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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 90 pts. in 5 notes) - hiding notes with no text | | | Tasted by Anthony Matson on 9/12/2022 & rated 87 points: I knew it was a risk, buying an over aged wine but I’ll force it down. (257 views) | | | Tasted by rftapper on 3/11/2012 & rated 92 points: Still drinking very well. Vanilla oak at the front with licorice and soft tannins. Went perfectly with BBQ lamb. (3286 views) | | | Tasted by Rupert on 5/19/2008 & rated 90 points: Te Mata Coleraine vertical (Institute of Directors, London): Quite different from the preceding, older, vintages - a broad burgundian fragrance, penetrating fruity nose, quite volatile, but the palate was more conventional, still showing some vanilla oak - I really liked this, though it did seem to have become coarser when I went back to it at the end of the tasting (4529 views) |
| Te Mata Estate Producer website
Established in 1896, Te Mata Estate is a family owned winery, making wine from hand-harvested vineyards controlled by the winery. Te Mata estate sits on the site of New Zealand's oldest winery, and is considered to produce New Zealand's best, or at least most consistent, Bordeaux blend in the form of Coleraine. Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.New Zealand New Zealand Wine (New Zealand Winegrowers)North IslandHaving a cool factor is a great start.
When they were creating climate classifications for wine regions around the world, we weren’t exactly complaining that New Zealand’s was called ‘cool.’ Step out in the middle of the day on a classic Marlborough or Hawke’s Bay’s summer, and you may wonder if they got it right. The brightness is beautifully intense, and sunshine plentiful.
But stay about a little. Until nightfall. The shift from day to night isn’t just defined by light, but temperature too. It chills quickly. The South Pacific Ocean taking its deep breath over our two islands. For the grapes, this makes for more than a chilly night. Ripening is gradual, almost methodical. As each day edges the grape towards ripeness, each night captures its flavour.
This pattern creates one of the longest grape growing seasons on earth – and those unmistakable, remarkable zesty flavours, and fragrance that are the hallmark of our wines.

Sometimes the world really is your oyster.
Hawke's BayThe philosophy of Oyster Bay is to produce fine, distinctively regional wines that are elegant and assertive with glorious fruit flavours.
The Hawke’s Bay wine region is arguably the most exciting find in recent times for the cultivation of Merlot in New Zealand. Ancient alluvial river terraces provide for a superb mix of soils over gravelly, free draining subsoils, with an abundance of pure river water or irrigation.
With a temperate maritime climate, the vines are warmed by strong clear sunlight during the day and cooled at night by the sea breezes of the Pacific Ocean.
This is the unique environment in which Merlot produces its vibrant, fully-ripened varietal flavours.
Essentially, Oyster Bay Hawke’s Bay Merlot is about elegance and intensity of fruit. The hero is always freshness of ripe fruit, spice and soft tannins on the palate. |
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