Only the oldest parcels of fruit are used in this, our premium Pinot Noir. The fabled Abel clone, makes up 40% of the blend. The result is a very complex, structured wine, beautifully perfumed in the classic Ata Rangi style. The resulting wine presents a medley of aromas on the nose: tree-ripened plums, mulberry, exotic five spice and liquorice. It has a gorgeous entry, opening smoothly into a full mid-palate. Flavours of rosehip entwine with a fine and savoury tannin structure that persists as an elegant, classic feature of Ata Rangi Pinot Noir
96 pts Falstaff Wine Guide
96 pts James Suckling
Vinous by Antonio Galloni
The 2018 season was one of the warmest we’ve seen. On the Martinborough Terrace, a drier than unusual November and very warm December led up to regional temperatures breaking records in late January. This created a good buffer from the wetter and cooler weather that appeared at the back end of the season. Grapes were therefore picked pleasingly ripe and in great condition
Winemaking 35% whole bunch with the remainder destemmed, fermentation by indigenous yeasts. Peak ferment temp 32oC with all ferments hand-plunged. Total tank time 20 - 23 days. After pressing, complete malolactic ferment in oak. 11 months total in French oak (35% new), then blended and held for another 6 months.
in French oak barriques with 30% new. Racked pre harvest then held as a blend for 6 months prior to bottling