Winery - Te Mata
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* Expert NoteJanuary 12, 2012
Simply put, this is one of New Zealand’s flagship reds, and it is a shame it is no longer being imported to the U.S. Lifted hints of dried flowers and herbs impart great complexity to the aromas, and the wine’s cassis, cedar and chocolate flavors come across as intense without being overbearing. This is firmly structured, with plentiful but fine tannins. Drink 2015–2025.
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* Expert NoteJanuary 12, 2012
This bright, cherry-laden Syrah features a fairly strong peppery component, but otherwise doesn’t show that much in the way of complexity. It’s endowed with soft tannins and a forward, round style that makes it easy to drink over the near term.
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Te Mata Syrah - 2008
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* Expert NoteJanuary 12, 2012
Fresh and fruity, featuring pear and melon accented by floral notes. Finishes with hints of pineapple and grapefruit. Lightweight and refreshing.
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* Expert NoteJanuary 12, 2012
Unlike many Hawke’s Bay Sauvignon Blancs, this one is not barrel fermented, so it stays crisp and tart, offering grassy, herbal aromas and grapefruity flavors.
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* Expert NoteJanuary 12, 2012
On the grassy, leaner side of the New Zealand Sauvignon Blanc spectrum, with grapefruit aromas accented by pungent, herbal scents. Despite the citrus and herb flavors, it’s actually a bit weightier than many Marlborough Sauvignons, yet finishes clean and fresh.
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* Expert NoteJanuary 12, 2012
From a region not generally known for Pinot Noir, Te Mata’s version features herbal and mushroom accents balanced nicely by brighter berry flavors. Medium-bodied and supple, it picks up cocoa and cola notes on the finish.
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