2012 Te Mata "Cape Crest" Sauvignon Blanc Hawkes Bay New Zealand (Elsewhere $25)

SKU #1138996

Sam Kim 94 points: "This is an outstanding Cape Crest, one of the best under this label for sure. But you wouldn't immediately know the wine was fermented in oak barrels, about quarter of them new, such is the fruit concentration which has absorbed obvious 'oaky' flavours. The beauty is that the wine has benefited from the barrel fermentation and maturation which provided integration and complexity as well as fine texture throughout the palate. Indeed the engaging bouquet shows lifted aromas of dried herbs, citrus, peach and flint. The palate is powerful and concentrated with superb mid-palate weight backed by racy acidity. It's taut, linear and mouth-watering, and very long on the finish. Bob Campbell MW 90 points: "Rich, concentrated wine with great mouth feel. Dry with a silken texture. Very impressive barrel fermented and aged Sauvignon with strong tree fruit flavours supported by a subtle seasoning of winemaker artifact." 2011 Te Mata "Cape Crest" was fermented and rested in a combination of new and used French oak barrels. Eight months aging on the lees lends this white Bordeaux-style blend (Sauvignon Blanc, Semillon, and a dash of Sauvignon Gris) incredible mid-palate richness and length on the finish. It reveals intense aromas of tropical fruit, citrus, pear, and blossom in the nose, with accents of buttered toast and vanilla. The palate is layered and creamy, with zippy acidy and a very long lingering nutty finish. Very classy stuff.

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Price: $19.99
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Staff Image By: Jim Chanteloup | K&L Staff Member | Review Date: 4/10/2014 | Send Email
This wine will give many a white Bordeaux a run for it's money! Beautifull integration of oak frames the notes of peach, nectarine, fig and hints of lanolin. There is great zesty acidity, texture and length. Here's the other side of New Zealnd Sauvignon Blanc.

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 3/3/2014 | Send Email
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A really interesting style of Kiwi SB. This wine has much more in kind with white Bordeaux than the typical style of Marlborough Sauvignon Blanc that most people are familiar with. Snappy citrus fruit meets a subtle oak spice and intense mineral aspects. Despite the very focused acid line the wine has considerable weight and broad texture on the mid palate from extended lees contact in barrel. Really great wine that is refreshing and versatile.

Staff Image By: Mellyn Craig | K&L Staff Member | Review Date: 2/5/2014 | Send Email
I love the silky texture on this Sauvignon Blanc! The Te Mata “Cape Crest” was fermented in neutral French Oak barrels, which adds body without it overpowering the wine with toasty notes. Pretty floral and soft pear characteristics round out the palate. While this wine is delicious now, I will personally lay this down for 6 months to one year to allow the wood to integrate a little more. It should be fantastic this summer!

Staff Image By: Gary Westby | K&L Staff Member | Review Date: 1/29/2014 | Send Email
What an impressive wine! This wonderful Sauvignon Blanc blend has the structure of great white Bordeaux, with lovely lanolin texture balancing its bright, grassy snap. The Te Mata Cape Crest has enough body to be enjoyed on its own, but will make a fantastic partner to lobster or scallops. Yum!

Additional Information:


Sauvignon Blanc

- One of the best known "international" varieties originally cultivated in France and considered the parent of, with Cabernet Franc, Cabernet Sauvignon. Sauvignon's wonderfully distinctive aromatics generate some of wine's most colorful descriptors, among them "cat pee," herbaceous, grassy, citrusy the world over. In France, the apex of Sauvignon Blanc production is the Loire Valley, in the appellations of Sancerre and Pouilly-Fumé, where the terroir expresses itself most beautifully through the grape. Sauvignon Blanc is also the leading white grape varietal in Bordeaux, where it is paired with the fatter, richer Sémillon to varying degrees. Relatively easy to cultivate, though more suited to cool climates, Sauvignon Blanc has made inroads in Europe outside of France, especially in Northeastern Italy's Friuli and Alto Adige, but also on the Slovenian border. These lovely wines are often overshadowed by Sauvignon Blanc's achievements in the New World, namely New Zealand, South Africa and California. New Zealand's Sauvignon Blancs, more conspicuously fruity than most French examples, landed the small island nation on the world wine map in the late-1980s and 1990s. South African Sauvignons are one of the most successful international varieties produced in that country and are often quite elegant and affordable. In California, Robert Mondavi managed to, almost single-handedly, created a market for Sauvignon Blanc by renaming his oak-fermented version Fumé Blanc. While some wineries still use the name, California Sauvignon Blanc has secured its place in the California wine pantheon, particularly those from the Napa Valley. Washington State, Chile and Argentina also have considerable plantings of the grape.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.