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2013 Te Mata "Awatea" Bordeaux Blend Hawkes Bay

SKU #1211441 95 points Raymond Chan

 40% Cabernet Sauvignon, 39% Merlot, 16% Cabernet Franc and 5% Petit Verdot, fermented to 13.5% alc., the wine aged 15 months in approx. 35% new French oak. Full, even black-red colour with youthful purple hues. This has a tightly concentrated, penetrating nose of ripe blackberry, blackcurrant and redcurrant fruit aromas unfolding cassis, dark herb, liquorice and minerally detail. The aromatics are presented with precision, focus and depth. Medium-full bodied, the palate is very firmly concentrated with a deep core of ripe black and red berry fruits. Complexing herb, leaf, tobacco and black plum flavours add to an array that blossoms with richness and vibrancy. The tannins are very refined and powdery, providing plenty of structure and support, building and growing in prominence, and carried by refreshing lacy acidity to a long and sustained finish. This is a sophisticated Bordeaux-varietal red with intensity and refined structure. 10+ years ahead.

95 points Sam Kim

 This offers exceptional value for a premium wine. Compelling and gratifying, yet it’s not over done or blowsy. The fabulously appealing bouquet shows blackberry, dark plum, dried herb and roasted nut characters, followed by a succulent palate that exhibits fine, grainy texture and a super-long finish. The wine is brilliantly polished and framed, and destined to develop gracefully. A blend of 40% cabernet sauvignon, 39% merlot, 16% cabernet franc, 5% petit verdot. At its best: 2017 to 2029.

92 points Bob Campbell

 Seriously structured red that’s not built for early drinking. Strong ripe berries with a hint of fresh herbs supported by furry tannins. A tad closed at this stage but should develop well.  (3/2015)

K&L Notes

Te Mata's Awatea is basically a baby Coleraine. It comes from almost identical vineyard sources and is made in much the same way. It is all from Te Mata's estate vineyards, aged in high-end French oak cooperage and built to last. In great vintages like 2013 I think this wine represents a serious bargain. It has enough fruit and richness to be enjoyed young (with decanting and a rib eye preferably) but also undoubtedly has the structure and poise to last at least a decade in the cellar. Think of this as you would a 2nd label to one of the great Chateaus of Bordeaux. The Awatea has a great nose of fresh tobacco, graphite, red and black currants, cigar box, and warm earth. Tannins are firm but well delineated and with good mid palate flesh to coat them making this accessible young but also endowing the wine with great ageing potential. Ryan Woodhouse (K&L NZ Wine Buyer)

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Price: $24.99
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Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 7/14/2015 | Send Email
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Serious wine with a lovely broad drinking window. Think of this as you would the 2nd label of one of the great Chateaux of Bordeaux. The nose is packed full of fresh tobacco, mint, red-blue fruits, cedar and gravelly minerals...great impersonation of a left bank wine. The fruit is pure, structure is beautifully defined. Drink now with decanting and a bone-in Rib-eye or keep for 5-15 years and drink with Rack of Lamb. Ummmmm...
Top Value! Drink from 2015 to 2030

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 7/9/2015 | Send Email
While Te Mata's Coleraine perhaps gets more attention (and no doubt about it, Coleraine is great wine) it's the Awatea BDX blend that impressed me most yesterday. Think very good quality Santa Cruz Mountain Cab blend, with all the rich blue fruit, then combine some gravelly gravitas a la Pauillac, and that is what Te Mata is bringing to the table. Great value for drinking young or ageing. In fact, I can't recall tasting a more serious, complete, young Cab Blend for under $30 in quite some time.

Staff Image By: Kyle Kurani | K&L Staff Member | Review Date: 7/8/2015 | Send Email
Serious wine can come from all over the world, and the Awatea sits firmly in that category. This is far from a $20 something dollar Tuesday night cab, this is a wine of pedigree, structure and depth. The nose is straight out of the vineyard, dusty red fruits, leather and cedar give a preview to what is to come. Structured and dense, pure wild cherry, layers pure crystalline red fruit wrapped firmly but fairly in tannins. No sharp edges in this wine, balance is hit with the weight of fruit perfectly in tune with the structure. Decant with a steak or put away for a decade.

Staff Image By: David Driscoll | K&L Staff Member | Review Date: 7/8/2015 | Send Email
Lush and soft, like it's already been matured for a few years, with dark-fruited goodness and textures of earth and spice on the mid-palate. If you're going out for steak and you need a well-priced bottle that drinks perfectly right off the bat (no decanting) then this is the guy for you.

Staff Image By: David Othenin-Girard | K&L Staff Member | Review Date: 6/28/2015 | Send Email
Old school in the best way. An amazing value that will tickle the fancy of serious Bordeaux fans as well as the more adventurous international wine lovers. Structured and complex with strong notes of wild dark berries, eucalyptus/mint, gravel and spice. Powerful pepper and wonderful texture. Needs some time to let its full potential unfold, but this is something we should all be buying by the case. Can't have enough around.

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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.

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.
Alcohol Content (%): 13.5