New Zealand’s response to the Médoc

Te Mata Estate is New Zealand’s leading producer of modern Bordeaux-style red wines, also known as Claret in English, a reputation based on the excellence of Te Mata’s flagship wine Coleraine since 1982. The individual plots of each variety were destemmed before the traditional mash fermentation and macerated on the shells for a long time. The resulting wines were pressed, returned to the tank for malolactic fermentation and then aged for 8 months in a mix of new and used French oak barrels. The final blend consists of 50% Merlot, 27% Cabernet Sauvignon and 23% Cabernet Franc.

And this is how estate vineyards Merlot Cabernet tastes

Te Mata Merlot Cabernets Estate Vineyards smells intensely of raspberries, blackberries and dark fruits, accompanied by vanilla and cedar, rich plum and cherry. On the palate it is full-bodied and densely knitted, with well-supporting acidity, ripe, sweet fruits runs through this classic blend. The soft, fine espresso tannins give this delicate wine considerable aging potential.