Te Mata Estate - Sauvignon Blanc 2022 (750ml)

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Producer	Te Mata Estate
Country	New Zealand
Region	Hawke's Bay
Varietal	Sauvignon Blanc
Vintage	2022
Sku	30825
Size	750ml

  

WA

92

JS

92

For over 125 years, Te Mata Estate has been crafting world-class wines from its Hawke's Bay vineyards. Located on New Zealand's North Island, Hawke's Bay boasts diverse terrain and a maritime climate, ideal for nurturing exceptional grapes. Te Mata Estate meticulously cultivates its vines across four sub-regions, each contributing unique characteristics to the final wines. This dedication to quality and meticulous viticulture has positioned Te Mata Estate as a leader in New Zealand winemaking.

Te Mata Estate's Sauvignon Blanc 2022 is a stunning expression of Hawke's Bay's terroir. Sourced from the estate's own vineyards in the Bridge Pā Triangle, Dartmoor, and Havelock Hills sub-regions, this wine showcases the best qualities of the variety and vintage. The warm climate and free-draining soils of Hawke's Bay have produced a Sauvignon Blanc with ripe fruit characters, balanced by fresh acidity. Minimal winemaking techniques were employed to preserve the finer aromatics and flavors, with the grapes being chilled, gently pressed, and cold-settled before fermentation in stainless steel tanks. The resulting wine is clear, brilliant, and crystalline, with a powerful bouquet of lime, passionfruit, guava, and honey-dew melon. The palate is rich, layered, and juicy, with an enticing acidity that runs the length of the wine, leading to a mouth-watering finish. This delicious Sauvignon Blanc is best served chilled, either as a refreshing pre-dinner drink or paired with salads, seafood dishes, lightly spiced Asian cuisine, fuller-flavored seafood, and white meat dishes.

An inviting nose of green apples, pears, lime and dragon fruit. Medium-bodied with supple texture. Elegant and refined with an array of fresh apple and citrus fruit and a succinct finish.

The 2022 Estate Vineyards Sauvignon Blanc has been fully tank fermented, no solids, but it was left on the lees post-ferment for texture. There are notes of cheesecloth, pineapple lumps, Pink Lady apples and saline acidity. It’s fleshy, with preserved citrus, juicy acidity and plenty of brine, then sugar snap peas, Nashi pears and a hint of guava/lychee.