Te Mata Estate Sauvignon Blanc

Te Mata Estate Sauvignon Blanc shows lime, grapefruit and green apple on the nose, followed by sliced apples, pears, Pink Lady apple and nectarine on the palate. The wine is medium-bodied with bright acidity, mineral undertones and touches of gooseberry, bell pepper and sea-salt character. The finish is clean and refreshing with lingering green melon and citrus notes.

Te Mata Estate Sauvignon Blanc comes from Hawke's Bay on New Zealand's North Island. Te Mata Estate, established in the early 1890s, is New Zealand's oldest winery and has been family-owned for more than thirty years. The 2023 vintage showcases the distinctive terroir of Hawke's Bay through its balance of tropical fruit and mineral character.

Te Mata Estate Sauvignon Blanc pairs beautifully with fresh seafood such as pan-seared snapper, grilled prawns or fresh oysters with lemon. The wine's bright acidity and citrus notes also complement goat cheese salad, herb-crusted fish, or light pasta dishes with green vegetables. The mineral character makes it particularly suited to shellfish and dishes featuring fresh herbs.

This Sauvignon Blanc complements dishes featuring fresh, bright flavours such as Asian-style fish with ginger and lime, asparagus risotto, or chicken salad with citrus dressing. The wine's tangy acidity and herbal notes work well with green salads, fresh herbs like basil and coriander, and lighter preparations that won't overpower its elegant fruit profile.

Serve Te Mata Estate Sauvignon Blanc well-chilled at 8-10°C to highlight its aromatic intensity and crisp acidity. Remove the bottle from the refrigerator about five minutes before serving if it's been stored at standard fridge temperature. A white wine glass with a medium bowl will help concentrate the citrus and tropical fruit aromas while allowing the wine to express its full character.