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Wine from Hawke's Bay
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Wines and Varieties
Red Wines: Hawke’s Bay is particularly famous for its red wines, especially Merlot, Syrah, and Cabernet Sauvignon. The region’s Bordeaux-style blends are well-regarded for their complexity and depth.
White Wines: The region also produces excellent white wines, including Chardonnay and Sauvignon Blanc. Hawke’s Bay Chardonnays are often noted for their rich, full-bodied flavors.
Other Varieties: The region also grows Pinot Noir and Riesling, though these are less dominant compared to the reds and Chardonnays.
Wine Sub-Regions
Gimblett Gravels: Known for its unique soil and excellent drainage, this sub-region is famous for its red blends and is a major contributor to the high quality of Hawke’s Bay wines.
Te Mata Estate: One of the oldest and most prominent wineries in the region, known for its high-quality wines and beautiful estate.
Bridge Pa Triangle: Another key area, recognized for its unique soil composition that contributes to the distinctive character of the wines.
Climate and Soil
Hawke’s Bay benefits from a range of microclimates and soils, which allow for the cultivation of various grape varieties. The region’s well-drained soils, combined with its warm temperatures, help produce grapes with rich flavors and balanced acidity.
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Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home 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.
Review:
We tasted this a couple of years ago. Aromas of ink, tar, blackberries, blueberries and lead pencil follow through to a medium- to full-bodied palate with firm and medium velvety tannins. Solid with great length and beauty. Needs time to soften but a great wine. Try after 2026.
-James Suckling 97 Points
The 2020 Coleraine is seriously structured, dark and spicy, with great concentration and gravitas. The tannins are so integrated and woven that they feel almost imperceptible. This is spicy and resinous and charry, but its fine and graphite and mineral too. Chalky tannins plume through the supple fruit. Very cool. It's exciting, plush, open weave and sensational.
-Wine Advocate 97 Points
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Maurice Ecard Savigny Beaune 1er Cru Narbantons is made from 100 percent Pinot Noir
Reduced yields from severe springtime pruning, fully mature harvest and manual selection and sorting. Vinification involves partial destemming, classic fermentation, pigeage, racking of the gross lees.
The wine offers black cherry fruits on the nose. Rich and full bodied with a beautiful texture. Flavorful.
Capra Marco Sireveris Dolcetto d'Alba is made from 100% Dolcetto.
Color: deep, bright ruby red with violet hues.
Bouquet: vinous, fruity and fragrant, with notes reminiscent of ripe cherries.
Flavour: full, dry flavour with a pleasantly bitter aftertaste, typical of this variety.
A wine for drinking throughout a meal, it is perfect with cured meat and cheese snacks, ideal with rice and pasta dishes or with red meat, all combinations which enhance its delightful suitability for drinking.
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