Tasting Notes 1997
1997 Coleraine has a ruby/crimson colour, an aroma of spice, smoke, and blackberries, and a rich palate with long firm tannins.
1997 Coleraine is a blend of 55% cabernet sauvignon, 30% merlot and 15% cabernet franc and has the potential to develop in bottle for 5-15 years from harvest.
It goes with all the foods that suit red wine, as well as being great to linger and chat over.
Total acidity as tartaric: 5.9g/l
Residual sugar: Dry
The grapes were processed by variety and sites, destemmed and crushed, then given a warm plunged fermentation followed by a lengthy period of skin contact during which malolactic fermentation took place.
Next they were pressed, and the young wine was run in lots to new and older 225 litre oak barrels for twenty months further ageing.
During this time they were topped, racked, blended and egg white fined prior to bottling at Christmas 1998.
The grapes were hand harvested between the 11th and the 30th 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 Greatest Red Wine.'Raymond Chan, Raymond Chan Wine Reviews, 2 August 2017 All Reviews