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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.