Ata Rangi Pinot Noir 2016

Over the past 30 years of Ata Rangi Pinot Noir releases, the wine has developed a strong reputation for a particular savouriness of style which reflects our grapes, sites and climate. The 2016 year typifies this style – a complex set of aromas and flavours which ripple over each other: juniper, cranberry, manuka flower, sandalwood, a hint of gingerbread and classic sweet hay. On the palate, flavours spread from warm spice to Campari, with a savoury seam that hints at ramen broth. The entry is vibrant and compelling with a rush of tannin that sweeps the flavours right through the palate. While this release will reward from cellaring, it is also highly satisfying to drink now.

The 2016 season was very dry with overall growing degree days within a normal range. The key difference from an average year, however, was timing. February temperatures soared well above the norm, in fact it was the hottest summer month since 1998. The resulting early seed ripening allowed picking at lower brix, and a cooler back end to the season provided good hang time for complete tannin ripeness.

Only the oldest and most revered parcels of fruit are used in this, our premium Pinot Noir. The fabled Abel clone, allegedly smuggled from Burgundy in the mid-70s, makes up 40% of the blend. The result is a very complex, structured wine, beautifully perfumed in the classic Ata Rangi style.

Also available in 1.5l Magnum and 375 ml bottle – go to purchase page to add to cart

Harvest Date:14 March - 4 April7 March to 7 April
Clones:Abel, Clone 5, Dijon clones, 10/5.Abel, Clone 5, Dijon clones, 10/5.
Harvest Analysis:Brix 22.0 – 23.5
Bottling Date:August 2017
Cellaring:10 - 20 years
Wine Analysis:Alc 13.0%, TA 5.1 g/l
Winemaking: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 handplunged. 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

Ata Rangi Pinot Noir Martinborough 2016 – 99 Points

Sam Kim | Wine Orbit

starsstarsstarsstarsstars
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. June 2018

 

Ata Rangi Pinot Noir Martinborough 2016 – 98 Points

Nick Stock | JamesSuckling.com

This has all the cherry and spice and perfume that defines this consistently stunning pinot noir, as well as a sense of immense freshness. The palate has deceptive lightness and tannins that are supple and caressing and that kick fresh and expansive out through the finish. Succulent and elegant. A great vintage for this wine. November 2017

Ata Rangi Pinot Noir Martinborough 2016 – 98 Points

Bob Campbell MS | The Real Review

starsstarsstarsstarsstars
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. June 2018

 

Ata Rangi Pinot Noir Martinborough 2016 – 95 Points

Gary Walsh | The Wine Front

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. Compare and contrast, and a fascinating tasting it was. I tasted this 2016 in NZ back in September 2017, pre-release, and compared my note with the one today. Same score. Similar notes. I like it when that happens. I’ve published both notes, just for the record.

Sep17 – Spicy and perfumed with dried roses, flickers of liquorice root, sage and thyme, cherry and raspberry. Light to medium bodied, orange peel and spices, fresh with gummy and grainy tannin, freshness and vigour, and very good length. It’s charsimatic, and likely to be very age-worthy. Like this a lot. 95 points.

Jun18 – Almost a roast red capsicum smell, and cinnamon spice, red fruits, dried rose petal, lead pencil oak, assorted dried herbs. Medium-bodied, finely etched, clarity and tension, a more minerally expression of Ata Rangi here, with kitten’s tongue tannin, brightly lit acidity, and long sappy orange peel finish. June 2018.

Ata Rangi Pinot Noir Martinborough 2016 – 19/20 Points

Joelle Thompson | DrinksBiz

Ata Rangi is Martinborough’s flagship wine and understandably so, thanks to Helen Masters, who demonstrates the ageing potential of great Pinot Noir with deft winemaking hand highlighting a bold, full-bodied structural wine with powerful Pinot Noir red fruit flavours, notes of savoury, earthy spice and high acidity in great balance, adding a long finish. July 2018

Ata Rangi Pinot Noir Martinborough 2016 – 19/20 Points

John Saker | DominionPost

With good fruit concentration, a little smoky intrigue, lithe tannins and a handsome flourish to finish, this is Ata Rangi on-song, voice projecting to the back of the hall. Give it time in the glass; better still more time in the cellar – it is but an unlicked pup. July 2018

Ata Rangi Pinot Noir Martinborough 2016 – 94 Points

Cameron Douglas MS

Attractive, fruity, varietal and detailed with layers of ripe red berry fruits in between oak spice, dried herb and fine stony mineral suggestions. Dry, fruity, mild savoury flavours, red berries and plums. Fine tannins and medium+ acidity, complex, varietal, engaging, fruity and long. A lovely wine, captures attention and captivates the senses. Drink now and through 2030. June 2018

Ata Rangi Pinot Noir Martinborough 2016 – 19.5/20 Points

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 … 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. June 2018

Ata Rangi Pinot Noir Martinborough 2015 – 93 Points

Joe Czerwinski | Robert Parker’s Wine Advocate

Gentle earthy, loamy aromas accent dark cherry and plum fruit on the nose of the 2015 Pinot Noir. It’s a complex mélange of savory and fruity that characterizes the complex wines emanating from one of Martinborough’s founding addresses. Most importantly, this medium-bodied wine has the seductive, silky-yet-firm texture that characterizes its bottlings and which allows them to age so successfully, turning almost gossamer-like on the long finish. March 2018

Ata Rangi Pinot Noir Martinborough 2015 – 97 Points

Nick Stock | JamesSuckling.com

A complex and giving wine that was born of a low-yielding, dry vintage, this is testament to the character of these older vines. The nose carries a deep-set spiciness in the cinnamon and baking spice spectrum with plenty of ripe red plum, some red cherry and spiced plum pastry, too. There’s a greater savory and spice emphasis this vintage. The palate has plenty of tannins, gently chewy and assertive, and it carries a core of tangy cherry pip-flavored fruit and nutty ripeness through the finish. Drink now and for some years to come. November 2017

Ata Rangi Pinot Noir Martinborough 2015 – 98 Points

Sam Kim | WineOrbit

starsstarsstarsstarsstars
A symphonic offering, once again, exhibiting red/black cherry, mushroom, mixed spice and vanilla characters with nuances of black tea and floral on the nose. The palate is superbly structured and seductively expressed, offering lovely fruit purity together with sensual mouthfeel and savoury undertones. Perfectly proportioned and impeccably balanced, this is another super-star in the making. At its best: 2019 to 2030. July 2017

Ata Rangi Pinot Noir 2015

Dave Brookes | The Adelaide Review

Marking 30 years since Ata Rangi’s first wine, the 2015 Pinot Noir is an important release from the New Zealand winery that produces beautifully composed, seductive wines.
Founder Clive Paton and winemaker Helen Masters weave their magic here. I remember staying in the cottage behind the winery years ago, drinking beer with Clive Paton and listening wide-eyed as he told storiesof being a pioneer in the region. Special people. Special place.
Deeply coloured with just a flash of purple, the 2015 Pinot Noir is a beautifully fragrant wine. Appealing violet and jasmine notes provide a high-toned melody above the dark cherry baseline with hints of macerated strawberry, soud bois, vanilla bean, game meats and gentle, spicy oakThis is a calm wine, very comfortable in its own skin. Nothing is protruding or vying for attention. Everything is in balance. The characters from the nose transpose neatly over onto the palate. There’s precision here, with a finely-honed line driven by a seam of acidity and silky tannins. It finishes long, pure and multi-layered in its complexity. Delicious now but will be even better years to come. October 2017

Ata Rangi Pinot Noir 2015 – 99 points

Bob Campbell

starsstarsstarsstarsstars
Very seductive pinot noir combining a sensual, silken texture with layers of complex fruit and savoury flavours. The wine has structure but it is deeply buried within a core of sweet fruit. Dark-fleshed plum, violet, cherry, spice and very subtle fresh herbs are among the more obvious flavours in this supremely complex wine. Outstanding! 8/8/2017
bobcampbell.nz

Ata Rangi Pinot Noir 2015 – 19.5+/20 points

Raymond Chan | April 2017

starsstarsstarsstarsstars
Full, very dark, deep, ruby-red colour with youthful purple hues, a little lighter on the rim. 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. The aromatics are exceptionally harmonious and integrated, and the nose is quite complete. Medium-full bodied, the palate features rich and succulently sweet flavours of dark-red cherry and berry fruits along with black fruits lifted by dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours are beautifully precise, detailed and harmoniously balanced, and the mouthfeel very supple and fine-textured with flowery tannin extraction. The acidity is integrated and provides vitality for the refined core and line. The wine flows seamlessly to a long and sustained, complete finish. This is a beautifully rich and multi layered and detailed Pinot Noir of precision and harmony, with succulently sweet fruit and refined structure, enabling accessibility, and showing completeness. It will develop fine complexities over the next 7-10 years. Serve with poultry, pork, lamb and venison dishes. 40% Abel clone, the remainder 5, Dijon clones and 10/5 from the company’s oldest vines, indigenous yeast fermented with 35% whole bunches to 13.5% alc., the wine spending 20-26 days on skins and 11 months in35% new French oak.
Raymond Chan Wine Reviews

Ata Rangi Pinot Noir 2014 – 96 Points

Nick Stock | JamesSuckling.com

As ever this has an extra dimension and remains the high watermark for New Zealand pinot noir to be measured against. How do they do it: complete and uncompromised dedication to the cause, combined with an early play to make the most of the available land in a young region, as well as the ability to attract talented and dedicated people such as winemaker Helen Masters to the cause. Already entrancingly complex, the wine has a brambly array of cherry and summer berry fruits in addition to blueberries, some spicy saffron and earthy nuances. It’s totally composed and still able to deliver a sense of aromatic purity amid web-like complexity. As you swoon into the first mouthful, it takes total control and is plush and layered with an air of playful luxury. The center billows soft and deceptively airy, finishing in a run of succulent, fresh and satisfying tannins that leave you breathless. December 2016

Ata Rangi Pinot Noir 2014 – 94 Points

The Wine Advocate | Lisa Perrotti-Brown

Medium ruby colored, the 2014 Pinot Noir gives plenty of earthy, red berry-laced characters on the nose with notes of red currants, raspberry leaves and cranberries as well as nuances of lavender, wild thyme, mossy tree bark and forest floor, plus a waft of fungi. The light to medium-bodied palate provides great intensity with red berry and earth layers supported by finely grained tannins and finishes long with some mineral hints. 31/12/16
The Wine Advocate

Ata Rangi Pinot Noir 2014 – 96 Points

Cameron Douglas | MS, 5th December 2016

Complex and beguiling bouquet of red berry fruits, layers of oak and minerality, a light dusting of dried herb and a core of ripeness. On the palate – tense, youthful and poised with flavours of red cherry fruits, mangosteen and currants, some fresh strawberry then keen new oak with fine tannins, light smoky note, plenty of acidity, poise and finish. A lovely wine with oodles of time on its side. Best not to open till late 2017 – decant for service. Optimum drinking 2018 through 2028.
Cameron Douglas | MS

Ata Rangi Pinot Noir 2014 – 95 Points

Gary Walsh | Winefront, May, 2016

Ata Rangi smells like Ata Rangi first and Martinborough second, and while obviously both are true, this vintage seems to deliver the full character of the vineyard. Am I right, or am I right? Typical perfume of roses and potpourri, cherries black and red, spice and a chocolaty flavour in the mix laying on a bit more seduction, in case there wasn’t quite enough. Medium bodied, layers of silk and sap, mouth-perfume of roses and dried herbs, fine acidity and excellent length. Closes with a sappy/chicory bitterness that may polarise, but those who like a firm NZ tweak on the finish will take it with pinch of pleasure. Strong release from this great producer. Drink : 2017 – 2025+
www.winefront.com.au

Ata Rangi Pinot Noir 2014 – 99 Points

Bob Campbell | The Real Review, June 2016

Dense, complex pinot noir in a typical Ata Rangi style, with a nice mix of fruit and savoury characters. Dark-fleshed plum, black cherry with a suggestion of floral, mixed spice and sweet herbs. Spectacular wine with plenty of power and an incredibly lengthy finish. More accessible than the previous vintage was at this stage but showing great cellaring potential. The best Ata Rangi pinot noir I’ve tasted.
BobCampbell.nz/wine/212705

Ata Rangi Pinot Noir 2014 – 97 Points

Huon Hooke | Gourmet Traveller Wine, June 2016

Softer and more accessible than the 2013, this is a superbly elegant wine with appealing purity and real power delivered with subtlety. Complex with plum, cherry, subtle savoury/spicy notes and very classy oak. Another triumph from one of NZ’s best producers.
www.huonhooke.com

Ata Rangi Pinot Noir 2013 – 95 Points

Decanter | March 2016

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’. Certainly the vintage conditions were near perfect, giving ‘pristine fruit and perfect balance’. Rich, deep, pure and concentrated, with hints of almond, violet and sweet spice to the juicy cherry fruit. Ata Rangi Pinot Noir 2013 has great length and acidity. Sacrilegious to drink it now, despite its deliciousness.
http://www.decanter.com/

Ata Rangi Pinot Noir 2013 – 95 Points

Andrew Graham, Spring 2015

The biggest problem with this wine will be getting hold of some – it’s in hot demand (apparently). Little wonder really – Ata Rangi have been Martinborough’s most prominent Pinot maker for some time now, with an enviable consistency. Ruby red purple, this kicks off with a little potpourri fragrance. Very closed otherwise. Red cherry fruit lurking underneath and the closer you look, the more it excites. No doubting that this is the best Ata Rangi wine in years! There’s a classic mushroom Pinosity to this wine too, the mouth coating tannins building and building, before a refreshing finish. Absolute top tier in acid/fruit ripeness balance. High, high quality wine.

Ata Rangi Pinot Noir 2013 – 98 Points

Sam Kim | Wine Orbit, May 2015

Not surprising at all. This is really, really good. The wine is instantly seductive on the nose displaying ripe cherry, plum, floral and hints of earthy mushroom and cedar. It is elegant yet powerful on the palate, exhibiting silky texture and pure fruit intensity. Wonderfully seamless and flowing, the wine offers sensual charm and layers of irresistible flavours and texture. At its best: 2017 to 2025.
www.wineorbit.co.nz

Ata Rangi Pinot Noir 2013 – 97 Points, 5 Stars

Bob Campbell | Bob’s Wine Reviews, June 2015

starsstarsstarsstarsstars
Intense and potentially complex wine that is firmly structured and built for the long haul. Clearly a great wine from a great Pinot Noir producer although it really deserves to be cellared for at least a couple of years, preferably more. It was a stand-out wine when tasted in a vertical lineup. A classic mix of red-fleshed plum, dark berry and classy oak with the Ata Rangi trademark savoury character.Drink 2015–2028.
www.bobcampbell.nz

Ata Rangi Pinot Noir 2013 – 94 Points

Joe Czerwinski | Wine Enthusiast, Aug 2015

Power and grace combine in this tour de force from Helen Masters, Ata Rangi’s winemaker. Toasty oak frames intense black cherry fruit, with hints of herbs adding a savory element. Firm tannins provide ample structure, while the lengthy finish prolongs the pleasure. Drink 2018–2025.

Ata Rangi Pinot Noir 2013

Yvonne Lorkin | NZ Herald Canvas Magazine, 11 July 2015

Winemaker Helen Masters has squeezed every drop of deliciousness from 2013’s stunning vintage to create this intensely perfumed wine. Cherry, red rose, smoke and sandalwood aromas lead to juicy raspberry, dried herb and anise notes in the mouth. Finely tuned tannins top it all off – and while it’s a salubrious sip now, it’ll only improve with time. Buy now or forever kick yourself.

