2010 Te Mata "Awatea" Bordeaux Blend Hawkes Bay New Zealand

SKU #1122396

Te Mata Estate was founded in 1896 and is New Zealand's oldest family owned winery. The Awatea Bordeaux-style blend demonstrates the depth and complexity that the Bordeaux varietals from Hawke's Bay can achieve. I like to describe Te Mata's "Awatea" bottling as a baby "Coleraine" (the estate top Bordeaux style bottling) however this wine is no young whippersnapper! It has tremendous power and elegance.The fruit is all hand picked from Te Mata's prestigeous estate vineyards. The blend is 42% Cabernet Sauvignon, 40% Merlot, 12% Cabernet Franc and 6% Petit Verdot. The wine is aged in a combination of new and used French oak for eighteen months, the 2010 is seamlessly balanced but full on the palate. The winemaker describes the wine as: "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." Sam Kim of Wine Orbit says "Te Mata Estate [is] New Zealand’s finest wine grower. These are extraordinary examples in the world of wine. Some of the best wines you can get." He gives the 2010 "Awatea" 94 points saying: "Gorgeous already. Pristine and fragrant ... beautifully focused and textured on the palate showing lovely weight and an exquisite, long finish. The more I looked at it, the better it became."

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Price: $29.99

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By: Jim Boyce |  K&L Staff Member  |  Review Date: 6/5/2013  | Send Email
Wow. From start to finish, this wine hit every single note we look for in great bordeux blends. The nose is amazing, full of cooking spices, raspberry and blackberry fruit, and cedar notes. The palate is fresh, vibrant and focused, full of red currant and strawberry fruit and an acid/tanin driven backbone giving it astounding balance. Drink now or cellar for a few years. Either way, do not miss this wine!

By: Joe Manekin |  K&L Staff Member  |  Review Date: 5/30/2013  | Send Email
Man, is this a tasty Cab blend. It's the type of wine that reminds one of why Cab is so popular in the first place. Bluberry and currant fruit flavors are bright, not lacking in acidity, but also showing a subtle leafy savor. Imagine a Santa Cruz Mountain Bordeaux blend, perhaps just a bit less ripe and lighter on its feet. Really good stuff - you may want to stash some of these away in your cellar to see how they develop with age.

By: Sarah Covey |  K&L Staff Member  |  Review Date: 5/28/2013  | Send Email
Seriously aromatically intriguing! Strawberry, raspberry, frsh cherry, sandalwood, spice, cassis with medium plus acidity and fine tannin. Beautifully balanced with significant backbone. Drink it with decanting and great food, or tuck away for a decade if you like- you won't be disappointed!

By: Shaun Green |  K&L Staff Member  |  Review Date: 5/28/2013  | Send Email
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The Awatea is a great example of why we need to have wines from more than a few regions around the world. A Bordeaux blend from Hawkes Bay, it’s not Bordeaux, but has Bordeaux characteristics and not California but has new world characteristics too. The deep dark palate of fruit with wonderful fine tannins is highlighted by lovely exotic wood and fairly delicate spices. There is an enticing minerality and bracing acidity thread all the way through the palate to the finish, and I’d feel very secure putting this down for a number of years to let the secondary characteristics emerge. A fantastic wine and a steal of a price.
Drink from 2013 to 2023

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Varietal:

Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.
Country:

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.