New Zealand may be better known for Sauvignon Blanc and Pinot Noir, but Matawhero Single Vineyard Merlot shows how successful the variety can be in the warm, dry vineyards of Gisborne. Ripe plum, blackberry and dark cherry sit at the centre, accompanied by subtle mocha, dried herbs and earthy spice. The palate is generous and concentrated, yet soft tannins and fresh acidity keep the wine approachable and balanced. Gentle oak influence adds savoury depth without covering the fruit, while the finish remains smooth and rounded. This is a polished but comforting expression of Merlot: full of flavour, easy to enjoy and substantial enough for grilled meats, slow-cooked dishes or a generous cheeseboard.
Matawhero Single Vineyard Merlot, Producer
Matawhero is one of Gisborne’s pioneering family wineries. Its story began when Bill Irwin planted vines on Riverpoint Road in 1968, at a time when the surrounding land was largely devoted to livestock and maize. His son Denis gained winemaking experience in South Africa and Germany before releasing the first wine under the Matawhero label in 1975.
The winery soon earned international recognition, particularly for its aromatic whites, and helped demonstrate that Gisborne could produce distinctive, premium-quality wines rather than simply high-volume fruit. Kirsten and Richard Searle purchased Matawhero in 2008, preserving it as an independent family business and revitalising its vineyards, cellar door and portfolio. The estate celebrated 50 years of winemaking in 2025 and continues to specialise in dry-farmed, single-vineyard wines that reflect Gisborne’s warmth, coastal influence and varied soils.
Matawhero Single Vineyard Merlot, Terroir & Winemaking
The grapes are sourced from the Briant Vineyard on the Patutahi Plateau, situated between Patutahi and Manutuke, across the Waipaoa River from Matawhero. This relatively young Gisborne growing area is warmer and drier than many neighbouring sites. Its Kaiti clay-loam soils retain sufficient moisture to support dry farming while encouraging Merlot to develop ripe, concentrated flavours.
The vines are spur-pruned to encourage even budburst and ripening, while leaf removal around the fruit increases sunlight exposure and helps the grapes reach full maturity. Once flavour-ready, the fruit is machine-harvested during the cool of the evening, then destemmed and crushed.
A two-day cold soak begins the extraction of colour and aroma before fermentation on the skins for approximately ten days. Regular pump-overs gently extract flavour and tannin without making the wine harsh. Malolactic fermentation and maturation with oak soften the structure and introduce subtle mocha and savoury notes before filtration and bottling.
Matawhero Single Vineyard Merlot, Tasting Notes
Deep crimson in colour, with an expressive and slightly brooding nose of Doris plum, blackberry, blackcurrant and dark cherry. As the wine opens, notes of leather, thyme, roasted nuts, mocha and earthy spice begin to emerge.
The palate is medium to full-bodied and generously fruited, showing ripe plum, wild berries and black cherry. Polished tannins provide gentle structure, while fresh acidity keeps the fruit lively and balanced. Restrained oak brings touches of coffee, cocoa and spice without dominating the wine. The finish is smooth, dry and persistent, leaving lingering flavours of dark fruit, herbs and savoury earth.
Food pairing suggestion: Herb-Roasted Lamb Rump with Plum and Red Wine Sauce
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