The oak reads as roasted nuts rather than smoky wood. Elegance and focus lead Ata Rangi to the Gold List. The fruit possesses a delicate succulence which is balanced by a very fine thread of drying phenolics, and enlivened by excellent lacy acidity providing real poise and tension. The wine was indigenous yeast fermented including a portion of whole berries to 13.5% alc., and aged 9 months in 20% new French oak., Beautifully aromatic with lovely ginger, mandarin and herb notes, as well as a touch of elderflower. Moreover, this wine has ... Stores and prices for 'Ata Rangi Pinot Noir, Martinborough' | tasting notes, market data, prices and … Cameron Douglas Reviews, No enzymes, added yeasts, minimal sulphur, no fining and filtering. Yum! The palate is smooth and supple with flavours of apple, sultanas and cinnamon reminiscent of a still warm Baklava dessert. This is beautifully aromatic, showing lovely finesse. Delicious drinking now, it will also reward further with cellar age. The acidity is integrated and provides vitality for the refined core and line. 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. Wine and food aficionados, we invite you to join us for a memorable dining experience hosted by Gourmet Traveller's NZ Winemaker of the Year, Helen Masters and Chameleon Restaurant’s award-winning chef de cuisine Paul Limacher. A safe cellaring wine. Best drinking 2015+. The lovely ripe dark cherry-berry aromas are somewhat restrained, but there is already a myriad of complex oak, spice and savoury elements present, just waiting to blossom., Winery founder Clive Paton says 2013 has been called the vintage of a decade, perhaps the vintage of the past 30 years, but ‘time will tell’. Rich, smooth red with ripe plum and dark berry flavours together with a seasoning of spicy oak. This is a very good example from one of the country’s premium producers. Very attractive. The lovely Helen Masters, winemaker at Ata Rangi popped over to my place today, and we tasted through 2008, 2013, 2014, 2015 and 2016 Ata Rangi and McCrone Vineyard Pinot Noir. The 2011 vintage (4.5*), the first since 2009, is a blend of Merlot (63 per cent), Syrah (27 per cent) and Cabernet Sauvignon (10 per cent). Bob Campbell MW. Notes of liquorice and coal make this an intense Ata Rangi, though lacking nothing in poise and significance. Very light colour; youthful and fresh. It is approachable now and will drink to 2018+. Wonderful wine. Martinborough village. Dryish to taste and medium-bodied, bright, lively and lusciously succulent fruit flavours of yellow stonefruits and pears are enriched by honeysuckle, and detailed by nutty, flinty and mineral notes. Raymond Chan Wine Reviews, Pronounced say-lebr, this is a blend of grape varieties and in some years a regional blend too. Floral, lean and bright with lovely grip and focus. A little closed at this stage but with the potential to develop well with bottle age. It looked sweeter and smoother the next day and I’m thinking it needs a couple of years to settle into itself. Strong release from this great producer. There are flavours of dark cherry and berry, spice, undergrowth and tamarillo with a light (and very attractive) sarsaparilla character adding regional interest. At its best: 2017 to 2025., Merlot (55%), Syrah (35%) and Cabernet Sauvignon. James Suckling, former editor of Wine Spectator and now wine journo, rated 2011 Craighall the TOP NZ Chardonnay on his recent NZ tour. The textures are soft allowing immediate approachability, and there is strength and underlying power. It’s long, linear and seamless. Complex and accessible pinot noir with plum, dark berry, spice/anise, dried herb/savoury and spicy oak flavours. Ata Rangi McCrone Vineyard Plantings in Abel, Clone 5 and Dijon Clones 115 and 777. Its lush palate is tight and well structured for ageing. Firm tannins provide ample structure, while the lengthy finish prolongs the pleasure. Match with roast game meat over the next 7-8+ years.., A new small production label from 15 year-old vines in three small blocks. Lots to get your teeth into here!, The easy-to-love Ata Rangi junior pinot is in terrific shape in 2010, with sweetly fragrant cherries and bright, deep perfume, gentle spice and plum., This looks to be among the best vintages for this wine, or at least it’s one of the most flattering to taste young. Compare and contrast, and a fascinating tasting it was. The wine is fermented with indigenous yeasts and maturation is for 11 months in French oak barriques, 25 to 30 per cent new. The oak sits up for now but will assimilate into the cranberries and raspberries coupled with some herbs and bracken. Finishes sweet-ish and smooth. The palate has a silky texture with good flavors and concentration, balanced acid, and a medium-long finish. Ata Rangi founder Clive Paton has always invoked ethereal Musigny as his Burgundy beacon. Ata Rangi behoort bij de drie beste Pinot domeinen van Nieuw-Zeeland! There is an earthiness here with supple texture., Flavoursome Sauvignon Blanc with bright passion fruit, orange blossom, grapefruit and lemon grass flavours. At its best: now to 2020., Moderately deep ruby-red colour, lighter on rim with youthful purple hues., Nose: Toasty raspberry Syrah notes, plums and