One of the pioneers of the region, Clive Paton was one of the first to plant grapes on the Martinborough Terrace in 1980 and the winery has since gone on to become a legend of the New Zealand wine industry. Home of the Gumboot clone of Pinot Noir, a cutting from the vineyards of Domaine de la Romane Conti allegedly smuggled back into the country by an enterprising Kiwi in a pair of gumboots. In 2010 Ata Rangi was honored with the Tipuranga Teitei o Aotearoa award, New Zealand's equivalent of Grand Cru status and wine-maker Helen Masters consistently produces some of the countries finest Pinot Noir and Chardonnay.
MIKE BENNIE - THE WINE FRONT
Surely named for one of Australia’s great regional airport towns and the of course Lismore is famed for being in the first verse of the classic Aussie song, “I’ve Been Everywhere” which puts it up the rungs too. Hangs out in big barrels, made with lots of personality in mind, though not so much in the zone of weight and icky-slipperiness that many New Zealand gris succumb to. Sulphur is used low and very late with juice just able to hang out on lees – complexity-building stuff. Punchy, assertive and confident gris – texture is lightly chewy-powdery, electric with acidity, shows some glide of pear fruit and a lot of yeasty-nutty character underlying – a much more savoury expression. A superb expression here, proper complex, compelling, deliciousness and yet that sense of architecture that any great white wine gets. All in.
JOE CZERWINSKI - WINE ADVOCATE
The 2018 Lismore Pinot Gris was barrel-fermented in 300- and 500-liter oak and comes in just off-dry, at around five grams per liter residual sugar. It's full-bodied and rich, broad, textural and creamy, with notes of pear and melon and a lingering finish. I'd opt for drinking this wine young.