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$41
Te Mata is one of New Zealand’s oldest wineries, working the Hawke’s Bay region since 1854. Cape Crest is its barrel-fermented Sauvignon Blanc, a textured fume style with green apple, white peach, elderflower and a smoky, herbal finish.
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Description
Te Mata Estate is one of the three oldest wineries in New Zealand, dating to 1854 when the Chambers family recognised the vine-growing potential of the Hawke's Bay region. Cape Crest is its barrel-fermented Sauvignon Blanc, made in a textured fume style rather than the crisp tank-fermented version most drinkers know. Fermenting and ageing in barrel exposes the wine to gentle oxygen and lees contact, which rounds out the grape's sharper edges and adds a smoky, savoury weight, while the maritime climate and free-draining soils keep the acidity firm and the fruit clean. In the glass it is pale straw with green highlights, showing green apple, white peach, elderflower and a flinty, herbal note. The palate is dry and textured, with citrus and stone fruit, a smoky lees character and a long mineral finish. It has more structure than a standard Sauvignon Blanc and takes food readily. Serve at around 11 degrees in a white-wine glass.
Additional information
Serve with grilled sole or sea bass in a herb butter, where the barrel texture matches the sauce. The flinty, herbal edge suits goats' cheese and green salads. Roast chicken with lemon and thyme is another good match.
