The 2017 vintage gave the Dunleavy family something they hadn’t seen before. A Cabernet Sauvignon vineyard full of raisined grapes with luscious natural sugar levels, far exceeding those required to make their flagship Te Motu Bordeaux blend.


Tasting Notes:


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Composition Details

Composition Details

Alcohol: 13.0%
Acidity: 7.3 g/l
Sugar: 1.06 g/l
Allergen info: Contains sulphites. No egg/fish has been used in production.

Vintage Notes

Vintage Notes

The 2017 growing season started with great, even budburst and strong shoot development throughout all of our vineyards on Waiheke. We had a great fruit set and large potential crop, allowing us to be very selective when it came to green harvest. December and January were warm and dry causing the hills to brown and clay to crack. The fruit set and vine health were set up for an exceptional harvest. From February to April Mother Nature changed her tune and it began to rain on and off throughout veraison and ripening giving the viticulture team a lot of challenges. Fortunately for us, having the strong growth and large fruit set prior to the rain, we were able to remove grapes that were not up to standard, due to the rain, and retain quality grapes that have made some very smart wines. Being the last grape to ripen in the growing season, Cabernet Sauvignon endures all of the weather. This makes it one of the most difficult grape varietals to grow and in turn all the more rewarding when a fine Cabernet dominant Bordeaux blend is produced. The 2017 vintage was not kind to Cabernet Sauvignon. Lots of late season rain caused the majority of vines to physiologically shut down before the grapes were ripe for our red wine blends. What happens when the vine shuts down, however, is the grapes raisin up. When this happens the sugars that are still inside the grape concentrate to a much higher volume. This high sugar level allowed us to enter a territory we had not been before, and abled us to make a late harvest, sweet dessert style wine. A sweet but fresh dessert style Rosé, showing how, as a wine producer, you can adjust accordingly to what mother nature has in store for you.

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