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  • ‘Vive la Difference!’

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    Modern Te Mata Estate is led by CEO Nick Buck and Senior Winemaker Phil Brodie (both pictured below), who oversee our approach to winemaking.

     

    Read an insight from former Te Mata Estate Chairman John Buck (CNZM for Services to Wine and the Arts) on why the estate’s meticulous method is so distinctive:

     

    What makes a wine great? I’d suggest that what makes any wine great is also what makes them unique.

     

    How can you compare a Petrus, predominantly a merlot from the right bank of Bordeaux, to a Latour, predominantly a cabernet sauvignon from the left bank?

     

    These wines are different blends and, accordingly, different blends emerge from different soils. The varietals that suit the vineyard best will, in turn, create wine components that can be blended – not to a formula, but differently each year.

     

    Technical spaces for red wine specialisation – like a cuverie – improve the variety of ferments that can be individually developed and the control that can be exercised around their care.

     

    At Te Mata Estate we hand pick and then sort the fruit using the Armbruster system of de-stemming and grading, followed by another further round of hand sorting. We have 34 separate, small tanks available to us, and therefore over 68 batch ferments are possible in total.

     

    We then have total temperature control throughout our fermentation and barrel ageing. The components are further developed in oak with topping, and three-monthly racking, before being finally blended – the crucial moment where the final wine is ‘framed’ according to what makes the best totality.

     

    In composing our wines this way at Te Mata Estate our aim to use this ‘best-in-the-world’ model, rather than just a New Zealand model.

     

    It’s a method based on what makes great wine great, and it takes a team of skilled operators working together to achieve it.

     

    People who know us well look at Te Mata Estate differently, because we approach winemaking differently. 

     

    Yes, it is about equipment, fruit quality, precision winemaking, and the right staff.

     

    But ultimately, it’s about the ability to create a wine that speaks honestly of our specifically-selected vineyards and our Hawkes Bay environment.

    – April 2025

     

     

    Photo credits: Carl Gunderson for the image of our winemakers and press, M2 Magazine Ltd for the image of Nick Buck, and Richard Brimer for the images of Phil Brodie in the Te Mata Estate cellar and John Buck CMNZ.

     

     

  • The Real Review x Te Mata

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    Join Stephen Wong MW on a special visit to Te Mata Estate in Hawke’s Bay, New Zealand, home of the iconic Coleraine and some of the country’s most celebrated wines. Senior winemaker Phil Brodie takes Stephen inside the barrel hall and cellar, where they taste the latest vintage wines straight from barrels and tanks.
    Along the way, Phil shares insights into Te Mata’s winemaking philosophy, the estate’s history, and what makes Hawke’s Bay one of the leading New Zealand wine regions. If you’re interested in wine education or simply love exploring New Zealand wineries, this episode offers a rare behind-the-scenes look at one of the country’s greatest estates.

     

  • ‘Straw by Straw’

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    At Te Mata Estate, viticulture begins with careful attention to the soil beneath the vines. Across the estate, a combination of under vine mowing and the application of straw is used to manage moisture, encourage biodiversity, and support vine health. These practices reflect a belief that long term quality in wine is built slowly, through thoughtful, hands on decisions made in the vineyard.

    Straw is typically applied during the colder months, when soils can still be worked and dried before winter sets in. It is also used on steeper vineyard slopes where under vine mowing is more difficult and less precise. Every bale is laid by hand, row by row, a physically demanding process that requires time and commitment. This manual approach allows Te Mata to place straw exactly where it is needed, responding to the specific contours and conditions of each block.

    Once in place, the straw acts as a natural mulch, retaining soil moisture through the growing season and reducing evaporation during warmer months. This moisture retention supports more even vine growth and reduces stress during dry periods. Straw also provides effective weed suppression, limiting competition for water and nutrients, particularly around older vines with established but sensitive root systems. As a result, the need for under vine spraying is significantly reduced.

