Te Awa Sauvignon Blanc Hawkes Bay 2009

MSRP: $19.99
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Tasting Notes:

Talc and orange peel overlying a pure tropical melon base. A mysterious wood spirit note peeks through, at warmer tem...

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A Sauvignon Blanc wine from Hawkes Bay in New Zealand. 2009 Te Awa Sauvignon Blanc 750ml Read more

This medium-bodied Sauvignon Blanc is soft and lush in style, with prominent stone-fruit flavors (apricots?) that hint at sweetness. Drink now. - J... Read more

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User Reviews for Te Awa Sauvignon Blanc Hawkes Bay

External Reviews for Te Awa Sauvignon Blanc Hawkes Bay

External Review
Source: JJ Buckley Fine Wines
11/11/2010

A Sauvignon Blanc wine from Hawkes Bay in New Zealand. 2009 Te Awa Sauvignon Blanc 750ml


External Review
Source: JJ Buckley Fine Wines
12/15/2010

This medium-bodied Sauvignon Blanc is soft and lush in style, with prominent stone-fruit flavors (apricots?) that hint at sweetness. Drink now. - J.C. Wine Enthusiast. A Sauvignon Blanc wine from Hawkes Bay in New Zealand. 2009 Te Awa Sauvignon Blanc 750ml


Winemaker's Notes:

Successive parcels of fruit were bought into the winery based on flavor and tannin ripeness. In the winery the juices were broadly split into three categories; aromatic components, mineral components and textural components. The aromatic components were tank fermented with a special yeast selection that un-locks and highlights fruit characters. The mineral component was fermented warmer and left on lee after fermentation to accentuate the mineral / flint character. The final components were fermented in barrel and tank with a combination of yeast strains -including our unique TA2 ‘wild' strain to promote layers of flavor and texture. The components were assembled and bottled following six months of maturation. Fifteen percent of this wine saw the inside of a barrel.

Tasting Notes:

Talc and orange peel overlying a pure tropical melon base. A mysterious wood spirit note peeks through, at warmer temperatures probably from the Semillon. The approach on the palate is low key. Weight builds across the palate to the point where you know something serious is happening. There is no real impression of acidity, yet it is definitely there. More so the tannin structure gives the palate form and texture, whilst the ripe fruit provides weight. Balance is achieved through the use of different winemaking techniques, fermentation vessels and fermentation temperatures. Once again the mineral notes typical of the site are apparent; illustrated in this case as a statue like austerity, or perhaps a slight chalky texture on the back palate.

Successive parcels of fruit were bought into the winery based on flavor and tannin ripeness. In the winery the juices were broadly split into three categories; aromatic components, mineral components and textural components. The aromatic components were tank fermented with a special yeast selection that un-locks and highlights fruit characters. The mineral component was fermented warmer and left on lee after fermentation to accentuate the mineral / flint character. The final components were fermented in barrel and tank with a combination of yeast strains -including our unique TA2 ‘wild' strain to promote layers of flavor and texture. The components were assembled and bottled following six months of maturation. Fifteen percent of this wine saw the inside of a barrel.

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Chemical Analysis:

Alcohol: 13.5% pH: 3.05
Total Acidity: 7 grams per liter

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