Tasting Notes 2002
Awatea 2002 has a dark ruby colour, with aromas and flavours of boysenberry, plum, anise and cedar. It is an aromatic, savoury wine with a well-integrated palate and a sustained, ripe tannin finish.
Awatea 2002 is a blend of 37% Cabernet Sauvignon, 36% Merlot, 17% Cabernet Franc and 10% Petit Verdot. Whilst Awatea can be enjoyed from release, it will continue to develop in bottle for a further 4-7 years from harvest.
Awatea 2002 is great with savoury and succulent red meat dishes, rich pastas and most cheeses.
Total acidity as tartaric: 5.7g/l
Residual sugar: Dry
The grapes were given a warm, plunged fermentation to release the ripe fruit flavours, colour and tannins, then a long maceration to further soften these components. The resulting wines were then barrel aged for 18 months, during which time they were regularly topped and racked. The separate wines were blended in January 2003 and thefinal wine was given another winter’s ageing before being egg-white fined and bottled in December 2003.
Awatea 2002 is made from fully mature grapes that were hand harvested from Te Mata’s vineyards between the 25th arch and the 28th April 2002.
Awatea takes its name from the legendary ship SS Awatea (a Maori word meaning ‘Eye of the Dawn’) that sailed the Auckland - Sydney - Wellington route in the late 1930’s. The Awatea was requisitioned as a troop transport in WWII and was sunk off Algeria in 1942.