     

     

    The benefits extend beyond weed control and water management. Straw creates habitat for beneficial organisms and contributes to healthier, more biologically active soils. This aligns with Te Mata’s broader interest in regenerative viticulture, where soil structure, microbial life, and natural balance are prioritised. Each vineyard block is treated individually, combining observation with targeted intervention, which is at the heart of precision viticulture.

    Leadership in viticulture is not only about innovation, but about responsibility and intent. At Te Mata Estate, practices such as under vine mowing and straw application demonstrate a commitment to working with the land rather than against it. By investing in labour intensive, regenerative techniques, Te Mata continues to refine how its vineyards are farmed, ensuring resilience, quality, and a clear expression of place in every wine.

     

     

     

  • Coleraine as Investment Class

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    ‘Aotearoa produces premium wine that tops the award charts globally. The country’s cool climate and temperate weather conditions are optimal for growing grapes, allowing for the production of distinct flavour profiles and artisanal high quality.

    For this reason, many wine enthusiasts will have the first of March pencilled in their calendars, and quite rightly so, as it is the annual release of Te Mata Estate’s flagship Coleraine.

    This year, the vineyard is releasing its much-anticipated 2021 vintage. In celebration, we delve deeper into why this wine is the perfect addition to your cellar. The secondary market for high-quality wines has proliferated in the last five years as collectors seek the perfect drop to drink or cellar. Over the last decade, the most sought-after wines have been those from Bordeaux, Burgundy, and Champagne.

    However, New Zealand has been hot on the headliners’ heels, achieving increased global recognition and value.   All Coleraine vintages are seeing huge demand, especially those from the 1980s. Production of these wines is finite, creating a bespoke and rare offering.

    Demand for Te Mata is evident as Webb’s has seen price increases first-hand.

    In Feb 2021, Webb’s sold a single bottle of 1982 Coleraine, the first ever vintage of Te Mata Estates flagship label, for $355. Just one month later, $888 was realised for the same vintage. Later that year, a higher price of $948 was achieved.

    Later vintages have also seen incredible value increases, further reiterating the Te Mata Estate Coleraine as a niche investment for your cellar. In January this year, a new record was set for the 1988 vintage, sold at $1,224. While these records stand out dramatically, acquiring Coleraine for your cellar can be obtainable with the average price for a bottle at Webb’s sitting at just over $200.

    The new release of the 2021 vintage will be presented at Webb’s for $140, setting you up for potential growth in New Zealand flagship wine. Te Mata Estates’ consistency and quality hold them front of mind for any wine lover in New Zealand and, increasingly, abroad.

    If you want to learn more about Te Mata Estate Coleraine or are thinking of bringing your bottles to market, contact our specialists today for an obligation-free appraisal.

     

     

  • New Tech for Fresher Wines

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    At Te Mata Estate, innovation has always been most meaningful when it serves the vineyard. That philosophy continues with the introduction of an Armbruster vibrating fruit sorting table, making Te Mata the first winery in New Zealand to adopt this technology. Designed to handle fruit with extraordinary care, the sorter reflects a long standing commitment to precision, freshness, and the clear expression of Hawke’s Bay. It is not technology for its own sake, but a tool chosen to honour what arrives at the winery door.

    The Armbruster system processes fruit slowly and continuously, ensuring grapes are never under pressure. Using a series of vertically arranged vibrating tables, the sorter can be precisely adjusted to suit individual varieties such as Cabernet Sauvignon, Syrah, Chardonnay, and Sauvignon Blanc. This gentle movement allows berries to be separated and sorted without splitting skins, keeping each grape intact as it passes through the machine.

     

     

    By preventing skins from breaking, the fruit is protected from early exposure to oxygen. There is no free running juice, no leakage, and no loss of freshness at this stage. The berries emerge whole and firm, more like blueberries in a supermarket punnet than fruit destined for fermentation. This careful handling preserves acidity and aromatic purity, which are central to the regional style of Hawke’s Bay and to the identity of Te Mata wines.

    Originally, the intention was to reserve this meticulous process for the estate’s top wines, given the steady pace and considered handling required. Experience quickly proved its broader value. Today, every parcel of fruit at Te Mata passes through the Armbruster sorter. The result is a lift in quality across the entire range, with greater consistency, clarity, and energy in the finished wines.

