Ata Rangi Martinborough Pinot Noir 2017

Ata Rangi Martinborough Pinot Noir 2017Bright fruit Manuka flower Star anise Seamless, fresh finish "Offering graceful power and immense complexity, the wine shows dark cherry, dark mushroom, floral, fragrant spice and toasted almond characters on the nose with nuances of charcuterie and floral. Its elegant and sophisticated on the palate with exceptional depth and concentration, seamlessly structured by silky tannins, finishing impressively long and engaging" Sam Kim, Wine Orbit, Nov 2019

• Bright fruit 
• Manuka flower 
• Star anise 
• Seamless, fresh finish

"Offering graceful power and immense complexity, the wine shows dark cherry, dark mushroom, floral, fragrant spice and toasted almond characters on the nose with nuances of charcuterie and floral. It’s elegant and sophisticated on the palate with exceptional depth and concentration, seamlessly structured by silky tannins, finishing impressively long and engaging" Sam Kim, Wine Orbit, Nov 2019

"Really pristine fruit aromas here with such pure, ripe red cherries and roses, as well as gently earthy and spicy nuances. Very fresh, precisely ripe and a pinot you can sit and just breathe in for days. The palate has a velvety layer that few others manage to find; silky at the core, succulent in the center and delivering such vibrant, red-cherry flavors in a long, pristine and fresh, red-cherry finish" Nick Stock, Jamessuckling.com, Oct 2019

"Deep red/purple colour. The bouquet is at first reserved and shy with dominant dried herb, straw-bale and undergrowth aromas. Some cherry aromas began to emerge after extended airing. The wine emerged as full-bodied and strong, with abundant tannins. There is a core of sweet fruit within. It has only just begun building the fragrant bouquet that will almost certainly emerge in time. On day two: a glorious wine had blossomed, with a wonderful complexity of deep-set dark cherries, spices and dried herbs, adding up to a beguiling fragrance. The same flavours saturate the palate which is concentrated and profound, the tannins soft and ample, the persistence long. It all adds up to a prognosis of a long and rewarding life ahead" Houn Hooke, Real Review, Oct 2019

"When the going gets tough… 2017 was a challenging vintage but consistent high-flyer, Ata Rangi, has produced another winner. Complex and accessible pinot noir with plum, dark berry, spice/anise, dried herb/savoury and spicy oak flavours. A safe cellaring wine" Gourmet Traveller Wine, Dec 2019

This is a very complex, structured wine, beautifully perfumed in the classic Ata Rangi style. 2017 was a cooler than average vintage which is displayed in bright fruits of redcurrant, juniper and cranberry, with floral aromas of manuka flower, sandalwood, and spicy star anise. The palate is vibrant, supple and seamless due to a delicate tannin profile and fresh acidity.

Only the oldest parcels of fruit are used in this, their premium Pinot Noir. The fabled Abel clone, allegedly smuggled from Burgundy in the mid-70s, makes up 40% of the blend.

2017’s cooler temperatures of the summer months brought the more delicate expression of the Martinborough Terrace to the fore, with overall growing degree days well below the normal range. Picking started two weeks later than average with ripe tannins but low sugars. This is highlighted in tension and elegance, rather than weight and power of a warmer vintage.

30% whole bunch with the remainder destemmed. Tanks held cool for 5 to 6 days before fermentation by indigenous yeasts. Peak ferment temp 32oC, all ferments hand- plunged. Total tank time 20 - 26 days. After pressing, complete malolactic ferment in oak. 11 months total in French oak (35% new), then blended and held for another 6 months.

Cellaring: 10 to 20 years

It is important to serve Pinot Noir slightly cooler than a typical room temperature, 14-16°C, to best enjoy the unfolding layers of aroma and flavour as the wine gently warms in the glass.

Food Pairing: Delicious with pan-seared halibut or crispy skin salmon dishes