A very refined but somewhat vivacious 2013 vintage for Coleraine. Perfectly ripe cassis and redcurrant fruits, hints of darker blueberries and a sheen of expertly curated oak add style and swagger. The palate is superb for its clarity, depth and definition, tannins are assertive but fine, redder fruit flavours run deep and concentrated, and the finish has a sense of youthful freshness. Best from 2020.

Hailed as the best Hawke’s Bay vintage in 30 years, drought conditions with warm days and cool-ish nights produced very ripe grapes with fresh acidity and gentle tannins. It's a very showy and surprisingly accessible wine, with opulent blackberry, raspberry and floral flavours together with a seasoning of classy oak. It's more structured than I remember it being when it was first released, and shows more promise than I predicted earlier Drinking Window 2018 - 2033
Tasted by Bob Campbell MW (at Te Mata, Hawke's Bay, 08 Sep 2018)
Part of Te Mata Coleraine: Top wines from 1982 to 2016

A terrific vintage, the 2013 Coleraine still shows a bit of cedar and vanilla on the nose alongside fresh, leafy aromas and bright, bold cassis. Only medium-bodied but concentrated, lithe and elegant, this shows amazing persistence on the finish, folding in notes of cocoa powder and black olives. Complex, savory and a complete delight to drink, this blend of 56% Cabernet Sauvignon, 30% Merlot and 14% Cabernet Franc should drink well beyond 2030.
Joe Czerwinski

The 2013 Coleraine is a gem of a wine. The bouquet is a little taciturn at first, but after 30 minutes it blooms in the glass to reveal blackcurrant, raspberry and mulberry scents with light touches of cedar and clove. If you were to compare it to Bordeaux, it has something of a cool-microclimate Right Bank feel. The palate is medium-bodied with fine tannins that appear to have softened in recent months. It is extremely well balanced with finely integrated oak and conveys the impression of a sophisticated wine that just wants to give pleasure. You can drink this now - I wouldn’t begrudge anyone that. But keep some bottles back to see how it ages.

(70% new oak): Bright, saturated red-ruby. Pungent floral lift to the aromas of raspberry, blackberry, wild herbs and tobacco leaf. Conveys an insidious sweetness, not to mention superb density, to its dark berry and bay leaf flavors. Finishes bright and long, with serious dusty tannins supported by the wine's mid-palate stuffing. Lay this down.

Full bottle 1,324 g. 56% Cabernet Sauvignon, 30% Merlot, 14% Cabernet Franc. Aged in French oak barrels for 18 months. Healthy garnet. Leafy Cabernet nose but some real breadth and substance across the palate. Neat and contained but by no means wan or timid. A sweet, very ample and long finish. Already a pleasure – by no means heavy – but it should continue to develop nicely. Really quite subtle. It very much builds towards the end. Fresher than the average red bordeaux nowadays. Really very well made. (JR)

56% Cabernet Sauvignon, 30% Merlot, 14% Cabernet Franc. Aged for 18 months in French oak barrels, mostly new. Beetroot, black cherry, lots of density on the finish with lovely green flashes. Quite a lot of tannin upfront, still – is this perhaps in an awkward phase? The structure dominates. (RH)