Tasting Notes 2004
Coleraine 2004 has a dark crimson/magenta colour and aromas of dark roses supported by notes of spice, blackcurrants and liquorice. The palate is concentrated, supple and long with flavours of mocha and chocolate, underpinned by fine ripe tannins.
Coleraine 2004 is a blend of 39% Cabernet Sauvignon, 16% Cabernet Franc and 45% Merlot. In terms of earlier vintages, it most resembles the 1991, but with more lifted aromatics. Coleraine accompanies most red meat dishes, and traditional European and New Zealand cuisine. It will continue to develop in bottle for 8-12 years from harvest.
Since the first vintage release, from 1982 Coleraine has created an international reputation for excellence. That reputation has extended over a succession of 22 vintages to this, the 2004 release.
Total acidity as tartaric: 5.6g/l
Residual sugar: Dry
The grapes were destemmed and lightly crushed before the individual parcels of fruit were separately fermented and macerated on skins. The resulting wines were then run off to predominantly new French oak barrels for two years maturation. Over this time the wines were regularly topped and racked in barrel. The individual barrels were
blended in January 2005 and egg-white fined before bottling in late
The grapes for Coleraine 2004 were hand harvested between 29th March and 26th April.
Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather came from Coleraine in Northern Ireland and the name has been maintained through the family properties to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the ﬁnest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.
“I conjectured whether this is New Zealand’s greatest wine? Well, let me put it this way, it is the frontrunner… a complex, intellectual entity that rewards long term cellaring year after year.”Neal Martin's Wine Journal, May 2008 All Reviews