Price:  £18.50 | Case Rate: £17.58
Ex Tax: £15.42

Te Mata Estate - Gamay Noir 2019


  • Country: New Zealand
  • Wine Region: Marlborough
  • Wine Maker: Peter Cowley
  • Grape: Gamay
  • Grape Percentage: 100%
  • Alcohol Percentage: 12.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now-2020
Duty/Vat Paid
WA: 86 (2017) VS: 87 (2015) JR: 16 (2017) JS: 90 (2017) WE: 89 (2016) JG: 90 (2014) WF: 88 (2016) MC: 4 Stars (2015) SK: 90 (2017) RC: 17.5+ (2017)

Wine tasting notes

A cherry bon-bon on the nose, Estate Vineyards Gamay Noir ’17 entices with fresh raspberry, juicy strawberry and sweet, red, toffee-apple. Cherry-red with a vibrant purple edge, gamay’s soft tannins give the palate moreish balance and weight. Flecks of aniseed and baking spices run through to the long finish. Delicious with depth, sippable with substance, Estate Vineyards Gamay Noir ’17 has character and charm, as well as oodles of red fruit freshness and immediate appeal. Estate Vineyards Gamay Noir ’15 can be enjoyed immediately upon release and can beserved at room temperature or, during summer, lightly chilled. It will continue to develop in bottle for two years from harvest.

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

Wine Advocate/Robert Parker (2017)86 pts

I've enjoyed previous vintages of this wine more, so I was a bit disappointed by the 2017 Gamay Noir. It's light in hue and light on the palate, but it delivers bright cherry fruit. Hints of cracked pepper and crushed stone add enough complexity to make it worthwhile, while some delicate tannins show up on the finish.

Vinous/Antonio Galloni (2015)87 pts

May 2016 - Bright red. Cool, perfumed aromas of cherry, raspberry, plum, fresh herbs and licorice. Supple, spicy and dry if a bit lean, offering good lift to its brisk red berry, floral and cocoa flavors. Nicely fresh, spicy wine but a bit thin on the back end. For early drinking. -- Stephen Tanzer (2017)16 pts

June 2018 - Pale crimson – looks like a red Spangle (hard candy) in colour. Yes, I can just get a Gamay nose here! And the texture is just right, with bite and juiciness. Lightweight and actually lower acidity than a typical Beaujolais but a ‘pleasant’ drink.

James Suckling (2017)90 pts

A bright strawberry-infused gamay with plenty of attractive fresh friut fragrance, it has a lightness and crunchy, open weave appeal, all fun, no fuss.

Wine Enthusiast (2016)89 pts

Gamay is popular right now—even down under—and Te Mata's version (coming from 23 year old vines) exemplifies every reason why it should be. Precise, bright and bouncy, this wine is fermented partially via carbonic maceration. It's full of crunchy red berry fruit and flowers, with a little meat and savory spice to keep things interesting. The palate is light to medium bodied, with salty, silky tannins, bright acidity, peppery spice and, of course, plenty of juicy red fruit. A “glou-glou” style if there ever was one, and wallet-friendly, too.

Jamie Goode (2014)90 pts

Floral and very fruity with juicy cherry and plum fruit. Hints of earth in the background as well as tar. Opens up very nicely with time to take on better texture with sweet cherry fruit. This has a bit of stony, grainy minerality. Real interest and finesse with drinkability: decant this before drinking.

Wine Front (2016)88 pts

Scents of forest berries, earth, dried leaves. Good autumnal start to the wine. Ripe fruit flavours with creamy, soft texture. Fruit is jubey, then peppery, then green. Quite short in flavour, very simple, watery texture, easy to drink, but not much to it. Holds some attraction no doubt.

Michael Cooper (2015)4 stars

The 2015 vintage (4*) was matured for three months in seasoned French oak barrels. Bright ruby, it is floral and sweet-fruited, with vibrant, ripe, berryish flavours, deliciously fresh, smooth and harmonious. Delicious young.

Sam Kim (2017)90 pts

Aromas of raspberry coulis, red cherry, stone fruit and floral lead to a bright and lively palate that is juicy and smooth...Fabulously attractive.

Raymond Chan (2017)17.5+ pts

This is classical Gamay and carbonic maceration, light and tutti-fruity, and delicous for it

Vinification Notes

The unique ‘maceration carbonique’ fermentation, which enhances the fruit and floral aromas of the wine, was used for 50% of the grapes. The other 50% received a traditional, warm, red wine fermentation. The resulting wines completed their malolactic fermentation and were matured for seven weeks in seasoned French oak barrels, before blending and bottling.