Get to Know this New Zealand Estate
Discover Te Mata, New Zealand’s oldest family-owned winery, nestled in the sunny, dry slopes of Hawke’s Bay.
For over 130 years, this estate has crafted wines that balance ripe fruit, fresh acidity, and subtle savoury complexity, making them both approachable and age-worthy. From iconic reds like Coleraine to aromatic whites, Te Mata Estate aims to showcase the best of New Zealand terroir.
Where Te Mata Estate Is and Why It Matters
Te Mata Estate sits in Hawke’s Bay on New Zealand’s east coast, on the beach side of the town of Havelock North. From Napier Airport you can drive along the coast, through Marine Parade, about 20mins south. Hawke’s Bay is uniquely dry for New Zealand because the central ranges block most weather systems moving from the west, creating a natural rain shadow and some of the sunniest, driest conditions in the country. Those ‘classic Hawke’s Bay summers’ make for long warm growing seasons, tempered by sea breezes from the Pacific Ocean, that perfectly help grapes ripen fully while keeping vibrant acidity in the wines.
A Winery With Deep Roots
Established in 1896, Te Mata Estate is New Zealand’s oldest continuously operating winery, and remains independent and family owned. All grapes are grown on the estate’s own vineyards, and every stage from pruning to winemaking and bottling happens on site. The “large boutique” scale of the operations is really an estate-only model that gives unmatched control over quality and expression of place. As well as growing grapes, Te Mata produces about 40,000 cases of wine a year, with strong demand both locally and in export markets across 45+ countries.
The Land and Terroir
The vineyards occupy north-facing slopes on ancient hills formed by tectonic uplift and river erosion. Soils vary from sandy loam over sandstone in the east to clay and mineral-rich gravel in other sites, giving a wide palette of soil types that influence vine growth and flavor. Te Mata Peak itself is raised seabed with windblown volcanic topsoils. Te Mata has predominantly Chardonnay, Cabernet and Merlot growing on these hills since the 1890s. Te Mata’s original vineyards were the first in New Zealand protected by law as the Te Mata Special Character Zone in 1996, recognising their heritage and uniqueness.
What Te Mata Wines Taste Like
Across the range, Te Mata wines balance intense fruit clarity with structure and freshness. Reds are often medium to full-bodied with ripe dark fruit, savoury complexity, and fine tannins that support aging. Whites show expressive aromatics with bright acidity and textural richness. This combination of fruit depth, moderate alcohol, and freshness makes their wines highly enjoyable on release and rewarding with age.
Key Wines to Know
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Coleraine is Te Mata’s flagship red and one of New Zealand’s most celebrated wines. First released in 1982, it’s a Cabernet/Merlot blend known for balance, structure, and age-worthiness, often scoring high points from international critics.
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Bullnose Syrah shows Hawke’s Bay’s ideal conditions for Syrah, with vibrant dark fruit, spice, and a long, elegant finish.
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Awatea is a classic Cabernet/Merlot blend that sits just below Coleraine in style but with expressive dark fruit and savouriness.
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Alma Pinot Noir highlights Hawke’s Bay’s rising status for this variety, with red fruit, floral notes, and supple tannins drawn from cooler sites like Dartmoor Valley.
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Cape Crest Sauvignon Blanc a barrel-fermented style known for its ripeness of acidity, soft texture and incredible length.
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Elston Chardonnay rich, aromatic fruit with fresh acidity, soft oak and fine textural weight.
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Estate Sauvignon Blanc is full of Hawke’s Bay, North Island, fruit: lively, tropical, and framed by balanced, mouthwatering acidity.
How to Pair and Enjoy
Te Mata wines are made to be food-friendly and versatile. Their bright acidity and structured profiles complement a wide range of cuisines. They work beautifully with both classic pairings like grilled meats and game and fresh seasonal produce. They also work well with spiced dishes including Indian, Southeast Asian, and Middle Eastern flavours. (Especially when fresher spices are used rather then powdered ones.) The wines own freshness and medium-body makes them particularly gastronomic. The lighter reds cans be chilled. The light whites are refreshing on their own or with seafood, and robust reds can stand up to richly flavoured dishes.
Visiting the Estate
The Te Mata cellar door welcomes visitors to explore their long history and premium wines. Options include walk-in tastings, guided Heritage Tours, and discovery experiences tailored for new enthusiasts and collectors. The winery is accessible from Napier Airport by car hire and private shuttle. There are lots of accomodation options, we have parking if your driving, and the surrounding Hawke’s Bay region features extensive cycle paths for vineyard touring.
