Te Mata Awatea 2018

Region and Vineyards

The Hawke’s Bay region, located on the eastern coast of New Zealand’s North Island, is one of the country’s premier wine regions, particularly for Bordeaux-style blends. The region benefits from a warm, maritime climate, with long, dry summers that are ideal for the slow ripening of Cabernet Sauvignon, Merlot, and Cabernet Franc. The vineyards for the Awatea 2018 were hand-harvested between March 25 and April 20, 2018, a season marked by warm and dry conditions that contributed to the development of concentrated flavors and fine tannins.

The vineyards are planted on well-draining soils, which enhance the fruit's intensity, and the grapes are grown using sustainable farming practices, ensuring that only the highest quality fruit is selected for the blend.

Winemaking

The 2018 Awatea is a blend of 48% Cabernet Sauvignon, 37% Merlot, and 15% Cabernet Franc. The grapes were harvested by hand, then destemmed and subjected to a warm, plunged fermentation in separate parcels. Following fermentation, the wines underwent an extended maceration on the skins to extract color and tannins before being transferred to new and seasoned French oak barrels for 16 months of aging.

During the aging process, the wines were regularly topped and racked, ensuring full integration of the oak while preserving the wine’s natural fruit character. The separate parcels were blended in January 2019 and returned to barrels for their second winter, followed by egg white fining and bottling in October 2019. This careful vinification process resulted in a wine that combines power, complexity, and elegance.

Tasting Notes

• Color: Deep inky purple with an electric crimson edge.
• Aroma: Intense aromatics of blackberry, black currant, and dark plum, with underlying notes of vanilla crème and sandalwood.
• Palate: The palate is rich and vibrant, featuring flavors of plum, raspberry, and dried herbs, supported by cedar and cocoa powder tannins. The wine is classical in structure, with fine balance, length, and purity.
• Finish: Long and refined, with lingering notes of dark cherry and elegant, smooth tannins.

Did You Know?

The name Awatea means "Eye of the Dawn" in Maori, and it was also the name of a famous ship, the SS Awatea, that sailed the Auckland-Sydney-Wellington route in the late 1930s. This ship was later requisitioned for WWII, adding a historic significance to the wine's name​.

Wine Pairing Ideas

• Roast lamb with rosemary and garlic: The richness of the lamb is balanced by the wine’s fruit and tannin structure, while the herbal notes enhance the flavors of rosemary and garlic.
• Beef tenderloin with mushroom sauce: The wine’s dark fruit and cedar flavors complement the earthiness of mushrooms and the richness of the beef.
• Grilled portobello mushrooms: The wine’s tannins and dark fruit flavors enhance the umami notes of grilled mushrooms, creating a balanced pairing.
• Hard cheeses like aged cheddar: The wine’s structure and acidity pair perfectly with the strong, nutty flavors of aged cheeses.

History of Te Mata Estate

The estate’s origins date back to 1896, when John Chambers planted the first vineyards on the Havelock Hills in Hawke’s Bay. Initially, the focus was on Bordeaux-style red varietals, and Te Mata quickly became a pioneering force in the New Zealand wine industry. In 1974, the estate was acquired by the Buck family, marking a new era for Te Mata.

Under the leadership of John Buck, a prominent figure in modern New Zealand winemaking, the estate introduced Coleraine in 1982. Named after Buck’s ancestral home in Northern Ireland, Coleraine became one of the country’s most iconic Bordeaux blends, setting new standards for winemaking in New Zealand. Buck also expanded Te Mata’s wine portfolio with the introduction of Elston Chardonnay in 1984 and Bullnose Syrah in the 1990s.

In 1990, the purchase of Woodthorpe Terraces brought additional diversity to Te Mata’s vineyards. Today, the estate remains a multi-generational family business, with Nicholas and Toby Buck continuing the family legacy. The estate’s success is built on a combination of traditional winemaking techniques and innovative practices, with a focus on producing wines that express the unique terroir of Hawke’s Bay.

Region and Vineyards

Te Mata Estate’s vineyards are situated in some of Hawke’s Bay’s most renowned subregions, including the Havelock Hills, Bridge Pā Triangle, and Gimblett Gravels. The region's warm maritime climate and diverse soils provide the ideal conditions for producing Cabernet Sauvignon, Merlot, Syrah, and Chardonnay.

The estate’s Woodthorpe Terraces, located at a higher altitude with cooler temperatures, adds complexity to its range, particularly in Elston Chardonnay. The red iron-rich soils of Bullnose and the alluvial gravels of Gimblett Gravels contribute to the distinct character of Te Mata’s wines, reflecting the unique qualities of Hawke’s Bay terroir.

Sustainability is a core value at Te Mata, and the winery is fully accredited by Sustainable Winegrowing New Zealand (SWNZ). All of the estate’s wines are made from estate-grown grapes, ensuring control over the entire production process, from vine to bottle.

Wine Range

Te Mata Estate’s wine portfolio showcases a range of premium wines, each reflecting the estate's commitment to quality and craftsmanship:

• Coleraine: Te Mata’s flagship wine and one of New Zealand’s most iconic Bordeaux blends, known for its complexity, elegance, and ability to age.
• Elston Chardonnay: A rich, complex Chardonnay that has become a benchmark for New Zealand’s white wines.
• Bullnose Syrah: A single-vineyard Syrah with intense fruit and floral-spice notes, crafted from old red iron soils in Hawke’s Bay.
• Awatea: A Bordeaux-style blend designed for earlier drinking, offering similar depth to Coleraine but with softer tannins.
• Estate Vineyards Series: A collection of wines that provide an excellent introduction to Te Mata’s style, representing the diversity of the estate’s vineyards at a more accessible price point.

Did You Know?

Te Mata’s Coleraine was inspired by John Buck’s family heritage, taking its name from the Buck family’s ancestral home in Coleraine, Northern Ireland. The estate is also home to the Bullnose Syrah, named after the Morris Cowley Bullnose car owned by the Buck family, a nod to both history and innovation.

Te Mata is one of the few wineries in New Zealand that produces wines exclusively from estate-grown grapes, ensuring the utmost control over quality and reflecting the unique terroir of Hawke’s Bay.