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.

We believe our wines, red and white, to be characterised by purity of fruit and fine structure.

They are distinctive by their fine balance, exuberant, lively, and aromatic nature.

Te Awa Wines are the absolute expression of our single estate vineyard. We strive to achieve balanced wines reflecting the grapes from which they are made. In-depth knowledge and understanding of our vineyard has allowed us to identify parcels of vines from selected sites within the vineyard which are lower yielding and produce more intensely flavoured fruit. Often these are small patches of vines within rows rather than a generalised area. We have found these special parts of the vineyard consistently produce fruit with great complexity of flavour and intensity of structure, allowing us to express these characters in elegant, complex, wines with good cellaring potential.

The Windmill has played a significant role in the history of Te Awa. Long before the vineyard was established in the mid 1990’s this property was sheep grazing country, like much of the land in this region. However due to the heavy gravel and free draining soils that has made this such ideal land for high quality grape production (Gimblett Gravels) it was very difficult to grow regular feed and hence a windmill was absolutely necessary to provide water for the constant irrigation of the land.

The Windmill is no longer in use, but remains a dominant feature at the entrance to the Te Awa vineyard and is a symbol of importance on all Te Awa wines.

The 'Windmill' range of Merlot/Cabernet and Chardonnay is made from grapes picked from specific, moderate yielding sections of our Single Vineyard.
The wines have purity of flavour, are drinkable in their youth and structured to have 2-3 years cellaring potential.