Tasting Notes 2011
Awatea ’11 has a bright magenta colour with enticing aromas of black cherry, raspberry, plum and cedar. The palate is beautifully balanced with an immediate surge of boysenberry and vanilla spice leading to fine, ripe tannins providing a classically refreshing finish.
The final blend is 43% cabernet sauvignon, 42% merlot, 12% cabernet franc and 3% petit verdot. Closed with a natural cork that will allow Awatea ’11 to continue to evolve in bottle andprovide great enjoyment up to 10 years from harvest.
Total acidity as tartaric: 5.g/l
Residual sugar: Dry
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 18 months’ ageing. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2012, then returned to barrel for their second winter. The finished wine was then egg white fined and bottled in December 2012.
The grapes for Awatea ’11 were hand harvested from Te Mata Estate’s vineyards between 27 March and 24 April 2011.
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.