We have a tiny allocation of this, and we’re grateful to have it. We look forward to the stories from the lucky few mofos who manage to get some of this in their cellars (or even better, an invite to the main event). New Zealand’s most famous red wine for good reason, it’s been called NZ’s “greatest red wine” by Raymond Chan (he should know, being a Kiwi resident), “New Zealand’s Grange” by Wine Front, and is considered in the top three wines of the country by robertparker.com. Even Decanter chimed in this year, confirming it as “New Zealand’s most avidly collected red wine”. We’re big fans, too, unsurprisingly. We could go on about it, but let me hand you over to some less biased reviews.
“This superstar label delivers precision, purity and poise with this latest offering. Exhibiting scintillating clarity together with seductive complexity, the bouquet shows red/dark fruit, game, cigar, cedar and violet notes on the nose. The palate is concentrated and focused with stunning fruit weight and intensity, superbly structured by loads of fine, chalky tannins. The wine offers great presence on the palate, and delivers perfect line, length and balance.” - Sam Kim, Wine Orbit
“Coleraine, I feel, is probably The Great Wine of New Zealand. Or at least it is for a fellow who prefers Cabernet to Pinot Noir. A head-spinning array of violet, red and black fruits, gentle spiced biscuit oak, green olive, and lead pencil. It’s medium-bodied, succulent, yet firm, with toothsome tannin, a beautiful mouth-perfume, black tea and small just ripe berries, and a finish where freshness, vibrancy and tannin push the wine very long. A classic vintage. Stunning wine. Precision.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hawke's Bay
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 51% Cabernet Sauvignon, 47% Merlot, 2% Cabernet Franc.
- Serving Temp.
From the producer
Brilliant magenta, Coleraine ’16 entices with concentrated rose syrup, fresh, fragrant raspberry, wild strawberry, ripe plum, thyme and cedar. Offering superb depth and complexity, Coleraine ’16 is defined by a precise, lazer-edge of pure, bright, red fruit. Framed by tight acid and silky tannins, all this extends elegantly into an exquisite and super-fine crescendo, giving exceptional length and finesse to the wine.
Hawke's Bay is New Zealand's oldest wine region, with climate similar to Bordeaux and Sancerre in France. It's no surprise then that their best wines happen to be Cabernet blends and Sauvignon Blanc, as well as Syrah. Unfortunately, most of this gets slurped up within NZ, and we have to bang down doors to get some over to Australia. Lucky for you mofos, we're pretty good at this.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 1 kg centre fillet of beef , trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter)
- olive oil
- 2 large knobs of unsalted butter
- 3 sprigs of fresh rosemary
- 1 red onion
- 2 cloves of garlic
- 600 g mixed mushrooms
- 100 g chicken livers , (cleaned)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon truffle oil , (optional)
- 50 g fresh breadcrumbs
- 1 x 500 g block puff pastry
- 1 large free-range egg
- For the gravy:
- 2 onions
- 4 sprigs of fresh thyme
- 1 heaped teaspoon blackcurrant jam
- 100 ml Maderia wine
- 1 heaped teaspoon English mustard
- 2 heaped teaspoons plain flour , plus extra for dusting
- 600 ml beef stock , (hot)
- Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using). Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
- Preheat the oven to 210°C/425°F/gas 7. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold). When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
- Meanwhile, for the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...