Ata Rangi Pinot Noir 2013 – 98-99/100

Nick Stock | jamessuckling.com, July 2014

A significant pinot noir that displays immense quality, depth and completeness… Very complex indeed with exotic spices, meaty charcuterie and game meats. A fabulous array of different cherry fruit characters, hints of citrus zest and saffron plus some foresty bracken to add. The palate has immense energy and depth yet treads lightly on balanced structure and even shape, the tannins wind out and around supple flesh, gathering together and fanning at the finish, the acidity is bright throughout and the finish holds long.
A masterpiece. Commanding and seductive pinot noir at its finest.
www.jamesuckling.com

Ata Rangi Pinot Noir 2013 – 19.5/20, 5 Stars

Raymond Chan | May 2015

starsstarsstarsstarsstars
Full, even, dark ruby-red colour with light purple hues on the edge. This has a very elegant and tightly bound nose, the fruit initially restrained, with a deep and concentrated core of ripe black berried and cherry fruit along the very subtle, savoury whole cluster stalk hints and black minerals. Sweet black plum, black and violet florals unfold in the glass, building in richness and complexing detail. Medium-full bodied, the palate is very tightly bound and concentrated with very fine, tannin extraction and structure encasing ripe, aromatic dark red berry and black cherry fruit. Black plums, savoury whole cluster stalk and herb, and mineral elements emerge, with fragrant floral elements. The sweetness of the fruit blossoms, and melds with the extraction. The wine flows with excellent acid tension and energy carrying to a sweet, poised, long lingering finish of black cherries, minerals, spices and herbs. This is a very tight, elegant, but rich, black-fruited Pinot Noir with refined, but significant extract and structure and a very long, minerally finish. This will evolve over the next 10-12+ years. Match with wild duck and pork, and roasted lamb, beef and venison. 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.
raymondchanwinereviews.co.nz

Ata Rangi Pinot Noir 2013 – 5 Stars

Michael Cooper | May 2014

starsstarsstarsstarsstars
One of the greatest of all New Zealand wines, this Martinborough red is powerfully built and concentrated, yet seductively fragrant and supple…. 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. The wine is fermented with indigenous yeasts and maturation is for 11 months in French oak barriques, 25 to 30 per cent new. The 2013 vintage (5*), from a sunny growing season with cool, clear nights, is notably vibrant, very youthful and supple. Deep ruby, it has dense cherry, plum and spice flavours, woven with fresh acidity. A beautifully poised young wine, savoury and finely textured, it is crying out for more time; open 2017+

Ata Rangi Pinot Noir 2012 – 98/100, 5 Stars

Bob Campbell | Gourmet Traveller Wine, December 2014

starsstarsstarsstarsstars
Ata Rangi normally uses significant percentage of whiole bunches in the fermentaiton, but this year all the grapes were destemmed. This is a silken textured wine with cherry, plum, mineral and trademark savoury/herb character. An elegant wine with subtle power in its lengthy finish. This is a very good example from one of the country’s premium producers. It clearly shows great cellaring potential although I must admit that I thoroughly enjoyed the wine leftover wine from my tasting with some roast lamb. Cellar to 10 years.
www.gourmettravellerwine.com.au

Ata Rangi Pinot Noir 2012 – 93 Points

Joe Czerwinski | Wine Enthusiast, Nov 2014

This looks to be among the best vintages for this wine, or at least it’s one of the most flattering to taste young. Stunning floral notes emerge from the glass, wrapped in ripe black-cherry scents. On the palate, it’s slightly plummier, but still retains those exciting rose-petal nuances and folds in hints of spice and earth. Despite the evident suppleness, there’s a sense of weight and structure that suggests ageability as well.
Wine Enthusiast

Ata Rangi Pinot Noir 2012

Charmian Smith | Otago Daily Times, October 2014

One of New Zealand’s most acclaimed pinot noirs, this is complex, bright, and elegant with a lively charm, red fruits, hints of pepper and spice, a silky texture, and a firm backbone and finish. This will develop for 8-10 years.

Ata Rangi Pinot Noir 2012

Yvonne Lorkin | Wairarapa Times-Age, Sept 2014

You’d be hard-pressed to find a list of “Best NZ Pinot Noir” that does not feature Ata Rangi at the top of the list – and this new release is no exception.
Winemaker Helen Masters has crafted a pinot so sublime it seems to take forever to get through one glass, because every sip gives you something new and thought-provoking. It has a delicious line of exotic spices, black tea and dark berryfruit on the nose while on the palate it boasts freshness, buoyancy and layers of cherry and chocolate on the finish.
It manages to be elegant and muscular – impeccably balanced.

Ata Rangi Pinot Noir 2012 – 96 Points, 5 Stars

Sam Kim | WineOrbit, August 2014

starsstarsstarsstarsstars
This is a quintessential Ata Rangi pinot that we know and love, exhibiting sensuality with seductive power. The bouquet is engaging and most appealing with aromas of dark cherry, plum, dried herb and floral with a touch of almond. It’s supremely elegant yet intense and persistent. The wine shows seamless mouthfeel and texture, within a frame of fine/firm tannins. At its best: 2015 to 2025.
www.wineorbit.co.nz

Ata Rangi Martinborough Pinot Noir 2012 – 18.5/20

Raymond Chan | August 2014

starsstarsstarsstarsstars
Full, dark ruby-red colour, a little lighter on edge with garnet hues. The bouquet is even and integrated with aromas of dark red berry fruits lifted by delicate, piquant red floral elements along with complexing nuances of dried herbs, spices and earth that build in ethereal volume. Medium-full bodied, the mouthfeel exudes finesse with a soft, concentrated core of restrained soft red berry fruits entwined with subtle lifted florals and savoury dried herb nuances. This is tightly bound and the palate follows a very fine-grained line of flowery tannin extraction. The fruit grows in succulence, richness and detail with spicy notes unfolding, as the structure builds in support. The wine flows with excellent background acid energy leading to a balanced, very long, lingering finish. This is an elegant and stylish Pinot Noir that exudes finesse and grows in richness, interest and structure in the glass. Serve with poultry, pork and Mediterranean fare over the next 6+ years.
www.raymondchanwinereviews.co.nz

Ata Rangi Pinot Noir 2012 – 94 Points

Nick Stock | www.jamessuckling.com, July 2014

Here the cooler year was expressed as a finer, fragrant pinot for Ata Rangi with bright perfume, orange zest, pomegranate, light red and pink fruits, meaty, savory elements and a distinctive peppery edge. The oak is very fragrant too. 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. Drink in 2018.

Ata Rangi Pinot Noir 2012 – 96/100, 5 Stars

Bob Campbell | Bob’s Wine Reviews, August 2014

starsstarsstarsstarsstars
Silken textured wine with cherry, plum, mineral and a trademark savoury/herb character. Elegant wine with subtle power evidenced in its very lengthy finish. A very good example from one of the country’s very best producers. It clearly shows great cellaring potential although I must say I enjoyed the leftover wine with roast lamb.
www.bobswinereviews.com

Seventh Straight Five Star Rating – Great New Zealand Pinot Classification 2014

Matthew Jukes’ (UK) and Tyson Stelzer (Australia)

Ata Rangi Pinot Noir has once again secured the top 5-star rating, as it has every year since the inception of this classification.

Ata Rangi Pinot Noir 2011 – “Top pick”

John Saker | Sunday Star Times Supplement, 24 Nov 2013

I’d lined up the Ata Rangi Pinot Noir from 2008 to 2011 and was tasting them blind in terms of vintage. What a consistently beautiful body of work – I was reminded of those old Beatles EPs where every one of the four tracks offers a different take on ‘amazing.’
The Ata Rangi style is not about power of frolicsome fruit. There is a contained, intelligent quality to its richness. You have to sit on it for a while to realise it fills a far larger canvas than the bigger, louder styles from around the country. Ata Rangi founder Clive Paton has always invoked ethereal Musigny as his Burgundy beacon. Winemaker Helen Masters is delivering on that brief.
Sometimes these wines can seem a little too reserved early on. I freely admit to misjudging the 2010 the first few times I tasted it. Now, when some 2010s are starting to look like misshapen hulks, the Ata Rangi is svelte and sensual, with a weightless intensity.
Because playing favourites is what I do, the Ata Rangi Pinot Noir ($75) would be my top pick. Haunting perfumes, genuine length, fruit stillness and an impressive structure are all there is this princely pinot.

Ata Rangi Pinot Noir 2011 – 96 Points

Tyson Stelzer | Wine Taste Weekly ed. 112, May 2013

As always, the lesser seasons define the greatest estates. While many in New Zealand struggled in the warm 2011 vintage, Ata Rangi shone. Early seed ripening produced impressive structure, emphasised with 20% whole bunch fermentation, more than usual for Ata Rangi. The definition of black cherries, blackberries and violets is exemplary, framed in a tightly-honed and well-defined structure, with a coiled spring of tannin tension and refined mineral definition. Notes of liquorice and coal make this an intense Ata Rangi, though lacking nothing in poise and significance.

Ata Rangi Pinot Noir 2011 – Five Stars

Michael Cooper | NZ Listener, 20 July 2013

starsstarsstarsstarsstars
Typically one of the greatest of all New Zealand wines, this Martinborough red is powerfully built and concentrated, yet supple and seductively fragrant. The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980; the wine is fermented with natural yeasts and maturation is for 11 months in French Oak barriques, 25-30% new.
From a warm growing season, this is an authoritative wine, beautifully perfumed and generous, with an array of plum, cherry, herb, spice and nut flavours, showing notable complexity and gentle tannins. Silky, savoury and seamless, it is a forward vintage, already delecious.

Ata Rangi Pinot Noir 2011 – 98 points

Australia Gourmet Traveller Wine Aug-Sep 2013

Top scoring Pinot in this issue of Gourmet Traveller Wine.
Elegant and quite complex Pinot Noir with tight, powerful cherry/berry fruit flavours and an underlying sappy, savoury mineral character that lifts the wine into another quality realm. A classic Ata Rangi Pinot from a good vintage.
Bob CampbellMW

Fifth Straight Five Star Rating – Great New Zealand Pinot Classification 2012

Matthew Jukes’ (UK) and Tyson Stelzer (Australia)

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 2012 list of 5-star pinot noir producers also includes Felton Road, Bell Hill and Mt Difficulty.
See the full listing and details of how the classification is assessed.

Ata Rangi Pinot Noir 2011 – “Best of the Best”

Joëlle Thompson | Dominion-Post, 6 April 2013

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. Winemaker Helen Masters does Ata Rangi founder Clive Paton proud with this silky smooth, intensely perfumed winner.
www.joellethomson.com

Ata Rangi Pinot Noir 2011

Michael Cooper | www.michaelcooper.co.nz

One of the greatest of all New Zealand wines, this Martinborough red is powerfully built and concentrated, yet seductively fragrant and supple. ‘Intense, opulent fruit with power beneath’ is winemaker Clive Paton’s goal. ‘Complexity comes with time.’ The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980, and the vines, up to 33 years old, have an average yield of only 4.5 tonnes of grapes per hectare. The wine is fermented with indigenous yeasts and maturation is for 11 months in French oak barriques, 25 to 30 per cent new. The 2011 vintage (5*) is from a warm growing season. Deep and youthful in colour, it’s an authoritative wine, beautifully perfumed, rich, ripe and supple, with an array of generous plum, cherry, herb, spice and nut flavours, showing notable complexity, and gentle tannins. Silky, savoury and seamless, it’s a forward vintage, already delicious.
www.michaelcooper.co.nz

Ata Rangi Pinot Noir 2011 – 93+ points

Lisa Perrotti-Brown | eRobertParker.com, April 2013

Pale to medium ruby in color, the 2011 Pinot Noir has an intensely perfumed nose with abundant floral scents of violets alongside pomegranate and cranberries, lavender and some earthy aromas. Medium-bodied and offering a good intensity of fruit, it has a medium level of fine tannins, balanced acid and a long finish. Drink it now to 2021+.

Ata Rangi Pinot Noir 2011

Angus Hughson, WISH Magazine Feb 2013

Ata Rangi is a wine that always needs at least five years in the bottle to show its best. Currently it has earthy, spicy, mineral aromas with bright red fruit flavour and the silkiest of textures.Its class already shines through, but it will evolve further into a masterpiece over the next decade.

Ata Rangi Pinot Noir 2010 – ‘most revered’

Matthew Jukes, MoneyWeek, March 2013


This stunning estate, meaning ‘Dawn Sky’, makes the most revered Pinot Noir in New Zealand. In my annual The Great New Zealand Pinot Noir Classification… Ata Rangi is a Five Star estate. I have just come back from two weeks in NZ tasting over 500 wines for this year’s Classification and it is not giving the game away to say that Ata Rangi’s star rating is unchanged! The 2010 vintage from this world class property is the finest vintage I have ever tasted. You must own this wine.
www.matthewjukes.com

Ata Rangi Pinot Noir 2010 – Five Stars

Michael Cooper

starsstarsstarsstarsstars
‘Intense, opulent fruit with power beneath’ is winemaker Clive Paton’s goal. ‘Complexity comes with time.’ The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980, and the vines, up to 32 years old, have an average yield of only 4.5 tonnes of grapes per hectare. The wine is fermented with indigenous yeasts and maturation is for 11 months in French oak barriques, 25 to 30 per cent new. The 2010 vintage (5*) is described by Ata Rangi as ‘a finer, more feminine expression’ of Pinot Noir than the sturdy, very ripe and savoury 2009 (5*). Deep and youthful in colour, it is still a baby, with layers of cherry and spice, very savoury and complex flavours, showing excellent concentration and vigour. Best drinking 2015+.
www.michaelcooper.co.nz

Ata Rangi Pinot Noir 2010 – 94 pts Wine Spectator

Mary-Ann Worobiek, Wine Spectator 15 Jun 2012

Ata Rangi Pinot Noir 2010 was the top scoring NZ Pinot Noir in USA’s influential Wine Spectator extsnive recent tasting. The notes read “Exotic aromas of mahogany and sandalwood lead to supple flavours of red licorice, cranberry, cherry and raspberry that are elegant, precise and balanced. Clove and nutmeg details persist on the finish.” 94/100.See the full results.

Ata Rangi Pinot Noir 2010 – review of 2012’s ‘best in show’

John Hawkesby | NZ Herald, 12 January 2013

Dedicated pinot followers won’t have any trouble agreeing with this choice. Ata Rangi always sits in the top 5 and has done for many years. Their 2010 is sublime. As usual, perfectly balanced with a cheeky squeakiness that gives it another layer of personality. A “drift of acidity” and mellow tannins give it that velvet, coloured brick dimension; it’s a quirky wine, with great harmony and complexity.

Ata Rangi Pinot Noir 2010 – Pinot Noir 2013 Conference

Jo Burzynska | NZ Herald, 8 March 2013

Another great vintage from this Martinborough pioneer with the 2010 exhibiting a silken texture in a wine that unfurls to reveal complex layers of berry fruit, mineral and spice. Full articleviewable here

Ata Rangi Pinot Noir 2010 – 92 points

Lisa Perrotti-Brown | eRobertParker.com, October 2012

Pale to medium ruby-purple in color, the 2010 Pinot Noir presented a little closed, with earthy, loam and underbrush aromas over cranberries, red cherries and red currants plus a whiff of lavender. Medium-bodied and elegant in the mouth, it has low to medium levels of very finely knit tannins that are balanced alongside a medium to high level of soft acidity. It finishes long and earthy. Approachable now, it should drink to 2017+.

Ata Rangi Pinot Noir 2010 – 94/100 (tasted 19 Feb 2013)

Jamie Goode: www.wineanorak.com/wineblog/

Lively, floral and sappy with a bit of spicy structure and good acidity alongside the focused cherry fruit. Youthful and precise with some smoothness to the fruit, but also some meaty, spicy edges, and some plum skin bite. A really lovely wine that needs a bit of time.
Jamie preceded the tasting note with this picture:“It was a beautiful pre-spring day today in London. I was doing some staff wine training for Hakkasan, the brilliant Chinese-inspired restaurant chain with two London outposts. The first session was on ‘smooth reds’, and among the tasting wines were these three beauties.” [Ata Rangi Pinot Noir 2010, Domaine Daniel Rion Nuits St Georges Les Hauts Pruliers 1er Cru 2006 Burgundy, and Domaine A Cabernet Sauvignon 2005 Tasmania, Australia]

Ata Rangi Pinot Noir 2010 – 96/100

Bob Campbell MW, Feb 2012


When Ata Rangi was recognised by its peers as being the first equal producer of Pinot Noir in this country I thought the honour well deserved. As an early pioneer of top Pinot Noir this small family company has never rested on its laurels but has worked hard to build an even better wine every year. This is one of Ata Rangi’s best ever wines. The star feature is a silken, mouth-filling and totally seductive texture although the complex layering of fruit and savoury flavours is nearly as appealing. I find it hard to imagine how they can improve on this wine … but they will.96/100
BobsWineReviews.com

Ata Rangi Pinot Noir 2010 – 96 points

Nick Stock, The Age/Sydney Morning Herald Good Wine Guide 2012


The 2010 Ata Rangi is, once again, all class. It’s right in the style of fragrant, sweetly perfumed pinot that we’ve grown to expect from this vineyard. The nose has ripe plum and cherry fruits, deep rose perfume and integrated spicy complexity; sweet, earthy nuances are here, and cedar and vanillin too. The palate’s enthralling for the sheer plushness and density it delivers: velvet like and rich, it is also elegant and precise. Tannins are ripe and fine – there’s some gentle firmness showing through in this vintage which I like; they fan and curve through the middle and make a composed, lively leap off the finish. The finish is reminiscent of the perfect gymnastic dismount. Brilliant.96/100

Ata Rangi in Great New Zealand Pinot Classification

Matthew Jukes’ (UK) and Tyson Stelzer (Australia)

See the full listing and details of how the classification is assessed
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 2012 list of 5-star pinot noir producers also includes Felton Road, Bell Hill and Mt Difficulty.

