Drop of the Day - Te Mata Estate Awatea Cabernets/Merlot ’18
Awatea is perfect served alongside great New Zealand lamb, from this luscious recipe for Red Wine Braised Lamb Shanks with Lentils.
Te Mata Estate Awatea ’18 is a Hawke’s Bay cabernets/merlot blend made by the producers of New Zealand’s most famous red wine. First made in 1982, Awatea represents the best of the classic Hawke’s Bay blend. Floral aromas with intense blackberry , currant and dark plum flavours lead to a rich, supple palate with a sustained finish. Awatea Vineyard sits on the northern slopes of Te Mata Peak in the first vineyard site to be legally-protected in New Zealand for its viticultural heritage.
Awatea Cabernets/Merlot ’18 is a hand-picked blend of 48% cabernet sauvignon, 37% merlot and 15% cabernet franc, where the separate parcels of grapes were destemmed before a traditional warm, plunged fermentation and extended maceration on skins. It was awarded 95 Points and 5 Stars by both The Real Review and Sam Kim at Wine Orbit, who says of the wine: ‘The perfumed bouquet shows dark and purple fruit characters with warm spice, olive, cedar and floral notes. It’s splendidly concentrated and beautifully layered on the palate, delivering excellent fruit power combined with depth and complexity, finishing persistent and engaging.’ However you describe it, there is no denying it’s elegance as a winter red, marrying traditional French technique with Hawke’s Bay fruit concentration. Awatea is perfect served alongside great New Zealand lamb, from this luscious recipe for Red Wine Braised Lamb Shanks with Lentils.
Established in 1896, Te Mata Estate remains family owned, producing internationally recognised wines exclusively from its historic, Hawke’s Bay vineyards. Te Mata Estate has been listed as Five Star and ‘Outstanding Producer’ by Robert Parker’s Wine Advocate and was described on jancisrobinson.com as ‘a national treasure’ in 2019.
Te Mata Estate Wine Collection visit us here. For Awatea ‘18 click here.
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latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.