Te Mata Estate was established in 1896 and remains family-owned, creating small batches of internationally recognised wines from their Hawkes Bay vineyards and in New Zealand’s oldest wine cellar. By 1909, it was the largest vineyard in New Zealand, winning gold medals for its Cabernet in the ‘Imperial London Exhibition’ of that year. Te Mata Estate still utilises those original three vineyards to produce its most famous wines: Coleraine, Awatea and Elston. Today, the estate is comprised of 250 hectares, of which 175 hectares are under vine. Two-thirds of this is Cabernet Sauvignon/Merlot, Chardonnay and Syrah, from which the estate produces a stunning array of red and white wines.
Since 1984, Cape Crest has developed an international following for its unique expression of New Zealand Sauvignon Blanc. Barrel Fermented, with a touch of Semillon and Sauvignon Gris, it is concentrated and complex with toast, citrus blossom, pear and stonefruit characters. Aromas of yuzu, guava, kaffir lime and luscious white nectarine give way to palate of passionfruit, grapefruit, gooseberry, pear and crushed herbs, with just hint of sea-salt and smoke at the end of the long dry finish. Enjoy with a paella or other full-flavoured seafood dishes.