According to Raymond Chan: "One of New Zealand’s greatest wines, the Ata Rangi Pinot Noir has a breeding that stretches back to the first commercial vintage of 1986. Proprietors Clive Paton, Phyll Pattie and Alison Paton have worked with their winemakers Olly Masters, followed by Helen Masters to ensure the wine is world-class, and the reputation of Ata Rangi Pinot Noir remains impeccable. I feel that as the original vines have matured and newer vineyards come into balance, the wine has made incremental advances that keep it at the forefront of what is made in the country. The style remains truly classical, expressing the variety in all its beauty, while capturing the sinewy power and structure, as well as always exhibiting the regionality of the Martinborough district, and faithfully representing the unique growing conditions of each vintage, often transcending what might be the norm through the strictest fruit selection and most sensitive vinification." Ata Rangi, meaning "dawn sky" or "new beginning" is a small New Zealand winery with an enviable international reputation for PInot Noir. Located at the southern end of the North Island, it is owned and managed by a family trio - Clive Paton, wife Phyll and Clive's sister Ali. Clive planted the 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, after reading a 1978 scientific report which showed Martinborough had a micro-climate similar to that of Burgundy. In 2010 Ata Rangi was honoured with the inaugural Tipuranga Teitei o Aotearoa or "Grand Cru of New Zealand". With a skilled team in place, including dynamic winemaker Helen Masters, Clive now has more time to focus on his commitment to conservation and to the Ata Rangi alliance with Project Crimson. Ata Rangi is ISO-14001 and SWNZ certified, with a slow move into organic viticulture taking place as of now.
What The Critics Say
98/100 Bob Campbell MW
"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. To be released in September 2018. 4/6/2018" Drink 2018 - 2030
99/100 Wine Orbit, Sam Kim
"This is profound. The compelling bouquet shows ripe cherries and plums with gorgeous nuances of warm spice, toasted almonds, earthy mushrooms and olives. The palate displays awesome concentration and depth, wonderfully enhanced by velvety mouthfeel and layers of fine texture. Tannins are polished and seamlessly woven into this spellbinding wine. www.atarangi.co.nz. June 2018." Drink 2020 - 2030
19.5/20 Raymond Chan
"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 Jun 2018 RRP $75.00." Drink 2018 - 2028
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