Ata Rangi Pinot Noir 2009 & 2010

Michael Cooper

goldstarsgoldstarsgoldstarsgoldstarsgoldstars
One of the greatest of all New Zealand wines, this Martinborough red is powerfully built and concentrated, yet seductively fragrant and supple. ‘Intense, opulent fruit with power beneath’ is winemaker Clive Paton’s goal. ‘Complexity comes with time.’ The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980, and the vines, up to 32 years old, have an average yield of only 4.5 tonnes of grapes per hectare. The wine is fermented with indigenous yeasts and maturation is for 11 months in French oak barriques, 25 to 30 per cent new. The 2010 vintage (5*) is described by Ata Rangi as “a finer, more feminine expression” of Pinot Noir than the sturdy, very ripe and savoury 2009 (5*). Deep and youthful in colour, it is still a baby, with layers of cherry and spice, very savoury and complex flavours, showing excellent concentration and vigour. Best drinking 2015+.
www.MichaelCooper.co.nz

Ata Rangi Pinot Noir 2010 – 5 Stars

Michael Cooper, The Listener, 18-24 Feb 2012

starsstarsstarsstarsstars
This classic label sprang to prominence 25 years ago and ranks among the country’s greatest reds. Viewed by Ata Rangi as “a finer, more feminine expression of pinot noir than, say, our 2007 or 2009”, it is still a baby. Deeply coloured and mouth-filling, with layers of fresh cherry, plum and spice flavours, showing notable concentration and complexity, it should be at its best from 2015 onwards. $65.

Ata Rangi Pinot Noir 2010 – 5 Stars

Raymond Chan, Jan 2012

starsstarsstarsstarsstars
Fullish, dark, black-hued ruby-red with youthful purple hues. This has a tightly bound, restrained nose that unfolds to reveal aromas of dark red plum and berry fruits with complex layers of violetty florals, herbs, mushrooms and game. Medium-full bodied and a little shy initially, this is an elegantly proportioned wine that builds on the palate to show succulently sweet flavours of dark plums with dark herbs and liquorice. Silky, fine tannins provide a seamless texture and the wine exudes refinement, driven by an underlying concentration. The flavours flow to a Peacock’s tail of flavours featuring an array of floral notes. Abel, clone 5, Dijon clones and 10/5 from the ‘Ata Rangi’, ‘Champ Ali’, ‘Di Mattina’, ‘Cambrae’, ‘Lismore’ and ‘Dodd’ vineyards, from vines up to 30 y.o. 10% whole bunch, given a cool soak and indigenous yeast fermented to 13.8% alc. Peak temperatures 32°C, with 3-4 weeks on skins. The wine was aged 12 months in 25% new French oak barrels. This is a beautifully elegant and refined, but concentrated Pinot Noir that will evolve with layers of interest over the next 6-8 years. Outstanding for the vintage.19.0/20
Raymond Chan Wine Reviews

Ata Rangi Pinot Noir 2010

Charmian Smith, Otago Daily Times, 7 March 2012

One of New Zealand’s most highly acclaimed pinot noirs, this is a big young wine with layersof flavour and texture, oozing dark berries and savoury, spicy oak hinting of coffee and chocolate- it reminded me of an unsweetened, dense chocolate cherry brownie.It’s delicious now but will continue to develop and integrate for several years.

Ata Rangi Pinot Noir 2010 – 5 Stars

Cameron Douglas, Master Sommelier, Feb 2012


Nose: Youthful and vibrant with gentle herbs that underpin a power house of precise red fruit bouquet. The oak signature is reflective of the youth – obvious,but in balance.
Palate: Dry, medium+ intensity with power and impact. “An iron fist in a velvet glove” fits this wine perfectly.Medium+ complexity and acidity with a longish finish. Very well made.94/100

Ata Rangi Pinot Noir 2010

Gary Walsh, The Wine Front, 6 Dec 2011


I’ve been drinking a little bit more Pinot Noir than usual recently as part of my programme of continual self-improvement…
Bright cherry, a bit of sap, roses and vanilla oak. Light on its feet, playful and frisky (as a young wine), with an appealing sweet juiciness and spiciness that’s just so seductive. Admire the gentle but controlling tannins and perky freshness, though its persistence and length is what marks it out as a Pinot Noir of the highest quality. Give it a little more time in bottle to gain additional complexity and you’ll not be disappointed. Completes a trio of excellent vintages from this great New World producer.95/100
The Wine Front

Ata Rangi Pinot Noir 2010

Winewise, Dec 2011

Another classy pinot from Ata Rangi which shows vibrant dark cherry aromas and flavours enhanced by very subtle wholebunch/stems complexity. The tannins are very fine, contributing to a silky texture.Highly Recommended.

Winewise

Ata Rangi Pinot Noir 2009 – 92/100 Robert Parker Online

Lisa Perroti-Brown, Oct 2011


Naturally fermented with 10% being whole bunch, the 2009 Pinot Noir spent 12 months in French oak, 25% new. Medium ruby-purple colored, it offers expressive notes of kirsch, black raspberries, wild blueberries and violets over hints of black pepper, cedar, forest floor, humus and black truffles. Medium-full bodied with a good amount of muscular fruit, it has a medium level of grainy tannins, medium-high acid and a long earthy finish. Approachable now, it should drink best 2012 to 2017+.92/100
Robert Parker Online

Ata Rangi Pinot Noir 2009 – Sydney Morning Herald

Huon Hooke, Sydney Morning Herald, June 2011

starsstarsstarsstarsstars
This is a great pinot. It has a medium-full red-purple colour and sweet cherry aromas. Its lush palate is tight and well structured for ageing. Great fruit buit also layers of flavour complexities. Lip-smackingly delicious, it will age well. Drink now to ten years.96/100

Ata Rangi Pinot Noir 2009 – The Melbourne Age

Jane Faulkner, The Age, June 2011

Some of New Zealand’s finest pinots hail from Martinborough, home to Ata Rangi, a pioneer of this variety with almost 30 years experience. This top red needs time to mellow. And it will. The ’09 is a powerful, structured wine with ripe, firm tannins, yet young and tightly wound. It reveals cool climate black pepper, pretty floral notes, loads of lovely exotic spice and dark cherries with sweet fruit on the palate, teh oak nicely amalgamated. Cellar for at least 3 years, it will easily last up to ten years.

Ata Rangi Pinot Noir 2009 – Top NZ Pinot

Nick Stock, The Age/Sydney Morning Herald Good Wine Guide 2011

It’s going to be a hard wine to knock off for this award, and the 2009 is yet another stunning wine. Ethereal depth, complexity and palate weight. You’ll struggle to find better quality and value outside of Burgundy.
The icon is in fine form once again, showing all the haunting complexity and swirling grace that sets this wine apart as New Zealand’s pre-eminent pinot noir. The perfumed, light, sweet rose petals are here – really sweet and alluring – along with plenty of ripe, red-cherry fruits and all manner of fine-dusted spices scattered throughout. The palate sweeps out a web of finely meshed tannin that has incredible depth, yet carries an immense sense of delicacy and elegance. Bright cherry flavours run the gamut, there’s some toasty French oak built into the mix, and the whole lot lifts effortlessly through the finish, leaving a tangy, balanced impression. Superb, once again.

Ata Rangi Pinot Noir 2009

Gary Walsh, The Wine Front, 26 Mar 2011

Ata Rangi is probably my favourite ‘New World’ Pinot producer. I tried this before dinner, then with some roast duck, then after dinner – so all bases covered and it looked lovely right the way through. Only problem encountered was that it was a half bottle, and like Rupert Bear, I was left looking wistfully towards the pantry….
A lighter coloured vintage for Ata Rangi – red fruit (cherry), plum, a musk and rose perfume and plenty of spice with the promise of some mulchy, earthy forest-floor like flavours to come. It’s full in the mouth, although not heavy, with an almost creamy texture, but juicy, spicy, fresh and lightly sappy too. Fans out on the finish and delivers satisfaction from front to back. Superb.
The Wine Front

Ata Rangi Pinot Noir 2009

Nick Stock, for www.nzwineonline.com.au, 4 Mar 2011

Ata Rangi Pinot Noir 2009 – 19/20

Raymond Chan, Dec 2010

starsstarsstarsstarsstars
The 2008 and 2009 vintages of Ata Rangi Pinot Noir will be fantastic to compare over the next decade. The former is more powerfully constructed and concentrated, while the latter should prove to be a little more accessible and elegant, relative to each other. Both are tremendous examples of outstanding Martinborough Pinot Noir and deserve to be in all serious cellars. The 2009 is bright, youthful, purple-hued ruby red in colour, and has a softly full bouquet of volume and depth, just a little shy in expression at present. 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. On palate, the wine is still taut, but the beautiful proportion, balance and harmony is obvious. The feature is the core of rich, dark red berry fruits through the mid-palate, perfectly backed by extremely fine tannins and structure that appear understated. This will blossom to completeness over the next 6-8 years, but will live longer. Made from Abel, clone 5, Dijon clones and 10/5, 10% whole bunch, given a cold soak and indigenous yeast fermented to 14.0% alc., then aged 12 months in 25% new French oak.19/20
Raymond Chan Wine Reviews

Ata Rangi Pinot Noir 2009

Bob Campbell MW, Dec 2010


A heady, perfumed mix of floral, cherry, plum and spice flavours in an elegant rather than blockbuster style. This is a wine of surprising power that lingers tantalisingly long after it has been swallowed. A wonderful medley of fruit and savory characters that’s truly seductive.95/100
BobsWineReview.com

Ata Rangi Pinot Noir 2008 – 97/100

Nick Stock, WINE 100, April 2010


This is chock-full of complexity and allure, fragrant fresh rose petals, a layer of sweet spices and perfectly ripe cherry fruits. The palate’s first impression is of lightness and elegance, it builds to a spectacular length and shape Fine sheets of tannin carry pure pinot noir flavour, finishing long and powerful.97/100

Ata Rangi Pinot Noir 2008

Bob Campbell MW, Jan 2010


This wine gives the appearance of having slightly lighter fruit flavour than usual although I suspect that some of it may be locked in by moderately assertive and slightly sappy tannins – it certainly shows no lack of power. I love the mix of bright cherry and dark-fleshed plum flavours with floral/violet characters that mark it as a very classy Pinot NoIr indeed. It’s a serious wine in an elegant style with good development potential. Above all it carries the Ata Rangi trademark of great finesse.96/100
BobsWineReviews.com

Ata Rangi Pinot Noir 2008

Gary Walsh, The Wine Front, 31 Dec 2009

It’s New Year’s Eve so an appropriate wine to open, given the meaning of its name.
It has such a remarkable fragrance of roses and cherry essence that at first it presents as a simple, almost jubey wine, but given plenty of time it reveals further layers of complexity and settles down beautifully. It’s mid-weight (possibly light in an Ata Rangi context) and fluid with superb fine-grained tannin and excellent flavour persistence. A fine vintage for this great producer.
The Wine Front

Ata Rangi Pinot Noir 2007

Gary Walsh, The Wine Front, 11 Nov 2008

Martinborough, like Burgundy, gets a fair bit of vintage variation and sometimes you have to take the rough with the smooth. This year is certainly a thumper but I don’t hold it against the wine, or pre-judge it on what I expect Pinot Noir to taste like, or be. I’m not one of those types. And here I’m tasting what the terroir and the season have delivered. That’s what real wine is often all about. And I think I must be feeling unusually philosophical this evening…
Complex smelling wine – dried cherry and plum, smoke, light toasty cocoa oak and some tamarillo bitterness. It’s full bodied (in context), quite chunky and grippily tannic with dried plum/cherry fruit, spice and a chinotto bitteness. Hearty and knockabout rather than elegant, and yes, leaning towards dry red but still very enjoyable and charismatic. It looked sweeter and smoother the next day and I’m thinking it needs a couple of years to settle into itself.
The Wine Front

Ata Rangi Pinot Noir 2006

Bob Campbell MW, Feb 2008


This is probably the best vintage of Ata Rangi Pinot Noir that I’ve tasted. It’s intense, succulent, poised and with the Ata Rangi trademark silken texture. 2006 was an excellent vintage in Martinborough as this wine clearly shows. It’s Kiwi Musigny.96/100
BobsWineReviews.com

Ata Rangi Pinot Noir 2006

Gary Walsh, The Wine Front, 25 Nov 2007

I have had a crack at this particular wine twice now. The first out of big glasses (next to the 2006 PHI Pinot) at an informal tasting and the second out of little glasses at an informal dinner. I know I am bad and I should pay more attention, but no matter which way you slice the old tamarillo, this is an outstanding wine that stands up and performs every time.
Aromas of dark cherry, spice, dark chocolate, violet and a tangy orange peel top note. A bit earthy, fruity and fragrant all in one. On the palate smooth fine talc-like tannins and a lithe muscular frame with expansive and mouth filling fruit. Plenty of flavour, but not heavy or clumsy. There are flavours of dark cherry and berry, spice, undergrowth and tamarillo with a light (and very attractive) sarsaparilla character adding regional interest. Long and persistent (Are we finished yet? Are we finished yet?). I wasted no time buying a few bottles for the cellar.
The Wine Front

Ata Rangi Pinot Noir 2006

Campbell Mattinson, 8 Nov 2007

To reveal my intentions: I’m more of a Martinborough man than a Central Otago man, though increasingly I love both. Ata Rangi is the king of Martinborough, and 2006 is a stunning example of its power. This wine is supple, arrestingly long, bold in its blue fruit character, and yet savoury, spicy, and sappy too. The colour is a brilliant dark purple crimson, and the finish of it an intricate arrangement of minerals and tannins. Shape wise, it pulls long, rather than balling through the mid-palate. It’s a new world pinot noir for the new world to be proud of.

Ata Rangi Pinot Noir 2005

Gary Walsh, The Wine Front, 9 June 2007

I have a very minor, but annoying, cold-like thing at the moment which is accentuating bitterness and I have to shift my perception of wines just a little bit to accommodate for this. Anyway, I sought a couple of second opinions from two healthy people (physically at least) just to make sure. I am thorough. I seem to have missed tasting the 2004 Ata Rangi for some reason. Not too fussed though because vintages and wines are a bit like buses; there is always another one just around the corner. Unless, of course, there is a bus strike and then you are stuffed.
Aromas of sweet cherry, lots of spice, the perfume of various herbs and flowers like rose and rosemary, stalks, a little earth and a wisp of smoke. Fruity but evenly tempered by the sappy herbal notes. It smells typically NZ. On the palate medium bodied with cherry, weak cola, tamarillo, some earthiness, stalks and spice. Firm fine lightly sappy tannins and crisp acidity. This is straight backed and quite refined but with good texture and mouthfeel. Finishes long with some lightly bitter (but refreshing) tamarillo flavours. A challenging and thought provoking wine.
The Wine Front

$75 /btl

Add to cart

Download
Tasting Notes

Ata Rangi McCrone Pinot Noir 2015

Ata Rangi’s McCrone Vineyard was planted in 2001 using a mix of clones that has become part of the Ata Rangi fabric: Abel or ‘Gumboot” clone, Dijon selections (115 and 777) and Clone 5. Although just around the corner from our home block, the soils are remarkably different.

Whilst the Martinborough Terrace is predominantly alluvial gravels, there is a compact seam of clay which threads its way across a section of the terrace, fanning out over the gravels and creating a cooling effect on the roots in the soil. The McCrone site catches this seam and delivers a distinctively different aroma and flavour profile than that of the Ata Rangi Pinot Noir, even with vine age taken into account.

The 2015 shows a more floral and elegant expression than previous releases. The nose is brightly perfumed with notes of iron ore, baked raspberries, exotic spices of star anise, cinnamon and a hint of cardamom.  There’s great flow and energy throughout the palate and fine tannins that bring a supple quality to the wine.

