This deliciously dry, crisp sauvignon blanc from one of New Zealand's most celebrated wineries will take you on a culinary journey. This wine is super easy drinking with lime, guava and tang on the tongue. A long clean finish sums up this fresh wine with a lovely expression of a New Zealand classic.
The separate parcels were each destemmed and lightly crushed, then cooled before a brief period of skin contact. Following pressing and cold-settling, they were run to a mixture of new and seasoned French oak barrels for fermentation. The resulting wines were aged on lees, with regular stirring, for a further eight months before blending in December 2018. The blend was returned to tank for further maturation on fine lees, before fining and bottling. Cape Crest ’18 is a blend of 90% sauvignon blanc, 6% semillon and 4% sauvignon gris.
Pale lemon with flecks of lime-green, Cape Crest Sauvignon Blanc ’18 overflows with tropical fruit and rich, succulent acidity. Aromatic notes of fresh lime, gooseberry, lychee and pineapple, give way on the palate to juicy pear, ripe grapefruit, citrus blossom and subtle char and fennel notes.
Established in 1896, Te Mata Estate remains family owned, producing internationally recognized wines exclusively from its Hawke’s Bay vineyards. A temperate maritime climate with low rainfall, due to the rain shadow from mountains to the west, ensures Te Mata’s sites make the most of every vintage. At the heart of Te Mata Estate are the Havelock Hills Vineyards - the first legally-protected vineyards in New Zealand. Te Mata has five sites on these free draining, north-facing slopes. Soils to the east are mostly sandy loam over a sandstone base, and towards the west are sandy loam over a thin layer of clay and a silica pan. The distinctive shape of the hills is due to their comparative youth, in geological terms. At the meeting point of two tectonic plates, sandstone has been pushed up then worn away relatively quickly leaving a landscape of steep and gentle slopes, and terraces ideal for grape-growing. Under vine for over 120 years, and including some of the oldest grape growing sites in New Zealand, the Havelock Hills are protected for their distinct character, special ambience and unique viticultural heritage.
SAM KIM - WINE ORBIT
A splendid rendition of the variety; the intensely aromatic bouquet shows kaffir lime, feijoa, sweet basil and dried herb characters with a touch of almond note. The palate is powerful and dynamic, displaying wonderful mid palate weight and vibrancy, leading to a persistent refined finish. It is pristine yet complex with layers of fine texture and mouth-watering flavours. At its best: now to 2028.
JAMIE GOODE - WINE ANORAK
Linear and refined with lovely pear and citrus, as well as some grapefruit and well-integrated oak. A serious, textural Sauvignon with lovely weight and power, finishing bright with good acidity. So refined.
JOE CZERWINSKI - WINE ADVOCATE
The 2018 Cape Crest Sauvignon Blanc is 90% Sauvignon Blanc, 6% Sémillon and 4% Sauvignon Gris, all barrel-fermented in 30% new French oak immersion-bent barrels. It doesn't have any charred, nutty character as a result, but it does show a grainy nuance layered over ripe fig and melon notes. It's medium to full-bodied and richly textured, with fabulous grapefruit-infused length on the finish. It's just a lovely Graves-like wine that should drink well for at least 5 years.
It goes to show that New Zealand Sauvignon is identifiable even against the most tropical of Loire Sauvignons, even though in this case the wine is from Hawke's Bay rather than Marlborough. Initially more subtle than Domaine du Pra Baron's Touraine Sauvignon, in the end it's actually the intensity that stands it apart. It has sweet notes of apricot, fresh mango and a hint of banana. There's definitely some oak influence lending woodiness to the juicy palate, with plenty of warmth and acidity. It clearly needs some more time to integrate.
MICHAEL COOPER - LISTENER
This barrel-fermented savvy is weightier and more complex, with slightly softer acidity, than the standard Marlborough model. The bouquet is fragrant and ripely herbal, and the palate is full-bodied and sweet-fruited, with a strong surge of passionfruit/lime flavours and a subtle seasoning of oak. It has loads of current-drinking appeal.
JANCIS ROBINSON MW
This NZ SB is unusual in that the Bucks include 6% Sémillon and 4% Sauvignon Gris. First made in 1984 – pre Cloudy Bay! After brief skin contact, it's partially fermented in barrel and is aged on lees for a full eight months. It’s also not from Marlborough! Tasted blind. Paler (which suggests NZ!). Reticent nose. Light, fresh and racy. Very good acidity and real lift. Sprightly and rather delicate. Seems as though it will go on and on. Very racy and dry – very different from stereotypical NZ Sauvignon Blanc. 16.5 / 20 Points