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.
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.
Maturation
The 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
Bright magenta.
Aroma
Lifted notes of blackberry and boysenberry, with fine touches of mint, sandalwood and fresh, ripe cherry.
Palate
Prune, coffee, redcurrant and wild strawberry on the palate all add depth to the wine’s immediate appeal - balanced fruit concentration that glides to a savoury finish and plush, firm tannins.
Food Matching
A wonderful accompaniment to hard cheeses and anything that once lived in a field.
Cellaring Potential
This wine will continue to evolve in bottle for three to six years from harvest.
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