2015 Ata Rangi Martinborough Pinot Noir
RRP $109.99 per bottle
Our Price $85.99
$515.94 (6 x 750ml)
Full, very dark, deep, ruby-red colour with youthful purple hues, a little lighter on the rim. The nose is elegantly concentrated with a deep, dense core of well-ripened dark-red cherry and berry fruit seamlessly melded with subtle dark-red florals, dark herbs, spices and oak elements, unfolding black-berried fruits. The aromatics are exceptionally harmonious and integrated, and the nose is quite complete. Medium-full bodied, the palate features rich and succulently sweet flavours of dark-red cherry and berry fruits along with black fruits lifted by dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours are beautifully precise, detailed and harmoniously balanced, and the mouthfeel very supple and fine-textured with flowery tannin extraction. The acidity is integrated and provides vitality for the refined core and line. The wine flows seamlessly to a long and sustained, complete finish. This is a beautifully rich and multi layered and detailed Pinot Noir of precision and harmony, with succulently sweet fruit and refined structure, enabling accessibility, and showing completeness. It will develop fine complexities over the next 7-10 years. Serve with poultry, pork, lamb and venison dishes.
Rosy, dark cherry, ripe and fleshy, a slip of vanilla oak. Medium bodied, smattering of orange peel and blood orange juice, silky tannin, gentle warmth, and a bold and sappy finish. Personality plus. Needs a couple more years in bottle before it comes into its own.2019 - 2032+
Softer and more accessible than the 2013, this is a superbly elegant wine with appealing purity and real power delivered with subtlety. Complex with plum, cherry, subtle savoury/spicy notes and very classy oak. Another triumph from one of NZ's best producers.Gourmet Traveller Wine, June 2016
Dense, complex pinot noir in a typical Ata Rangi style, with a nice mix of fruit and savoury characters. Dark-fleshed plum, black cherry with a suggestion of floral, mixed spice and sweet herbs. Spectacular wine with plenty of power and an incredibly lengthy finish. More accessible than the previous vintage was at this stage but showing great cellaring potential. The best Ata Rangi pinot noir I've tasted.2016 - 2028bobcampbell.nz
Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.
Vineyards: Ata Rangi's vineyards are situated in Martinborough, in the Wairarapa region to the north of Wellington. In early 2014 their vineyards achieved full organic certification. Grapes are planted on a thin layer of well-drained alluvial soil. Only the oldest and most revered parcels of fruit are used. The clonal make up of Ata Rangi Pinot Noir is unique to the region with the major portion (40%) being the Abel clone. This clone is later to flower and avoids some of the worst of the spring weather.
Vintage Information: Autumn of the 2015 season was stunning, with March bringing cool nights and fine bright days; a welcome respite from the winds of late January which had tested the mettle of the vineyard team applying the large overhead bird nets. The seeds of the Pinot were brown and nutty in mid-February, signalling that physiological ripeness was well ahead of sugar accumulation, a winemaker’s enduring aspiration. The result is a fitting Pinot Noir to mark Ata Rangi's 35th year on the land in Martinborough. Fruit was harvested between the 14th of March and 4th of April.
Vinification: 35% of the fruit was whole bunch pressed with the remainder de-stemmed. A cool pre-fermentation maceration lasted five to six days before fermentation with indigenous yeasts with temperatures up to 32°C. All different clones and vineyards were kept separate during fermentation. After pressing, the wine was then aged for 11 months in French oak, of which 35% was new. During this time, malolactic fermentation was completed. The wine was bottled in August 2016.
Tasting Notes: Exotic spice of star anise and sandalwood layer with dark cherry and rose petal on the nose. As is a hallmark of Ata Rangi Pinot, a savoury herbal note reminiscent of oregano offsets more overt fruit characters. The palate is bright, fluid and focused. Fine tannins build through the mid palate carrying the wine to a long elegant finish.