Tasting Notes 2004
Cape Crest 2004 has a pale straw colour with aromas and flavours of lime zest, nectarines, pears and white flowers. The palate shows the same flavours, with a roasted almond and smoke complexity. It is a concentrated wine, with the structure and balance required to improve in bottle for 3-4 years from harvest.
Cape Crest 2004 combines the fresh fruit characters of quality New Zealand sauvignon blanc with the added weight and complexity obtained through barrel fermentation and blending.
Cape Crest 2004 is an ideal partner to fresh and smoked seafoods, as well as lighter poultry and white meat dishes, especially those with a citrus or herb flavour.
Total acidity as tartaric: 7.6g/l
Residual sugar: Dry
Cape Crest 2004 is produced from fully ripe sauvignon blanc grapes, blended with small amounts of sauvignon gris and semillon, hand harvested from Te Mata’s own vineyards. It is barrel-fermented to create a rich, dry, white wine.
The grapes juice and skins were chilled, given six hours of skin contact, and run to barrel for fermentation in mainly seasoned French oak. The resulting wine was aged on lees, with regular stirring, for a further eight months before blending, fining and bottling in December 2004.
The separate parcels of fruit were picked between 12th and 29th March 2004.
Cape Crest and its gannet symbol refer to Cape Kidnappers, the southern point of Hawkes Bay, home to the world’s largest mainland colony of these remarkable marine birds.