Harvest Date:28 March
Clones:Ata Rangi McCrone Vineyard Plantings in Abel, Clone 5 and Dijon Clones 115 and 777
Harvest Analysis:Brix 22.2 - 23.6
Bottling Date:August 2016
Cellaring:now through to 2027
Wine Analysis:Alc 13.5%, TA 5.4 g/l, pH 3.54
Winemaking:4 to 6 days pre-fermentation maceration. With 30% whole bunch. Peak temp 32°C. Up to 21 days until pressing. Malolactic fermentation in barrel. 11 months in French oak barriques (20% new)

Ata Rangi McCrone Vineyard Pinot Noir 2015 – 19 points

Raymond Chan | November 2018

starsstarsstarsstarsstars

Even, garnet-hued ruby-red colour, a little lighter on the rim.  The bouquet is softly full, a little restrained in fruit expression, but shows plenty of vinous presence.  The nose unfolds to reveal aromas of ripe dark-red berry fruit entwined with an amalgam of savoury dark herbs, whole bunch stalk nuances and a little earth.  This builds in depth, but retains a degree of finesse.  Medium-full bodied, the palate is elegantly concentrated with a rounded core of well-packed flavours of savoury red berry fruits with hints of black fruits, dark herbs and stalk nuances.  The fruit richness is balanced by fine-grained, powdery tannin extraction with soft acidity enhancing the rounded mouthfeel.  Savoury earthy complexities emerge as the wine carries smoothly to a long finish.  This is an elegantly concentrated Pinot Noir with complex, savoury red berry fruits, herb and earthy notes, whole bunch stalk hints on a rounded and smooth-textured flowing palate.  Match with casseroles and slow-cooked game dishes over the next 6-7+ years.  Clones Abel, 5, 115 and 777 from the ‘McCrone’ vineyard, indigenous yeast fermented to 13.5% alc. with 40% whole bunches, the wine aged 11 months in 20% new French oak barriques.  19.0-/20
Raymond Chan Wine Reviews

Ata Rangi McCrone Vineyard Pinot Noir 2014 – 19 points

Raymond Chan | October 2017

Dark, deep ruby-red colour. The bouquet is intensely deep with complex secondary notes, the nose showing bold, savoury dark red berry fruits with dried herbs, whole bunch stalk lift and nuances of undergrowth. Full-bodied on palate, this has weight and power, with depth and concentration. The fruit is sweetly rich with savoury dark-red berry, cherry and plum notes with dark and dried herbs, stalk elements, and nuances of game and undergrowth. The extraction and structure is considerable, and the acidity balanced and integrated. A fulsome and complex wine already.
Raymond Chan Wine Reviews

Ata Rangi McCrone Vineyard Pinot Noir 2014 – 96 points

Bob Campbell

Quite a dense, savoury pinot noir with cherry, berry, dried herb, stemmy, floral, violet, mixed spice and anise flavours. It makes a bold statement. A firmly-structured wine with obvious cellaring potential . May 2018
Bob Campbell

Ata Rangi McCrone Vineyard Pinot Noir 2014 – 98 points

Sam Kim | Wine Orbit

A magnificent, cellar-aged pinot; the bouquet is totally seductive, displaying spiced plum, dark cherry, game, truffle and cedar characters, followed by a silky-smooth palate that is multi-layered and impressively weighted, while remaining exquisitely elegant and harmonious. The wine offers fabulous fruit purity together with alluring savoury complexity, making it irresistibly delicious. At its best: now to 2026. $75.00. www.atarangi.co.nz. June 2018.
Wine Orbit

Ata Rangi McCrone Vineyard Pinot Noir 2014 – 96 points

Cameron Douglas MS | June 2018

Complex and alluring bouquet of Pinot Noir led by aromas of stony minerality, a steely haunting layer amidst aromas of red berries and red apple; then vanilla and sweet oak scents. Dry, complex and equally alluring on the palate with layers of dried herb, stony earthy flavours, firm youthful tannins and acidity to match. The core of red berry fruits brings all the elements together into a long and complex finish. Overall balance still to arrive, this wine needs more time please. Best from 2020 through 2030+.
Cameron Douglas Wine Reviews

Ata Rangi McCrone Vineyard Pinot Noir 2014 – 97 points

Nick Stock | Jamessuckling.com

A powerful pinot with deep-set darker cherry and plum fruits, sappy and spicy fresh forest aromas. Pomegranate and ripe dark-fleshed peaches add plenty of interest. The palate has a deep, luscious and spicy feel to it with plenty of rich and ripe cherry fruits on offer. This carries a bold ball of tannins in a polished but dense mode. Drink now and for several years to come. November 2017.
www.jamessuckling.com

Ata Rangi McCrone Vineyard Pinot Noir 2014 – 95 points

Gary Walsh | The WINEFRONT, September 2017

I did a quick tasting of twenty or so Martinborough Pinot Noir…and the venue was the McCrone House, which sits inside the McCrone Vineyard. So I walked outside into the vines to finish the tasting. Dried flower perfume, dried cherry, sappy orange peel. Pow pow powerful, with a bitterness and dark chocolate flavour in with brighter perfumed fruit, chinotto and tannin push the finish out. Really like this. Has an X-factor, a bit of chutzpah, that sets it apart from the pack.
The WINEFRONT

Ata Rangi McCrone Vineyard Pinot Noir 2013 – 96 points

Gourmet Traveller Wine | 2016

The two-and-a-half hectare McCrone Vineyard was planted in 2001 with Abel, Clone 5 and Dijon clones 115 and 777. This is the fourth release (other vintages are 2008, 2009 and 2011). Dense, rich, flavour-packed pinot noir with black-fleshed plum, spice, floral and a strong savoury/stemmy character that might derive from the use of 30 per cent whole bunches in the fermentation. A complex and powerful wine with cellaring potential.
Gourmet Traveller Wine

Ata Rangi McCrone Vineyard Pinot Noir 2013 – 18.5+/20 points

Raymond Chan | October 2016

starsstarsstarsstarsstars
Even ruby-red colour with some depth, a little lighter on the rim with slight purple hues. This has a well-bound and finely concentrated, intense bouquet of dark-red berry and cherry fruits interwoven with subtle, savoury dried herb, earth, nutty and mineral complexities, unveiling nuances of spice, liquorice, and violet florals. The nose is still fresh, vibrant and lively, and just beginning to show secondary complexities. Medium-bodied, the palate is well-proportioned with deep and intense, tightly bound flavours of savoury dark red berry and cherry fruit complexed by subtle dried herb, herb and earthy layers. The palate has a refined grip, structure and linearity, with balanced, integrated acidity, and the textures carry the wine to a long, finely concentrated finish of savoury red berry and cherry fruit. This is a well-proportioned, tightly bound, fine-and seriously structured, savoury red-fruited Pinot Noir just beginning to show secondary complexities. Serve with coq au vin and casseroles over the next 6-8 years. The fourth release of a ‘McCrone’ vineyard Pinot Noir. Clones Abel, 5, 115 and 777 from the 2.43 ha ‘McCrone’ vineyard in Regent Street, vines planted 2001, fermented to 13.5% alc., the wine on skins up to 21 days and aged 11 months in 20% new French oak barriques.
Raymond Chan Wine Reviews

Ata Rangi McCrone Vineyard Pinot Noir 2008 – 97 points

Australia Gourmet Traveller Wine Aug-Sep 2013

starsstarsstarsstarsstars
First release of a new single vineyard Pinot Noir with younger vines (planted in 2001) than the flagship but with the benefit of three year’s extra bottle age. Higher clay content in the soil has helped produce a richer, weightier wine than the leaner, more minerally regular label. Ripe plum, spice, red cherry and some pleasing savoury earthiness. Impressive wine.
Bob Campbell MW

Ata Rangi McCrone Vineyard Pinot Noir 2008 – 92 points

Lisa Perrotti-Brown | eRobertParker.com, April 2013

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. It shows off a pretty core of black cherry, red currant and warm cranberry accented by hints of spice, anise, some yeast extract, soy and meat. Medium-bodied with low to medium levels of grainy tannins, it is elegant, concentrated and long through the finish. Drink it now to 2018.
erobertparker.com

Ata Rangi Martinborough ‘McCrone Vineyard’ Pinot Noir 2008 – 19-/20

Raymond Chan | April 2013

starsstarsstarsstarsstars
Dark, deep, ruby-red colour with some purple-garnet hues on rim. The nose is elegant and refined, gently building in density to show a core of ripe dark red berry fruits and red florals, with interwoven detailed notes of minerals, dark earth, liquorice and savoury game. Medium-full bodied, rich, lively and sweet soft-red berry fruit flavours are the feature on a bright and vibrant palate. Supple, fine-grained tannins underline the fruit with excellent acid tension adding to the freshness and succulence. The structure grows, and subtle savoury game and undergrowth complexities appear on mid-palate and flow through to a lingering finish with an array of lush flavours. This is a sweet-fruited and vibrant and finely structured Pinot Noir with the beginnings of secondary interest showing. Serve with duck, pork and lamb dishes over the next 6-8+ years.
www.raymondchanwinereviews.co.nz

Ata Rangi McCrone Vineyard Pinot Noir 2008 – 90 points

Jeannie Cho Lee MW, www.asianpalate.com

Medium bodied Pinot with savoury flavours and herbs with dark berry fruit. There is an earthiness here with supple texture. Vines planted in 2002 with soil that has more clay than the other sites/vineyards. Good finish. Young vines, but shows potential to produce very good Pinot. The 2008 is just being released now. Ready to drink : 2017+
Tasted : January 2013, Wellington, New Zealand Maturity : Young

Ata Rangi McCrone Vineyard Pinot Noir 2008 – 92 points

Neal Martin | Wine Advocate, October 2010

The 2008 McCrone Pinot Noir has a lovely, lifted bouquet: floral with scents of cranberry, raspberry with a hint of cassis. Yet again, Clive Paton delivers wonderful definition. The palate is medium-bodied, gritty tannins, off-dry, redcurrant and raspberry coulis, a touch of bergamot towards the finish that displays a captivating sense of symmetry. Still a little tight, I anticipate this will blossom in a couple of years. Drink 2011-2018.

$75 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Crimson Pinot Noir 2017

Crimson is our selection of fruit from younger parcels of vines from our various vineyards on the Martinborough Terrace. In their youth, vines tend to be more fruit expressive, gaining more complexity with time. Now, Crimson is developing more depth of flavour, with a mix of vines aged from 5 to 20 years.

The 2017 season was cooler than average, delivering wines of complexity and vibrant acid structure. An enticing nose of mulberry and bramble fruits complements a spice lift of tamarind paste and crushed sumac berry. The palate is long and textural with a thread of fine tannins.

The winemaking philosophy is the same as for our signature Pinot Noir: no enzymes or yeasts are added, providing a hands-off, traditional approach which we feel more truly expresses the site.

Also available in 1.5l Magnum and 375ml bottle – go to purchase page to add to cart

Harvest Date:2 March - 27 April 2017
Clones:Abel, Dijon clones, Clone 5, 10/5
Harvest Analysis:Brix 21.5-23.0
Bottling Date:February 2018
Cellaring:5 to 10 years
Wine Analysis:Alc 13.0 %, TA 5.4 g/l
Winemaking:Hand-picked fruit. 100% de-stemmed with as much whole berry as possible intact. 2 to 6 days pre-fermentation maceration. Indigenous yeast ferments, hand plunged throughout. 2-3 weeks’ total tank time. Complete malo-lactic fermentation in barrel. Nine months in French oak (20% new).

Ata Rangi Crimson Pinot Noir 2017 – 17.5/20

Raymond Chan | November 2018

starsstarsstarsstars
Ruby-red colour with hints of garnet, showing moderate depth, a little lighter edged.  The nose is finely proportioned with good intensity of dark red cherry and berry fruit along with a subtle thread of fresh and dark herbs, a touch of pepper and spice, and suggestions of nutty oak.  Medium-bodied, the palate has sweet and juicy flavours of dark-red cherry and berry fruit along with subtle fresh and dark herb notes.  The mouthfeel is lively and energetic, with light, grainy tannin extraction providing structure, framework and texture, and fresh lacy acidity lending brightness.  The fruit richness is the feature and carries to an elegant, moderately long finish.  This is an elegant and vibrant Pinot Noir with cherry, berry and subtle herb flavours on a palate with good textures and freshness.  Serve with antipasto, tapas and Mediterranean cuisine over the next 4+ years.  Hand-picked fruit from younger vine parcels, clones Abel, Dijon, 5 and 10/5, vines 5-20 y.o., fully destemmed but retaining whole berries, indigenous yeast fermented to 13.0% alc., the wine aged 9 months in 20% new French oak.  17.5+/20
www.raymondchanwinereviews.co.nz

Ata Rangi Crimson Pinot Noir 2017 – 94 Points

Sam Kim | Wine Orbit

Delightfully fruited and elegantly fragrant, the bouquet shows red cherry, cranberry, floral and almond characters with nuances of dried herb and anise. The palate delivers juicy fruit intensity and rounded mouthfeel, wonderfully complemented by fine texture and polished tannins. The wine offers pristine fruit flavours with delicate spicy undertones, making it fabulous drinking. At its best: now to 2022.
Wine Orbit

Ata Rangi Crimson Pinot Noir 2017 – 92 Points

Huon Hooke, The Real Review

Deep red with a good tint of purple, the bouquet slightly closed, shy and savoury, with latent cherry and earthy, foresty aromas, seemingly unevolved and needing time to fully emerge. The palate is quite firm and solid, with a vein of bitterness from the tannin extraction – which seems part of this label’s established style. It’s quite structured. Lovely dark-cherry fruit aromas emerge with plenty of swirling. September 2018.
The Real Review

Ata Rangi Crimson Pinot Noir 2017 – 89 Points

Cameron Douglas, MS

Youthful, crisp, fruity and varietal with crushed red cherry and wild raspberry flavours, medium+ acidity and new tannin textures. Flavours start to develop on the palate after the opens up in glass – revealing a tight youthful structure supported by crunchy red berry and cherry fruits flavours. Fine tannins and oak layers. Well made, youthful and worthy of some cellar time. Best from late 2019 through 2023.
Cameron Douglas Reviews

Ata Rangi Crimson Pinot Noir 2016 – 93 Points

Nick Stock | JamesSuckling.com

A very handy edition of Crimson pinot noir in 2016, this has a suave and grown-up feel to it. Innately complex and layered aromas, flavors and textures. This wine is packed with ripe red cherry and poached red plum fruits as well as inherently spicy, perfumed and earthy attributes. The way in which it rolls out on the palate is just superb; a silky, succulent and seductive red. Drink now. November 2017.
www.jamessuckling.com

Ata Rangi Crimson Pinot Noir 2016 – 94 Points

Campbell Mattinson | The Wine Front

Martinborough pinot noir at the hand of one of the masters. “The name Crimson is inspired by a love of rata and pohutakawa, New Zealand’s stunning red-flowering native trees. Sales of this wine support the Project Crimson charitable conservation trust”. It isn’t the flagship pinot from Ata Rangi but boy is this a powerful wine. Impressive to say the least. This is muscular and dense, in a varietal context, with satsuma plum, steel, black cherry and campfire notes bleeding gradually into sweet spice and stem. It’s as intricate as it is integrated. It’s primed with tannin, all spicy and ripe, and it still manages to fan ample flavour out through the finish. It’s all quite remarkable, really. July 2017
winefront.com.au

Ata Rangi Crimson Pinot Noir 2016 – 94 Points

Bob Campbell MW

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. The palate delivers lovely weight and roundness, beautifully complemented by silky texture and pristine fruit flavours as well as subtle savoury complexity, finishing long and satisfying. A delectable offering showing charm and delight. At its best: now to 2021. July 2017
bobcampbell.nz

Ata Rangi Crimson Pinot Noir 2016 – 94 Points

Sam Kim | WineOrbit

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. The palate delivers lovely weight and roundness, beautifully complemented by silky texture and pristine fruit flavours as well as subtle savoury complexity, finishing long and satisfying. A delectable offering showing charm and delight. At its best: now to 2021. July 2017
www.wineorbit.co.nz

Ata Rangi Crimson Pinot Noir 2016 – 18.5/20

Raymond Chan | April 2017

starsstarsstarsstarsstars
Full, deep, dark ruby-red colour with youthful purple hues, a little lighter on the edge. The nose is full and up-front with voluminous aromas of dark raspberries with notes of blackberries, lifted whole berry fermentation plum jam notes, unfolding liquorice and raspberry liqueur elements. This is very primary in expression and very accessible on nose. Medium-full bodied, the palate is rich and plush with succulently sweet and luscious flavours of ripe dark raspberries, blackberries and plums, unfolding red liquorice and raspberry liqueur layers. The fruit is supported by fine-grained, supple tannins and enlivened by fresh background acidity. The mouthfeel is rounded and approachable, the richness carrying the wine to a soft, fruit-laden finish. This is a rich and succulent, primary-fruited Pinot Noir with fine, supple tannins, a rounded mouthfeel and plenty of vibrant, primary energy and freshness. It needs a few months to harmonise, but is already delicious. Serve with Asian and Middle Eastern fare over the next 4-5 years. Hand-picked fruit, clones 5, 10/5, Abel and Dijon clones, vines 5-20 y.o., destemmed and indigenous yeast fermented with a high proportion of whole berries to 13.5% alc., the wine aged 10 months in 20% new French oak. Proceeds of sales of this wine go towards ‘Project Crimson’ for the conservation of the native Rata and Pohutakawa.
www.raymondchanwinereviews.co.nz

Ata Rangi Crimson Pinot Noir 2015 – 93 Points

Nick Stock | JamesSuckling.com

New Zealand’s best-value pinot noir, hands down. Polished, bright and fragrant red cherry fruits take center stage on the nose with little in the way of embellishment or distraction. The really pure red cherry and boysenberry pinot fruits come complete with a subtle twist of spice and are evenly ripened and nicely caught. The palate has a gently rainy tannin texture and some bright and tart cherry fruits. Nice and juicy, super bright, upbeat and fresh. Drink now.
jamessuckling.com

Ata Rangi Crimson Pinot Noir 2015 – 18.5/20

Raymond Chan | October 2016

starsstarsstarsstarsstars
Everything a ‘young vine’ Pinot Noir should be – fresher, lighter, more accessible, and not sharper, harsher or greener as many second labels can be. Moderately deep ruby-red with youthful purple hues. The fruit flavours of dark-red berry fruits are fresh, vibrant, ripe and bright, with nuances of fresh herbs. This has wonderful primary fruit lift and fragrance. On palate just so juicy and succulent, with plush and vibrant dark red cherry and berry fruits, subtle herbal lift, very fine extraction and refreshing acidity. The wine has linearity and seriousness at the core. But it is just delicious.
www.raymondchanwinereviews.co.nz

Ata Rangi Crimson Pinot Noir 2014

David Williams, The Guardian, Jan 2016 [article: “Three Great New Zealand Wines”]

Top burgundy-level quality can come at top burgundy prices from producers such as Bell Hill, Kusuda, Rippon and Ata Rangi. But the latter’s equivalent of a more accessibly priced burgundy village wine, Crimson, is irresistibly silky and pure in red fruit shaded with pinot’s characteristic forest floor.

