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Te Mata Estate

Since the 1890s, Te Mata Estate has been growing grapes and making wine in New Zealand’s Hawkes Bay. It is an enviable history only shared by a select...

Since the 1890s, Te Mata Estate has been growing grapes and making wine in New Zealand’s Hawkes Bay. It is an enviable history only shared by a select few New Zealand wineries. Today Te Mata remains family owned and, despite the raid change in the New Zealand wine industry over the last forty years, remains one of New Zealand’s best.

Te Mata owns five sites in Hawkes Bay in Bridge Pa and Woodthorpe with a variety of soils - from the sandy loam over sandstone to gravels, with soils matched over time to the grape varieties to which they are best suited, such as gravel for Syrah and Cabernet Franc.

It’s location in the Hawkes Bay has shown, with the success of Te Mata and other wine producers such as Craggy Range, that it has huge potential to make high quality wines - particularly Cabernet and Merlot, but also for Syrah and Chardonnay. It’s most famous part is the Gimblett Gravels, literally beds of gravel which help grapes to ripen in what is a very cool climate. However for many years, there were only a small number of wineries in Hawkes Bay and much of the land had a variety of uses, such as being used as a drag strip and garbage dump, due to its poor suitability for traditional agriculture. But over time that changed so Hawkes Bay is now some of the most sort after viticultural land in the country.

While Te Mata is best known for the elegant Bordeaux-like Coleraine and Awatea red blends, made from Cabernet Sauvignon, Merlot and Cabernet Franc, they are equally gaining a following for other varieties - Bullnose Syrah, Alma Pinot Noir, Elston Chardonnay, Cape Crest Sauvignon Blanc and Zara Viognier. So much so that Te Mata is now a surefire guarantee of quality.

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