Te Mata
Estate Sauvignon Blanc, Hawke’s Bay
Sourced exclusively from Te Mata’s estate vineyards. The estate wines represent the best qualities of their variety, vintage, and Hawke’s Bay origin. Hawke’s Bay’s warm climate and free-draining soils produce Sauvignon Blanc with ripe fruit characters, balanced by fresh acidity.
The grapes for the Estate Sauvignon Blanc were from Te Mata’s estate vineyards in the Bridge Pā Triangle, Dartmoor, and Havelock Hills sub-regions of Hawke’s Bay.
- Region
- Hawke's Bay
- Appellation
- Hawke's Bay
- Varietal Composition
- Sauvignon Blanc
- Aging
- Stainless steel fermentation.
- Alcohol
- 13%
Brilliant pale gold with a glint of olive leaf, Estate Sauvignon Blanc is immediately lifted and expressive. Classic Te Mata flintiness is layered with lime juice, blackcurrant, gooseberry, and fennel alongside notes of guava and passionfruit. The palate mirrors the intense aromatics, with vibrant citrus and tropical character giving a creamy mid-palate and mouth-watering freshness and persistence. This wine pops with energy and finishes long, moreish, and beautifully balanced.
Wine Advocate
94 Points
2025
"The 2025 Estate Vineyards Sauvignon Blanc leads with notes of cassis, white currant and passion fruit, alongside hints of white pineapple and yellow guava. A highly detailed approach to viticulture at Te Mata enables smaller, more selective harvest picks, contributing to the precision and detail evident in the finished wine. The palate here is soft and textural yet also restrained and persistent, with impressive length and a distinctly mouthwatering acidity. Fermentation was managed with approximately 200 NTU (nephelometric turbidity units) retained in tank, while different yeast strains were employed across individual vineyard blocks to enhance complexity and site expression. This is very good. Sealed under screw cap.
— Erin Larkin, 2026
Wine Enthusiast
93 Points
2025
"A distinctive, lucid SB that evokes a summer garden: green beans still on their vines, sun-ripened bell pepper, and basil bushes; a tomato plant or two; the fruit holds its own—a spiced tropical-citrus-stone fruit combo that feels ripe yet fresh. Unlike many Marlborough SBs, which contain a small amount of sugar, this is fermented totally dry, with a rush of lemony acidity and some subtle textural weight beneath. It’s both classic and characterful, a carefully made bottle from one of NZ’s most historic producers"
— Christina Pickard, 2026
