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2016 Ata Rangi Martinborough Pinot Noir

2016 Ata Rangi Martinborough Pinot Noir

This has all the cherry and spice and perfume that defines this consistently stunning pinot noir, as well as a sense of immense freshness. The palate has deceptive lightness and tannins that are supple and caressing and that kick fresh and expansive out through the finish. Succulent and elegant. A great vintage for this wine. Drink now. Screw cap.
98 points - Nick Stock

$84.99 Per Bottle

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$84.99
DESCRIPTION
  • Ata Rangi, meaning "dawn sky" or "new beginning" is a small New Zealand winery with a big reputation for serious Pinot Noir. Located at the southern end of the North Island, it is owned and managed by a family trio - Clive Paton, his wife Phyll and his sister Alison. Clive planted his first vines on a small, stony sheep paddock at the edge of the Martinborough village in 1980 as one of a handful of people who pioneered winegrowing in the area. Ata Rangi Pinot Noir is undoubtedly the flagship wine, and in 2010 was honoured with the inaugural Tipuranga Teitei o Aotearoa or "Grand Cru of New Zealand".

    Only the oldest parcels of fruit are used in this, our premium Pinot Noir. The fabled Abel clone, allegedly smuggled from Burgundy in the mid-70s, makes up 40% of the blend. The result is a very complex, structured wine, beautifully perfumed in the classic Ata Rangi style..

    "You’d be hard-pressed to find a list of 'Best NZ Pinot Noir' that does not feature Ata Rangi at the top of the list."
    Yvonne Lorkin

    "The long-serving, dedicated team behind Ata Rangi just go from strength to strength. Their Pinots have always been great and yet, even in a world where the Pinot benchmark gets higher every year, Ata Rangi is better than ever."
    Lisa Perrotti-Brown MW, Robert Parker Wine Advocate

    'This stunning estate makes the most revered Pinot Noir in New Zealand'
    Matthew Jukes

    'Ata Rangi is the crowned king of New Zealand Pinot Noir. It has been making stunning wine for a long time; experience, vine age and a great vineyard site giving a competitive edge'
    Decanter Magazine

  • WINEMAKER'S NOTES

    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.

    Winemaking - 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 2017.

    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.

  • REVIEWS

    'Elegant, supple and very vibrant pinot noir, with seductively-layered floral, red rose, cherry, red fruits, dried herb and mixed spice flavours. Very long and linear wine that demonstrated real power delivered with great subtlety. A wonderfully pure pinot noir with a distinctive house/vineyard style and a proven ability to age graciously.'
    98 Points - Bob Campbell

    'This has all the cherry and spice and perfume that defines this consistently stunning pinot noir, as well as a sense of immense freshness. The palate has deceptive lightness and tannins that are supple and caressing and that kick fresh and expansive out through the finish. Succulent and elegant. A great vintage for this wine. Drink now. Screw cap.'
    98 Points - James Suckling

    'Spicy and perfumed with dried roses, flickers of liquorice root, sage and thyme, cherry and raspberry. Light to medium bodied, orange peel and spices, fresh with gummy and grainy tannin, freshness and vigour, and very good length. It’s charsimatic, and likely to be very age-worthy. Like this a lot.' Tasted September 2017

    'Almost a roast red capsicum smell, and cinnamon spice, red fruits, dried rose petal, lead pencil oak, assorted dried herbs. Medium-bodied, finely etched, clarity and tension, a more minerally expression of Ata Rangi here, with kitten’s tongue tannin, brightly lit acidity, and long sappy orange peel finish.'
    95 Points - Gary Walsh, The Wine Front

    'Moderately deep ruby-red colour, lighter on the rim with purple hues. The nose is elegantly proportioned with taut and tightly bound aromas of ripe black cherry and black berried fruits entwined with savoury dark herbs, revealing complexing nuances of undergrowth and minerals, unveiling some whole bunch stalk perfumes. This has refined and serious detail. Medium-bodied, the palate has rich, sweet and succulently vibrant flavours of black cherries and black berried fruits melded with savoury dark herbs, complex whole bunch stalk elements, unfolding subtle notes of violet florals and minerals. The fruit possesses great vitality and energy, and is supported by plenty of fine-grained, flowery tannin extraction, with gently refreshing, lacy acidity. The palate has wonderful concentration and linearity and the wine carries with real drive to a very long and sustained finish of black fruits, savoury dark herbs and whole bunch nuances.

    This is a superbly concentrated Pinot Noir possessing flavours of Abel clone influenced black fruits, savoury dark herbs and complex whole bunch notes on a refined and well-structured palate with immense vitality. Match with slow-cooked game meat dishes over the next 8-10+ years. A blend of clones, approx. 40% Abel, with 5, Dijon clones and 10/5 from the company’s oldest vines, indigenous yeast fermented with 30% whole clusters to 13.0% alc., the wine spending 20-26 days on skins and aged 11 months in 35% new French oak, blended, and then held for a further 6 months.'

    19.5/20 - Raymond Chan