The 2016 growing season in Hawke's Bay was cool but dry and the Tempranillo grapes thrived in the conditions. The grapes were harvested, de-stemmed, and tipped directly into open top fermenters. After soaking for a few days the must was allowed to warm up and was inoculated with a selected yeast. The young wine was then drawn off the skins and aged in a mix of French and American oak barrels. It was racked once to blend in Spring 2016 and returned to barrels for a further twelve months of ageing before bottling, a total of 18 months in barrel.
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.