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Wine from Hawke's Bay
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Wines and Varieties
Red Wines: Hawke’s Bay is particularly famous for its red wines, especially Merlot, Syrah, and Cabernet Sauvignon. The region’s Bordeaux-style blends are well-regarded for their complexity and depth.
White Wines: The region also produces excellent white wines, including Chardonnay and Sauvignon Blanc. Hawke’s Bay Chardonnays are often noted for their rich, full-bodied flavors.
Other Varieties: The region also grows Pinot Noir and Riesling, though these are less dominant compared to the reds and Chardonnays.
Wine Sub-Regions
Gimblett Gravels: Known for its unique soil and excellent drainage, this sub-region is famous for its red blends and is a major contributor to the high quality of Hawke’s Bay wines.
Te Mata Estate: One of the oldest and most prominent wineries in the region, known for its high-quality wines and beautiful estate.
Bridge Pa Triangle: Another key area, recognized for its unique soil composition that contributes to the distinctive character of the wines.
Climate and Soil
Hawke’s Bay benefits from a range of microclimates and soils, which allow for the cultivation of various grape varieties. The region’s well-drained soils, combined with its warm temperatures, help produce grapes with rich flavors and balanced acidity.
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Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.
Review:
We tasted this a couple of years ago. Aromas of ink, tar, blackberries, blueberries and lead pencil follow through to a medium- to full-bodied palate with firm and medium velvety tannins. Solid with great length and beauty. Needs time to soften but a great wine. Try after 2026.
-James Suckling 97 Points
The 2020 Coleraine is seriously structured, dark and spicy, with great concentration and gravitas. The tannins are so integrated and woven that they feel almost imperceptible. This is spicy and resinous and charry, but its fine and graphite and mineral too. Chalky tannins plume through the supple fruit. Very cool. It's exciting, plush, open weave and sensational.
-Wine Advocate 97 Points
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Ruffino Alauda Toscana IGT is made from 40% Cabernet Franc, 35% Merlot, 25% Colorino.
An elegant, full-bodied wine, Alauda is a harmonious sum of its parts. Rich with varietal flavors of plum and cherry from the Merlot and layered with ripe berry flavors from the Cabernet Franc, and unique balsamic and dark chocolate notes from the Colorino. The extended oak aging process integrates the blend while providing tertiary flavors of sweet spice and soft, elegant tannins for a lingering finish. This wine will age gracefully for decades.
Avennia Cabernet Franc Champoux Vineyard is made from 100% Cabernet Franc.
This very limited bottling shows the compelling potential of Cabernet Franc from a top vineyard. Though it’s often used as a spice in Avennia's Bordeaux blends, this wine, from the legendary Champoux Vineyard, has its own unique character and complexity that convinced them to feature it alone.
Review:
A stellar Cabernet Franc. Gorgeous, effusive aromas of roasted hatch pepper, smoked sea salt, dried violets and candied red fruit. The palate is nicely integrated but will knit together further with time. Red-fruited and full with pomegranate molasses, tart cherries and savoury notes of smoky sage. Beautiful.
- 96 points, Decanter
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