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Displaying results 0 - 9 of 9

(2020) Ramps up the sweet black fruit intensity. A tiny glimpse of violet and game here, of complexity with a meaty and ripe, umami, pastrami character on the palate, a beautifully sour cherry acidity too and fine tannins.
(2020) Made from a small block of clone 337 Cabernet on the Gimblet Gravels, foot-trodden whole berries then aged in new French oak barriques for 17 months. A little balsamic, resinous note that comes from the oak and the semi-carbonic nature of the fruit perhaps. Huge depth of aroma, so plummy and deep, black fruit that is lightly earthy and does show a violet and thyme herby edge. The sweetness and the ripe, plush fruit is charming, the acid and the creamy oak support beautifully. No UK retail stockists listed at time of review.
(2020) Another limited edition wine, with no UK retail availability at time of review, this is made from clones that stem from the original James Busby collection, plus clone 174, gifted by Paul Jaboulet. 50% whole bunch adds a lot of perfume because of the carbonic effect, but makes the tannins a little bit grippy/gravelly. Around 50% in new barriques, 50% in the big 5,000 litre ovals. This has musk and roses, so much charcuterie and tapenade, and the red plum fruit. Full Of fruit, powdery tannins, the succulence of the acid, against the sweet ripeness of the fruit, finishing on berries and meatiness again.
(2020) Half the production of the normal vintage. Named after the trinity of original owners, created to pay respect to Hermitage La Chapelle and Gerard Jaboulet who died at the age of 55. 100% new french oak barriques for 14 months. Lovely berry-ripe fruit, has the perfume again, with those refined red fruits, florals and yet the bacon fat smokiness and ripeness. The palate has a seductive plushness, but that gravelly edge of freshness and the tension of tannins and lip-smacking sour cherry and minerals. Dry but not at all austere - but will have great longevity. Price quoted is lowest at time of review for a single bottle, but other retailers sell by the six-bottle case at around £75 per bottle.
(2020) From a great vintage, this is 99% Syrah with 1% Viognier, fruit coming from Gimblet Gravels and the coastal Te Awanga vineyards. Creamy ripe black fruit on the nose, though plenty of pepper and spice, a crack of black pepper. The silkiness of the tannins and plush fruit gives a smooth, dense mouthfeel and great presence. Price quoted is for the 2015 vintage at time of review.
(2020) In 2017 this is all Gimblet Gravels fruit, though still with 1% Viognier in the blend. This was a bottled, but pre-release tasting of this vintage. Lifted violet and florals, more than the 2013 in this very young wine, such an intense kirsch-like fruit. On the palate it still has that cherry and red plum succulence, but there is cocoa and smokiness and good balancing acid. Price quoted is for the 2015 vintage at time of review.
(2020) Seven years since I last tasted this (blind) and rated it 89/100 and found it a bit green. Te Mata still consider it too young, softening colour around the rim, a lot more meaty than the younger wines, tapenade, a touch of menthol, but the meatiness is so muscular and compact at this stage. Sweet, very intense, muscular with a touch of polished wood or leather, but you see that Coleraine freshness in there too. Juicy, fresh acids edge the fruit and structure that may indeed give it time yet. Price and stockist for the most recent vintage at time of review.
(2020) No Cabernet Franc in this vintage, 73% Cabernet Sauvignon, 27% Merlot and 60% new oak. Beautiful crimson colour and absolutely gorgeous aromatic intensity, some kirsch and firm black berries, a little exotic Sandalwood spice and light, incense-like smokiness. A touch of green olive and currant leaf, but what a lovely nose. Such pure, sweet fruit, the tight grained structure of the tannins and the line of acidity makes it lithe and supple. Juiciness to spare, a touch of kirsch and floral in the finish. Like the 2018, obviously considerable cellaring potential.
(2020) Te Mata ColeraineTasted at the winery as part of a small vertical of Coleraine, the 2018 is the imminent new release of one of New Zealand's most loved and respected red wines, made in the best years at the Te Mata estate since 1982. The blend is 52% Cabernet Sauvignon, 33% Merlot and a significant 15% of Cabernet Franc. The excellent 2017, also tasted, contained no Cab Franc.

Hand-harvested from the best blocks of old vines in the hillside vineyard opposite the winery in Havelock North, the wine saw extended maceration before spending 17 months in French oak barriques, 60% of which were new. It was bottled in December 2019. Slightly deeper in colour than the 2017, a solid crimson, it has a truly lovely perfume, touches of violet and kirsch like the 2017, a little bit of briar and olive, but more overtly ripe and plush fruit suggesting blackcurrant and cherry with less of the currant leaf note of the 2017. The slightly greater ripeness is apparent. Substantial and creamy on the palate, a flood of fruit is sweet and ripe, fleshy with plum and bramble, but the impression of bittersweetness comes with the endive and liquorice bite of the tannins, a touch of roasted chestnut, and fresh, vital acidity.

Tasted back to the 2009 vintage on this occasion, Te Mata suggest the wine begins to really hit its stride only after 15 years or more, but with substantial decanting this dense, powerful Coleraine will be approachable before then. It will be released in early spring 2020, and the UK importer is Fells.
Displaying results 0 - 9 of 9