At Te Mata Estate, oak is far more than a vessel; it is a vital partner in crafting wines that evolve gracefully over time. Our winemaking philosophy embraces the classical tradition of using French oak barrels to shape structure, aromatic complexity, and elegance across a broad spectrum of styles. From the vibrant, fruit driven expression of estate Gamay to the depth of flagship reds like Coleraine and Awatea, oak integration is thoughtfully tailored by our winemaking team to suit each wine’s character and long term development.
French oak is slow-growing and (somewhat paradoxically) known for its softness of flavour – how little flavour it gives. We source premium medium toast French oak from renowned forests across France and work in long standing relationships with trusted cooperages who understand our approach. This level of selection ensures each parcel of wine receives the right barrel for its varietal personality and doesn’t overwhelm the wines we make.
Cabernet Sauvignon is paired with an oak program inspired by traditional Bordeaux structure. Syrah benefits from a Rhône influenced approach, while Pinot Noir and Chardonnay follow Burgundian tradition. Our Gamay Noir sometimes spends a month on older oak to add just a little tannin – that faintly ‘grippy’ mouthfeel wine can have, a bit like tea.
Even our Cape Crest Sauvignon Blanc, a barrel fermented style, uses a proportion of ‘immersion’ oak – barrels shaped over steam to reduce smokiness and char. Whether a wine needs only a short period in barrel or many months of careful maturation, every decision reflects our pursuit of balance and refinement.
Our oak program also includes the thoughtful use of new barrels where appropriate. Selection choices are made down to the staves and heads of each barrel we use. And each oak barrel will give almost 90% of its flavour in the first year. The gentle spice and toast characters, from cinnamon to nutmeg to subtle vanilla, contribute layers of texture and tannin that support longevity and expression. It’s important these influences enrich the wine without overpowering the purity of fruit and floral aromatics that define Te Mata Estate’s style. By calibrating oak use with precision and care, our winemakers ensure that each wine’s journey from fermenter to barrel to bottle enhances its ability to age beautifully.
This commitment to oak has been part of Te Mata Estate from the beginning. More than 130 years ago, barrels arrived through Napier Port just as they do today, linking our wines to the maritime heritage shared by many of the world’s great wine regions. This continuity of history, combined with experience, ongoing research and technical innovation, is central to why Te Mata Estate remains one of New Zealand’s most respected producers and why our barrel program today is such an essential part of creating wines that develop gracefully.
