An intense deep crimson, Awatea ’13 is a true classic. The fragrance immediately captivates with notes of dark roast coffee, chocolate, vanilla and toast entwined with the fruit. Hints of bayleaf and mint keep the aromas fresh and lively. The palate unfolds with ripe berry flavours and a rich mouthfeel, while ripe tannins give a delightfully fine finish. From perfect growing conditions, the intense fruit concentration remains refined. Elegant and powerful, Awatea ’13 is a masterpiece.
The final blend is 40% cabernet sauvignon, 39% merlot, 16% cabernet franc and 5% petit verdot.
Technical Analysis at bottling
Total acidity as tartaric: 6.2g/l
Residual Sugar: Dry
The grapes for Awatea ’13 were hand harvested from Te Mata Estate’s vineyards between 22nd March and 12th April 2013.
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 15 months’ ageing. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2014, then returned to barrel for their second winter. The finished wine was then egg white fined and bottled in October 2014.
Closed with a natural cork that will allow Awatea ’13 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.
Awatea '13 - 'Deep garnet-purple color and plummy nose with plenty of baking spice and gingerbread notes plus suggestions of pencil shavings, pepper and a chocolate box. Medium-bodied yet youthful, tightly knit and with plenty of fresh, pure black fruit, it has a solid backbone of chewy tannins and a ling finish.' 90+ pointsLisa Perrotti-Brown, Robert Parker Wine Advocate, December 2015 All Reviews