    Wine has always advanced through the meeting of knowledge and curiosity. At Te Mata, technology and learning work together in service of beauty, balance, and place. By leading the way with innovations like the Armbruster sorter, Te Mata Estate continues to invest in the future of New Zealand wine while remaining deeply grounded in the character of its vineyards and the freshness that defines them.

     

     

     

  • Coleraine Vertical Collection Sets New Record – Sells Twice for Charity

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    ‘A collection of 37 Te Mata Estate wine bottles was bought twice at the Hawke’s Bay Wine Auction after the initial purchaser generously donated the collection back to be resold. The event raised $335,697 in support of Cranford Hospice, beating the 2023 auction, which raised $300,000.

    Lot 23, a privately donated vertical of Te Mata Estate Coleraine spanning four decades, was tipped to be one of the standouts of the day before bidding started – a rare and complete collection of Te Mata Estate Coleraine spanning 40 years.

    One of New Zealand’s most iconic wines, Coleraine has a history of creating a stir and setting national records in the handful of times it has appeared in the Hawke’s Bay Wine Auction’s more than 30-year history.’

     




     

  • Celebrating Conservation

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    This year marks a significant milestone for the Te Mata Special Character Zone as it celebrates its 30th anniversary. Nestled in the heart of Hawke’s Bay, New Zealand, this area stands as the country’s first legally protected zone for vineyards, winery, and viticulture, an achievement that sets a precedent in New Zealand’s wine industry.


    Unlike the renowned AOC or DOCG regions in Europe, New Zealand has yet to adopt such stringent protective measures. The Te Mata Special Character Zone, however, represents a unique blend of heritage, innovation, and natural beauty that encapsulates the essence of New Zealand’s wine culture. The Te Mata Special Character Zone is more than just a vineyard; it’s a testament to the vision and dedication of the region’s wine producers. By safeguarding this hillside area from any development, housing, or encroachment, the zone preserves the unique terroir that contributes to the distinctive flavors of Te Mata wines. This protection ensures that the vineyards can cultivate their grapes according to their own philosophies, free from outside influence, allowing the wines to express the true character and legacy of this historic area.

     

     

    The diverse landscape of the Te Mata Special Character Zone is home to a wealth of agricultural and horticultural ventures. From Te Mata Mushrooms and Arataki Honey to Wairarapa’s biodynamic gardens, the area supports a vibrant ecosystem of cultivation beyond the vineyards. This mixed-use approach not only enhances the biodiversity of the region but also fosters a community of growers who share a commitment to sustainable and responsible farming practices.

    The visual landscape of Te Mata is largely defined by the rolling hills and lush vineyards that make up this protected zone. It’s not just a visual treat but a journey into the heart of New Zealand’s wine country. The conservation and stewardship of this area ensure that the natural beauty and heritage of the land are preserved for future generations, making it a must-visit destination for wine enthusiasts and cultural explorers alike.

     

    Looking ahead, the 30th anniversary of the Te Mata Special Character Zone is a moment to reflect on its achievements and envision the future. The zone’s ongoing success in protecting and promoting the unique qualities of Te Mata’s wines serves as an inspiration for other regions and industries. As we celebrate this milestone, we look forward to seeing how the continued stewardship of Te Mata will shape the future of New Zealand wine, ensuring that it remains a beacon of excellence and innovation on the global stage.

     

  • Companion Planting Updates

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    Spring has truly arrived in the Te Mata Estate character zone, and the vineyards are bursting with life. Between the vines, a carpet of mustard seed, tick bean, and phacelia is in full flower, bringing vibrant colour to the rows. These companion plantings aren’t just beautiful – they play a vital role in our organic and regenerative viticulture practices, supporting the vineyard ecosystem while setting the stage for another remarkable vintage.

    Walking through the vines right now, you’ll see clouds of bees from local Arataki hives busy at work, moving from blossom to blossom. Their presence is a living sign of the biodiversity we encourage here. By planting species like phacelia, which bees love, we’re not only improving pollination but also strengthening the resilience of the vineyard as a whole. The hum of activity is a reminder that healthy vineyards are alive with more than just grapes.

