Tasting Notes 2007
Awatea ‘07 has a deep magenta colour with aromas and ﬂavours of ripe blackberry, wild strawberry and black plum with notes of vanilla, dark chocolate and thyme. The palate is rich with very ﬁ ne grained tannins supporting the ripe fruit ﬂavours right through to the long ﬁnish.
Awatea ‘07 is a blend of 40% cabernet sauvignon, 17% cabernet franc, 38% merlot and 5% petit verdot. It will continue to evolve in bottle for ten years from harvest and partners savoury red meat dishes and hard cheeses.
Total acidity as tartaric: 5.6g/l
Residual sugar: Dry
The grapes were destemmed before undergoing a traditional warm, plunged fermentation with extended maceration on skins. The resulting wines were run into a mixture of new and seasoned barrels for 20 months’ maturation. Throughout this time, the barrels were regularly topped and racked. The separate wines were blended in January 2008, then egg white ﬁned during their second winter. The ﬁnished wine was bottled in January 2009.
The grapes for Awatea ‘07 were hand-harvested from their separate plots within Te Mata Estate’s vineyards between 28 March and 24 April 2007.
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 andwas sunk off Algeria in 1942.