Tasting Notes 2012
Cape Crest ’12 is a perfect pale green colour with aromas of guava, nectarine, beeswax and coriander, backed with wood smoke and hazelnut. The palate is very long, dry, and concentrated, with great depth of lime, currant, and pear flavours, sea salt and a fresh acid tension that lasts for minutes. Simply fantastic.
Cape Crest ’12 is a blend of 86% sauvignon blanc, 9% semillon, and 5% sauvignon gris. Closed with leading technology ‘DIAM’ corks. A technical cork, these eliminate any possibility of cork taint and, when Cape Crest is well cellared, they provide consistent evolution for every bottle. Cape Crest ’12 will continue to develop in bottle for five years from harvest.
Total acidity as tartaric: 7.9g/l
Residual sugar: Dry
The separate 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 in December 2012. The blend was returned to tank for a further two month maturation on fine lees, before fining and bottling in February 2013.
The fully ripe grapes for Cape Crest ’12 were hand harvested from individual plots within Te Mata Estate’s vineyards between 25 and 31 March 2012.
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.