    These cover crops do more than attract beneficial insects. Tick beans, for example, naturally fix nitrogen into the soil, while mustard seed helps manage pests and disease pressure. Phacelia’s deep roots aerate the soil, improving structure and water retention. Together, they boost soil health in a natural, sustainable way, reducing the need for intervention and keeping the vineyard in balance.

    At Te Mata Estate, we’ve always combined time-honoured techniques with innovative approaches, and our spring cover crops are a perfect expression of that philosophy. By weaving organics, regenerative viticulture, and biodiversity into the fabric of our vineyard, we’re not only caring for the land but also crafting wines that carry the character of a thriving, living environment. Right now, the vineyard is alive with colour, life, and promise – the perfect start to the season ahead.

     

     

  • Beyond Biodynamics

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    At Te Mata Estate we do use organic and biodynamic techniques, alongside traditional winemaking. We’re also known for regenerative and precision viticulture.

     

    For us it’s a ‘toolkit’ approach we use – one where we have to see the results in the glass, This time of year our preparations are made up.

    In this picture viticulturist Brenton O’Riley shows new vineyard staff our process.

     

     

     

     

     


    Images courtesy of Te Mata Estate Vineyard Manager @carlgundersen

     

  • Wine Advocate x Te Mata Estate

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    2023 Te Mata Estate Bullnose Syrah – RP 94

    The 2023 Bullnose Syrah leads with crushed rocks and rose petals, pomegranate pearls, raspberry and a shading of tapenade. In the mouth, the wine is silky and medium-bodied, more leafy than in previous vintages but leaning toward dried herbs rather than anything indicating “greenness.” A casing of dark chocolate or powdered cocoa is like a gossamer sheath over the fruit and is very attractive. As ever, this is an impressive wine from this Cabernet-focused house in Hawke’s Bay. As usual, the tannins are chalky and supple through the middle palate, and they serve to define the finish

     

    2022 Te Mata Estate Coleraine – RP 97+

    The 2022 Coleraine is a blend of 84% Cabernet Sauvignon, 13% Merlot and 3% Cabernet Franc. On the nose, the wine shows its sweet creamy oak, a cavalcade of dark fruit and an array of spices. The wine is powdery and ultra fine, with a gravelly score of tannin woven through the finish. A spectacular wine, it’s still looking so primary and young at this early stage. I note the total acidity is akin to the 2013 vintage, and it serves to add an extra layer of freshness to the finish—a little uptick to close, if you will. This is awesome. It gets better every time I taste it.

     

    2021 Te Mata Estate Coleraine – RP 98

    The 2021 Coleraine is the third in a trio of great vintages and comprises a blend of 56% Cabernet Sauvignon, 32% Merlot and 12% Cabernet Franc. The bouquet is all bramble and spice, with fresh grated nutmeg, a hint of star anise, raw cocoa, raspberry seed, cassis, new leather and iodine. There is also a crushed oyster shell aspect here that I find most appealing. On the palate, the tannins make their presence felt in a register of tactile chewiness and encourage movement and thought. Ultimately, while I find this vintage to be stylistically aligned with 2020, it is very different in its final impact. It feels to me as if 2021 harnesses the structure and intrigue of 2019 with the creamy lushness of 2020 and puts them together in a burst of balance. This wine is like a star coming into existence—there’s a bang, a burst of light and a settling period—and it’s astoundingly good.

     

    2020 Te Mata Estate Coleraine – RP 97

    If the 2019 Coleraine got you going, then the 2020 will do just the same, albeit at a different speed. Where the 2019 is evolving into a spicy, elegant, medium-bodied affair, the 2020 Coleraine is all silk, creamy finesse and power. It offers abundant fruit, the oak framing is creamy and soft and the tannins are ductile and firm, fully ensconced in the fruit—embossed into it, even. The wine is chewy with pouch tobacco, graphite, raspberry seed, saffron, raw cocoa and nori sheets. It makes me say, “Yes, yes and yes again.” The choice between 2019 and 2020 is purely going to be based on your mood: 2020 will soothe, while 2019 will stoke.

