Te Mata Coleraine 2018
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Te Mata Estate’s Coleraine Cabernet Merlot 2017 is a classic, and high quality Left Bank Bordeaux style blend of Cabernet Sauvignon, Merlot and Cabernet Franc, made for the long-haul.
Grapes for the 2017 Coleraine were sourced from separate plots within Te Mata’s own Hawke’s Bay estate vineyards, and the wine was aged in predominantly new French oak barrels for 17 months to gain complexity and texture.
Violets, Rosés, lavender and pure cassis on the nose, flowing into a seriously complex palate of blackcurrant, fragrant wild strawberry and black cherry fruit, integrated with sweet cedar, and fine, supple French oak. Concentrated, poised and finishes long.
The Te Mata Estate
Established in 1896, ‘Te Mata Estate’ is one of New Zealand’s oldest wineries and without a doubt one of the most iconic producers. Te Mata is a family owned winery located in Hawke’s Bay that has been in with the Buck family for over 30 years.
The Buck Family
The Buck family are responsible for catapulting ‘Te Mata Estate’ into icon status. They did this by producing arguably New Zealand’s most collected Red Wine. A wine described by Jancis Robinson as a “New Zealand national treasure”.
Te Mata Estate Coleraine
‘Te Mata Estate Coleraine’ is a Cabernet Sauvignon dominate blend with Merlot & Cabernet Franc. From it’s very first vintage in 1982 Coleraine established itself to New Zealand. Later it established itself to the world as one of the finest wines New Zealand can produce.
The Decanter Wine Legends List
The Coleraine is often compared to some of the very best wines from Bordeaux. The 1998 vintage is the first New Zealand wine to make Decanter’s wine legends list.
Te Mata Wine Production
From their 10 vineyards across Hawke’s Bay, including sites in the Havelock Hills and the Bridge Pa Triangle ‘Te Mata Estate’ excels in their production. They produce icons such as of Chardonnay, Viognier, Gamay Noir and Syrah and of course the bordeaux varieties. One of the best examples of Hawke’s Bay Chardonnay available in the UK is the ‘Elston Chardonnay’. It showcases Hawke’s Bay’s strengths for producing wines with finesse and true varietal expressions.
For more information on Te Mata and their wines, visit their website.
Hawkes Bay Wine Region Collection
Back in 1851, Hawkes Bay was the first region in New Zealand to have a winery established, ‘The Mission Estate’. But it didn’t stop there, when it comes to wine production, Hawkes Bay is New Zealand’s second largest region. The Hawkes Bay Wine Region has a 50/50 split between the red and white wines, a fantastic variety of styles flow from its vineyards. The areas tops reds are Syrah, Merlot and Cabernet Sauvignon, typically boasting subtle herbaceous notes and intense berry/cassis flavour.
Find out more information on the various Hawkes Bay Wine Companies.
A Rich Wine Culture
Being New Zealand’s oldest wine region mixed with the fact the majority of vineyards are still family owned results in a rich wine culture. There can be wild variation between each vintner and the ethos behind their bottles. Naturally, this has drawn the attention of the public. Numerous trails that highlight the artisan producers and Art Deco architecture wine tourism has excelled in the area.
Hawkes Bay Wine Subregions
Gimblett Gravels is Hawkes Bay’s wine area with the most fame. Although unplanted until the early 1980’s as it was common belief high quality grapes couldn’t be grown in the area. Later, however, methods improved and tastes changed and the area come into its own.
Gimblett Gravels Winegrowers
In 2001 winegrowers and producers united to form the Gimblett Gravels Winegrowers Association, with this unity, the association was able to promote the areas wines to the world stage. The associations brand is based on the French concept of terroir, abiding by the strict classification rules, primarily governed by soil type.
Gravel Based Soils
Gimblett Gravels was the first New World district to receive this designation. The Gimblett Gravels wine growing district covering over 800ha. Being stringently based on the gravel based soils originating from the old Ngaruroro River exposed after heavy flooding in the 1860s.