Te Awa Farm-Boundry 1998
Other Red Blends from New Zealand
85% Merlot, 11% Cabernet Sauvignon, 4% Cabernet Franc
Ruby red colour. Complex and intriguing aromatics of black cherry, cinnamon, black olive, sweet leather and warm earthy notes. An explosion of flavours on the palate mirrors the aromatics found on the nose. These flavours are very much in the confit of fruit, spice and forest floor spectrum rather than in the fresh jammy fruit. The wine has a wonderful silky texture with supple tannins that belie their backbone roll. Great aromatic presence through the palate and the length of flavour on the finish makes this a wine to remember. Enjoy Te Awa Farm Boundary 1997 for its aromatics, complexity and well balanced fine palate. A great wine to marry with classical veal or lamb dishes.
Te Awa Farm Winery
Te Awa Farm is a unique place. The full name in Maori - Te Awa o Te Atua - means River of God, a reference to the mysterious subterranean streams over which Te Awa Farm is sited, and from which its single estate grown wines draw their subliminal character.
In 1992 the Lawson family, longtime grape growers, purchased their property on the corner of Ngatarawa Road and State Highway 50 with the express interest of growing premium grapes and making fine wine, especially the Bordeaux varieties. The land, subdivided from the original Longlands station stretches through from Ngatarawa Road to Gimblett Road now recognised as part of the Gimblett Gravels Wine Growing District. The area has the reputation for reaching Summer temperatures far above the Hawke's Bay average and have produced some of New Zealand's most sought after Cabernet, Merlots and Chardonnay wines.
The vineyard itself comprises just 46 hectares. Much of the skill - all of the quality of our wine - comes from a deep understanding of the rich diversity of soils that permeate through this small area. The diversity allows us to make a selection of supreme quality wines - rich in character, complexity, and, above all, sheer enjoyment.
Our philosophy is to achieve balanced wines, reflecting the grapes from which they are made, and having the individuality of our vineyard site - our "terroir". To realise our aim no recipe approach to winemaking is used, as grapes from specific parts of the vineyard have differing potential. To express their character, individual and often unique handling is required.
Each parcel of grapes is fermented separately and constant visual, tactile and tasting assessment throughout the fermentation and maceration are the tools we use when decision making. Having achieved the grapes potential, careful blending is the next stage. We look for a synergistic affect, i.e. when the sum is greater than the individual parts.
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About Other New Zealand
A few other New Zealand areas include the region of Auckland, high up on the North Island, Nelson, sitting to the west of Marlborough, and Canterbury, just under Waipara on the South Island. Most wines in New Zealand will come from a designated area and say so on the label.
Auckland was one of the first wine growing regions of the country, but now produces very little of New Zealand's wine. It's pretty wet up there so vineyards are planted in the driest spots possible – reds are most popular here. Nelson is the only region along the west coast of the country, producing Sauvignon Blanc, Chardonnay and Pinot Noir. Canterbury's chilly climate is best suited for Chardonnay and Pinot Noir.
About New Zealand
The country of New Zealand is about 1000 miles from the coast of Australia. It consists of two long islands, end to end, that are approximately the same length as California. Most of the country's climate is maritime due to the abundant coastline. The northern island is warmer and wetter, while the southern island is cooler and dryer. The most popular grapes of New Zealand are Sauvignon Blanc
(made most famous by the bright, crisp wines coming out of Marlborough), Chardonnay
and the ever-growing Pinot Noir
Alcohol By Volume Guide
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.