Total acidity as tartaric: 6.8g/l
Residual sugar: Dry
With sauvignon blanc grapes of such quality, minimal winemaking means the finer aromatics and flavours are preserved. At the winery, the grapes were chilled, gently pressed, and the juice cold-settled before fermentation in stainless steel tanks.
The grapes for Estate Vineyards Sauvignon Blanc ’18 were harvested between 6th and 22nd March 2018 from Te Mata Estate’s own vineyards in the Bridge Pa Triangle and Havelock Hills sub-regions of Hawke’s Bay.
Hawke’s Bay’s warm climate and free draining soils produce sauvignon blanc with ripe fruit characters, balanced by fresh acidity, without the need for residual sugar.
Sourced exclusively from Te Mata Estate’s own vineyards, the estate vineyards wines are blended to represent the best qualities of their variety, vintage and Hawke’s Bay origin.