Total acidity as tartaric: 6.8g/l
Residual sugar: Dry
The fully ripe grapes for Cape Crest ’17 were hand harvested from individual plots within Te Mata Estate’s vineyards between 12 and 18 March 2017.
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 nine months before blending in January 2018. The blend was returned to tank for further maturation on fine lees, before fining and bottling. Cape Crest ’17 is a blend of 86% sauvignon blanc, 11% semillon and 3% sauvignon gris.
Cape Crest and its gannet symbol refer to Cape Kidnappers, the southern point of Hawke Bay, home to the world’s largest mainland colony of these remarkable marine birds.