2007 Te Awa Sauvignon Blanc Hawkes Bay

Here's a different style of Kiwi Sauvignon Blanc than one normally gets from New Zealand. First of all, it hails from Hawkes Bay on the north island verses the famous, racy, more pungent wines produced in Marlborough on the south island. And secondly the wine is different in that 10% of the wine is fermented in stainless steel barrels to keep vibrancy and freshness, but gain added complexity in flavor and texture by lees contact. 30% is also fermented and aged for 6 months in French oak barrels with the remaining 60% done in tank. The bouquet offers notes of citrus blossom, nectarine,capsicum and a mineral note. On the palate, the there is fine acidity with great texture and length. (Jim Chanteloup, K&L New Zealand buyer) According to the Wine Spectator: "Offers a range of ripe, generous guava, pineapple and creamy custard flavors, with the added flesh that comes from oak fermentation. Lively Meyer lemon acidity keeps it all fresh. Drink now." (Web only, 2008) According to Wine Enthusiast: "The style of Te Awa's Sauvignon Blanc has remained refreshingly true to its Hawke's Bay origins, combining ripe fruit with a proportion of barrel fermentation to yield a wine with stone-fruit flavors, a rich texture and hints of vanilla. It should hold at least 3-4 years - unusually long by NZ Savvy standards." (05/09)