Te Awa Farm-Boundry 1998
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.
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.