Te Motu 2009 Library Release

  • A special library release of the flagship wine of the 3rd oldest Waiheke winery.
  • Cabernet Sauvignon, 40% Merlot, 8% Cabernet Franc and 2% Malbec aged for 24 months on 30% new oak.
  • Concentrated, but elegant with perfectly harmoniously integrated flavours.
  • 1 or more bottles
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  • Sam Kim
    95 points
  • Bob Campbell MW
    94 points

Editors notes

A special library release of the flagship wine of the 3rd oldest Waiheke winery. Sweet blackcurrant aromas, unfurling notes of leather, forest floor and wood smoke. Concentrated, juicy fruit elegance with bright acidity, excellent focus and fine texture. Cabernet Sauvignon, 40% Merlot, 8% Cabernet Franc and 2% Malbec aged for 24 months on 30% new oak.


Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Blueberry
    • Boysenberry
    • Herbal
  • Palate
    • Blue Fruits
    • Cassis
    • Graphite

Food Pairings

  • Pork
  • Red Meat

Critic Scores & reviews

  • Sam Kim

    "Dark, deep ruby-red colour with garnet hues, lighter on the rim. The bouquet is fine in proportion and harmoniously integrated with sweetly ripe aromas of savoury blackcurrant fruit along with complexing dark herbs, game, earth and leather notes, unfolding layers of cedar and smoke. The nose builds in concentration with aeration. Medium-full bodied, rich, lively and vibrant flavours of complex, secondary, savoury dark red berry fruits and blackcurrants are interwoven with funky game and meat notes. Leather, earth, cedar and smoke elements unfold in waves. The fruit is sweet and juicy, and is framed by fine-grained, firm tannin structure, and the palate enlivened by crisp, lacy acidity. The palate has plenty of depth, intensity and tension, and the wine carries to an elegant, lingering finish of savoury blackcurrant and funky game nuances. This is a rich, savoury, complex-flavoured Cabernet Sauvignon-based blend with savoury secondary and funky game flavours and a lively, fine-structured palate. Match with slow-cooked game meat dishes over the next 7-8 years. A blend of 50% Cabernet Sauvignon, 40% Merlot, 8% Cabernet Franc and 2% Malbec, the fruit hand-picked and fermented to 13.6% alc., the wines blended after 10 months then aged a further 14 months in barrel, with 30% new oak."
  • Bob Campbell MW

    "A cabernet sauvignon-dominant blend of Bordeaux varieties with a Bordeaux-like flavour profile and texture. An elegant rather than blockbuster red with savoury, 'forest floor' bottle-developed characters adding an extra dimension to berry, plum, liquorice and subtle dried herb flavours."

Other vintages

Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.

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New Zealand

The New Zealand wine industry is one of the younger wine regions in the world, whose popularity grew immensely when Marlborough Sauvignon Blanc hit the world wine scene, quite unique in style when compared to the typical French Sancerre.

Wine is successfully cultivated on both the North and South islands from a latitude of 36 degrees in the North to 45 degrees for the most southerly wine region in the world, the South Island's Central Otago. The majority of regions are located in free-draining alluvial valleys except for Waiheke Island and Kawarau Gorge in Central Otago and benefit from the moderating effect of the maritime climate as no vineyard is more than 80 miles from the ocean. With plentiful sunshine hours and cool evening sea breezes, the grapes thrive.

Sauvignon Blanc is the major white variety people will think of when you mention New Zealand Whites, however fantastic Chardonnay, Riesling, Pinot Gris, Gewurztraminer and less commonly Viognier, Chenin Blanc and Pinot Blanc. Pinot Noir is the most widely planted red variety in New Zealand although Cabernet Sauvignon, Merlot (Bordeaux Blends), Syrah are also grown and in even smaller amounts, Tempranillo and Montepulcianos can too be found. Sparkling wines of very high standards are also made in New Zealand.

The key wine regions in New Zealand include Auckland, Canterbury, Central Otago, Gisborne, Hawke's Bay, Marlborough and Nelson.


The Auckland region was home to the Dalmatian immigrants who settled in West Auckland in the early part of the 20th Century, bringing with them winemaking traditions. The New Zealand wine industry largely owes its beginnings to those early settlers.

Most of the wineries are around 45 minutes drive from the city of Auckland, so the region is popular for day trippers. Auckland’s climate in general isn't ideally suited to grape cultivation, but small pockets or sub-regions exist where micro-climates can produce some world-class wines. The region typically gets enough sunshine for the harvest, but rain is the constant threat, especially in spring and summer.

The red varieties that work the best in the region are the Bordeaux styled varieties made from Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and also the non-Bordeaux Syrah. Most notable of the whites grown in the region is Chardonnay, for which Kumeu River is very highly regarded.

Waiheke Island

Waiheke Island is renowned for producing world-class red wines and more recently white wines as well.

Waiheke has become known as New Zealand's "island of wine," home to a dedicated group of winegrowers who have successfully matched the maritime climate and ancient soil structures to the selection of classical grape varieties to produce red and white wines with distinctive varietal character.

The climate is well suited to growing Bordeaux wine-type grapes, though some Chardonnay and Sauvignon blanc varieties are also considered to be good.

Waiheke winegrowers regularly win awards for Syrah (Kennedy Point's 2007 Syrah won best Syrah in the world in 2009), proving the island's terroir suits it well.

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