Drop of the Day - Te Mata Coleraine '19
Te Mata's Coleraine ’19 is from a fairy-tale vintage. It's both Beauty and the Beast, capturing a new depth and power, with an exquisite perfume, and spellbinding enchantment. It may be a wine fit for a story book, but it's a textbook match for our Pancetta-Wrapped Fillet of Beef and Roasted Carrots with Smoky Date, Honey and Mustard Butter.
This article was created in partnership with Te Mata Estate
Midnight-dark ruby shimmers with a magenta edge. Coleraine ’19 is heralded by fragrant black roses, cherry, bramble, raspberry syrup and woodsmoke. A kiss of wild strawberry and dark chocolate transforms into a seductive palate laden with dark, ripe, forest berries. Majestic, velvet tannin entwines with the brightness and purity of classic Coleraine in a tale as old as time, creating captivating length and balance. Released in Te Mata’s 125th year, this is Coleraine made in the great tradition, from a fairy-tale harvest. Untamed and monumental, sumptuous, and seductive, overwhelming in its grandeur. The 35th release of Coleraine will charm and delight from generation to generation.
With all that to recommend it, it's little wonder that the wine has just recently gained the maximum score of 100 points from Sam Kim, and if that wasn't high enough praise, Gary Walsh (of Winefront) has called Coleraine perhaps his favourite red wine produced south of the equator. Linda Murphy (of jancisrobinson.com) called it "a national treasure" and Andrew Graham (of the Australian Wine Review) said it is "every bit New Zealand's 'first growth', with a reputation for unwavering consistency. Just glory."
It's available in standard 750ml bottles, as well as 1500ml magnums plus a limited number of 3, 6, 9, and 12 litre large format bottles...because trust us, you won't be able to get enough of this one.
We'll be serving it alongside a plate of our Pancetta-Wrapped Fillet of Beef and Roasted Carrots with Smoky Date, Honey and Mustard Butter, a dish worthy of such a grand wine!
Available at all good liquor stores and www.temata.co.nz.
Te Mata
temata.co.nz/
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!