Tasting Notes 2010
The 2010 vintage has produced an exceptional Cape Crest. Cape Crest ’10 has a pale golden green colour with lovely guava, nectarine and honey aromas. The fresh palate displays ripe nectarine and strawberry flavours, with mineral notes to its long, complex finish. Cape Crest ’10 will continue to evolve in bottle for five years from harvest and is a wonderful match with rich seafood and poultry dishes.
Cape Crest ’10 is a blend of 85% sauvignon blanc, 11% semillon, and 4% sauvignon gris. Cape Crest ‘10 is bottled with leading technology ‘DIAM’ corks. These are produced using a liquid form of carbon dioxide which eliminates any possibility of cork taint and, when the wine is well cellared, they provide consistent evolution for every bottle.
Total acidity as tartaric: 7.2g/l
Residual sugar: Dry
The separate grape parcels were each destemmed and lightly crushed, then cooled before a brief period of skin contact. Following pressing and cold-settling, they
were run to a mixture of new and seasoned French oak barrels for fermentation.
The resulting wines were aged on lees, with regular stirring, for a further eight
months before blending, fining and bottling in December 2010.
The fully ripe grapes were hand harvested from individual plots within Te Mata Estate’s vineyards between 22 and 26 March 2010.
Cape Crest and its gannet symbol refer to Cape Kidnappers, the southern point of Hawke Bay, home to the world’s largest mainland colony of these remarkable marine birds.