Hawke’s Bay Sauvignon Blancs are fuller bodied with softer acidity than other more southern NZ wine regions. This wine is a reflection of the coastal climate we experience in Hawke’s Bay, particularly here at Te Awanga where our winery and vineyards are situated. The wine has concentrated fruit flavours underpinned with a granny smith acidity.
The grapes were carefully handpicked then whole-bunch pressed to minimise oxidation, maintaining vibrant fruit aromas and flavours. A mixture of tank and barrel fermentation with aromatic yeast strains coupled with regular lees stirring and partial malolactic fermentation. Bottled early to capture the fruit aromas, the wine can be cellared for several years to allow more complex barrel and aged characters to develop.
FOOD SUGGESTION HB long line tuna or kingfish, olives and vegetarian dishes.