Te Awanga is a special piece of dirt! Vines were planted 25 years ago in one of Hawke’s Bay’s oldest winegrowing areas by a group of friends who dreamed of making the region’s greatest wines. The grapes were gently pressed and fermented in stainless steel and older French oak barriques to maximise fruit intensity and texture. Four to eight months on yeast lees helped create a rich palate and complexity.
This highly enjoyable Sauvignon Blanc is filled with nectarine, grapefruit and rockmelon characters with an elegant lime zest lift. The palate is generous and flavoursome with excellent fruit intensity, beautifully structured by juicy acidity. It is long and attractive on the finish.
Great with gazpacho, Waldorf salad, Welsh rarebit or goats cheese with sliced vine tomatoes