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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 21 notes) - hiding notes with no text | | | Tasted by forceberry on 4/8/2022 & rated 94 points: Originally a single-vineyard wine from the Coleraine vineyard, this has been a blend of the best-quality fruit from all the estate vineyards since 1989. A blend of Cabernet Sauvignon (52%), Merlot (29%) and Cabernet Franc (19%). Macerated with the skins for an extended time, aged in predominantly new French oak barriques. 13,5% alcohol.
Somewhat translucent black cherry with an evolved maroon hue and a light brick-red rim. The nose is remarkably similar to a proper old-school claret with savory aromas of herbaceous leafy character, ripe redcurrants and some cooked beet nuances, followed by lighter nuances of vegetal bell pepper, a little bit of licorice root, crunchy hints of blackcurrants and chokeberries and an evolved hint of meat stew. All in all the nose feels very promising and attractive. The wine feels ripe and dense yet not particularly sweet-toned on the palate with a moderately full body and quite intense flavors of ripe dark plums and blackcurrants, some licorice notes, a little bit of herbaceous leafy character, light sweet nuances of cooked bell pepper, a developed hint of meaty umami and a touch of savory wood spice. The overall feel is firm and textural, thanks to the high acidity and ripe medium tannins that still retain some grip on the gums. The finish is dry, somewhat evolved and quite savory with juicy flavors of fresh blackcurrants and ripe redcurrants, some meaty umami, light herbaceous notes of autumnal leaves and bell pepper, a little bit of savory oak spice, a hint of dark plummy fruit and a touch of tobacco.
An excellent, harmonious and immensely tasty Bordeaux blend that is stylistically very close to a classic old-school claret, with its firm structure, herbaceous leafy notes and all that jazz. The wine certainly shows some evolution, but the overall feel isn't still particularly old and the wine shows good potential for future development - even if it is drinking mighty well right now. All in all, this is a delicious, well-made example of NZ Bordeaux blend and easily one of my favorites this evening. Drink now or within the next 10 years or so. Excellent value at 38€. (1301 views) | | | Tasted by peter.mancell@mfg.com.au on 12/26/2021 & rated 94 points: Glorious dark fruit, lovely mouthfeel and a very long finish! (966 views) | | | Tasted by forceberry on 12/8/2021 flawed bottle: Originally a single-vineyard wine from the Coleraine vineyard, this has been a blend of the best-quality fruit from all the estate vineyards since 1989. A blend of Cabernet Sauvignon (52%), Merlot (29%) and Cabernet Franc (19%). Macerated with the skins for an extended time, aged in predominantly new French oak barriques. 13,5% alcohol. Tasted blind.
Moderately translucent and somewhat evolved blackish-red color with a mature brick-orange color. Dull, dry and dusty nose with some earth, a little bit of savory wood spice, light herbaceous notes of bell pepper, a hint of evolved meaty character and a touch of mildew. The wine is dull, dry and earthy on the palate with a moderately full body and silky texture. The flavors are understated, dusty and earthy with vague notes of mildew, ripe dark berries and some toasty wood spice. The overall feel is quite extracted with moderate tannic grip and rather high acidity. The finish is dry, dull and earthy with flavors of dusty attic, some ripe dark berries, a little bit of mouldy cellar, a hint of earth and a touch of blackcurrant.
Mildly but perceptibly corked. Shows impressive sense of structure with some nice evolution, but the dusty and mouldy notes of TCA make the wine undrinkable - and also quite impossible to guess the wine correctly. 38€ down the drain. (1519 views) | | | Tasted by Rustyca on 1/2/2018 & rated 93 points: Beautiful mature wine. Dusty green pepper nose soft on the palate with toasted almonds and anise, very lengthy finish. Bought on release from winery. Wish I had more. Has a few more years. (2508 views) | | | Tasted by salua on 12/25/2017 & rated 93 points: Surprised by this wine. More body and life than the previous bottle. Lovely dusty nose, balanced fruit with light tannins on the front and along finish. Very nice wine. Has a few years in it left. (2283 views) | | | Tasted by RN on 6/25/2016 & rated 91 points: Very Bordeaux left bank in styling. Soft and generous but ultimately lacking the intensity needed for a higher score. Very enjoyable and easy drinking. (2787 views) | | | Tasted by salua on 1/27/2016 & rated 92 points: fully mature wine with plenty of fruit left. Soft but reasonable amount of tannins. Should last a few more years easily, but probably wont improve. Drink soon (2980 views) | | | Tasted by RN on 4/30/2015 & rated 91 points: Doesnt need decanting but decent airing in a large Bordeaux glass as it is lightly bitter and closed when initially tasted from the bottle. After 10 mins it starts to open nicely with smooth berry with chocolate flavours and cigar box aromas. Needs more intensity for a higher score. I am concerned the fruit is starting to wane. Probably at its peak now. (3093 views) | | | Tasted by RN on 6/29/2014 & rated 91 points: Drinking nicely now without the need for extended decanting. Medium weight with lovely complexity and very Bordeaux like. Not a powerhouse but well balanced. Enjoy now but will hold for some years. (2464 views) | | | Tasted by kiwirevo on 4/7/2012: a little bit unimpressed with this. For half the price I've been drinking Esk valley Reserve Bordeaux blends and they're a similar quality of flavour. The one thing the Coleraine has over the esk because is more tannin support. This 2000 still had plenty of life left where as a 2000 Esk needs to be drunk within a couple of years. (3647 views) | | | Tasted by StewartWent on 12/31/2011 & rated 91 points: A classic high class left bank lookalike that is rarely seen in Australia (yes a NZ wine but just wanted to make a point!). Subtle herbal fruits, spicy oak and tannin, capsicum, you get the drill. Not particularly long or intense but of course showing very well as a 11/12yr old. (2856 views) | | | Tasted by well-red on 10/6/2011 & rated 93 points: Much better than the last bottle. More like a top left back bordeaux. Still will improve with more age, (2790 views) | | | Tasted by well-red on 1/16/2011 & rated 89 points: decanted 1hr. lots of sediment. dark color. a little flat, but 2nd glass opened up a bit more. - good, not great bordeaux style red. plan a waiting 1-2 more years before opening the next one. (2745 views) | | | Tasted by Ian S on 1/8/2011: Still deep purple in colour, showing little sign of age.
