Wine Article
2009 Te Mata Estate Coleraine
Last edited on 11/28/2019 by LindsayM
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NOTES 2009
Coleraine ’09 has a saturated magenta colour with concentrated aromas of
blackcurrants, spice and dark old fashioned roses. The palate opens with the
dense sweet dark berry fruits indicative of a great year. The focus quickly turns
to rich fine tannins that fill the mouth, leaving a lasting impression of a wine of
significant ageing ability.
Coleraine ’09 will be considered amongst the greatest Coleraines.
A blend of 52% cabernet sauvignon, 43% merlot, and 5% cabernet franc, it will
continue to develop in bottle and provide great enjoyment up to 15 years from
harvest.
TECHNICAL ANALYSIS
pH: 3.56
Total acidity as tartaric: 6g/l
Alcohol: 14%
Residual sugar: Dry
WINEMAKING
Each parcel of grapes was destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to predominantly new French oak barrels for 20 months’ maturation. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2010, then egg white fined during their second winter in barrel. The finished wine was then bottled in December 2010.
VINEYARDS
Coleraine ’09 was hand harvested between 18 March and 14 April 2009 from separate plots within Te Mata Estate’s vineyards.
Coleraine ’09 has a saturated magenta colour with concentrated aromas of
blackcurrants, spice and dark old fashioned roses. The palate opens with the
dense sweet dark berry fruits indicative of a great year. The focus quickly turns
to rich fine tannins that fill the mouth, leaving a lasting impression of a wine of
significant ageing ability.
Coleraine ’09 will be considered amongst the greatest Coleraines.
A blend of 52% cabernet sauvignon, 43% merlot, and 5% cabernet franc, it will
continue to develop in bottle and provide great enjoyment up to 15 years from
harvest.
TECHNICAL ANALYSIS
pH: 3.56
Total acidity as tartaric: 6g/l
Alcohol: 14%
Residual sugar: Dry
WINEMAKING
Each parcel of grapes was destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to predominantly new French oak barrels for 20 months’ maturation. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2010, then egg white fined during their second winter in barrel. The finished wine was then bottled in December 2010.
VINEYARDS
Coleraine ’09 was hand harvested between 18 March and 14 April 2009 from separate plots within Te Mata Estate’s vineyards.