Cherry
Dark berries
Vanilla & caramel
Oak

Ultra Low

Te Awanga Quarter Acre Section 2019

Name: Te Awanga Quarter Acre Section 2019
SKU: 124149
Price: 19.99 NZD
Availability: InStock

Wine · New Zealand · 13%

$19.99each~~$20.99~~

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What it tastes like

Dark berry · cedar · spice

Te Awanga Quarter Acre Section 2019 is a premium Hawke's Bay red blend that combines Merlot, Cabernet Sauvignon, Malbec, and Cabernet Franc to create a wine of depth, elegance, and complexity. It opens with rich aromas of dark cherry, plum, blackberry, and forest floor, complemented by subtle notes of vanilla, sweet spice, and French oak. Full-bodied and plush on the palate, it delivers concentrated dark fruit flavours supported by fine tannins and a smooth, lingering finish. Crafted from handpicked fruit grown on hillside vineyards and aged in French oak, it balances youthful vibrancy with excellent cellaring potential. Best served at room temperature, it pairs beautifully with roasted meats, hearty pasta dishes, and aged cheeses.

Cherry
Dark berries
Vanilla & caramel
Oak

Where it is from

Wine
Style: New Zealand
Origin: 13% ABV
Alcohol: 0.8 per bottle
Standard drinks

The story of Te Awanga Quarter Acre Section 2019

Te Awanga Estate is a Hawke's Bay winery run by Rod McDonald on the coast at Te Awanga, where its cellar door looks over 42 acres of vines, the Te Awanga basin and the Pacific. The Section is the Bordeaux-style red in the Quarter Acre range, a line of smaller scale wines that also includes a Syrah, a Chardonnay and a Viognier.

This is the 2019, a blend of Merlot, Cabernet Sauvignon, Malbec and Cabernet Franc, with Merlot leading. The mix of varieties shifts from year to year, so each vintage of the Section is slightly different, but the idea is constant: a red built on dark fruit, with the Cabernets and Malbec adding structure and spice.

Earlier vintages have shown blackberry, raspberry and violet with spicy oak, and the wine drinks well on release while having the build to keep. Pour it a little cooler than room temperature, and decant it if it is still young. It goes with grilled lamb, a beef casserole, or venison with a berry sauce.