Tasting Notes 2012
Awatea ’12 has a youthful ruby colour with lifted aromas of red cherry and boysenberry, with a background of chocolate, baked earth and cedar. The palate shows the same concentrated syrupy red berry characters, with a touch of cocoa powder, and a fine, savoury, tannin frame that continues from the start right through to the long refreshing finish.
The final blend is 51% cabernet sauvignon, 40% merlot, 6% cabernet franc and 3% petit verdot.
Technical Analysis at bottling
Total acidity as tartaric: 6.0g/l
Residual Sugar: Dry
The grapes for Awatea ’12 were hand harvested from Te Mata Estate’s vineyards between 25th April and 3rd May 2012.
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 2013, then returned to barrel for their second winter. The finished wine was then egg white fined and bottled in October 2013.
Closed with a natural cork that will allow Awatea ’12 to continue to evolve in bottle and provide great enjoyment up to 10 years from harvest.
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.