2009 Te Mata "Coleraine" Bordeaux Blend Hawkes Bay

SKU #1088709 94 points James Suckling

 This is an awesome Bordeaux blend with light mint, flowers and dark fruits. Currants and slightly dried fruit. Full-bodied, with layers of ripe tannins and long, long finish. Still slightly chewy. Needs another three to four years to come around.

93 points Robert Parker's Wine Advocate

 The Coleraine Cabernet/Merlot has been produced since 1982 and is blended blind every year without trying to go for a particular formula. The 2009 Coleraine Cabernet/Merlot is a blend of 52% Cabernet Sauvignon, 43% Merlot and 5% Cabernet Franc. Deep garnet-purple colored, it’s a little closed at the moment, revealing moderately intense notes of cedar over black currant, blackberry and cloves plus hints of dusty earth, dried leaves, moss covered bark and Mediterranean herbs. Medium-full bodied with firm fine-grained tannins, it offers taut, tightly-knit flesh with a lively acid backbone and a long, layered finish. Consider drinking this 2013 to 2021+. (LPB)  (10/2011)

K&L Notes

One of the best red wines made in New Zealand, this is made from the finest lots of Cabernet Sauvignon, Merlot and Cabernet Franc grown across Te Mata's Estate vineyards in Hawke's Bay. The '09 has a classic Cab nose--all black currants and flowers, with a sweet, fruit-filled palate framed by spice and fine-grained tannins. Give it a little time in bottle now, or a decant, and drink over the next 7-12 years. This is an iconic New Zealand classic. It has rightly been compared with top classified growths in Bordeaux and deserves a spot in any Bordeaux lovers cellar.

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Price: $54.99
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Staff Image By: Jim Chanteloup | K&L Staff Member | Review Date: 5/15/2012 | Send Email
The "Coleraine" is the flagship Bordeaux blend in the Te Mata lineup and represents a benchmark for the style that is produced in Hawkes Bay on the Gimblett Gravels sub-region. The wine is more deep, dark and brooding than it's sibling, the "Awatea". The nose offers dark berry,black cherry,currant,violets,minerals,earth and a touch of mocha. The wine is an infant with a pure core of fruit that is framed by a profound structure. This is a wine to decant for an hour or if you're patient, you will be rewared for time in the cellar. Stunning.

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 4/27/2012 | Send Email
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During my travels last year in New Zealand I visited over 50 wineries. In general I was amazed by the quality and diversity of the wine I encountered. The wines of Te Mata Estate in Hawkes Bay really impressed me, enough so that on my return to the US I sought them out and knew we had to make them available to our customers. Their top wine the Coleraine has been produced since 1982 and is highly regarded as one of New Zealand's finest and most age worthy wines. Quite compellingly the wine is made each year using a blind tasting and blending of the Bordeaux varietals that construct it. A blend of 52% Cabernet Sauvignon, 43% Merlot, and 5% Cabernet Franc, this is a decadently rich wine that also has great balance and very firm tannins at this stage. This wine will really benefit from 5-10yrs+ in the cellar.
Drink from 2015 to 2025

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.