Te Mata Estate was established in 1896 and remains family-owned, creating small batches of internationally recognised wines from their Hawkes Bay vineyards and in New Zealand’s oldest wine cellar. By 1909, it was the largest vineyard in New Zealand, winning gold medals for its Cabernet in the ‘Imperial London Exhibition’ of that year. Te Mata Estate still utilises those original three vineyards to produce its most famous wines: Coleraine, Awatea and Elston. Today, the estate is comprised of 250 hectares, of which 175 hectares are under vine. Two-thirds of this is Cabernet Sauvignon/Merlot, Chardonnay and Syrah, from which the estate produces a stunning array of red and white wines.
Dark ruby with a bright purple edge, Estate Vineyards Merlot/Cabernets ’19 has ripe raspberry and blackberry on the nose and a palate that unfolds with Black Doris plum, cherry syrup, mint and cocoa-powder. Brambly, ripe, cabernet fruit sits atop soft, savoury tannins. Try pairing with mild hard cheeses.