Tasting Notes 2010
Coleraine ’10 has a youthful dark crimson colour and displays Coleraine’s gorgeous floral aromas, together with macerated blackberries woven with graphite and thyme. The palate is pure and very precise, building in intensity, with a long fine tannin structure providing great length.
A blend of 58% cabernet sauvignon, 36% merlot, and 6% cabernet franc, it will continue to develop in bottle and provide great enjoyment up to 15 years from harvest.
Total acidity as tartaric: 6.2g/l
Residual sugar: Dry
Each parcel of grapes was destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to predominantly new French oak barrels for 19 months’ maturation. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2011, then egg white fined during their second winter in barrel. The finished wine was then bottled in December 2011.
Coleraine ’10 was hand harvested from separate plots within Te Mata Estate’s vineyards between 15 April and 6 May 2010.
Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home 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.
Coleraine ’10- 'Poised. Tomato leaf, more acidity and more crunchy red fruit. Medium weight and still coming together. This is in the zone. Will be one of the best.' 95+ PointsAndrew Graham, Australian Wine Review, September 2018 All Reviews