On the nose blackcurrant, mint and a little leafiness, swirling releasing a little black olive.
The palate combines a good depth of fruit (plum joining the blackcurrant) with the same leafiness and a little black pepper. Still good structure there with tannins offering decent grip and acidity nicely judged.
Overall pretty classy and should see another 5 years with ease, where you might hope for a little more complexity. (2442 views) | | | Tasted by Yossarian on 2/15/2010 & rated 86 points: Closed on opening and a bit acidic. Dried cherries, ceder and mint notes. Clean and pleasant, but a bit light, doesn't linger on the palate. Still drinks young. (2191 views) | | | Tasted by Barbara B on 12/28/2009 & rated 89 points: Thin and unimpressive to start. After an hour in decanter it showed more weight and substance. Opaque, ruby core, garnet rim. Hugely complex nose and flavour profile of fruit, earth, roasted coffee beans/kernels, black pepper, leather, tobacco, cedar/menthol, wild animal. High level of firm tannins, slightly sharp acidity, moderate alcohol. Very long. (2078 views) | | | Tasted by BigJ on 8/3/2008 & rated 94 points: Awesome wine! Still very youthful, very fresh. clean pure, still primary fruit which appears to be on the brink of taking on some secondary flavours. Without a doubt one of the best new world cabernets i have every had, im talking Bordeaux 2nd growth level. Great. (2386 views) | | | Tasted by Rupert on 5/19/2008 & rated 88 points: Te Mata Coleraine vertical (Institute of Directors, London): Milk and nettles nose, very compact, closed today - Nick said this usually shows much better and is one of his favourite vintages (3426 views) | | | Tasted by graemeg on 12/6/2006: NobleRottersSydney - Christmas Lunch 2006 (David's place): {13%, cork} Solid garnet. Developed leathery aromas promise much. The palate is surprisingly peppery for me, the weight of the wine falls on the front palate. Powdery tannins remain. Some stalkiness to the fruit on the palate, but lacks depth overall. Mid weight – an OK wine, but I wanted to like this more. (2691 views) | | | Tasted by winesteward on 1/31/2006: Very dark red-purple. Nose of berries and a hint of chocolate. Very dry. Soft tannins. Medium weight. A mouth-filling, expansive wine. Finishes very long but slightly bitter. Can probably age some more but drinking well now. Went nicely with cold roast beef. A good wine but somehow unappealing to me. (3430 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. 2000 Te Mata Estate Coleraine2000 Vintage Report
The 2000 vintage in Hawkes Bay was characterised by an extremely dry growing season resulting in smaller than average berry sizes giving wines with intense flavours. Heat summation was back to normal levels, after the hotter than average 1998 and 1999 seasons, and quality looks very promising. Our white wines are showing intense ripe fruit flavours and excellent structure, while our red wines are darkly coloured, and showing supple palates backed by long, firm tannins.
2000 In Brief: Dry growing season, small berry sizes, intense flavours. Red wines darkly coloured and supple palates backed by long, firm tannins.
TASTING NOTES 2000
Coleraine 2000 is a blend of 52% Cabernet Sauvignon, 29% Merlot and 19% Cabernet Franc that was bottled in January 2002.
Coleraine 2000 is a deep crimson/black colour. It has floral aromas, along with spicy and dark berry notes, which flow into the ripe, mouth-filling palate, which ends with long, fine tannins. The wine is underpinned by a cedar and toast background.
This wine will intensify and mature in bottle for 5-15 years from harvest.
Coleraine is a natural partner to celebrations, casseroles, roasted and grilled meats, cheese and classical European cuisine.
TECHNICAL ANALYSIS
pH: 3.81
Total acidity as tartaric: 5.3g/l
Alcohol: 13%
Residual sugar: Dry
WINEMAKING
The winemaking processes were straightforward and classical. The grapes were destemmed, crushed and given a plunged, warm fermentation followed by maceration. After pressing, and the completion of malolactic fermentation, 225-litre barrels as individual lots were used for elevage, topping and racking. Blending then occurred and finally egg-white fining.
VINEYARDS
Coleraine 2000 was produced from grapes hand harvested from six different sites between the 5th and the 19th of April.
ORIGIN
Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather came from Coleraine in Northern Ireland and the name has been maintained through the family properties to the wine. 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.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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