Te Mata Estate
Coleraine
Hawke's Bay
2013
Vintage
Varietal
Cabernet Sauvignon
Where it is, October 2026
Mature: past the peak window, but still inside the full drinking arc through 2029.
This bottle is beyond its peak but remains within its drinking window through 2029.
The ‘13 Coleraine.
Te Mata Estate Coleraine 2013 is a Cabernet Sauvignon from Hawke's Bay, New Zealand.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Te Mata Estate Coleraine 2013 has a medium body, fresh acidity, and firm tannins.
The 2013 vintage
Te Mata Estate's 2013 Coleraine is a Cabernet Sauvignon from Hawke's Bay, New Zealand.
About Te Mata Estate
Te Mata Estate's Coleraine is a Cabernet Sauvignon from Hawke's Bay, New Zealand.
From the cellar: pair with
Herb-crusted lamb loin with rosemary jus
The pairing is scaled to the wine's medium body.
Braised beef short ribs with black olive reduction
The wine's fresh acidity keeps the pairing lively.
Duck breast with cherry compote and wild mushrooms
The pairing leaves room for the wine's firm tannins.
More from Hawke's Bay
Frequently Asked
What is Te Mata Estate Coleraine 2013?
Te Mata Estate Coleraine 2013 is a Cabernet Sauvignon from Hawke's Bay, New Zealand.
What does Te Mata Estate Coleraine 2013 taste like?
Te Mata Estate Coleraine 2013 has a medium body, fresh acidity, and firm tannins.
When should Te Mata Estate Coleraine 2013 be opened?
The canonical CAI full drinking arc is 2016-2029. Within that arc, the peak window is 2018-2023. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Te Mata Estate Coleraine 2013?
Pair this wine with Herb-crusted lamb loin with rosemary jus; Braised beef short ribs with black olive reduction; or Duck breast with cherry compote and wild mushrooms.