Ata Rangi Crimson Pinot Noir 2014 – 94 Points, 5 Stars

Sam Kim | Wine Orbit, Sept 2015

starsstarsstarsstarsstars
Ripe, fragrant, stylish and satisfying, this is a serious and delectable pinot. The complex bouquet shows red/black cherry, truffle, dried herb and floral characters, which lead to a finely textured palate that delivers elegant power, as well as soothing mouthfeel, all beautifully wrapped in polished tannins. This has a strong Ata Rangi hallmark and stands very proud on its own. At its best: 2016 to 2024.
www.wineorbit.co.nz

Ata Rangi Crimson Pinot Noir 2014 – 93 Points, 4.5 Stars

Bob Campbell | Bob’s Wine Reviews, June 2015

starsstarsstarsstars
Rich, fruity wine, with black-fleshed plum and dark cherry flavours together with spicy oak and a hint of anise. Structured yet approachable. The perfect alternative while you wait for your 2013 Ata Rangi Pinot Noir to mellow with bottle age.
www.bobcampbell.nz

Ata Rangi Crimson Pinot Noir 2013 – 93 Points

Nick Stock | www.jamessuckling.com, July 2014

A very complex Crimson showing plenty of savory character, dark toasted spices and mocha. The oak sits up for now but will assimilate into the cranberries and raspberries coupled with some herbs and bracken. The tannins are supple and frame the fleshy core of red fruit nicely. The acidity is bright and impressive, as is the depth, length and detail. One of the great-value pinot noirs of the world. Drink in 2015.
www.jamessuckling.com

Ata Rangi Crimson Pinot Noir 2013 – 93 Points, 5 Stars

Sam Kim | WineOrbit, August 2014

A beautifully styled pinot, the fragrant bouquet shows dark cherry, plum, floral and a hint of game characters. The palate is delightfully fruited with excellent weight, perfectly countered by polished tannins providing wonderful structure and length. A baby Ata Rangi perhaps, but it’s a seriously good pinot noir in its own right. At its best: now to 2020.
www.wineorbit.co.nz

Ata Rangi Martinborough Crimson Pinot Noir 2013 – 18.5/20

Raymond Chan | August 2014

starsstarsstarsstarsstars
Moderately deep ruby-red colour, lighter on rim with youthful purple hues. 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. With aeration, notes of raspberry liqueur and fresh herbs unfold and aromas of ripe black berry and plum fruit emerge. Medium-bodied, fruit flavours of ripe, dark red berry fruit show with excellent mouthfilling presence, forming a deep core, revealing layers of dark herbs, minerals, earthy reduction and dark red florals. The palate features very fine-grained, powdery tannin extraction and fresh, lively acid cut, with some underlying alcoholic drive. As the wine flows, the fruit sweetness grows and carries through to a concentrated but succulently fruity, long lingering finish. This is a fresh, subtly succulent Pinot Noir with complex herb and mineral nuances that grows in depth with black fruit flavours. Match with poultry, pork and Mediterranean fare over the next 5+ years.
www.raymondchanwinereviews.co.nz

Ata Rangi Crimson Pinot Noir 2012 – 92 Points

Nick Stock | www.jamessuckling.com, July 2014

A very complex and savory looking Crimson in 2012, this has a wealth of meat, earth, herbs, spices and even hints of truffle on the nose – impressive at this young stage. The palate is built on nice, grainy tannins that run in linear formation, good depth and dark cherry flavor. Plenty of the savory flavors here too. Good wine, great value. Drink now.
www.jamessuckling.com

Ata Rangi Crimson Pinot Noir 2008

Anthony Gismondi, Vancouver Sun, 24 April 2010


This is half Burgundy, the good terroir half, and half New World, again the best fruity parts. The nose and palate are in sync, sharing a spicy, black fruit character and a long, silky smooth texture. It should be on every restaurant list in the city. 89/100

Ata Rangi Crimson Pinot Noir 2009

Wayne Steele, GCM, Sept 2010

This is classed as the company’s second tier pinot, but there is nothing second class about this wine. This beautiful, fragrant pinot smells of potpourri and cherry liqueur. 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. The fruit and spice blend into a tannin structure that is subtle but firm. Crimson is a classy little number that only adds to the Kiwis’ growing reputation for very good pinot noir.

Ata Rangi Crimson Pinot Noir 2009

Lester Jesberg, Wine Wise Magazine, June 2011

This is Ata Rangi’s so-called second label containing younger material, from 10 to 20 year old vines compared to 30 years plus for the top label. The wine is named after Project Crimson, a charitable conservation trust [supporting the regeneration of red-flowering native rata.] Well, the wine makes supporting the project easy because of its fragrant, macerated black cherry aromas, very good depth of fresh fruit, silky tannins and vibrant acidity.

Ata Rangi Crimson Pinot Noir 2009

Gary Walsh, The Wine Front, 30 Mar 2011

I said it last year and I’ll say it again – it’s a beautiful label.
Rosy red fruits, spice and pepper with a fair lick of vanilla oak. It’s a bit sappy and stalky, but fresh and shapely with nice line. Comes over as slightly bitter and herbal, especially on the finish, though its ameliorated by the addition of food. Needs a little more time to settle down.
The Wine Front

Ata Rangi Crimson Pinot Noir 2010

Michael Cooper, The Listener 18-24 Feb 2012

starsstarsstarsstars
This second-tier label is based on “younger” vines and is designed for early drinking – within three or four years of the harvest. Ruby hued, it is very floral, refined and supple, with fresh, intensely varietal cherry, plum, herb and spice flavours, youthful but instantly appealing.

Ata Rangi Crimson Pinot Noir 2010

Raymond Chan, Jan 2012

starsstarsstarsstarsstars
Named for Project Crimson, aimed at the protection of the red-flowering native Pohutakawa and Rata trees. Made from 100% Martinborough fruit, clones 5, 10/5, Abel and Dijon, from vines 10-20 y.o., hand-picked and fully destemmed and given a cold soak. 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. Dark, deep, black hued ruby-red with light purple hues on rim. This is elegantly proportioned on nose with bright, vibrant dark raspberry and cherry fruit aromas, along with notes of fresh herbs and a hint of flinty, minerally reduction and oak spice adding layers of interest.nbsp; Medium-full bodied, this is bright and juicy with up-front and mouthfilling, rich, dark berry fruit flavours which are enhanced by fresh, lively acidity. Very fine, supple tannins underline the palate, forming a subtle density and concentration. The finish is long and sustained with succulent fruit flavours, balanced by fine tannins. This is a vibrantly fruity Pinot Noir with an underlying fine structure that will offer enjoyment over the next 5-6 years. Serve with tuna, duck and pork. 18.5-/20
Raymond Chan Wine Reviews

Ata Rangi Crimson Pinot Noir 2010

Gary Walsh, The Wine Front, 19 Dec 2011

Tasted alongside its big brother (or sister) of the same vintage.
Juicy red fruit, sap, spice, rose oil and a little bit of twiggy briar and dried herb that’s typical of Crimson, though it seems a little more ripe and open than previous vintages. Ample plump fruit coupled with good flow and line make for an attractive mix of friendliness and seriousness. Fine tannin, perky acidity. Touch of char in there. Tasted alongside the 2010 Ata Rangi Pinot it tastes a little light and commercial in comparison, but has a definite family resemblance. A good release.
The Wine Front

Ata Rangi Crimson Pinot Noir 2010

Bob Campbell MW, Feb 2012

Young vine Pinot Noir in a bright, and strongly varietal style with red cherry, plum, bracken, floral and delicately spicy flavours. Pleasantly drying wine with a good texture. Honest Pinot Noir.
BobsWineReviews.com

Ata Rangi Crimson Pinot Noir 2010 – 93/100

Nick Stock, The Age/Sydney Morning Herald Good Wine Guide 2012


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. The palate rolls through with round, fleshy, soft tannins: juicy, elegant, rich yet precise. This is a very composed young pinot once again. 93/100

Ata Rangi Crimson Pinot Noir 2011

Raymond Chan, June 2012

starsstarsstarsstars
Moderately deep, dark ruby-red colour with youthful purple hues. The bouquet has fresh, firmly packed aromas of bright dark berry and cherry fruit along with hints of savoury earth, smoke and a trace of reduction. Medium-bodied, tightly bound and edgy, vibrant fruit flavours of ripe dark berry fruits are interwoven with notes of plums, spices and savoury dark herbs. The flavours are still primary and coiled to unfold. Good acid tension and balanced extraction provides vitality to the mouthfeel with its concentrated core of flavours which carry through to a long and sustained, lively finish with violetty florals and spicy plums. This is a youthful, classical Martinborough Pinot Noir with the fruit depth and structure to develop greater richness and interest over the next 5-7 years. Match with Mediterranean-inspired pork and lamb dishes. Clones 5, 10/5, Abel and young Dijon clones, from vines 10-20 y.o., fully destemmed, given a cold soak and indigenous yeast fermented with whole berries to 13.5% alc., the wine aged 9 months in 20% new French oak. 18.0+/20
Raymond Chan Wine Reviews

Ata Rangi Crimson Pinot Noir 2011

Michael Cooper | www.michaelcooper.co.nz

This second-tier label is ‘a vibrant expression of younger’ vines and made for early drinking – but the majority of the vines are 10 to 20 years old. Hand-picked at Martinborough, fermented with indigenous yeasts and matured in French oak casks, the 2011 vintage (4.5*) is full-coloured and youthful, savoury and supple, with generous, well-ripened cherry, plum, spice and nut flavours, showing excellent complexity. Finely textured and very harmonious, it’s already delicious and offers very good value.
www.michaelcooper.co.nz

$36 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Célèbre 2015

Autumn of the 2015 season was stunning, with March bringing cool nights and fine bright days; we were able leave the late ripening varieties of Merlot, Cabernet Sauvignon and Franc hanging on the vine to gain concentration and deep, ripe tannins. The Merlot was planted in the early 1980s and is consistently delivering small berries with intense flavor.

Raymond Chan’s tasting note captures the essence of this 2015 Célèbre so well:
The nose is well-proportioned with deeply concentrated and intense aromas of ripe blackberry and black plum fruit melded with notes of dark raspberries entwined with Asian spices, black pepper and minerals, unfolding a fine blackcurrant, cassis and herbal edge, with dark-red floral elements emerging with aeration. Medium-full bodied, the palate is packed with concentrated and deep flavours of ripe blackberries, dark raspberries and plums, with notes of black pepper, Asian spices, licorice, currants and herbs. The fruit is sweetly rich and supported by considerable fine-grained tannin structure with a line of lacy acidity providing tension and drive. The flavours blossom with spices and florals as the wine carries to a long, lingering finish.

We recommend time in bottle to see this wine at its peak.

Also available in 1.5l Magnum – go to purchase page to add to cart

Harvest Date:17 -25 April 2015
Vineyards:From the ‘Ata Rangi’, ‘Craighall’, ‘Kahu’, Di Mattina’, ‘Champ Ali’ and ‘Hau Ariki’ vineyards on the Martinborough Terrace.
Blends:48% Merlot, 30% Syrah, 12% Cab Sav, 6% Malbec 4% Cab Franc
Harvest Analysis:Brix: 21 -23.5
Bottling Date:January 2017
Cellaring:Now – 2035
Wine Analysis:Alc 13.5 %, TA 5.7, pH 3.49
Winemaking:4 to 6 days pre-fermentation maceration. Un-inoculated ferments with peak temps up to 33°C. Up to 25 days until pressing. Uninoculated malolactic fermentation in barrel in spring. 12 months in French oak barriques (20% new oak), then racked and blended back to barrel for a further 12 months.

Ata Rangi Célèbre 2015 – 95 points

Sam Kim | Wine Orbit

The wine combines clarity and precision of fruit with engaging complexity, displaying lifted aromas of cassis, Black Doris plum, thyme, cedar and smoked game on the nose. The palate is equally gratifying with superbly weighted mouthfeel, backed by silky texture and fine, chalky tannins. Wonderfully harmonious and persistent. A blend of 55% merlot, 30% syrah and 15% cabernet sauvignon. At its best: 2019 to 2027. $40.00. June 2018.
Wine Orbit

Ata Rangi Célèbre 2015 – 19-/20 points

Raymond Chan

Very dark, deep, black-hued ruby-red colour, a little lighter on the rim with slight purple hues. The nose is well-proportioned with deeply concentrated and intense aromas of ripe blackberry and black plum fruit melded with notes of dark raspberries entwined with Asian spices, black pepper and minerals, unfolding a fine blackcurrant, cassis and herbal edge, with dark-red floral elements emerging with aeration. Medium-full bodied, the palate is packed with concentrated and deep flavours of ripe blackberries, dark raspberries and plums, with notes of black pepper, Asian spices, liquorice, currants and herbs. The fruit is sweetly rich and supported by considerable fine-grained tannin structure with a line of lacy acidity providing tension and drive. The flavours blossom with spices and florals as the wine carries to a long, lingering finish. This is a fine and firmly concentrated Merlot/Syrah/Cabernet blend with blackberry, plum, spice and peppery fruit flavours on a palate with plenty of fine-grained structure. Match with lamb, beef, venison, and semi-hard cheeses over the next 8+ years. A blend of 48% Merlot, 30% Syrah, 12% Cabernet Sauvignon, 6% Malbec and 4% Cabernet Franc, from the ‘Ata Rangi’, ‘Craighall’, ‘Kahu’, Di Mattina’, ‘Champ Ali’ and ‘Hau Ariki’ vineyards on the Martinborough Terrace, fermented to 13.5% alc., the wine aged 12 months in 22% new oak, then given a further 12 months in neutral oak. 19.0-/20 May 2018
Raymond Chan Wine Reviews

Ata Rangi Célèbre 2014 – 95 points

Gourmet Traveller Wine

Bright, aromatic blend of merlot, syrah, cabernet sauvignon and cabernet franc. Lifted almost floral notes from syrah and cabernet franc, together with richer berry flavours from merlot and cabernet suggest a Right Bank Bordeaux style.
Gourmet Traveller Wine

Ata Rangi Célèbre 2014 – 18.5+/20

Raymond Chan | October 2016

Dark, deep ruby-red colour, a little lighter on the rim, youthful in appearance. The nose is full and firmly concentrated with near robust aromas of vibrantly ripe blackberry fruit along with black plum and blackcurrant notes, detailed by subtle nuances of dark herbs and earth, unveiling suggestions of spices and nutty oak. Medium to medium-full bodied, the palate has bright and plush fruit flavours of ripe black-berried fruits, black plums, Asian spices, with herb and currant notes, unfolding some black pepper and toasty oak. The fruit richness is supported by fine-grained tannin extraction structure with good, elegant grip, and enlivened by softly ripe acidity. The flavours are harmoniously melded and carry with energy to a softly full and long lingering finish of black fruits, pepper and cassis. This is a rich, plush black berry, black plum and curranty red blend with spice ant oak detail on a finely structured palate with soft, ripe acidity. Match with lamb, beef, venison as slow-cooked game dishes over the next 6-8+ years. A blend of 55% Merlot, 35% Syrah, 5% Cabernet Sauvignon and 5% Cabernet Franc, from the ‘Ata Rangi Home’, ‘Craighall’, Di Mattina’, ‘Champ Ali’, ‘Boundary Road’ and ‘Kahu’ sites, with uninoculated fermentations to 13.0% alc., the wine on skins 25 days and aged 17 months in 20% new French oak.
Raymond Chan Wine Reviews

Ata Rangi Célèbre 2014 – 95 Points

Bob Campbell | The Real Review, September 2016

A blend of 55% merlot, 35% syrah and cabernet sauvignon. A bright, high energy red, with concentration and a rich, mouth-filling texture. An aromatic wine with lifted, almost floral syrah contrasting nicely with the richer, berryish flavours of merlot and cabernet sauvignon. A classy red with its own very distinctive style.
http://www.therealreview.com/

Ata Rangi Célèbre 2014 – 93 Points

Sam Kim | Wine Orbit, August 2016

This gorgeous red is wonderfully composed and beautifully styled, displaying dark plum, spiced cherry, game and cedar characters with a subtle herbal infusion. The palate delivers succulent and rounded mouthfeel with excellent fruit weight, brilliantly structured by fine, delicately drying tannins. The wine is superbly balanced and harmonious, and offers fabulous drinking. A blend of merlot, syrah and cabernet sauvignon. At its best: 2017 to 2022.
www.wineorbit.co.nz

Ata Rangi Célèbre 2013 – 94 Points

Sam Kim | Wine Orbit, April 2015

A beautifully styled red, the bouquet shows pristine aromas of dark plum, blueberry and floral with subtly infused cigar box complexity. The palate delivers excellent concentration and focus, beautifully enhanced by silky texture and rounded mouthfeel. The wine shows superb harmony and balance, and the abundance of fine, chalky tannins provides classic frame and structure to this stylish wine. It is dangerously drinkable already but promises to evolve magnificently to show greater complexity. A blend of 55% merlot, 35% syrah and 10% cabernet sauvignon. At its best: 2017 to 2025.
www.wineorbit.co.nz

Ata Rangi Célèbre 2013 – 95 Points, 5 Stars

Bob Campbell | Bob’s Wine Reviews, June 2015

starsstarsstarsstarsstars
Merlot (55%), Syrah (35%) and Cabernet Sauvignon. Robust yet elegant red wine with dark berry fruits, violet, cedar and spice flavours. A firm backbone of fine tannins offers structure and longevity without being too much of a barrier at this early stage. The best Celebre I can recall tasting. Drink 2015-2023.
www.bobcampbell.nz

Ata Rangi Célèbre 2013

Yvonne Lorkin | NZ Herald Canvas, Aug 2015

Martinborough is a region more famous for pinot noir than bold blends of merlot, syrah and cabernet sauvignon. But if anyone’s going to do it, Helen Masters and her Ata Rangi team can. This Rhone-meets-Bordeaux blend was fiirst made back in 1986 and it’s been a hit ever since. Ruby-coloured, it shows earthy, meaty aromas, where leather and pepper merge with prune, blueberry, blackcurrant and leafy, dried-herb characters in the mouth. It’s firm and concentrated yet bright and incredibly fresh to drink.

