Wines Hawke's Bay Te Mata Estate - Coleraine

Te Mata Estate’s Coleraine from Hawke’s Bay is recognised as one of New Zealand’s benchmark red blends, typically crafted from a selection of Bordeaux varieties such as Cabernet Sauvignon, Merlot, and Cabernet Franc. While this particular bottle is non-vintage—unusual for Coleraine, which is most often released as a single-vintage wine—it is likely to showcase the estate’s pursuit of balance and complexity. The grapes are grown on the gravels and silty soils that define the Havelock Hills subregion. Vinification involves meticulous selection, fermentation in stainless steel and open vats, followed by extended ageing in French oak barrels, allowing the wine to develop both structure and elegance. The resulting wine is intense and deeply coloured, with aromatics spanning blackcurrant, plum, dark cherries, cedar, and subtle tobacco, complemented by taut tannins and a lingering mineral finish.

Hawke’s Bay stands out as New Zealand’s oldest winegrowing region, with a viticultural history dating back to the mid-19th century. Its unique terroir is shaped by ancient riverbeds and gravel-rich alluvial soils, which offer excellent drainage and moderate vigour, fostering the ripening of Bordeaux varietals. The region benefits from a temperate maritime climate, with long, warm summers and autumns conducive to achieving full phenolic maturity. With its blend of innovation and tradition, Hawke’s Bay has built an international reputation for structured, age-worthy reds, rivalled only by a handful of New Zealand sites.

Coleraine’s powerful yet refined style calls for equally structured food pairings. Traditional matches would include roast lamb with rosemary, slow-cooked beef short ribs, and venison with a red wine reduction to echo the wine’s robust profile. For a touch of local flavour, consider pairing with New Zealand lamb rack enhanced with earthy root vegetables or mushroom-based dishes that mirror the wine’s complexity. Mature hard cheeses, such as aged cheddar, also perform beautifully.

For optimal enjoyment, serve this red at 16-18°C after allowing it to breathe for an hour or decanting, particularly important if the wine is relatively young, to soften the tannins and unfurl its aromatic depth. This thoughtful approach will fully reveal Coleraine’s hallmark balance, elegance, and persistence on the palate.