Tasting Notes 1988
1988 Coleraine has a deep crimson colour, a lifted aroma of coffee and spice and a ripe berry palate with cherry and plum flavours.
It was also blended in the proportions of 72% Cabernet Sauvignon, 24% Merlot, 4% Cabernet Franc.
1988 Coleraine will develop in bottle quite rapidly until 1992, and will then improve at a slower rate for a further 2 - 3 years.
Total acidity as tartaric: 6.1g/l
Residual sugar: Dry
Following a complete destemming and crushing, each variety was fermented in 8 tonne fermenters for eight days. During this time the cap was plunged and the wine pumped over every six hours.
The wine was then held on skins for a further eight days, pressed, put through a malolactic, then run to 60% new French oak barriques. It was aged in this small oak for 17 months, and was topped weekly, racked every three months and egg-white fined.
1988 Coleraine Cabernet/Merlot was hand harvested on the 13th and 14th 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.
'New Zealand’s First Growth. Many critics consider Coleraine up there with the best Bordeaux blends in the world. The original intention may have been to mirror the top Cru Classé but, today, Coleraine has evolved its own style.'Andy Howard MW, Decanter, 2016 All Reviews