wine to accompany seafood especially all fish and oysters and a great wine match with mildly spicy dishes. Enjoy through 2008 to 2015.