Ata Rangi Célèbre 2013 – 18.5/20, 5 Stars

Raymond Chan | May 2015

starsstarsstarsstarsstars
Very dark, deep, black-hued ruby-red colour with youthful purple hues, lighter on rim. The nose is full, solid and densely packed with aromas of blackberry and black plum fruit, unfolding black pepper, Asian spices and subtle blackcurrant detail. The aromatics unfold complexing earth and lifted dark herb nuances. Medium-full bodied, the palate features a firmly concentrated core of ripe black and earthy plums melded with blackberry and black pepper. Rich, lush and succulent blackcurrant flavours underline the fruit. Fulsome, robust tannin extraction supports the palate lending significant structure and grip. The textures are grainy, with sufficient suppleness to ensure no rusticity, and carry the deep, mouthfilling flavours to a long, full, firm finish. This is a rich, sweet, black plum, berry and curranty Merlot-blend with fulsome structure and grip. Match with barbecued and roasted red meat dishes over the next 8-10 years. A blend of 55% Merlot, 35% Syrah and 10% Cabernet Sauvignon from the Ata Rangi ‘Home Block’, ‘Craighall’, ‘Di Mattina’, ‘Champ Ali’, ‘Boundary Road’ and ‘Kahu’ sites, indigenous yeast fermented to 13.0% alc., the wine spending up to 21 days on skins and aged 17 months in 20% new French oak barriques.
raymondchanwinereviews.co.nz

Ata Rangi Célèbre 2011 – 93 points

Bob Campbell MW, BobsWineReviews.com, June 2014

Merlot 63%, Syrah 27% and Cabernet Sauvignon 10%. Rich, smooth red with ripe plum and dark berry flavours together with a seasoning of spicy oak. Bold, vibrant and moderately complex wine with good cellaring potential.
www.bobswinereviews.com

Ata Rangi Célèbre 2011 – GOLD

Sommelier Wine Awards 2014

Elegance and focus lead Ata Rangi to the Gold List. A fragrant blend of Syrah, Cabernet Sauvignon and Merlot, with morello cherry, red and black fruits and a herbaceous streak, the palate has at its core crunchy fruit with an elegant seam of acidity.

Ata Rangi Célèbre 2011

Michael Cooper | www.michaelcooper.co.nz

Pronounced ‘say-lebr’, this is a blend of grape varieties – Merlot, Syrah and Cabernet Sauvignon. Robust and vibrantly fruity, it typically has impressive weight and depth of plummy, spicy, slightly herbal flavours in a complex style that matures well. There is no 2010 or 2012. 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). Richly coloured, it’s a stylish, youthful wine with fresh acidity and rich, vibrant blackcurrant, plum, spice and herb flavours, seasoned with quality oak. Showing excellent concentration and complexity, it’s already approachable, but should flourish with cellaring.
www.michaelcooper.co.nz

Ata Rangi Célèbre 2011 – 90 points

Bob Campbell MW, BobsWineReviews.com, April 2013

Syrah, Merlot Cabernet blend. Rich, generously proportioned wine with strong sweet fruit that suggest plum and dark berries plus a suggestion of fresh herbs. Full-flavoured red – a real crowd pleaser.
www.bobswinereviews.com

Ata Rangi Célèbre 2009

Cameron Douglas, Master Sommelier, Feb 2012

starsstarsstarsstarsstars
Nose: Toasty raspberry Syrah notes, plums and blackberry aromas, plenty of oak but in balance, dark velvet and red petals, sweet earth quality.
Palate: Delicious! With a strong core of fruit in contrast to a fine, medium tannin structure, medium+ acidity, plum, plum jam and blackberry fruits,medium+ length, youthful. Another classic wine that many a wine list will appreciate. 4.5 Stars.
Cameron Douglas

Ata Rangi Célèbre 2009

Jancis Robinson MW, 22 Feb 2012

50% Syrah, 40% Merlot, 10% Cabernet Sauvignon. Nourishing, well-balanced red. Very clean and refreshing and brisk but satisfying too. Clever! Drink 2012-2018
Jancis Robinson

Ata Rangi Célèbre 2009

Bob Campbell MW, Feb 2012

Syrah, Merlot Cabernet blend that’s been around for a long time but has morphed from being a pretty gutsy wine into something that, this year at least, is an accessible and highly approachable red. Elegant wine with cherry, plum, spice and hints of wild herbs and cedar. Bone dry but not austere. Serious red for savouring with moderately flavoursome red meat dishes. 87/100

BobsWineReviews.com

Ata Rangi Célèbre 2009

Raymond Chan, Jan 2012

starsstarsstarsstars
A blend of 50% Syrah, from four different blocks, 40% Merlot, from three blocks, and 10% Cabernet Sauvignon, from two blocks, given a pre-fermentation maceration and fermented to 14.0% alc., with 21 days on skins, then aged 17 months in 20% new French oak barriques. Bright, deep, purple-hued ruby-red colour, youthful in appearance. The bouquet is marked by reduction, but has warm, earthy, black and red fruits, predominantly in the plum range, with some tobacco notes and restrained layers of spice and dark herbs underneath. Medium-full bodied, the fruit is a little subdued, but luscious flavours of spiced black plums and pepper clearly show the Syrah component, with support from gentle red fruits, and earth. The palate has density and concentration, with a firm, driven palate line, and soft textures and mouthfeel from the supple tannin extraction. The reductive notes lend a little bitterness to the expression, but aromatic spice and pepper nuances and good acid balance emerge on the finish. This is a medium-bodied, gently concentrated ‘Célèbre’ which will show complexity with bottle development. Serve with game meat over the next 5-7+ years.
Raymond Chan Wine Reviews

Ata Rangi Célèbre 2008

Michael Cooper

goldstarsgoldstarsgoldstarsgoldstarsgoldstars
Pronounced say-lebr, this is a blend of grape varieties and in some years a regional blend too. Robust and vibrantly fruity, it typically has impressive weight and depth of plummy, spicy flavour in a complex style that matures well. 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). Deep and bright in colour, it is mouthfilling, with strong, ripe plum, spice and nut flavours, complex and savoury, and a well-rounded finish.
www.MichaelCooper.co.nz

Ata Rangi Célèbre 2008

Gary Walsh, The Wine Front, 14 Dec 2011

Red fruit and peppery Chai -like aromatics with a medium weight palate that’s lively, spicy and lightly sappy. Has excellent line and vivacious appeal, minorly astringent dry tannin and perky acid. Crisp. It’s Clarety and Rhoney – proving you can have your cake and eat it too. Good to see this style of wine.
The Wine Front

$40 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Juliet Syrah 2015

This very limited release is the epitome of cool climate Syrah. It was harvested from a small, single block of the sheltered Kahu Vineyard located on the terrace gravels just 300 metres from the Ata Rangi home block.

This deep ruby coloured beauty offers lifted florals followed by freshly-picked red fruit aromas; blackberries straight off the cane. Exotic notes of spice – star-anise and peppery bay-leaf – and a deep, earthy quality complement and balance the primary fruit characters. The texture is almost pinot-like in its precision, poise and silky elegance, and the fine tannins tight and bright. This special release is a fitting tribute to Juliet, a much loved friend and neighbour.

Her family, who own the block, pitched in to help hand-pick the grapes and man the sorting table.

Vibrant and succulent now, we expect that cellaring for another five to ten years in cool conditions will see this wine evolve into a more savoury expression of Syrah.

Harvest Date:17 April 2013
Vineyards:Single block of the Kahu Vineyard
Harvest Analysis:Brix 20
Bottling Date:July 2016
Cellaring:Now – 2030
Wine Analysis:Alc 12.5%, TA 6.0g/l, pH 3.38
Winemaking:4 to 6 days pre-fermentation maceration. Un-inoculated ferment. Peak ferment temp 30°C, gently hand plunged. Up to 24 days until pressing. Malo-lactic fermentation in barrel. 11 months in French oak barriques (20% new)

Ata Rangi Juliet 2015 – 94 Points

Cameron Douglas MS | June 2018

Intense dark black and red berry fruits bouquet with clove and vanilla spices, pepper and spicy toasty wood tones. Dry, fleshy, fruity, spicy and complex. Youthful with firm tannin and acid line, contrasting core of fruit with black currant, dark raspberry, a soft silty mineral layer and dark baking spice flavours. Lengthy, youthful, developing and complex. A lovely example. Double decant for service or cellar. Best from late 2019 through 2026.
Cameron Douglas Wine Reviews

Ata Rangi Juliet 2013 – 95 Points, 5 Stars

Bob Campbell | Bob’s Wine Reviews, June 2015

starsstarsstarsstarsstars
Dense, ripe Syrah, with dark berry, plum, spice and pepper, together with a suggestion of violets and wood smoke. Quite dense yet supple, with a core of sweet fruit supported by fine, ripe tannins. Impressive wine with poise, power and balance.Drink 2015-2024.
www.bobcampbell.nz

Ata Rangi Juliet 2013 – 19.0-/20, 5 Stars

Raymond Chan | May 2015

starsstarsstarsstarsstars
Named in remembrance of Juliet Hensley, owner of the ‘Kahu’ vineyard from where the fruit was sourced. Hand-harvested from a small, single block, undergoing pre-fermentation maceration and un-inoculated ferment to 13.5% alc., the wine spent up to 24 days on skins and was aged 11 months in 20% new French oak. Very full, even, black-hued purple-ruby colour, very youthful in appearance. The nose is elegant and very tightly bound initially, with finely concentrated aromas of black berries, black pepper, Asian spices and complexing minerally reduction. With aeration the reduction dissipates, and raspberry liqueur, aromatic herbs, violet florals and exotic perfumes blossom. Medium-full bodied, juicy, fleshy and lively flavours of spicy black berries, black pepper, raspberries and violet florals fill the palate with richness. The reductive minerally notes fade and integrate with the spiciness. The fruit has vitality and vibrancy, with enlivening acidity, and the mouthfeel is elegant with fine, flowery tannins in support. The sweet, succulent and aromatic fruit carries to a very long and sustained, fine-featured finish. This is a rich, juicy, succulent black-fruited spicy Syrah with complex minerally notes, exotic aromatics and refined tannin structure. Match with game meat and Mediterranean cuisine over the next 8-10 years.
raymondchanwinereviews.co.nz

Ata Rangi Juliet 2013 – 96 Points

Mike Bennie | The Wine Front, Oct 2014

The wine coincided with the death of a special friend of Ata Rangi, and comes from a single vineyard. The old cabernet vines were top-grafted to syrah, and never really managed to get ripe, but in 2013 with its heat, the fruit got ripe. ‘Juliet’ was in the house as the wine was made, with the family helping out during vintage as she ended her days. A beautiful thing to have a single vineyard expression from the family.
Precise, lovely, earthy. Such fragrance here! Floral things, red fruits, spice, pepper, light herbal notes. SO much in perfume. So good. Glorious to taste – elegance, seamless flow, pinot-like in texture with floral mouth perfume, fine tense, powdery, dusty tannins, silkiness and extraordinary length. Extraordinary. The best NZ syrah ever, perhaps.

Ata Rangi Syrah 2010

Raymond Chan | April 2013

starsstarsstarsstarsstars
Very dark, deep, black-hued ruby-red with youthful purple hues. This has a concentrated and densely packed nose of black pepper, black fruits, game and minerals, along with some reductive elements. The bouquet softens and blooms with violet florals in the glass. Medium-full bodied, rich, bright, juicy black berry fruit flavours show with black pepper, game meat, black florals and minerally reductive notes forming a complex arrany of flavours. The mouthfeel is sweet and lush with lacy acidity and fine, grained-tannins providing linear drive that lead to a very long, succulent and spicy finish. This is a bright, juicy and lively Syrah with black fruits, pepper, meat and minerally complexities. Match with roast game meat over the next 7-8+ years..
www.raymondchanwinereviews.co.nz

Ata Rangi Syrah 2009 – 95/100

Australia Gourmet Traveller Wine Aug-Sep 2013

starsstarsstarsstarsstars
A new small production label from 15 year-old vines in three small blocks. Its a supple, Rhone-like wine with pronounced pepper and floral characters over a core of sweet plum and red berry fruit. Supple, high energy wine with a lengthy finish.
Bob Campbell MW

$60 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Rosé 2018

Sourced 70% from our Martinborough vineyards and 30% from the Noetzli Family vineyard in Maraekakaho, Hawkes Bay. A range of fruit has been used this year: 33% Cabernet Franc, 30% Pinot Noir, 16% Merlot, 13% Syrah 10% and 8% Cabernet Sauvignon all combining to make a savoury, complex style. Barrel fermentation, time on lees and indigenous yeasts are all factors that add to the texture and breadth of flavours in this wine.

Aromatics aromas range from watermelon, pomegranate, sherbet, pink peppercorn and pecorino cheese.  This is a dry Rosé that on tasting made us all want platters of wild cured meats, hard cheeses and cold smoked salmon!

Harvest Date:26 March – 7 April
Vineyards:Kahu, Hau Ariki Marae, Di Mattina, ARV, Craighall, Noetzli Vineyard – Hawkes Bay
Harvest Analysis:pH 3.1-3.2, Brix 20.5 – 23.5, TA 6.0 – 7.5 g/l
Bottling Date:September 2018
Cellaring:Ideal for current drinking and over 1-3 years from the vintage.
Wine Analysis:Alc 13.5%, TA 5.3g/l, pH 3.26
Winemaking:Fruit crushed and held for several hours on skins to enhance colour and flavours. Juice is pressed, settled, then fermented in barrels and small stainless-steel tanks.

