te Pa Oke Sauvignon Blanc 2025

Tasting Note

Charred nectarine and smoky lime are supported by citrus blossom, and tropical fruit notes. The palate is equally complex and generous. Stone fruits are balanced by lemongrass and citrus themes. Flavours of vanilla pod, poached pear and toasted cashews are cleansed by a finish of lime driven citrus. The oak provides a savoury foil to the wine; salted caramel and vanilla notes combined with smoke and spice. This wine is a celebration of Marlborough and is perfectly suited to fresh seafood and light poultry dishes.

Aromas and flavours:

Additional information

Type: White wine

Grape variety: 100% Sauvignon Blanc

Food match: Fresh seafood and light poultry dishes

Wine region: Marlborough, New Zealand

Vineyard: Sourced from two distinct sites: 52% comes from the MacDonald Family Home Block (Seaside 4 Block) in the Lower Wairau Valley, where soils high in sand and shingle yield passionfruit and tropical flavours with bright acidity and a hint of salinity. The remaining 48% is sourced from the Redwood Hills Vineyard in the Awatere Valley, a naturally low-vigour, cooler site with VSP trellising pruned to 3 canes, imparting strong textural and mineral elements, concentration, and great length.

Vintage summary: The major influence of the 2025 season was an exceptionally warm period over Marlborough during flowering, resulting in an excellent fruit set. The growing season remained dry, with a relatively mild January and February before warming up again in March, leading into a settled late summer. The winery identified the large crop early and proceeded to reduce yields across all blocks. The slower ripening pace allowed for thorough flavour development and optimal physiological maturity, resulting in wines with pure aromatics, refined acidity, ripe fruit, and lovely delicate phenolics.

Winemaking: The fruit was hand-harvested and whole bunch pressed. The juice was transferred without settling into 320 L French oak cigars for fermentation using a mix of indigenous and non-saccharomyces yeast. The cigar-shaped barrels increase the surface area of the lees to build weight and texture. The wine remained un-sulphured on gross lees over the winter. After 12 months of maturation, the finest barrels were selected and racked into tank for an additional 2 months of settling prior to bottling.

Alcohol: 13.0% vol

Residual sugar: 2.3 g/l

Total acidity: 7.7 g/l

pH: 3.05

Bottle size: 0.75l

Notice: contains sulphites

Closure: Screwcap

Cellaring: 2030+

Ingredients: Raw materials: Grapes, Enrichments: Sugar, Preservatives: Potassium metabisulphite (E 224), Acidity regulators: Tartaric acid (E 334), Packaging gases: Nitrogen.

Produced and bottled by: te Pa Family Vineyards Ltd, 515 Wairau Bar Road, R.D.3, Blenheim Marlborough, South Island, New Zealand