At a glance

Producer

Te Mata Estate

Region

Hawke's Bay, New Zealand

Grape variety

Cabernet Sauvignon, Merlot

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$75-$100

Tasting profile

Complex aromas of blackcurrant, cassis, cedar, graphite, and hints of tobacco with layered dark fruit on the palate and polished tannins.

Evolution: Fruit will gradually soften, tertiary notes like leather, earth, and forest floor will emerge while maintaining freshness.

At peak: Balanced integration of fruit, tannins, and oak with rich complexity and elegant finish.

Structure

Acidity

Medium-high, providing freshness and balance

Tannins

Firm, well-integrated, and velvety

Alcohol

Approximately 14.5%

Aging potential

25-35 years

Drinking window

Peak drinking

2026 to 2048

Optimal window

2024 to 2051

Current status

Approaching optimal drinking period

Current condition

Wine is showing well-developed tertiary notes while retaining vibrant fruit and tannic structure.

The firm tannic structure and balanced acidity of this vintage allow extended aging. The 2016 vintage in Hawke's Bay was excellent, producing wines with ripe fruit and strong structure that support a long drinking window. Peak years reflect mature complexity with softened tannins and developed tertiary notes.

Food pairing

Pairs well with grilled red meats, lamb, hearty stews, aged cheeses, and dishes with earthy mushrooms or truffle.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To allow tannins to soften and aromas to fully open, enhancing complexity.

Sustainability

Sustainability score: 8/10

Te Mata Estate implements integrated pest management, water conservation, energy-efficient cellar practices, and minimal intervention winemaking. Packaging uses recyclable materials and light glass bottles.

Te Mata Estate demonstrates strong commitment to sustainability through certifications, responsible farming, and environmental stewardship, balancing quality winemaking with ecological sensitivity. Their practices reduce chemical inputs, conserve resources, and improve biodiversity, earning a high sustainability score.