ESTABLISHED IN 1896, TE MATA ESTATE REMAINS FAMILY OWNED, PRODUCING INTERNATIONALLY RECOGNISED WINES EXCLUSIVELY FROM ITS HISTORIC, HAWKE’S BAY VINEYARDS.
Estate Grown. Estate Bottled. Estate Wines.

Awatea 2015

FIRST MADE IN 1982, AWATEA CONTINUES TO REPRESENT THE BEST OF THE CLASSIC HAWKES BAY CABERNET/MERLOT BLEND. FLORAL AROMAS WITH INTENSE BLACKBERRY, CURRANT AND DARK PLUM FLAVOURS LEAD TO A RICH, SUPPLE PALATE WITH A SUSTAINED FINISH.

ORIGIN

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.

VINEYARDS

The grapes for Awatea ’15 were hand harvested from Te Mata Estate’s vineyards between 28 March and 17 April 2015.

WINEMAKING

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 2016, then returned to barrel for their second winter. The nished wine was then egg white ned and bottled in November 2016. The nal blend is 46% cabernet sauvignon, 43% merlot, 11% cabernet franc.

TASTING NOTE

Awatea is the little black dress of wine. Perfect for every occasion. Exquisitely tailored.

 

A brilliant bright-purple edge swirls around lush aromas of blackberry, blueberry, bay leaf and an opulent, sumptuous core of ripe, dark fruit shimmering with dark plum, black cherry and ne liquorice entwined with lingering, milk chocolate tannins.

 

Never a stitch out of place, with style and elegance in every fold. Awatea ’15 is ne wine couture.

CELLARING POTENTIAL

Closed with a natural cork that will allow Awatea to continue to evolve in bottle and provide great enjoyment up to 10 years from harvest.

TECHNICAL ANALYSIS AT BOTTLING

pH: 3.55

Total acidity as tartaric: 6.0g/l

Alcohol: 14.0%

Residual Sugar: Dry