Monday, 25 September 2017, 2:44 pm
Press Release: Te PaTe Pā Takes Out Top Two Spots in Dish Magazines Sauvignon Blanc Tasting Panel
Two wines from te Pā Family Vineyards flagship range have won the top rankings in popular food and drinks publication Dish Magazines 2017 Sauvignon Blanc tasting panel.
te Pās 2016 Sauvignon Blanc Oke won the Number One spot, and te Pās 2017 Sauvignon Blanc followed at Number Two. The new 2017 Sauvignon Blanc was also named one of Dish Magazines Best Buy wines, which covers wines offering exceptional value, and are awarded 5 stars and Gold Medal status.The new face of Sauvignon Blanc
Through its te Pā Sauvignon Blanc Oke, te Pā Family Vineyards is keeping its focus on small batch, single vineyard, hand-crafted, oak barrel fermented and oak barrel aged Sauvignon Blanc. Dish Magazines judging panel made note of the rise in quality and popularity of oak-fermented Sauvignon Blanc, and recognise the efforts of Kiwi winemakers to continually innovate the category that made New Zealand Sauvignon Blanc a household name around the world.What the judges said
Of our gorgeous Oke, the panel said; “Essentially, its sauvignon blanc for chardonnay lovers, produced by a family that can trace their roots back to the first Maori landing at the Wairau Bar 800 years ago. Simply outstanding”. And our sublime 2017 Sauv got the praise heaped on it too; “Wow! This wine is sex on a stick. Whoever made this wine knows what theyre doing,” said judge and wine consultant Jane Boyle.Food matches for the top wines
No award-winning wine is complete without a delicious food match. Dish Panel judge Colin Ford recommends pairing Sauvignon Blanc with oysters on the shell, or a pungent goat or sheep cheese (we love chèvre). For the home cook, you have to try the divine whole baked Thai snapper as created by Nadia Lim, which is a match made in heaven for the Oke (check out this delicious video on how to make this dish). For our 2017 Sauv, we can also never look past fresh, locally and sustainably harvested Cloudy Bay Clams with the te Pā special sauce of shallots, Chardonnay vinaigrette, coriander and a touch of sugar and water.