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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.5 pts. and median of 93 pts. in 9 notes) - hiding notes with no text | | | Tasted by Mrbernz on 5/21/2024 & rated 95 points: Oh wow. I haven’t been wowed by a while in a while now. The nose is incredible, love fruit and powerful. The palatte I think is even better. Amazing balance of fruit, fine fine tannins, great acidity and length! (392 views) | | | Tasted by CamWheeler on 5/27/2023 & rated 92 points: Samples from Bill #4: Blackcurrant, some herbs, pencil shavings and spice. Palate is sweet and bright with plenty of red fruit, though it's settling nicely with good depth and length. Really like the potential here. (2340 views) | | | Tasted by evanqian on 2/23/2023 & rated 95 points: Prof Lei - Best Collection of New Zealand (Newmarket, Auckland): 59% CS, 37% Me and 4% CF.
deep dark red/purple, clean and bright. surprisingly smooth and modest, tough it's just a baby. dense dark fruits, some oak, mild spices and tobacco, with a concentrated sweet core, firm but supple tannins, solid acidity, m+/full body, round and fine structure. savoury finish, which is long but quite plain, too young to judge fairly, though it performs very good already, it can be in cellar at least 20 years confidently.
a super classic NZ red blend, very good on complexity, density and finesse. could be the best vintage of Coleraine, BC 98, CD 97, SK 100
Ap 5/5, Ar 13/15, Palate 17/20, Overall 5+5/10
Total 95+/100 (2562 views) | | | Tasted by Muz wines on 11/4/2022 & rated 98 points: Very smooth, incredible depth of flavour that rightly lays claim to being New Zealand’s most fsmous red wine. (2421 views) | | | Tasted by jsperl on 6/4/2022 & rated 90 points: Didn't have a chance to taste this in its year of release so this was already cellared for a year.
A beautiful burgundy colour, polished sheen, still obviously youthful. Vanilla and aniseed are the dominant notes, but overall a muted nose. Hopefully it develops with age.
The palette on the other hand was surprisingly smooth and mellow for such a young wine. Beautiful red berry flavours, a hint of mushroom, chocolate, blackberry, boysenberry. Some nice tanning structure to give it some body. Looking forward to seeing this develop.
Tasted at the same time as a 2015 and 2020 and this held up against the 2015 quite well given its youth. Lots of promise. Acknowledging it's had the benefit of an extra year in bottle, it also shows a lot more potential than the 2020 at this stage. (3079 views) | | | Tasted by Cromulent on 3/22/2022 & rated 91 points: So this is the 2019 Te Mata Coleraine gushed over by the local critics with scores between 97 and 100 points. We tried a bottle on Release which I wasn’t overly impressed with so a year on we took the first of a case of six out to dinner. Again not overly impressed. The nose was muted, palate mid weight, no obvious tannin structure and a slight acidic finish. Perhaps it’s in a dumb phase. Not sure where it goes from here but I wouldn’t have the confidence to predict it will ever exceed 95 points. Will check in on its progress in another four or five years. (3308 views) | | | Tasted by CamWheeler on 4/24/2021 & rated 92 points: Magnificent 6 Ride Again: Pencil shavings, redcurrant, blackcurrant, violets and spice. Bright red fruit on the palate, there is plenty of flavour here but it has depth and length to it as well. Young but showing potential. (2799 views) | | | Tasted by Jeremy Holmes on 4/2/2021: Deep, intense and compact. Concentrated cassis and boysenberry fruits. Some tobacco and cedar. There's crisp acidity and ample structure holding everything in pace. It has some black olive saltiness. Balance is really good and it needs plenty of cellar time. (3971 views) |
| By Rebecca Gibb MW
Vinous, New Zealand Reds: Treading Lightly (Apr 2022) (4/1/2022)
(Te Mata Estate Coleraine Red) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (2/9/2021)
(Te Mata Estate Coleraine) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and The WINEFRONT. (manage subscription channels) |
| 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. 2019 Te Mata Estate ColeraineVintage Report 2019
Spring
Average winter rainfall and 100mm of rain early September ensured plenty of soil moisture going into the 2018/19 season. The rest of September, October and most of November were very dry. Around 100mm of rain fell on the 25th and 26th of November. Three mornings around zero degrees in both September and October were a worry but only slight frost damage occurred in one vineyard. November warmed up nicely and heat summation by the end of the month was average for spring.
Budbreak was early as was flowering which was about 10 days early and finished by early December. Two cool days late November affected flowering in some chardonnay and merlot reducing the crop a little.
Summer
December was warm with many days around 25 degrees and a few closer to 30. Conditions were dry until 100mm of rain fell over Christmas wetting up soils. Soils were drying nicely and the driest parts of some vineyards were receiving irrigation when another 90mm of rain fell between the 14th and 16th of January. The rain events early to mid-summer were not ideal but they came with cooler weather, passed quickly and were followed by warm and dry conditions.
No further rain fell in January and the month was very warm with 10 days around or just over 30 degrees. Nights were warm. Heat summation for the year to the end of January was 90 degree days above average which is significant.
Vineyard soils dried out quickly late January driven by favourable weather and big, healthy vine canopies. Veraison (colour change) was under way early in most blocks in the first week in February and strangely, was led by Syrah which is normally later than other varieties. February was very warm and dry until the 24th when a southerly storm produced 40mm of rain which dried out quickly in strong cool winds. By this time all shoot growth had stopped due to water stress and the drier vineyards needed irrigation.
Autumn
March began and ended with a few cooler days but most highs were a very warm 25 to 30 degrees and the only rain was 15mm from a few showers around the 9th of the month. We harvested Sauvignon Blanc and Chardonnay between the 14th and 22nd well ripened and in very good condition. Warm nights contributed to low malic acids in the grapes and reduced the number of dews we experienced. Soils continued to dry giving the vital stress conditions necessary to maximise colour, flavour and tannin concentration in red varieties. We noted some lovely flavours developing in Merlot grapes early, in the last week of March.
April temperatures were variable with some cooler periods amongst warmer days and mild nights. It remained dry with only one showery day holding up picking. Red varieties were picked almost every day from the 25th of March until finishing on the 14th of April. The dry, settled weather enabled all blocks of grapes to be picked at ideal ripeness in a more leisurely fashion than is usual.
Summary
Vintage timing, all season ran 1-2 weeks ahead of our long term average. Crop levels were normal in size. Good early soil moisture and warmer than average temperatures created big grape canopies that promoted good ripeness and helped dry out soils after early summer rain. These rain events were too early for botrytis concerns and the small amount of rain later in the season was short in
duration and dried quickly in favourable weather. Variously warm, cloudy or windy nights, mid and late season lead to very few light dews and no fogs contributing to the luxury of negligible botrytis pressure. Monthly heat summations were mostly above average with January being well above average. Between the mid-January rain and the end of picking in April only 70mm of rain fell which is less than half the long term average. 2019 was a warm and dry season. Apart from extra trimming of early season growth this was an easy grape growing season.
White grapes were picked at good sugar levels and in very good condition. The young wines exhibit ripe stone fruit and citrus aromas and flavours and impressive palate weight.
Red grapes were ripened to perfection and the wines show excellent flavour, colour and tannin. 2019 is a very good vintage. Time will tell if it is amongst our best.
Rainfall
Sept 206mm, Oct 29mm, Nov 56mm, Dec 95mm, Jan 78mm, Feb 49mm, Mar 19mm, Apr 45mm
Heat Summation
1571 degree days to the end of April. 1513 to the last day of picking
Peter Cowley Technical Director 6/06/2019Red 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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