Te Mata Estate
Established in 1896, Te Mata Estate remains family owned, producing internationally recognized wines exclusively from its Hawke's Bay vineyards. The Estate's ownership varied frequently until John and Wendy Buck acquired it in 1978. John and Wendy instigated a twenty-year development program, which commenced with the restoration of the original winery building and the replanting of all of the original vineyards, as well as the acquisition of new vineyard sites.
The range of temperature and soil types, allied with the rainfall band between 650-850mm, create conditions to produce high quality wines of a classic range akin to those of coastal, central and northern France. Te Mata wines are similar in weight and balance but with unique lifted floral and fruit aromas.
Te Mata winery has been ranked 'Top Winery in New Zealand' evidenced by the consistent quality of the Coleraine and Awatea Cabernet Merlot wines, the Bull Nose Syrah and the Elston Chardonnay.
Tasting Notes
Grapes/Blend
52% merlot, 28% cabernet sauvignon, 16% cabernet franc, 4% petit verdot
pH
3.62
Acid (g/L)
6.0
Sugar (g/L)
Dry
Vinification
The individual parcels of each variety, from each plot, were de-stemmed before a traditional warm fermentation, followed by extended maceration on skins. The resulting wines were pressed, returned to tank for malolactic fermentation, then run off to a mixture of new and seasoned French oak barrels for 8 months’ maturation before blending. The wines were regularly topped and racked, throughout maturation, blended and traditionally egg-white fined before bottling.
Appearance
Deep crimson.
Aroma
A beguiling, aromatic intricacy with a core of sustained, poised, ripe fruit on the palate. Chocolatey merlot, and sumptuous raspberry and blackberry notes from cabernet franc give a supple weight to the wine.
Palate
The tapenade and dried herb of cabernet deepen the savoury appeal and varietal expression. Artfully crafted, graceful and svelte, Estate Merlot/Cabernets ’15 is a deceptively elegant wine.
Food Matching
A wonderful accompaniment to hard cheeses and anything that once lived in a field.
Cellaring Potential
Will continue to evolve in bottle for three to six years from harvest.
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