Wines Hawke's Bay Te Mata Estate - Coleraine - 2023

Te Mata Estate’s iconic Coleraine 2023 is a refined expression of Hawke’s Bay winemaking, embodying both modern technique and regional character. The Coleraine blend typically features a carefully balanced combination of Cabernet Sauvignon, Merlot and Cabernet Franc, showcasing structure, depth and elegance. The 2023 vintage benefited from a growing season marked by warm, settled conditions and just the right amount of rainfall, resulting in healthy grapes harvested at optimum ripeness. Grapes are hand-picked and the vinification is meticulous, featuring small-batch fermentations and gentle extraction to preserve the purity of fruit and the subtle nuances of the blend. Maturation in fine French oak barrels adds complexity and polish, without dominating the vivid core of fruit.

Hawke's Bay is situated on the eastern coast of New Zealand’s North Island and is renowned as the country's oldest wine region. The area boasts a temperate maritime climate with relatively dry, warm summers and cool nights, ideal for ripening Bordeaux varieties while maintaining vital freshness and aromatic lift. The diverse soils range from gravelly riverbeds to clay and limestone, imparting distinct minerality and structure to the wines. With a winemaking heritage dating to the mid-19th century, Hawke's Bay is now internationally esteemed for balanced, elegant reds that can rival acclaimed Old and New World benchmarks.

Coleraine’s impressive structure and concentration make it an outstanding partner for robust, flavour-packed dishes. Roast lamb with rosemary, a classic match, highlights the wine’s herbal undertones and supple tannins. Grilled rib-eye steak, venison or even a mushroom Wellington work beautifully, as do regional specialties like New Zealand lamb with kumara or a slow-cooked Hawke’s Bay beef stew. Hard cheeses, such as aged cheddar or pecorino, also complement the wine’s subtle oak influence and acidity.

For optimal enjoyment, decant Coleraine 2023 an hour before serving to allow the aromas to open up fully. Serve at 16-18°C to best reveal the layers of blackcurrant, plum, cedar and subtle spice, alongside a fine-grained tannic structure that promises graceful evolution over the coming decade.