Ata Rangi Rosé 2018 – 18/20 Points

Raymond Chan, Oct 2018

starsstarsstarsstars

Bright eye-of-the partridge colour with some depth, lighter on the rim. The nose is fresh and firm with a finely concentrated core of cherry, cranberry, pomegranate and quince fruit aromas along with subtle notes of fresh herbs, unfolding red florals and mouthwatering minerals. The aromatics grow in presence in the glass. Dry to taste and medium-full bodied, the palate has rich and vibrantly luscious, sweet flavours of red cherries, pomegranate with subtle notes of quince and cranberries, with floral elements. The fruit is lively with the sweetness balanced by thirst-quenching acidity, and the wine flows along a very fine-textured line, with energy, leading to a lingering nuanced finish. This is a fresh, finely concentrated, rich-fruited, dry rosé with cherry, pomegranate and quince fruit on a thirst-quenching palate with fine textures and fresh acidity. Serve with antipasto and tapas over the next 2 years. A blend of 33% Cabernet Franc, 30% Pinot Noir, 16% Merlot, 13% Syrah and 8% Cabernet Sauvignon, the fruit 70% from the ‘Kahu’, ‘Hau Ariki Marae’, ‘Di Mattina’ ‘ARV’ and ‘Craighall’ sites in Martinborough and 30% from the Noetzli Family vineyard, Maraekakaho, Hawke’s Bay, crushed and given several hours skin contact and fermented with indigenous yeasts in barrel and stainless-steel to 13.5% alc. and dryness.
raymondchanwinereviews.co.nz

Ata Rangi Rosé 2017 – 88 Points

Nick Stock | Jamessuckling.com

A dry, tightly structured and crisp pink wine that has plenty of watermelon and fresh pink berry fruit flavors. Drink now. November 2017.
www.jamessuckling.com

Ata Rangi Summer Rosé 2015 – 91 Points, 4.5 Stars

Sam Kim | Wine Orbit, Sept 2015

starsstarsstarsstars

This is a fabulous dry rosé. Made from Hawke’s Bay merlot with small amounts of their pinot noir and syrah, the bouquet shows delicate aromas of white stone fruit, fresh apple, citrus and floral with a touch of cranberry. The palate is beautifully weighted and juicy, and shows wonderful brightness, finishing long and juicy. Delightful, refreshing and so pleasing. At its best: now to 2017.
www.wineorbit.co.nz

Ata Rangi Summer Rosé 2014

Raymond Chan, Oct 2014


Light candyfloss pink, with peach hues. The nose is tight with delicate stonefruits, redcurrants herbs and quince, quite mouthwatering. Dry to taste, delicate red florals, redcurrants and herb flavours feature. The mouthfeel is light, lacy and fine, the phenolics leave the palate thirst-quenchingly dry. There’s lively acidity and balance, and its subtlety is reminiscent of Provencal rosé. Mainly Wairarapa Merlot with Ata Rangi Pinot Noir and Syrah, fermented to 13.5% alc. and dryness.17.5/20
raymondchanwinereviews.co.nz

Ata Rangi Summer Rosé 2012

Raymond Chan, Nov 2012


Based on Ata Rangi estate fruit, Merlot with a small proportion of Cabernet Sauvignon and Syrah, soaked on skins overnight and cool-fermented in tank to 13.5% alc. and dryness. Light purple pink colour, lighter on rim. This has a softly fresh and full bouquet with beautifully delicately aromatic strawberry and redcurrant fruits along with inviting watermelon notes and hints of fresh herbs. Dry to taste, this is an elegant rosé with a fine core of succulent strawberry, melon and curranty flavours, enlivened by racy, crisp acidity. Mouth-watering and showing fruit clarity, the flavours flow to a very long finish with red floral and strawberry flavours and thirst-quenching juiciness. This is an elegantly succulent and mouth-watering rosé to serve with first course in summer weather over the next 2 years. 18.0-/20.
www.raymondchanwinereviews.co.nz

Ata Rangi Summer Rosé 2011

Bob Campbell MW, Feb 2012

This Rose is not, as you’d expect, made from Martinborough-grown Pinot Noir but is in fact Hawke’s Bay Merlot. For the record I regard Merlot as a better Rose grape than Pinot Noir because it tends to give the wine a richer texture. This is a pure, simple and very slightly sweet wine, smooth-textured with good mouthfeel and succulently fruity finish. Very attractive.
BobsWineReviews.com

Ata Rangi Summer Rosé 2010

Bob Campbell MW, Jan 2011

Light, fresh, cherry-ish wine with hints of floral and herb. Reasonably weighty and slightly sweet but with a drying tang on the finish. Good value at this price.
BobsWineReviews.com

$20 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Raranga Sauvignon Blanc 2018

Raranga Sauvignon Blanc (“woven” in Maori) is our expression of this variety in the low yielding Martinborough region. Utilising several traditional winemaking techniques including barrel ferments with high solids juice, extended skin contact and partial malolactic fermentation. Around 15% of the fruit was fermented in contact with skins, drawing out their more complex flavours. The grape skins also contain phenolics which, combined with the natural acidity, offer a fresh back bone. These portions are woven together to produce a complex and textural wine.

Complex nose of lemon curd, citrus blossom and white peach with spicy aromatics reminiscent of cinnamon apple pie. The texture that the on-skins and barrel fermentation components bring shows itself in a suppleness creaminess, which mingles with lemon zest notes and a tangy finish.

Harvest Date:10 March - 9 April
Vineyards:Walnut Ridge, Hau Ariki Marae Southdown Estate, Moy Hall, Brimmies
Harvest Analysis:Brix 19.0 – 20.8, pH 3.05 - 3.13, TA 7.6 – 9.2 g/l
Bottling Date:September 2018
Cellaring:now and next 10 years
Wine Analysis:Alc 12.5 %, TA 7.3 g/l, pH 3.23
Winemaking:10% fermented on skin for 8 weeks, 5% fermented whole bunch for 4 weeks then gently pressing to remove skins. All other fruit pressed and fermented in barrel or tank. Barrel portion makes up 40% of the blend. No sulphur addition to juice, high solids and wild yeast fermentation. Some malolactic in barrel.

Ata Rangi Sauvignon Blanc 2018 – 18+/20 points

Raymond Chan | October 2018

starsstarsstarsstars

Bright, light straw-yellow colour with slight green hues, pale on the rim. The nose is elegant in proportion and expressed with finesse, showing gooseberries and green stonefruits along with piquant fresh herbs entwined with subtle notes of nutty oak and minerally lees nuances. This is detailed and delicate. 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. The mouthfeel is fresh and vibrant and the wine flows along a very fine-textured phenolic line with fresh acidity enlivening the fruit and providing energy. The wine carries to a very long, sweet and succulent finish. This is an elegant and intensely penetrating Sauvignon Blanc with gooseberries, green stonefruits, piquant herbs and minerals on a fine-textured palate with crisp acid vitality. Serve with seafood and herb-marinated pasta, poultry and pork over the next 3+ years. Fruit from ‘Walnut Ridge’, ‘Hau Ariki Marae’, ‘Southdown Estate’, ‘Moy Hall’ and ‘Brimmies’ sites, fermented in tank and 40% in barrel, 10% fermented on skins for 8 weeks, with 5% fermented as whole bunches for 4 weeks, the fermentation with high solids by indigenous yeasts to 12.5% alc. and dryness, with some MLF in barrel.
www.raymondchanwinereviews.com

Ata Rangi Sauvignon Blanc 2017 – 92 Points

Nick Stock | Jamessuckling.com

A small portion of skin contact adds another dimension to this restrained lime and herb leaf style. The cooler vintage has really focused this wine into a fresh, long lime citrus mode on the palate. Drink now. November 2017.
www.jamessuckling.com

Ata Rangi Sauvignon Blanc 2017 – 18+/20 points

Raymond Chan | October 2017

Raranga means woven in Maori, reflecting the winemaking techniques. The first release of an alternative Sauvignon Blanc style. Very pale straw with slight green hues. The nose is very fine and taut, showing cooler-spectrum gooseberry fruit, green stonefruits, nettle herbs and nutty elements, quite slender. Dry to taste, the palate is tightly bound with intense and aromatic flavours of green stonefruits, nectarines with gooseberries, along with nettle elements and spices, revealing mineral hints. The texture is very fine, and the palate is crisp with brisk acidity. Good line, finishing with lightness. The cooler vintage shows, but the inputs positive and subtle, and in balance. Hand-picked fruit, 10% fermented on skins for 8 weeks, 4% whole bunch fermented, 40% in barrel by indigenous yeasts with high solids to 12.5% alc., a portion undergoing MLF.
www.raymondchanwinereviews.com

Ata Rangi Sauvignon Blanc 2016 – 90 Points

Joe Czerwinski | Robert Parker’s Wine Advocate

The medium-bodied 2016 Sauvignon Blanc features hints of crushed tomato leaf on the nose, plus plenty of fig, nectarine and grapefruit flavors. It’s ripe and plump in the mouth, without losing its varietal herbal notes, and ends long, with a deft combination of green grass and wet stones. June 2018
Wine Advocate

Ata Rangi Sauvignon Blanc 2016 – 93 Points

Christina Pickard | Wine Enthusiast

Chief winemaker Helen Masters has produced a Sauvignon Blanc full of delicacy and restraint. Enchanting aromas of apple peel, lime blossom, wild mint and ginger glide seamlessly into a bright, shimmery palate that prickles with a juicy, copper-penny tang and just a touch of textural weight, all ensconced in a long, salty, pithy finish. Delicious on its own, this would be glorious with a wide range of east and southeast Asian dishes. January 2018
www.wineenthusiast.com

Ata Rangi Sauvignon Blanc 2016 – 17.5+/20 points

Raymond Chan | October 2016

Helen has worked very hard at making a style that is suited to her fruit and the district, giving a point of difference to the passionfruity thiol-monsters of the 2016 Marlborough vintage. Elegance, freshness of fruit, more methoxypyrazine gooseberry fruit, bright acidity and delicate textures were the aim, and for this, she’s used some skin contact and 30% in barrel. Very pale straw. The nose is tight and elegant with ripe yellow stonefruits and green stonefruits, and no tropical fruit. On palate crisp and steely with a slippery mouthfeel. Gooseberry fruit with subtle textures and detail. But the fruit and freshness prevail. It’s a more slender wine than some of the worked examples made elsewhere.
www.raymondchanwinereviews.com

Ata Rangi Sauvignon Blanc 2015 – 88 points

The Wine Advocate | Lisa Perrotti-Brown

Displaying youthful gooseberry, green apple and lime leaves notes with a hint of sage, the 2015 Sauvignon Blanc is light-bodied, crisp and refreshing with understated herbal flavors and a minerally finish. 31/12/16
The Wine Advocate

Ata Rangi Sauvignon Blanc 2015 – 16.5 points

Julia Harding | JancisRobinson.com, May 2016

Includes a small proportion of wine made from whole berries fermented in barrel to add texture. There’s still a hint of the pear character – fermentation-related? – lingering here but also quite a marked peppery aroma. Stone fruit and pear rather than the typically grassy style of NZ Sauvignon. Bone dry, even a little salty. Distinctively and well made.
www.jancisrobinson.com

Ata Rangi Sauvignon Blanc 2015 – 92 points

Nick Stock | www.jamessuckling.com, Jan. 2016

A little skin contact here, smells of ripe pear fruits as well as some bright tropical lemon citrus, melon and other tropical fruits, the palate is big on pineapple and passion fruit flavor, peachy through the finish. Drink now.
www.jamessuckling.com

Ata Rangi Sauvignon Blanc 2015 – 95 points

Bob Campbell MW | BobsWineReviews.com, October 2015

Weighty, concentrated Sauvignon Blanc, with a mix of gooseberry and red capsicum together with riper nectarine, tree fruit flavours plus a seasoning of nutty yeast lees character. Textural, satisfying wine in quite a complex style.
www.bobswinereviews.com

Ata Rangi Sauvignon Blanc 2015 18.0/20

Raymond Chan | October 2015

Very pale and clear colour. This has soft, gentle ethereal aromatics, showing a subtle amalgam of gooseberries, fresh herbs and white florals, fresh and balanced, quite harmonious. Dry with soft depth and density, and considerable palate presence. Lovely concentration with thirst-quenching soft textures. Subtle, but positive floral and passionfruit fruit along with stonefruits, enlivened by lacy acidity. Very good length. Approx. 50% given skin contact and 30% fermented in old oak.
www.raymondchanwinereviews.co.nz

Ata Rangi Sauvignon Blanc 2014 – 92 points

Bob Campbell MW | BobsWineReviews.com, November 2014

Flavoursome Sauvignon Blanc with bright passion fruit, orange blossom, grapefruit and lemon grass flavours. The wine has an appealing ethereal texture and almost fizzy, fruity acidity that adds an extra shot of freshness.
www.bobswinereviews.com

Ata Rangi Sauvignon Blanc 2013 – 4.5 Stars

Charmian Smith | Otago Daily Times, Sept 2014

At a year old, this stylish wine is deliciously concentrated with suggestions of melon, golden peach and crisp apple, hints of smokiness and mineral, and a well balanced, textural, crisp, lingering aftertaste. A food-friendly wine that will continue to develop for another year or two.

Ata Rangi Sauvignon Blanc 2013 – 91 Points, 4.5 Stars

Sam Kim | WineOrbit, August 2014

Elegant, complex and stylish, this partially barrel fermented (20%) sauvignon shows delicately fragrant aromas of white peach, ripe citrus, feijoa and dill. The palate is concentrated and focused showing excellent mid palate weight and fine texture, beautifully framed by bright acidity. It’s long, linear and seamless. At its best: now to 2019.
www.wineorbit.co.nz

Ata Rangi Sauvignon Blanc 2012 – 87 points

Bob Campbell MW | BobsWineReviews.com, April 2013

Pure and pretty floral, passion fruit and stone fruit flavours with an ethereal texture. Dry, or perhaps dry-ish, Sauvignon Blanc with delicacy and charm. Geographically and stylishly in between Marlborough and Hawke’s Bay.
www.bobswinereviews.com

Ata Rangi Sauvignon Blanc 2011 – 89 points

Lisa Perroti-Brown | robertparker.com, October 2012

Sauvignon Blanc 2011 opens with intense notes of ripe apple, passion fruit and cut grass with underlying hints of pea pods and capsicum. Nicely textured on the palate, with outstanding concentration and a backbone of refreshingly crisp acid, it finishes long and layered with good balance throughout. Drink it now to 2014.
robertparker.com

Ata Rangi Sauvignon Blanc 2011 – Five Stars

Michael Cooper

starsstarsstarsstarsstars
A consistently attractive wine, with ripe tropical-fruit rather than grassy, herbaceous flavours. The outstanding 2011 vintage (5*) was hand-picked and mostly handled in tanks, but a small portion (about 10 per cent) of the blend was fermented and lees-aged in seasoned French oak barrels. The bouquet is aromatic and complex; the palate is weighty and lively, with cool-climate zestiness and concentrated melon/lime flavours, fresh, crisp, dry and long. It’s a very distinctive and harmonious wine, full of personality.
www.michaelcooper.co.nz

Ata Rangi Sauvignon Blanc 2011 – 93 points

Gourmet Traveller Wine Jun/Jul 2012

A restrained, sophisticated and quite complex sauvignon blanc with a subtle influence of barrel fermentation that slightly dampens the fruit flavour but adds an extra dimension of taste and texture to the wine.
www.bobswinereviews.com

Ata Rangi Martinborough Sauvignon Blanc 2012 – 18/20

Raymond Chan | August 2014

starsstarsstarsstars
Bright straw-yellow colour with light golden hues at heart, paler on edge. The nose is soft, and restrained with ripe aromas of green stonefruits, gooseberries and tropical fruits, along with delicate yellow floral nuances. The aromatics build to show good depth and intensity. Dry to taste, the palate is gently rich and softly textured, with gooseberries and yellow stonefruits interwoven with tropical fruit flavours. The palate follows a rounded core revealing stonefruit kernel elements. This has an underlying firm line and background acid freshness that carries the wine to a dry, lingering finish with soft stonefruit and herb notes. This is a soft and restrained, gently-textured ripe Sauvignon Blanc. Serve as an aperitif, with antipasto and with Mediterranean fare over the next 2+ years. 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. oak, the remainder in stainless-steel to 13.5% alc.
www.raymondchanwinereviews.co.nz

Ata Rangi Sauvignon Blanc 2010

Rosemary George, UK Decanter. May 2011

starsstarsstarsstars
From one of the pioneering estates of Martinborough. Pithy, ripe nose with a rounded, harmonious palate. Beautifully balanced. 18/20

Ata Rangi Sauvignon Blanc 2010

Stephen Tanzer, International Wine Cellar, Sept 2011


Very pale greenish-yellow color. Piquant aromas of gooseberry, lemon, grapefruit rind and pepper, complicated by green tropical fruits and lemongrass. Dense, supple and ripe, with citrus and stone fruit flavors lifted by fresh herbs and pepper and a touch of barrel spice. Offers a nice balance of weight and dusty energy, and clings nicely on the aftertaste. 90/100
Read the review on Snooth.

