"Its one of the few Kiwi Sauvignons that that uses barrel fermentation to try for a mellower, plusher style...this one is different - elegant and flavourful. A refined style of sauvignon blanc." - Harvey Steinman, Wine Spectator.
Since 1984, Cape Crest has developed an international following for its unique expresssion of New Zealand Sauvignon Blanc. Barrel fermented, with a touch of semillon and sauvgnon gris, it is concentrated and complex with toast, citrus blossom, pear and stonefruit characters.
Cape Crest is a ripe, concentrated expression of barrel-fermented sauvignon blanc, blended with small amounts of semillon and sauvignon gris. Cape Crest was first made in 1983, as a single vineyard wine but from 1993 it has been a blend of wines from different plots within three of Te Mata Estate's vineyards in Hawkes Bay. Whilst generally enjoyed when young and fresh Cape Crest can, when well cellared, develop and intensify in bottle over a 2-5 year time frame.
Cape Crest 2007 is the palest green, with aromas of toast, lime, and ripe red currants. The palate is rich and refined with pear, passionfruit, gooseberry and nectarine flavours leading to a concentrated, long finish. Cape Crest 2007 will continue to evolve in bottle for five years from harvest.
The 2007 vintage has produced an exceptional Cape Crest. Between 13 and 20 March 2007, the individual plots within Te Mata Estate’s vineyards were hand harvested to yield bunches of wonderful quality. The separate parcels of grapes were each destemmed and lightly crushed. The juice and skins were chilled, given six hours of skin contact, and run to barrel for fermentation in seasoned French oak. The resulting wines were aged on lees, with regular stirring, for a further eight months before blending, fining and bottling in December 2007.
The final blend follows the, now normal, proportions of 85% Sauvignon Blanc, 13% Semillon and 2% Sauvignon Gris.