     

    2019 Te Mata Estate Coleraine – RP 97+

    The 2019 Coleraine offers a kaleidoscopic spectrum of complexity here, with sweet tobacco, graphite, nori, iodine, fresh blood, pomegranate molasses, layers of cassis, dark chocolate, raspberry seed and sweet roasted beetroot. This is the wine at its most complete; there is everything from leaf, earth, fruit and spice. An array of characters that harness an equal array of emotions is ultimately a wine I want to drink and enjoy. Without a doubt, this is New Zealand’s greatest Cabernet blend, and it more than holds its own on a global stage. It’s super and comes warmly recommended.

     

    2018 Te Mata Estate Coleraine – RP 97+

    The 2018 Coleraine is supple and silky. A cavalcade of red and brown notes tumbles forth across the palate, with pomegranate molasses, nutmeg, layers of cassis, bramble, mahogany and raspberry seed. The wine is incredibly fresh, and it’s starting to offer notes of attractive development, albeit at a very slow pace. This 2018 today is the window into both youth and evolution; we can see where it started, in its fete of vibrant youth and energy, but we can also see where it is going, and both views offer pleasure.

     

    2013 Te Mata Estate Coleraine – RP 97

    The 2013 Coleraine comprises 56% Cabernet Sauvignon, 30% Merlot and 14% Cabernet Franc. Aromatically, the wine offers saturated purple berries with cassis, licorice/aniseed, raspberry seeds and dark chocolate. On the palate, it exhibits all the chalkiness that defines its success, making it feel both pliable and ductile in its texture, akin to the texture of raw cocoa (fine, powdery, chalky a little grippy/gravelly). It’s excellent. Lovely fresh acidity through the finish lifts it into the register of graphite/lead pencil.

     

    2007 Te Mata Estate Coleraine – RP 95

    The 2007 Coleraine is silky and chalky on the palate, with redcurrants, pink peppercorns, a sway of hung deli meat and raw cocoa and layers of graphite and cooling minerals. It is distinctly savory, light and fine. The wine’s defining and most attractive feature is its tannic structure, neatly tucked into the oak, which at this point, and at all points of its evolution, feels seamlessly supportive. It doesn’t have some of the complexity of the younger vintages, yet it remains a beautiful wine. The blend is 52% Cabernet Sauvignon, 34% Merlot and 14% Cabernet Franc.

     

    1992 Te Mata Estate Bullnose Syrah – RP 94

    The 1992 Bullnose Syrah was Winemaker Phil Brodie’s first vintage at Te Mata, and the wine is all cocoa, dark chocolate, hung deli meat, clove, star anise and nutmeg. It has evolved into an older wine today; however, the palate remains silky and fine, tempered by cracked autumn leaves, pomegranate molasses, tapenade, lotus leaf, sweet tobacco and crushed gravels. Chalky tannins have been all but decimated by time and are now fully embossed into the fruit. It has blood orange and sweet, smoky marrow through the finish.

     

    1991 Te Mata Estate Coleraine – RP 95

    The 1991 Coleraine is now 34 years from its harvest, and the wine coincides with Winemaker Phil Brodie’s arrival at Te Mata. While he had no part in the picking and assemblage, he was here to play a part in its final composition and bottling. While the 1982 featured a portion of American oak—owing mainly to the fact that French oak was, at that time, in short supply—this 1991 is 100% French. On the nose, the wine gives us dried rose petal, summer rain/petrichor, pressed sandalwood, cocoa, autumn leaves and pomegranate molasses. The wine today exhibits all the same tannic structure and texture of the current-day Coleraines, further emphasizing to me this wine’s greatness, its aptitude for graceful aging and my confidence in it as a true fine wine of the world. The bottle I tasted was opened five hours ago, and it remains in condition all this time later. It has not fallen over, and the wine will have many years left in it, I am sure. This is another great Coleraine experience.

     

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