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Coleraine '11

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Tasting Notes 2011

Coleraine ’11 has a deep crimson colour with intense aromas of blackberry syrup, espresso, marzipan, and dried roses. The palate has a concentrated core of perfectly ripe blackcurrants, with layers of damson plums and chocolate leading to long, powerful, tannins and refreshing acidity. 

The final blend is 72% cabernet sauvignon, 22% merlot, and 6% cabernet franc. Closed with a natural cork that will allow Coleraine ’11 to continue to evolve in bottle and provide great enjoyment up to 15 years from harvest.

Technical Analysis

pH: 3.70
Total acidity as tartaric: 6g/l
Alcohol: 13%
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 18 months’ maturation. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2012, then egg white fined during their second winter in barrel. The finished wine was then bottled in December 2012.


Coleraine ’11 was hand harvested from separate plots within Te Mata Estate’s vineyards between 1 and 23 April 2011.


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.

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“I conjectured whether this is New Zealand’s greatest wine? Well, let me put it this way, it is the frontrunner… a complex, intellectual entity that rewards long term cellaring year after year.”
Neal Martin's Wine Journal, May 2008 All Reviews