Te Mata Estate Coleraine 2015
- Medium bodied
- Hawke's Bay
Not only does Gary Walsh reckon this is NZ’s Grange equivalent (but “significantly better and more interesting”), but Decanter calls it the country’s Bordeaux First Growth, and - more to the point - it’s Mofo Buyer Karel’s “absolute favourite wine”. I’m pretty sure he got this in just so he can stock up.
We managed to get 25 cases, which is big news because it’s on such tight allocations. But we like to look after you. And Karel.
Seriously, I’m not sure why I’m even bothering to write about it, because we won’t have any to sell.
So here’s a review from Gary Walsh of Winefront. I can’t fault anything he’s said, and he doesn’t get paid by Vinomofo to say it.
“Coleraine is a beautiful wine, and I’d venture that it’s New Zealand’s Grange equivalent, only it comes from one place, is much cheaper, and to my tastes, is significantly better and more interesting. It does, however, come sealed with a cork. Whoops! I did it again. Tasted this alongside the 2015 Cullen Diana Madeline: I’ll be buying both. So floral, so pretty, and yet masculine too. Roses, violets, bay leaf, baking spice and biscuit oak, plum, black cherry and raspberry. Medium bodied, inky black tea tannin, laced with tobacco, pitch perfect acidity, deep fruit with a spray of dried herb lending perfume and contrast. Rich but contained, a slurry of grainy tannin on a very long finish. How wonderful and good is this wine? In short, very.”
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
- 54% cabernet sauvignon, 36% merlot and 10% cabernet franc
- Serving Temp.
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...
- 4 medium sebago potatoes, cut into 4cm pieces
- 1 large red capsicum, thickly sliced
- 1 large green capsicum, thickly sliced
- 1 large eggplant, cut into 4cm pieces
- 2 tablespoons olive oil
- 1 bulb garlic, halved crossways
- 1/3 cup mint jelly, warmed
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- 8 lamb loin chops, trimmed
- Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
- Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
- Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.