Tasting Notes 1998
1998 Coleraine has an assemblage of 60% Cabernet Sauvignon, 32% Merlot and 8% Cabernet Franc.
1998 Coleraine will continue to improve in the bottle for at least twenty years from harvest, although most of this improvement will come between the 5th and the 10th year.
1998 Coleraine has a black-crimson colour. It has a dense, concentrated character of blackcurrants, liquorice and some rich, dark chocolate notes, supported by concentrated fruit and a soft, spicy palate with a sustained tannin finish.
It is a wine to pause, think and talk about, while being served alongside great steaks, venison and other game, grills, roasts, winter casseroles and traditional foods, as well as other great wines.
Total acidity as tartaric: 5.6g/l
Residual sugar: Dry
The grapes were vineyard selected, destemmed, crushed and fermented warm with extraction controlled by plunging the cap. Following maceration the free run was drained to barrel and the remaining skins pressed. The wine was then aged in 225 litre French oak casks for twenty months, during which time it was topped, racked, blended and egg-white fined.
Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather came from Coleraine in Northern Ireland and the name has been maintained through the family properties to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the ﬁnest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.
“I conjectured whether this is New Zealand’s greatest wine? Well, let me put it this way, it is the frontrunner… a complex, intellectual entity that rewards long term cellaring year after year.”Neal Martin's Wine Journal, May 2008 All Reviews