blackberry aromas, plenty of oak but in balance, dark velvet and red petals, sweet earth quality. I tasted this 2016 in NZ back in September 2017, pre-release, and compared my note with the one today. I freely admit to misjudging the 2010 the first few times I tasted it. Fullish, dark, black-hued ruby-red with youthful purple hues. Impressive wine with poise, power and balance.Drink 2015-2024., Named in remembrance of Juliet Hensley, owner of the ‘Kahu’ vineyard from where the fruit was sourced. The wine flows with excellent background acid energy leading to a balanced, very long, lingering finish. Dark-fleshed plum, black cherry with a suggestion of floral, mixed spice and sweet herbs. This textural style, fermented in neutral barrels will benefit from bottle age. This has more power and concentration than the Petrie Chardonnay but with a similar balance of elegant stone- and citrus-fruit flavours with nutty, mealy characters. 06 306 9570 Ext 1, Pete Monk – Business Manager (and website administrator) 06 306 9570 Ext 8 | 027 220 3300, Alison Paton – General Manager & Co-owner 06 306 9570 x 4 | 027 226 0575, Clive Paton – Founder, Conservationist It finishes long and earthy. Abel, 5, Dijon and 10/5 clones given a cold soak and indigenous yeast fermented with 30% whole clusters to 13.5% alc., the wine spending 18 – 24 days on skins and aged 11 months in 35% new French oak. The oak is very fragrant too. Sappy, fresh and structured with good acidity., Softer and more accessible than the 2013, this is a superbly elegant wine with appealing purity and real power delivered with subtlety. Approachable now, it should drink best 2012 to 2017+.92/100 Robert Parker Online, This is a great pinot. Long and persistent (Are we finished yet? (20% new oak). It’s a bit sappy and stalky, but fresh and shapely with nice line. Bright, light golden-yellow colour with some depth, paler on edge. It’s Clarety and Rhoney – proving you can have your cake and eat it too. Wonderfully harmonious and persistent. July 2017, Full, deep, dark ruby-red colour with youthful purple hues, a little lighter on the edge. Drink now. Ata Rangi is an exception. The acidity is balanced by the subtlest touch of sweetness. Fruit from 5 blocks, some given limited skin contact, cool-fermented in stainless-steel, with 20% in 3 y.o. Great fruit buit also layers of flavour complexities. The bouquet is tightly bound and penetrating with aromas of lime fruit infused with secondary toast and wet-stone minerals and steel. This is complex, detailed, layered, exuding vitality. Serve with coq au vin and casseroles over the next 6-8 years. This is the fourth release (other vintages are 2008, 2009 and 2011). 2 to 6 days pre-fermentation maceration. The reductive minerally notes fade and integrate with the spiciness. Dry to taste, this is extremely fine featured and textured with subtle, detailed flavours of flowers, pears and stonefruits. Plenty of the savory flavors here too. The Real Review, Youthful, crisp, fruity and varietal with crushed red cherry and wild raspberry flavours, medium+ acidity and new tannin textures. One of the country’s best.95/100, This memorable Martinborough wine has notable richness, complexity and downright drinkability. I find it hard to imagine how they can improve on this wine … but they will.96/100, The 2010 Ata Rangi is, once again, all class. October 2018, Juicy, sappy and quite tight with some reductive hints. Mainly Wairarapa Merlot with Ata Rangi Pinot Noir and Syrah, fermented to 13.5% alc. Nice and juicy, super bright, upbeat and fresh. Named for Project Crimson, aimed at the protection of the red-flowering native Pohutakawa and Rata trees. Ata Rangi Pinot Noir 2010 was the top scoring NZ Pinot Noir in USA’s influential Wine Spectator extsnive recent tasting. The palate is built on nice, grainy tannins that run in linear formation, good depth and dark cherry flavor. in French oak barriques Dark-fleshed plum, violet, cherry, spice and very subtle fresh herbs are among the more obvious flavours in this supremely complex wine. Drink it now to 2014., A consistently attractive wine, with ripe tropical-fruit rather than grassy, herbaceous flavours. Quite tightly cut on the palate, this is built on layered, ripe tannins and a bright, acidic crunch that holds quite evenly – this will fill out nicely in the years ahead. Enjoy in 4+ years. The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980, and the vines, up to 35 years old, have a very low average yield of 4.5 tonnes of grapes per hectare. July 2017, Youthful, yet impressively harmonious and complex, the wine offers lifted aromas of dark cherry, raspberry, game and clove with hints of thyme and floral notes. Ata Rangi Pinot Noir has again received the top 5-star rating, as it has each of the five years since the inception of this classification. The bouquet is at first reserved and shy with dominant dried herb, straw-bale and undergrowth aromas. Above all it carries the Ata Rangi trademark of great finesse.96/100, It’s New Year’s Eve so an appropriate wine to open, given the meaning of its name. The 2008 vintage (4.5*), sourced entirely from Martinborough, is a blend of Merlot (35 per cent), Syrah (35 per cent), and the two Cabernets (Sauvignon and Franc). Stone fruit and pear rather than the typically grassy style of NZ Sauvignon. 