• 2016 Te Mata Estate Coleraine Cabernet Merlot 750ml
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2016 Te Mata Estate Coleraine Cabernet Merlot 750ml

2016 Te Mata Estate Coleraine Cabernet Merlot 750ml

$164.95 AUD
$213.75 AUD $164.95 AUD
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Awards, Ratings & Reviews

97/100 — The Wine Front · 2016 Vintage
Tasted: Mar 2018

94/100 — CellarTracker · 2016 Vintage

— Wine Enthusiast · 2016 Vintage
“This vintage of Te Mata's top red bottling is still finding its way, but it shows plenty of prettiness and elegance amidst power, and promises a long life. The nose is a heady concoction of red fruit, cloves, vanilla, graphite and sappy, slightly soapy oak notes. Fruit on the palate feels a touch confected and flat, but the quiet grip of grainy tannins keeps things balanced and steers away from syrup territory. It is one to stash in the cellar and forget about for a few years. Drink 2021–2034 at least.”

About This Wine

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.

A single vineyard wine until 1989, Coleraine is now an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest Havelock Hills vineyards, first planted in 1892.

About the Winery

Te Mata Estate is one of Hawke’s Bay’s most historic and renowned wine producers. The estate is best known for its Bordeaux blends, particularly Coleraine, which is regarded as one of New Zealand’s most collectable wines.

All Te Mata Estate wines are made from estate-grown fruit using regenerative farming and organic techniques on Hawke’s Bay vineyards. Grapes are hand-harvested, and all wines are made and bottled at New Zealand’s oldest operating winery.

Specifications

  • Vintage: 2016
  • Grape Variety: 51% Cabernet Sauvignon, 47% Merlot, 2% Cabernet Franc
  • Region: Hawke's Bay / New Zealand
  • Classification: Red Wine
  • Fermentation: Traditional warm-plunged fermentation with extended maceration
  • Maturation: 17 months in predominantly new French oak
  • Alcohol: 13.5%
  • Sweetness: Dry
  • Acidity TA: 6 g/L
  • Acidity pH: 3.57
  • Drinking Window: 2020–2035
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