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Te Pā Sauvignon Blanc, Marlborough, New Zealand 2022

  • $25.00

Selling fast  - 1 left

  • Winemaker: Sam Bennett
  • Farming: Sustainable
  • Varieties: Sauvignon Blanc
  • Terroir: The location is the ideal place to grow Sauvignon Blanc, nestled between the river to the south, and Cloudy Bay on the eastern boundary. These two bodies of water mediate the temperature and encourage air flow throughout the vineyards. Mix of clay and stony loam soils. 
  • Vinification: The fruit for this wine was harvested from the best blocks from each of te Pa's two main Sauvignon Blanc vineyards. These blocks were selected for their great fruit expression as well as low cropping, and early ripening characteristics. 50% of this wine was hand-picked and whole-bunch pressed.
  • Aging: Majority stainless-steel & small % new oak. Light lees
  • Tasting Note: This wine delivers aromatics of nectarine, lime, florals and hints of toasted spice. The palate is concentrated and precise, with citrus, black currant, fresh herbs and grilled pineapple flavors. This wine possesses crisp, refreshing acidity and a touch of chalky minerality.
  • Critical Acclaim: 90pts James Suckling, 90pts Decanter
  • From our February 2024 Explore Like A Somm club notes:
  • te Pā Sauvignon Blanc, Marlborough, New Zealand 2022
    San Francisco winters tend to keep me indoors and drinking red wines. But as soon as the sun emerges and the rain subsides, I desire the al-fresco life, snacking on Dungeness crab and sipping light white wines that evoke the promise of Spring. For me, this often calls for a classic Marlborough Sauvignon Blanc.
    Situated in the northeastern corner of New Zealand’s South Island, Marlborough is the driving force behind the Kiwis’ global wine reputation, and no variety has soared in popularity like Sauvignon Blanc. It wasn’t until 1975 that Sauvignon Blanc was even planted – other varieties were tested but failed. Despite being one of the sunniest regions in the wine world, Marlborough remains chilly year-round, thanks to the Antarctic influence of the Southern Ocean.
    Haysley MacDonald, a native New Zealander with Maori roots, began converting his family’s dairy and crop farm to vineyards in 2003. By 2011, he launched his wine brand, te Pā. MacDonald brought in winemaker Sam Bennett and vineyard manager Gareth Exton, turning the project from a family affair into a full-scale brand. They expanded their vineyard holdings and invested in fully sustainable agriculture. MacDonald and Exton are true kaitiaki, or caretakers of the land, understanding that biodiversity and healthy soil are the cornerstones of great winemaking. Te Pā’s vineyards are located in Marlborough’s cool, coastal Wairau Bar district, in the alluvial deposits of an ancient riverbank, and in the hilly, southerly Awatere Valley where the growing season is even cooler and longer.
    Winemaker Sam Bennett blends this wine from the top vineyard plots, whole-bunch-pressing half the harvest. He ferments each block separately, mostly in stainless steel and partially in French oak barrels, before blending and then aging on light lees, rounding out the naturally high acidity. Fresh green herbs like tarragon and chervil complement grilled pineapple and lime zest, which makes it a perfect choice for picked Dungeness crab, baby sardines with bread and butter, or a winter salad topped with fresh chevré!  —Cara Patricia