Tasting Notes 2003
Awatea 2003 is an enjoyable, integrated and complete wine. It has a dark ruby colour, with aromas of rose petal, raspberry and black cherry. The palate is supple and savoury with spicy red berry fruit flavours and a long, elegant finish.
Awatea 2003 can be enjoyed from release and will continue to develop in bottle, gaining greater integration and complexity, for a further 4-7 years from harvest. Awatea 2003 is a blend of 37% Cabernet Sauvignon, 47% Merlot, 11% Cabernet Franc and 5% Petit Verdot.
Awatea 2003 is great with savoury and succulent red meat dishes, rich pastas and most cheeses.
Total acidity: 5.4g/l
Residual sugar: Dry
The individual parcels of grapes were handled separately through destemming, fermentation and maceration. They were run to new and seasoned French oak barrels for their first year’s maturation. During this time they were regularly topped and racked. The separate wines were blended in January 2004 and the final wine was given another winter’s ageing before being egg-white fined and bottled in February 2004.
Awatea 2003 is produced from vineyards that were untouched by the spring frosts that affected much of Hawkes Bay’s 2003 vintage. The fully mature grapes were hand harvested from Te Mata Estate’s vineyards between the 15th April and the 1st May 2003.
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.