Te Mata Estate 'Coleraine' 2019

SKU
TMCS201911 UCAU
  • Coleraine is New Zealand’s most famous red wine - rivals the very best wines from Bordeaux, France
  • Displays the concentration, complexity and elegance found in the world's finest wines
  • 2019 is the 37th consecutive vintage of this wine.
  • 1 or more bottles
    $105.00
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  • Sam Kim
    100 points
  • Gary Walsh
    97 points
  • Cameron Douglas
    97 points

Editors notes

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.

2019 was a warm, dry, easy grape-growing season that has produced some of the most exciting results yet. Time will tell, but this could be one of the best.

Coleraine is New Zealand’s most famous red wine. First produced in 1982, this classic blend of Cabernet Sauvignon, Merlot and Cabernet Franc displays the concentration, complexity and elegance found in the world’s finest wines.

A deep midnight-magenta, Coleraine is symphonic in its harmony and presence. The aromatics are immediately varietal with grace notes of cassis, raspberry leaf, fresh roses, dark chocolate, lifted black cherry, espresso and cedar. The palate deepens the opening theme. There’s tapenade, darkest blackberry and ripe plum while underneath, quietly, a precise, profound tannin structure resonates.

Powerful, deep-set, graceful and complex, Coleraine is refined to an exquisite point while still retaining freshness and balance. It lingers after tasting. Layered and composed, resplendent and resolved, a gloriously seductive ensemble celebratory of all that fine New Zealand wine can be.

Details

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

    100
    "The palate is packed with rich fruit intensity combined with layers of silky texture and complex f​l​avours​... with a seemingly endless finish."
  • Gary Walsh

    97
    "59% Cabernet Sauvignon, 37% Merlot and 4% Cabernet Franc from what Te Mata estate describe as a ‘fairytale vintage’. Cherry, ripe raspberry, dried roses and tobacco, cocoa and baking spices, a wee bit of menthol. It’s medium-bodied, taut and tightly strung with ‘mineral’ feeling cranberry acidity, sheets of slate-like tannin, superb waft of mouth-perfume, and a firm finish of impeccable length. A whole lot of what you might call ‘discreet structure’ this year, and feels particularly long-term. Oh Coleraine, you’ve done it again."
  • Cameron Douglas MS

    97
    "Complex and very sophisticated with a calm yet mysterious package of aromas: elegance and finesse, aromas of dark berries and varietal, ripe cabernet, some sweet tobacco, dark olive and barrel spices. Very harmonious already, but lots of youth and palate tension. Big tannins, ripe tannins and acidity to match. Delicious, young, vibrant.. Best from 2028? through 2040."

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.

Current auction

All current auctions for this wine & any different vintages.

Locations

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.

Hawkes Bay

New Zealand’s second largest wine region (behind Marlborough), Hawkes Bay is on the east coast of the north island, to the south of Gisborne, and is New Zealand’s leading wine and food tourism destination. Many of the finest wines come out of the Hawkes Bay wine region.

A temperate climate with lots of sun is suited to superb Chardonnays in the whites and also later ripening red varieties like Cabernet Sauvignon, Merlot, Cabernet Franc (Bordeaux varietals) and Syrah.

A very special sub region in the Hawkes Bay region is the Gimblett Gravels. This sub region was thought to be not even good enough to graze sheep on, but in 1981 was planted under vine and now represents some of the world’s finest full bodied red wines. The unique terroir of the Gimblett Gravels comes from the old Ngaruroro River which until flowed through what is now known as the Gimblett Gravels, dumping gravel and heavy sands. The earthquake of 1931 changed the course of the river, leaving bare 800 hectares of prime new world terroir. Being 15km inland it doesn’t get the cooling sea breezes, so the region can get much hotter than the rest of Hawkes Bay.

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Pairs Well With

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About the brand Te Mata Estate

Te Mata Estate was originally part of Te Mata Station which was established by English Immigrant, John Chambers in 1854. In 1892, John’s third son, Bernard Chambers planted vines on three parcels of hillside land above the homestead. There are now five vineyards, totalling 15 hectares.

For forty years, Te Mata Estate’s winemaker - John Buck, has produced a stunning array of red and white wines including Coleraine, Awatea, Bullnose Syrah, Elston Chardonnay, Cape Crest Sauvignon Blanc and Zara Viognier (released in 2009). In 2012 Te Mata Estate launched a collection of Syrah, Gamay Noir, Chardonnay and Sauvignon Blanc named Estate Vineyards. These wines are produced from their own vineyards produce the best qualities of their variety, vintage, and Hawke's Bay origin.

The range of slopes and changes in climate, mixed with low humidity and ample ultra-violet light, allows winemakers show off their skills. As the three main rivers of Hawke’s Bay have changed over thousands of years, they have left behind gravels, silt and sands which the young soils have derived from.

Today, Te Mata Estate is seen as one of New Zealand’s most important wine producers, making nearly 40,000 cases of premium wine annually exporting to over 42 countries.

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