Te Awanga Wildsong Hawke's Bay Sauvignon Blanc 2022
- Dry style
- Passionfruit
- Stonefruit
- Bright acidity
This is Hawke’s Bay in a glass. Fresh passionfruit, ripe peaches and a hint of lemon rind on the nose. Bright passionfruit and stonefruit flavours on the palate, alongside gooseberry and guava. Texture and weight combine with bright acidity to give excellent length.
Our Sauvignon Blanc comes from a blend of grapes from two distinctly different areas in Hawkes Bay. The majority of the blend is from vines planted in the late 1990’s at Mangatahi in Hawke’s Bay. The vineyard is situated on ancient alluvial shingle terraces high above the Ngaruroro River. As one of the most elevated vineyards in Hawke's Bay, its north facing slopes enjoy long and hot summer days but cool down overnight making this the perfect place for growing Sauvignon Blanc. The balance comes from our home block in Te Awanga. Characterised by shallow volcanic soils, an underlying clay pan and a fresh coastal climate, this portion brings intensity, a bright acidity and a long, chalky finish
Grapes were harvested early in the morning, gently pressed and fermented in stainless steel to maximise fruit purity and intensity. A cool ferment and a couple of months resting on yeast lees before the wine was prepared for bottling has helped create a rich palate and a little more complexity.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Te Awanga Wildsong Hawke's Bay Sauvignon Blanc 2022
Te Awanga Wildsong Hawke's Bay Sauvignon Blanc 2022
- Dry style
- Passionfruit
- Stonefruit
- Bright acidity
This is Hawke’s Bay in a glass. Fresh passionfruit, ripe peaches and a hint of lemon rind on the nose. Bright passionfruit and stonefruit flavours on the palate, alongside gooseberry and guava. Texture and weight combine with bright acidity to give excellent length.
Our Sauvignon Blanc comes from a blend of grapes from two distinctly different areas in Hawkes Bay. The majority of the blend is from vines planted in the late 1990’s at Mangatahi in Hawke’s Bay. The vineyard is situated on ancient alluvial shingle terraces high above the Ngaruroro River. As one of the most elevated vineyards in Hawke's Bay, its north facing slopes enjoy long and hot summer days but cool down overnight making this the perfect place for growing Sauvignon Blanc. The balance comes from our home block in Te Awanga. Characterised by shallow volcanic soils, an underlying clay pan and a fresh coastal climate, this portion brings intensity, a bright acidity and a long, chalky finish
Grapes were harvested early in the morning, gently pressed and fermented in stainless steel to maximise fruit purity and intensity. A cool ferment and a couple of months resting on yeast lees before the wine was prepared for bottling has helped create a rich palate and a little more complexity.
Original: $179.76
-65%$179.76
$62.92Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Dry style
- Passionfruit
- Stonefruit
- Bright acidity
This is Hawke’s Bay in a glass. Fresh passionfruit, ripe peaches and a hint of lemon rind on the nose. Bright passionfruit and stonefruit flavours on the palate, alongside gooseberry and guava. Texture and weight combine with bright acidity to give excellent length.
Our Sauvignon Blanc comes from a blend of grapes from two distinctly different areas in Hawkes Bay. The majority of the blend is from vines planted in the late 1990’s at Mangatahi in Hawke’s Bay. The vineyard is situated on ancient alluvial shingle terraces high above the Ngaruroro River. As one of the most elevated vineyards in Hawke's Bay, its north facing slopes enjoy long and hot summer days but cool down overnight making this the perfect place for growing Sauvignon Blanc. The balance comes from our home block in Te Awanga. Characterised by shallow volcanic soils, an underlying clay pan and a fresh coastal climate, this portion brings intensity, a bright acidity and a long, chalky finish
Grapes were harvested early in the morning, gently pressed and fermented in stainless steel to maximise fruit purity and intensity. A cool ferment and a couple of months resting on yeast lees before the wine was prepared for bottling has helped create a rich palate and a little more complexity.
