te Pā Sauvignon Blanc, Marlborough, New Zealand 2024
te Pā was founded in 2003 by Haysley MacDonald, whose Māori ancestry on the Wairau Bar stretches back over 800 years to the earliest known settlers of the region. Converting the family's dairy and crop farm into vineyards, Haysley launched te Pā wines in 2011 with a founding philosophy rooted in kaitiakitanga — guardianship of the land. Today the estate manages close to 500 hectares across two of Marlborough's most distinct sub-regions: the Wairau Bar and the Awatere Valley.
- WINEMAKER: Sam Bennett
- FARMING: Certified Sustainable (Sustainable Winegrowing New Zealand). Vegan.
- VARIETY: 100% Sauvignon Blanc
- TERROIR: Blended from two vineyard sources: 75% MacDonald Family Home Estate on the Wairau Bar — frost-free, early-ripening soils ranging from fertile loams over alluvial deposits to sandy, silty seaside blocks, cooled by airflow between the Wairau River and Cloudy Bay — and 25% Redwood Hills in the Awatere Valley, planted on clay and stony loam soils at higher elevation with an extended growing season, coastal influence, and distinct minerality.
- VINIFICATION: 50% of fruit hand-picked and whole-bunch pressed. All blocks fermented separately, predominantly in stainless steel tanks. A small percentage of new oak incorporated in the blend. Aged on light lees post-fermentation.
- TASTING NOTES: Aromatics of nectarine, lime, florals, and toasted spice. The palate is concentrated and precise, with citrus, blackcurrant, fresh herbs, and grilled pineapple. Crisp acidity with a touch of chalky minerality.
- FOOD PAIRINGS: Oysters, grilled fish, goat cheese, herb-dressed salads, Thai and Vietnamese cuisine.
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SCORES:
- 90 pts. Wine Spectator, Top 100 of 2025.
- 95 Points & 5 Stars, Candice Chow, Raymond Chan Wine Reviews
- 94 Points & Excellent, Cameron Douglas, Master Sommelier
- 94 Points & 5 Stars, Sam Kim, Wine Orbit
te Pā Sauvignon Blanc, Marlborough, New Zealand 2024
te Pā was founded in 2003 by Haysley MacDonald, whose Māori ancestry on the Wairau Bar stretches back over 800 years to the earliest known settlers of the region. Converting the family's dairy and crop farm into vineyards, Haysley launched te Pā wines in 2011 with a founding philosophy rooted in kaitiakitanga — guardianship of the land. Today the estate manages close to 500 hectares across two of Marlborough's most distinct sub-regions: the Wairau Bar and the Awatere Valley.
- WINEMAKER: Sam Bennett
- FARMING: Certified Sustainable (Sustainable Winegrowing New Zealand). Vegan.
- VARIETY: 100% Sauvignon Blanc
- TERROIR: Blended from two vineyard sources: 75% MacDonald Family Home Estate on the Wairau Bar — frost-free, early-ripening soils ranging from fertile loams over alluvial deposits to sandy, silty seaside blocks, cooled by airflow between the Wairau River and Cloudy Bay — and 25% Redwood Hills in the Awatere Valley, planted on clay and stony loam soils at higher elevation with an extended growing season, coastal influence, and distinct minerality.
- VINIFICATION: 50% of fruit hand-picked and whole-bunch pressed. All blocks fermented separately, predominantly in stainless steel tanks. A small percentage of new oak incorporated in the blend. Aged on light lees post-fermentation.
- TASTING NOTES: Aromatics of nectarine, lime, florals, and toasted spice. The palate is concentrated and precise, with citrus, blackcurrant, fresh herbs, and grilled pineapple. Crisp acidity with a touch of chalky minerality.
- FOOD PAIRINGS: Oysters, grilled fish, goat cheese, herb-dressed salads, Thai and Vietnamese cuisine.
-
SCORES:
- 90 pts. Wine Spectator, Top 100 of 2025.
- 95 Points & 5 Stars, Candice Chow, Raymond Chan Wine Reviews
- 94 Points & Excellent, Cameron Douglas, Master Sommelier
- 94 Points & 5 Stars, Sam Kim, Wine Orbit