Coleraine '01

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Tasting Notes 2011

Coleraine 2001 has a deep crimson colour, aromas of spice, dark chocolate and plums and an underpinning of cedar and coffee notes that flow through the long palate and firm tannin finish.

Coleraine 2001 is a blend of 55% Cabernet Sauvignon, 29% Merlot and 16% Cabernet Franc, and will continue to develop in bottle for 6-12 years from harvest.

Coleraine 2001 is a great partner to Italian and French foods, roast and grilled meats and all cheeses.

Technical Analysis

pH: 3.7
Total acidity as tartaric: 5.4g/l
Alcohol: 13.5%
Residual sugar: Dry 

Winemaking

The grapes were brought into the winery, destemmed, then pumped to open fermenters for a warm, plunged fermentation followed by a malolactic fermentation on skins.

The finished lots were then transferred to barrel and after ongoing topping and racking, blending was done in January 2002, followed by a further year of barrel aging and egg- white fining before bottling in early January 2003.

Vineyards

The grapes for the Coleraine 2001 were hand harvested between the 2nd and the 26th April.

Origin

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.

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'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