Tasting Notes 2000
Coleraine 2000 is a blend of 52% Cabernet Sauvignon, 29% Merlot and 19% Cabernet Franc that was bottled in January 2002.
Coleraine 2000 is a deep crimson/black colour. It has floral aromas, along with spicy and dark berry notes, which flow into the ripe, mouth-filling palate, which ends with long, fine tannins. The wine is underpinned by a cedar and toast background.
This wine will intensify and mature in bottle for 5-15 years from harvest.
Coleraine is a natural partner to celebrations, casseroles, roasted and grilled meats, cheese and classical European cuisine.
Total acidity as tartaric: 5.3g/l
Residual sugar: Dry
The winemaking processes were straightforward and classical. The grapes were destemmed, crushed and given a plunged, warm fermentation followed by maceration. After pressing, and the completion of malolactic fermentation, 225-litre barrels as individual lots were used for elevage, topping and racking. Blending then occurred and finally egg-white fining.
Coleraine 2000 was produced from grapes hand harvested from six different sites between the 5th and the 19th of April.
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.
'This deeply coloured blend carries 52% Cabernet Sauvignon, 29% Merlot and a much higher quantity of Cabernet Franc than before (19%) The result is a very fragrant wine with floral aromas, rich red fruit, spice and cedar notes.'Amanda Barnes, ‘Discovering the Ageing Potential of Hawke’s Bay: Te Mata Coleraine Vertical’ Around the World in 80 Harvests, November, 2018 All Reviews