Te Mata Estate Chardonnay 2020

Region and Vineyards

The grapes for the Te Mata Estate Chardonnay were harvested between 15 February and 2 March 2021 from the estate’s vineyards in the Woodthorpe Terraces, Bridge Pā Triangle, and Havelock Hills subregions of Hawke’s Bay. These vineyards benefit from the region's warm maritime climate and well-draining soils, which allow the grapes to develop rich, ripe flavors while maintaining fresh acidity​.

Hawke’s Bay is known for producing some of New Zealand’s most acclaimed Chardonnays due to its ideal climate conditions and diverse terroir. The proximity to both the Pacific Ocean and mountain ranges creates a balanced climate, perfect for the slow ripening of Chardonnay grapes.

Winemaking

The Te Mata Estate Chardonnay was made using a combination of tank fermentation to preserve fresh varietal aromas and vibrant fruit expression, alongside some barrel fermentation and barrel maturation on lees. This process included malolactic fermentation, which adds richness and complexity, integrating the wine's flavors harmoniously.

The combination of these techniques results in a wine that showcases both clarity and complexity. The influence of time in oak barrels enhances the depth of flavor while maintaining a clean, bright fruit character​.

Tasting Notes

• Color: A pale gold with brilliant clarity.
• Aroma: On the nose, the wine bursts with aromas of ripe grapefruit, lemon, white peach, and pineapple, accompanied by notes of freshly baked sourdough.
• Palate: The palate reveals a rich texture, with flavors of roast cashew, nougat, and cinnamon, balanced by vibrant acidity and a savory hint of sea salt. The finish is long and sustained, showcasing the wine’s intensity and detail.

Did You Know?

Te Mata Estate, founded in 1896, is one of New Zealand’s oldest family-owned wineries. It remains committed to producing estate-grown and estate-bottled wines, focusing exclusively on vineyards located in Hawke’s Bay​.

Wine Pairing Ideas

• Grilled seafood: The wine’s bright acidity and complex flavors make it an ideal match for dishes like grilled lobster or pan-seared scallops.
• Roast chicken with herbs: The wine's balance of richness and acidity complements the savory flavors of herb-roasted chicken.
• Creamy pasta dishes: The Chardonnay’s buttery notes pair well with creamy pastas such as fettuccine Alfredo.
• Soft cheeses: The wine’s complex palate matches perfectly with brie or Camembert​.

History of Te Mata Estate

The estate’s origins date back to 1896, when John Chambers planted the first vineyards on the Havelock Hills in Hawke’s Bay. Initially, the focus was on Bordeaux-style red varietals, and Te Mata quickly became a pioneering force in the New Zealand wine industry. In 1974, the estate was acquired by the Buck family, marking a new era for Te Mata.

Under the leadership of John Buck, a prominent figure in modern New Zealand winemaking, the estate introduced Coleraine in 1982. Named after Buck’s ancestral home in Northern Ireland, Coleraine became one of the country’s most iconic Bordeaux blends, setting new standards for winemaking in New Zealand. Buck also expanded Te Mata’s wine portfolio with the introduction of Elston Chardonnay in 1984 and Bullnose Syrah in the 1990s.

In 1990, the purchase of Woodthorpe Terraces brought additional diversity to Te Mata’s vineyards. Today, the estate remains a multi-generational family business, with Nicholas and Toby Buck continuing the family legacy. The estate’s success is built on a combination of traditional winemaking techniques and innovative practices, with a focus on producing wines that express the unique terroir of Hawke’s Bay.

Region and Vineyards

Te Mata Estate’s vineyards are situated in some of Hawke’s Bay’s most renowned subregions, including the Havelock Hills, Bridge Pā Triangle, and Gimblett Gravels. The region's warm maritime climate and diverse soils provide the ideal conditions for producing Cabernet Sauvignon, Merlot, Syrah, and Chardonnay.

The estate’s Woodthorpe Terraces, located at a higher altitude with cooler temperatures, adds complexity to its range, particularly in Elston Chardonnay. The red iron-rich soils of Bullnose and the alluvial gravels of Gimblett Gravels contribute to the distinct character of Te Mata’s wines, reflecting the unique qualities of Hawke’s Bay terroir.

Sustainability is a core value at Te Mata, and the winery is fully accredited by Sustainable Winegrowing New Zealand (SWNZ). All of the estate’s wines are made from estate-grown grapes, ensuring control over the entire production process, from vine to bottle.

Wine Range

Te Mata Estate’s wine portfolio showcases a range of premium wines, each reflecting the estate's commitment to quality and craftsmanship:

• Coleraine: Te Mata’s flagship wine and one of New Zealand’s most iconic Bordeaux blends, known for its complexity, elegance, and ability to age.
• Elston Chardonnay: A rich, complex Chardonnay that has become a benchmark for New Zealand’s white wines.
• Bullnose Syrah: A single-vineyard Syrah with intense fruit and floral-spice notes, crafted from old red iron soils in Hawke’s Bay.
• Awatea: A Bordeaux-style blend designed for earlier drinking, offering similar depth to Coleraine but with softer tannins.
• Estate Vineyards Series: A collection of wines that provide an excellent introduction to Te Mata’s style, representing the diversity of the estate’s vineyards at a more accessible price point.

Did You Know?

Te Mata’s Coleraine was inspired by John Buck’s family heritage, taking its name from the Buck family’s ancestral home in Coleraine, Northern Ireland. The estate is also home to the Bullnose Syrah, named after the Morris Cowley Bullnose car owned by the Buck family, a nod to both history and innovation.

Te Mata is one of the few wineries in New Zealand that produces wines exclusively from estate-grown grapes, ensuring the utmost control over quality and reflecting the unique terroir of Hawke’s Bay.