Price:  £67.50 £60.00 | Case Rate: £57.00
Ex Tax: £50.00

Te Mata Estate - Coleraine Cabernet Merlot 2015

Information

  • Country: New Zealand
  • Wine Region: Hawke's Bay
  • Wine Maker: Peter Cowley
  • Grape: Cabernet Sauvignon, Merlot
  • Grape Percentage: 54% cabernet sauvignon, 36% merlot, 10% cabernet franc.
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
Duty/Vat Paid

Description

Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.

Wine tasting notes

First, a bouquet of violets, roses, lavender and pure cassis, followed by a banquet of blackcurrant, fragrant wild strawberry and pitch-black cherry, laid out over sweet cedar, and fine, supple French oak. Always floral, always concentrated, always poised – Coleraine ’15 is galaxy-dark with flashes of magenta and brilliant purple. Alive with charm, texture and energy, this is a multi-generational wine of immense cellaring potential.

Winery Information

Te Mata Estate

Te Mata Estate is New Zealand's oldest winery and always impresses with the sheer consistency, quality and value of its wines. Te Mata Estate originated as part of Te Mata Station, a large pastoral land holding established by English immigrant John Chambers in 1854. His third son, Bernard, influenced by the comments from visitors that the hills were suitable for grape growing, planted vines in 1892. Wine was first made from those grapes in 1896. Under the current direction of John Buck, Te Mata.. read more

Expert Reviews

Vinification Notes

Each parcel of grapes was destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to predominately new French oak barrels for 17 months’ maturation. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2016, for maturation during their second winter in barrel. The finished wine was bottled in December 2016