Te Mata

It’s not exactly unheard-of for Kiwis to spend some time travelling Europe. But Bernard Chambers’ visit to France in the late 19th century was more significant than most since it led (eventually) to the foundation of one of the country’s greatest wine estates. The young man returned inspired, determined to plant Cabernet, Chardonnay and Pinot Noir on the family’s farm on the North Island. To his credit, his father indulged him, and those same three vineyards are still being used today in Te Mata’s wines.

The winery is in Hawkes Bay on the North Island – famously one of the driest, sunniest parts of New Zealand – something which (along with great soil and accumulated expertise) has helped Te Mata forge a reputation for truly world-class reds. The most famous is Coleraine. Intense, structured and multi-layered, this Cabernet-dominant Bordeaux blend regularly sets records at auctions and is one of New Zealand’s most prestigious and long-lived wines. But it’s not all about the big bucks. Te Mata makes excellent affordable Chardonnays, Pinot Noirs and even a Gamay too – still quite rare outside Beaujolais. Committed to regenerative viticulture, the estate is organic and was one of the first in New Zealand to be accredited sustainable in 1995.