Te Mata Awatea 2010

The grapes for Awatea ’10 were hand harvested from Te Mata Estate’s vineyards between 4 April and 6 May 2010. 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 January 2011, then returned to barrel for their second winter. The finished wine was then egg white fined and bottled in November 2011.

Awatea ’10 is a dark magenta colour with aromas of fresh blackberry and raspberry infused with rosemary and sandalwood. The palate is pure, powerful, and well balanced, with mineral freshness and fine, powdery tannin warmth contributing to its length.

Awatea ’10 is a blend of 42% cabernet sauvignon, 40% merlot, 12% cabernet franc and 6% petit verdot. It will continue to evolve in bottle, providing great enjoyment up to 10 years from harvest. It is a natural partner for savoury red meat dishes and hard cheeses.