The 2014 growing season in Hawke's Bay produced the exact conditions Tempranillo thrives in. Warm and dry. The grapes were harvested, de-stemmed, and tipped directly into open top fermenters. After a five day cold soak the must was allowed to warm up and inoculated with a selected yeast. The young wine was then drawn off the skins and aged for 18 months in French oak barrels. The wine was racked once to blend in Spring 2014, and returned to barrels for a further twelve months of ageing before bottling.
The Te Awa Tempranillo is sourced from a small 0.8Ha block on our estate vineyard. The vineyard is located on free draining Gimblett Gravel's soil especially suited to the growing of high quality Red wine. Intensive management during the season resulted in low yielding vines producing high quality parcels of fruit.