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. Bold, vibrant and moderately complex wine with good cellaring potential. Winemaker: Helen Masters., From one of the pioneering estates of Martinborough. Founder Clive Paton and winemaker Helen Masters weave their magic here. Fruit from ‘Lismore’, ‘Waiora’, ‘Walnut Ridge’, ‘Hau Ariki Marae’ and ‘Southdown Estate’, hand-picked, with 50% cold soaked and 20% indigenous yeast fermented in 3 y.o. This is very primary in expression and very accessible on nose. To celebrate 40 years on the land we are releasing a limited number of our aged Pinot Noir from the cellar. Quince, pear and subtle spicy flavours. ATA RANGI This superb Pinot Noir from Ata Ranghi is named after the local 'Project Crimson' Conservation Trust, which is sponsered by Ata Ranghi. Same score. The wine offers fabulous fruit purity together with alluring savoury complexity, making it irresistibly delicious. Florals and delicate herbal notes blend with wild fruits on the nose. Clive planted this in pinot noir while she worked  in London, bolstering her knowledge of This will develop for 8-10 years. Rosy red fruits, spice and pepper with a fair lick of vanilla oak. Nose: Clean, fresh and pure aromas of yellow apple and sweet pear, a playful/youthfulness leads to a cider note, hints of soft citrus and white spice.Palate: Reflects what the nose suggest well with juicy and delicious flavours. Hand-picked Riesling fruit from the ‘Craighall’ vineyard, vines over 30 y.o., WBP and cool-fermented in stainless-steel to 12.5% alc. Peak ferment temp 32 degrees C, all ferments hand-plunged. The palate starts bright and fresh, with perfect pace through the mid palate and energy at the finish. Ripe stonefruits, mealiness, nuts and spices merge with seamlessness. The flavours are beautifully precise, detailed and harmoniously balanced, and the mouthfeel very supple and fine-textured with flowery tannin extraction. Serve with seafood, poultry and pork over the next 5-6+ years. Vines planted in 2002 with soil that has more clay than the other sites/vineyards. The 2018 Celebre is a blend of Merlot 47%, Syrah 41% and small portions of Malbec & Cabernet Franc at 6% each. The wine carries to a decadent, sustained finish. The mouthfeel is rounded and approachable, the richness carrying the wine to a soft, fruit-laden finish. Call your girlfriends, put the kids in the car and head to downtown Tecumseh. This created a good buffer from the wetter and cooler weather that appeared at the back end of the season. Reasonably weighty and slightly sweet but with a drying tang on the finish. There is richness and depth to it with dark cherries, plum and raspberry flavours and some clove-like spice that adds to its savoury appeal. 2-3 weeks’ total tank time. This wine always stands out in the ultimate test – the blind tasting – proving that although Martinborough accounts for only 2.8 per cent of New Zealand’s total vineyard area, the quality is always high. The fruit has vitality and vibrancy, with enlivening acidity, and the mouthfeel is elegant with fine, flowery tannins in support. It should develop well over the next 4-5 years. The palate has power and depth and clear potential to reveal much more. Bob Campbell MW, Pale to medium ruby in color, the 2008 McCrone Vineyard Pinot Noir is made with fruit from the recently acquired six-hectare McCrone Vineyard, which is 13 years old and has clay in the soil profile that other sites don’t have. Drink it now to 2018., Dark, deep, ruby-red colour with some purple-garnet hues on rim. Dry to taste and medium-bodied, the palate has an elegant and rounded core with an array of flavours showing gooseberries, green stonefruits, fresh herbs, hints of capsicums and cut grass, along with mouthwatering elements. Drink now. An impressive release of this wine, delicious drinking now but with a concentration and structure that will allow this wine to further evolve. Pinot Gris this good is rare. There’s a greater savory and spice emphasis this vintage. 10% whole bunch, given a cool soak and indigenous yeast fermented to 13.8% alc. Ata Rangi is the king of Martinborough, and 2006 is a stunning example of its power. Match with crème caramel and blue cheeses over the next 4-5+ years. The bouquet is elegantly proportioned with finely concentrated, deep and intense, but soft aromas of white florals and lime fruit harmoniously melded with a subtle thread of secondary toasty complexities, unfolding thirst-quenching minerals. The nose is softly full with a densely concentrated core of dark red berry fruit and red florals along with a subtle complexing line of minerally reduction, dried herbs and earthy detail. A little closed at this stage but with the potential to develop well with bottle age. March 2018, A complex and giving wine that was born of a low-yielding, dry vintage, this is testament to the character of these older vines. Real precision to this wine. This will blossom to completeness over the next 6-8 years, but will live longer. 2011 Ata Rangi Pinot Noir Martinborough SKU #1130469 93 points Robert Parker's Wine Advocate . 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