Martinborough’s deep, lean, free-draining gravels, high wind, low rainfall and exposure to the southern ocean mean average Pinot Noir yields here are the lowest in the country. These factors, along with the significant age of our vines, contribute to the consistency of quality year after year. 2013 provided a long, warm growing season and a cool autumn, resulting in fruit in perfect condition.Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. There’s a tension and vibrancy on the entry with a compelling mid palate. Fine layered tannins flow through giving a seamless mineral quality on the finish.
Joe Fattorini’s Tasting Note: “Ata Rangi embodies the pioneering spirit of Kiwi Pinot Noir. It is succulent and rich with squished red fruit melding seamlessly with a cedarwood oak spice. Partly this comes from being one of the first estates to plant Pinot Noir in the 1980s, but there’s a buccaneering spirit too. Search Ata Rangi gumboot clone on the internet for one of the great stories of wine.”
Very complex, structured wine, beautifully perfumed and showing sweet exotic spices, notes of star anise, crushed red rose, violets and ripe, dark berry fruits.
There’s a tension and vibrancy on the entry, with a compelling, silky mid palate.
Fine, layered tannins flow through to a seamless mineral quality on the finish.
Food Pairing Suggestions: Duck, Lamb, Meaty Fish.