te Pa Sauvignon Blanc 2023

Reviews & accolades

Global Sauvignon Blanc Masters 2023: Gold. 

Sam Kim, Wine Orbit: 94/100. It's brilliantly expressed on the nose showing green rockmelon, feijoa, lemongrass and lime peel aromas, followed by a wonderfully flavoursome palate that's packed with juicy fruit intensity, finishing long and delectable. At its best: now to 2026.

Cameron Douglas MS: 93/100. Super, bright, fleshy, fruity and varietal with aromas and flavours of fresh red apple and tropical fruits, lemon and fresh basil. Fleshy, fruity, taut, new and delicious, a wine for summer 2024 and beyond. Flavours are delivered across the palate with ripe fresh acidity also highlighting the citrus and tropical fruit flavours of papaya and pineapple. Balanced, well made and ready to drink from 2023 through end of summer 2026.

Tasting Note

This wine is beautifully perfumed with notes of white nectarine, feijoa, fresh peas and nettle. The palate is concentrated and precise, with crisp Granny Smith apple and summer stone fruit flavours, complimented by subtle hints of dried thyme and sage. This wine possesses crisp, refreshing acidity and a unique mineral saline finish.

Aromas and flavours:

Additional information

Type: White wine

Grape varial: 100% Sauvignon Blanc

Food match: A great match with all seafood, particularly shellfish. The crisp flavours work well with fresh summer salads or soft goat cheese. Try this wine with mussel ravioli in a lemon beurre blanc sauce.

Wine region: Marlborough, New Zealand

Vineyards: 62% MacDonald Family Home Vineyard, Wairau Bar. 34% Redwood Hills, Awetare Valley. 4% Alabama Vineyard, Wairau Valley.

Vintage: It was another wet start to the season thanks to the La Nina weather pattern with January and February seeing numerous rain events. The growing season was warm, although down on sunshine hours. Fortunately, the weather gods decided to favour Marlborough this year. The forecast rains in March and April never really arrived and the nights stayed cool. The grapes ripened slowly to get to target brix whilst retaining their all-important acidity. The wines are ripe, very aromatic, and beautifully balanced.

Winemaking: The blocks that made the te Pa blend were selected for their great fruit expression as well as low cropping, and early ripening characteristics. The blocks were fermented separately, mostly in stainless steel tanks, before blending and then aging on light lees. A small percentage (2%) of barrel fermented Sauvignon Blanc was used in the blend to contribute richness and texture.

Alcohol: 13.5% vol

Residual sugar: 3.0 g/l

Total acidity: 7.65 g/l

Bottle size: 0.75l

Notice: contains sulphites

Cellaring potential: 2026

Closure: Screwcap

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