2017 was a year when the Te Mata team and the Te Mata method of production made all the difference. Hand-picking and hand-sorting, and careful vineyard management shone through and delivered fruit in remarkable condition. Thanks to our team’s outstanding efforts, many long hours, and a fast and furious harvest, we’ve ended up with a
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We couldn’t be happier with the fruit quality in 2016. The turnaround produced whites that look fresh and vibrant – showing full, ripe flavours and excellent acid balance. Reds appear plump, fruity, and with good levels of ripe tannins. Again, the reds have that depth of colour we’ve seen develop in the last three years,
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The success of 2015 is down to the lower than normal crops which provided great concentration and maximized the effect of the dry and warm mid-summer. The good fortune of well-timed weather when we wanted it outweighed any concerns from a cool start to the spring or a few late-season autumn showers. The charm of
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Spring of 2013 was unusually dry and mild leading to budburst a good two weeks early.October was warm and dry with half the normal rainfall and November continued to be very warm with six days over 25 degrees and one at almost 30 degrees – summer temperatures! The early trend continued with Chardonnay flowering in
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Spring of 2012 was cool and very dry. November warmed up nicely, with many days around 25 degrees. By late November, there were signs of things to come. Grass on the hillsides and the drier parts of vineyards began to die off early, due to less than half the normal rain falling over the three
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Spring was drier and cooler than usual, delaying bud break and subsequent vine growth by about two weeks. The rest of the spring, and until late March, temperatures were mild to warm, with no rain to speak of. Rain forecast for late March and early April kept us focused on picking and we finished our white grapes on
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