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Haysley MacDonald, descendent of the original Mãori tribe that arrived in Wairau in 1350, converted the family farm to vineyards in 2003, releasing Te Pā’s first wine in 2011. For Oke (‘a Sauvignon Blanc for Chardonnay lovers’), grapes come from the home vineyard in Lower Wairau (60%) and the Redwood Hills Vineyard in Awatere, fermented and aged on lees in barrel for 11 months. Roger Jones: Perfumed nose then into a luxurious style of Sauvignon. Clean, focused stone fruit – nectarines with a delicate bouquet of herbs and green vegetables. White nutty notes. Freddy Bulmer: Inviting pure fruit character, well-used oak. The acidity holds everything together and provides focus. I’d like a little more on the finish, but this is very smart. Cat Lomax: Waxy, pithy, savoury nose, toast and hazelnut hints. Fleshy citrus supported by some spice and more hazelnut; a creamy, rounded texture. Fresh acidity.

Sauvignon Blanc

Te Pa, Oke Sauvignon Blanc, Marlborough, New Zealand, 2019

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Haysley MacDonald, descendent of the original Mãori tribe that arrived in Wairau in 1350, converted the family farm to vineyards

Te Pa, Oke Sauvignon Blanc, Marlborough, New Zealand 2019

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