COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Merlot, Cabernet Sauvignon, Cabernet Franc
PRODUCER
Te Mata Estate
REGION
Hawke's Bay
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Established in 1896, Te Mata Estate is one of New Zealand's oldest and most prestigious family-owned wineries, located in the historic Hawke's Bay region. The "Awatea" Cabernet/Merlot is crafted as a tribute to the historic passenger liner SS Awatea, which sailed the Auckland–Sydney–Wellington route in the late 1930s before serving as a troop transport ship in World War II. Sourced primarily from the estate's oldest vineyards on the Havelock Hills, Awatea shares the same pedigree and vineyard footprint as Te Mata's iconic flagship red, Coleraine. Often referred to by collectors as "Baby Coleraine," this wine represents a Right Bank Bordeaux-style blend that offers exceptional ageability and heritage.
ALCOHOL
13.5%
AVG. PRICE
€34
STYLE
Classic
VEGAN
NO
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Named after the SS Awatea, a luxury 1930s passenger liner that was later sunk while serving as a troopship in WWII.
Fact 02
Often called 'Baby Coleraine,' offering a similar pedigree to New Zealand's most famous red wine at a fraction of the price.
Fact 03
Sourced from the historic Havelock Hills, home to some of the oldest wine-growing soils and vineyards in New Zealand.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the 2024 Awatea involves hand-harvesting individual parcels of Merlot, Cabernet Sauvignon, and Cabernet Franc between late March and early April. The grapes are destemmed and undergo traditional warm-plunged fermentation followed by extended maceration on the skins to extract structured tannins and deep color. The separate wine parcels are then transferred to a selection of new and seasoned French oak barrels, where they mature for 17 months (with 28% new French oak). The final blend is assembled in November, returned to barrel for a second winter, and undergoes traditional egg-white fining before bottling.
