Tasting Notes 2014
This is Hawke’s Bay sauvignon blanc in a class of its own. A brilliant pale straw colour with gold lights, an aroma of lime and exotic tropical fruit gives way to a succulent palate of ripe gooseberry, clover honey, passionfruit, currants and citrus. The finish is long, generous and finely balanced with a touch of lemon honey.
Estate Vineyards Sauvignon Blanc ’14 is best served chilled, either as a refreshing pre-dinner glass of wine, or with salads, seafood dishes, and lightly spiced Asian foods.
Estate Vineyards Sauvignon Blanc ’14 can be enjoyed immediately upon release and will continue to develop in bottle for two years from harvest.
Total acidity as tartaric: 7.1g/l
Residual sugar: Dry
With sauvignon blanc grapes of such quality, minimal winemaking means the finer aromatics and flavours are preserved. At the winery, the grapes were chilled, gently pressed, and the juice cold-settled before fermentation in stainless steel tanks. The finished wines received three months’ maturation before blending, fining, then bottling, in September 2014.
The grapes for Estate Vineyards Sauvignon Blanc ’14 were harvested between 4th March and 11th March 2014 from Te Mata Estate’s own vineyards in the Bridge Pa Triangle and Woodthorpe Terraces sub-regions of Hawke’s Bay.
Hawke’s Bay’s warm climate and free draining soils produce sauvignon blanc with ripe fruit characters, balanced by fresh acidity, without the need for residual sugar.
Sourced exclusively from Te Mata Estate’s own vineyards, the estate vineyards wines are blended to represent the best qualities of their variety, vintage and Hawke’s Bay origin.
'2013 was an outstanding vintage for New Zealand's answer to the Médoc and northern Rhône rolled into one: Hawke's Bay ... 2014 is thought of as potentially even better than the outstanding 2013.'www.jancisrobinson.com/learn/vintages/new-zealand All Reviews