Te Mata Awatea Cabernet Merlot 2022

Te Mata Awatea Cabernet Merlot 2022

Hawkes Bay, New Zealand. Awatea has a bright magenta colour with enticing aromas of black cherry, raspberry, plum and cedar. The palate is beautifully balanced with an immediate surge of boysenberry and vanilla spice leading to fine, ripe tannins providing a classically refreshing finish...

Our Price$51.99

free delivery within Australia for all orders over $250.00

Discount
Quantity Our Price
6 to 12$50.69
13 to 24$49.39
25 to 36$48.09
37 to 96$48.09

Further discounts available on larger quantities. Contact us for details.


AWATEA
FIRST MADE IN 1982, AWATEA CONTINUES TO REPRESENT THE  BEST OF THE CLASSIC HAWKES BAY CABERNET/MERLOT BLEND.  FLORAL AROMAS WITH INTENSE BLACKBERRY, CURRANT AND  DARK PLUM FLAVOURS LEAD TO A RICH, SUPPLE PALATE WITH A  SUSTAINED FINISH.

ORIGIN
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.

WINEMAKING
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 18 months’ ageing. Throughout this time, they were regularly topped and racked. The separate wines were blended in , then returned to barrel for their second winter. The finished wine was then egg white fined and bottled. The final blend is cabernet sauvignon,  merlot, cabernet franc.

TASTING NOTE
Awatea  has a bright magenta colour with enticing aromas of black cherry, raspberry, plum and cedar. The palate is beautifully balanced with an immediate surge of boysenberry and vanilla spice leading to fine, ripe tannins providing a classically refreshing finish.

CELLARING POTENTIAL
Closed with a natural cork that will allow Awatea ’o continue to evolve in bottle and  provide great enjoyment up to 10 years from harvest.  

Technical Analysis at bottling pH Total acidity as tartaric Alcohol Residual Sugar 3.61 5.9g/l 13.0% Dry
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