Ata Rangi Sauvignon Blanc 2010

Bob Campbell MW, Jan 2011

Attractive ethereal wine with delicacy and charm. Quite concentrated passion fruit, melon and lemon grass flavours are supported by fruity acidity. The wine is lengthy and pleasantly dry.
www.BobsWineReviews

Ata Rangi Sauvignon Blanc 2010 – 93/100

Nick Stock, The Age/Sydney Morning Herald Good Wine Guide 2012


Martinborough legends Ata Rangi simply don’t release wines short of the mark. This outstandingly flavoursome savvy has a wealth of gooseberry and passionfruit, some subtle herbal threads and a neatly crafted palate that balances rich, ripe fruit with sizzling fresh acidity. Lovely pithy grapefruit finish that hangs on impressively. 93/100

Ata Rangi Sauvignon Blanc 2011

Winewise, Dec 2011

The first thing to notice about this sauvignon blanc is that it’s made from perfectly ripe grapes! Secondly, it is much more than just a fruit-driven dry white. The nose has the typical varietal grassy touch, but there are also aromas of tropical fruits and citrus. Lees- derived complexity adds to the attraction, and some barrel fermentation contributes texture to the intense palate. Highly recommended.
Winewise

Ata Rangi Sauvignon Blanc 2011 – 18/20

Raymond Chan, Jan 2012

starsstarsstarsstars
Bright straw-yellow colour with lemon-green hues, this has a fine, bright and intense nose of mineral infused gooseberries, mint, white florals along with very subtle smoke and barrel-ferment notes. Dry and elegantly proportioned, restrained citrus, gooseberry and nectarine fruit flavours are complexed by delicate toasty barrel nuances. While fresh and lively, the mouthfeel has a gentle creaminess to the texture which leads to a sustained finish of lime fruit, nuts and spices. Fruit from 5 blocks, some given limited skin contact, cool-fermented in stainless-steel, with 20% in 3 y.o. oak to 13.5% alc., the BF portion aged on lees. This is an elegant and refreshing Sauvignon Blanc with subtle barrel work adding delicate complexities and textures. Match with seafood, poultry and creamy cheeses over the next 2-3+ years. 18.0/20
www.raymondchanwinereviews.co.nz

Ata Rangi Sauvignon Blanc 2011 – 5 Stars

Cameron Douglas, Master Sommelier, Feb 2012


Nose: Super Vibrant and classic with ‘old-fashioned’ grassy herbaceous suggestions and packed with gooseberry and peachy notes.
Palate: Very reflective of what the nose suggests with high and luscious acidity, plenty of citrus flavours now emerge along with gooseberryand grassy sweetish-herb-notes. A very tasty wine with a long and classic finish.
Cameron Douglas

Ata Rangi Sauvignon Blanc 2011 – 90 points

Huon Hooke

Light yellow colour. Attractive nutty and confectionery bouquet, barrel fermented and not pungently varietal, but also buttery malo-like. A touch of sweetness, also some richness; very appealing flavour and balance. Deep and long, too.
www.HuonHooke.com

$24 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Craighall Chardonnay 2016

Craighall, our premium Chardonnay, is from prized blocks of low-yielding Mendoza clone vines. The oldest, now over 30 years of age, are situated directly opposite the Ata Rangi home block in the heart of the deep, free-draining gravels that make up the Martinborough Terrace. Add in low annual rainfall and typically strong Wairarapa winds and the result is a high percentage of tiny berries, giving wine of serious concentration and drive with tight, bright acidity.

The 2016 bears all the hallmarks of classic Craighall on the nose – stone fruit, almond biscotti and lime zest. On the palate, it is rich on entry with a supple and enticing mid structure, before flowing into a long and lingering mineral finish. Fully barrel fermented with wild indigenous yeasts, this exceptional release has excellent cellaring potential.

Also available in 375ml bottle – go to purchase page to add to cart

Harvest Date:28 March- 12 April
Clones:Mendoza
Harvest Analysis:Brix 21.0– 22.5
Bottling Date:July 2017
Cellaring:to 2025
Wine Analysis:Alc 13.0%, pH 3.35, TA 5.9g/l
Winemaking:Hand-picked fruit was whole bunch pressed, with the unsettled juice fully barrel fermented in Burgundy barriques (24% new) using indigenous yeasts. Partial malolactic. Aged in barrel on lees for 12 months.

Ata Rangi Craighall Chardonnay 2016 – 92 Points

Nick Stock | Jamessuckling.com

An attractive, fresh and concentrated chardonnay in the peach, pear and grapefruit zone. The palate has zesty freshness with some smooth pastry and honey to close. Drink now. November 2017.
www.jamessuckling.com

Ata Rangi Craighall Chardonnay 2016 – 19.0+/20 points

Raymond Chan | October 2016

Bright pale straw-yellow colour. The nose is softly full with complex layers of ripe citrus fruit and stonefruits, creamy barrel-ferment, mealy notes and sweet oak. This is beautifully aromatic, showing lovely finesse. Rich and fulsome on the palate, and quite accessible, the flavours are soft and harmoniously interwoven, but deeply rich. Stonefruits, citrus fruits, mealy notes, and creamy, nutty oak. It is all there, but there is fresh acid cut. The textures are soft allowing immediate approachability, and there is strength and underlying power. Mendoza clone fruit from the ‘Craighall’ vineyard, the oldest vines over 30 y.o., hand-picked, WBP and fully indigenous yeast barrel-fermented to 13.0% alc., the wine aged 12 months in 24% new French oak barriques, undergoing partial MLF.
Raymond Chan Wine Reviews

Ata Rangi Craighall Chardonnay 2015 – 93 points

The Wine Advocate | Lisa Perrotti-Brown

The 2015 Craighall Chardonnay offers delicate notes of honeyed white peaches, baking bread and lemon tart with hints of marzipan and orange blossoms. Light to medium-bodied, the palate is elegantly fruited and yet with great intensity and persistence, showing layers of citrus, stone fruit and yeasty flavors plus a lovely floral perfume. Yum! 31/12/16
The Wine Advocate

Ata Rangi Craighall Chardonnay 2015 – 96 points

Gourmet Traveller Wine

Ata Rangi’s flagship chardonnay is a rich, creamy, mouth-filling wine with peach, cashew and bran biscuit flavours. Attractive and textural, it has an impressively lingering finish. Hard to resist now but it will age well.
Gourmet Traveller Wine

Ata Rangi Craighall Chardonnay 2015 – 96 points

Cameron Douglas | MS

Soft fragrant, enticing and alluring frangrances of white fleshed peach and nectarine, creamy, soft and rounded textures on the nose, as the wine begins to open up in the glass the gentle spices of oak start to show and increase in volume, a natural harmony between these elements leads to a complex and and generous cresendo. On the palate – dry, fruity, complex, youthful, engaging, lengthy. A delicious wine with power, harmony and youth on its side. Drink now if decanted – otherwise cellar and enjoy from late 2017 through 2022.
Cameron Douglas | MS

Ata Rangi Craighall Chardonnay 2015 – 19.5-/20 points

Raymond Chan | October 2016

starsstarsstarsstarsstars
Full straw-yellow colour with light golden hues, lighter edged. This has a finely proportioned and tightly bound nose with concentrated, vibrantly rich aromas of ripe yellow stonefruits and citrus fruit harmoniously melded with creamy and nutty barrel-ferment notes and complex, but refines flinty lees and reductive elements, and soft lemon-curd MLF nuances, enriched by toasty oak. This is complex, detailed, layered, exuding vitality. Medium-bodied and elegant in presentation, the palate is taut and tightly bound, unfolding layers of yellow stonefruits, citrus fruits, nutty and toasty oak with nuances of gunflint. The mouthfeel is creamy and seamless from the fruit richness and barrel-ferment, the palate showing refined phenolics and balanced, refreshing acidity. This has excellent linearity, carrying to a very long and sustained stonefruity finish with complexing nutty and flinty detail. This is a beautifully elegant, detailed and complex Chardonnay with richness, intensity and refinement. Serve with seafood, poultry and pork over the next 5-6+ years. Mendoza clone fruit from the ‘Craighall’ vineyard, vines over 30 y.o., hand-picked and WBP, indigenous yeast barrel-fermented to 13.5% alc., the wine aged 12 months in 25% new barriques with partial MLF.
Raymond Chan Wine Reviews

Ata Rangi Craighall Chardonnay 2015 – 95 Points, 5 Stars

Sam Kim | Wine Orbit, August 2016

starsstarsstarsstarsstars
Supremely elegant and refined, this stylish chardonnay shows delicate aromas of white stone fruit, lemon peel, brioche and vanilla on the nose. The palate is concentrated and focused with silky texture and bright fruit flavours, brilliantly framed by juicy acidity. The wine is restrained and tightly structured, promising to evolve magnificently. A class act as always. At its best: 2018 to 2025.
www.wineorbit.co.nz

Ata Rangi Craighall Chardonnay 2014 – 96 Points, 5 Stars

Bob Campbell | Bob’s Wine Reviews, Aug 2016

starsstarsstarsstarsstars
Taut, elegant chardonnay with grapefruit, tree fruit, white peach, cashew nut, a hint of mineral, reductive character and spicy oak. A youthful wine with restrained power and a lingering finish. Drink 2016 to 2022
bobcampbell.nz

Ata Rangi Craighall Chardonnay 2014 – 95 Points, 5 Stars

Sam Kim | Wine Orbit, Sept 2015

starsstarsstarsstarsstars
This is elegant and seductive, yet there is a powerful engine driving the concentrated fruit and layers of complex flavours. The bouquet is inviting, engaging and intriguing with aromas of white stone fruit, rockmelon, nougat and brioche, with hints of vanilla and cedar. Wonderful weight and harmony. Stunning composure and finish. At its best: 2016 to 2024.
www.wineorbit.co.nz

Ata Rangi Craighall Chardonnay 2013 – 95 Points, 5 Stars

Sam Kim | WineOrbit, August 2014

At four-years-old, this is still youthful and poised. The beautifully lifted bouquet shows lemon/lime, nectarine, flint and a hint of toasty notes. It’s mouth-wateringly delicious on the palate displaying outstanding concentration, backed by whispering sweetness and racy acidity. At its best: now to 2022.
www.wineorbit.co.nz

Ata Rangi Martinborough Craighall Chardonnay 2013 – 97/100

Bob Campbell | Air NZ Magazine, Nov2014

starsstarsstarsstarsstars
Classy Chardonnay with roasted chestnut, brioche, mineral, white peach and nectarine flavours that are beautifully integrated. Elegant, powerful and deliciously textural Chardonnay that makes it hard to resist a second glass … and a third.

Ata Rangi Martinborough Craighall Chardonnay 2013 – 19/20

Raymond Chan | August 2014

starsstarsstarsstarsstars
Mendoza clone fruit from 30 y.o. vines from the company’s ‘Craighall’ vineyard, hand-picked, WBP and indigenous yeast barrel-fermented with full solids to 13.5% alc., the wine aged 11 months in 25% new French oak barriques with 40% MLF and some batonnage. Full, bright straw-yellow colour with light golden hues, lighter on rim. The nose is elegantly presented with a soft, rich amalgam of ripe yellow stonefruits and savoury citrus fruits harmoniously entwined with layers of creamy, nutty barrel-ferment elements and lemon-curd notes from MLF. The aromatics are delicate and detailed. Medium to medium-full bodied, softly packed and dense flavours of rich, ripe yellow stonefruits are smoothly integrated with nutty, mealy barrel complexities and nutty oak spicing. The mouthfeel is creamy and luscious in texture, with ripe acidity lending vibrancy and energy. The palate features a refined, textural line that carries the wine to a very long and sustained, complex detailed finish featuring citrus and mealy nuances. This is a stylish, rich and creamy Chardonnay with a complex array of flavours and fine textures. Serve with poultry, pork and veal over the next 5-6 years.
www.raymondchanwinereviews.co.nz

Ata Rangi Craighall Chardonnay 2012

Jo Burzynska | Viva Magazine (NZ Herald) 23 April 2014

Exceptional chardonnay from Ata Rangi’s 30-year-old vines, which possesses elegant white peach fruit supported by a rich savoury mealy and brioche-like undercurrent and fine mineral and grapefruit acid.

Ata Rangi Craighall Chardonnay 2011 – 97 points

James Suckling, former editor of Wine Spectator and now wine journo, rated 2011 Craighall the TOP NZ Chardonnay on his recent NZ tour.
He writes “Owner Clive Paton of Ata Rangi is best known for his Pinot Noirs, but his Chardonnays are equally impressive. This is made from 1.5 hectares planted around the town of Martinborough. What a wine! It shows apple pie, mineral, light cream, and mango. Full-bodied, yet agile and exciting with a reserved character at the end. It changes all the time in the mouth and nose. 700 cases made.”
Phyll says “Our winemaker Helen Masters is the real guru behind this 2011 – though Clive gets huge credit for planting the vines nearly 30 years ago in a region which at that time was devoid of both grapes and wine.. “
http://www.jamessuckling.com/wine-tasting-notes/ata-rangi-chardonnay-martinborough-craighall/18655/

Ata Rangi Craighall Chardonnay 2011 – 92 Points

Nick Stock | The Age | Sydney Morning Herald Good Wine Guide 2013

Sourced from old Mendoza clone vines, this flagship Chardonnay from Ata Rangi shows plenty of savoury complexity and layered fruits on the nose and palate. There’s peach nougat and a nutty thread here, some sweet melon fruit and a lithe, juicy and pleasantly grippy, tangy finish.

Ata Rangi Craighall Chardonnay 2011 – 95 points

Huon Hooke | huonhooke.com, 21 May 2013

Very light colour; youthful and fresh. Savoury, quite complex but understated and nascent aroma. Not overt or oaky, but superbly harmonised and with no single feature dominating. Taut, dry, savoury and elegant in the mouth, very young and still emerging. A much more delicate, restrained wine than the Petrie. And destined to repay cellaring. Very fine wine. Drink 2013-2021.
www.huonhooke.com

Ata Rangi Craighall Chardonnay 2011 – 95 points

Gourmet Traveller Wine Sep-Oct 2013, Bob Campbell MW

Richer and more concentrated than Petrie, its less expensive sister label. The Mendoza clone with its ‘hen and chicken’ berries contribuites to the wine’s intensity, although relatively low-yielding vines play a part. Barrel fermented in Burgundy barriques and aged for nine months with 25% new barrels. Serious and quite complex with layers of white peach, nectarine and grapefruit interwoven with more savoury toasted nut, sizzled butter, bread crust and brioche characters. Powerful but supremely elegant wine.

Ata Rangi Craighall Chardonnay 2011 – 92+ points

Lisa Perrotti-Brown | eRobertParker.com, April 2013

The 2011 Craighall Chardonnay is made from Mendoza clone fruit harvested from 29-year-old vines and aged in about 25% new oak (300-liter barrels) with 40% of the blend undergoing malo-lactic fermentation. It is more closed than the Petrie and has a bit more tropical fruit character accented with a nice toasty and nutty character, scents of apricots, almonds and a touch of ginger. The medium to full-bodied palate has a lovely satin-like texture that is rich and generously endowed with flavor layers before finishing long. It is approachable now and will drink to 2018+.
erobertparker.com

Ata Rangi Craighall Chardonnay 2011 – 5 Stars, 19/20

Raymond Chan, Nov 2012

starsstarsstarsstarsstarsMendoza clone Chardonnay from vines planted in 1983 in the ‘Craighall’ vineyard, hand-picked, WBP, and fully barrel-fermented with indigenous yeasts to 13.5% alc., the wine aged 9 months on lees in 25% new French oak barriques. Bright, even straw-yellow colour with slight green hues, pale edged. The bouquet is reserved and shy, but exudes presence, with brooding and intensely concentrated aromas of citrus fruits, a complex mealy, nutty, fruit and oak amalgam. Nuts and toast elements add detail and interest. Full-bodied, subtly unfolding layers of ripe citrus fruits, nuts, toast and mealy, creamy flavours emerge from a densely packed core. The palate has power and depth and clear potential to reveal much more. Creamy and rich textures from the barrel-ferment are cut by lacy acidity, and the flavours build to blossom on a full, long, ethereal finish with a complex interaction of mealy fruit, nuts and flint. This is a youthfully reserved Chardonnay with great presence and complex flavours that will develop over the next 5-7 years. Akin to a Chassagne-Montrachet. Serve with roasted and grilled seafood, poultry and pork. 19.0-/20.

Ata Rangi Craighall Chardonnay 2011 – 90 points

Jeannie Cho Lee MW, www.asianpalate.com

A focused, precise Chardonnay with right balance between peaches and apricots with minerals and fresh herbs. A lovely Chardonnay that shows potential to age well. Enjoy in 4+ years. 40% went through malo. 25% new oak using 300L barrels for 12 months.
Tasted : January 2013, Wellington, New Zealand

Ata Rangi Craighall Chardonnay 2010 – 97 points

Gourmet Traveller Wine Jun/Jul 2012

Craighall rates as one of New Zealand’s best chardonnays. An equal measure of powerful tree-fruit and white-flower flavours with nut, sizzled butter, bran biscuit and spice characters. Cellar up to 6 years.

Ata Rangi Craighall Chardonnay 2010 – 5 Stars

Jane Skilton MW, Sunday Star Times, 19 Feb 2012

starsstarsstarsstarsstars
Although best known as one of New Zealand’s finest pinot noir producers, Ata Rangi plays a mean hand of Chardonnay too. So delicious right now but full of promise; keep for two to three years to enjoy at its best.

Ata Rangi Craighall Chardonnay 2010 – 95 points

Bob Campbell MW, Feb 2012


It’s a shame in a way that Ata Rangi is such a successful Pinot Noir producer because it sometimes obscures the fact that they consistently make one of the country’s best Chardonnays. I love the slightly more fruit-driven Petrie Chardonnay but for sheer complexity, elegance and power it’s hard not to put Craighall in the top slot pretty well every year. Impressively layers wine with an equal measure of powerful tree fruit and white flower flavours with nut, sizzled butter, bran biscuit and spice characters. Powerful wine that gets even better with bottle age.95/100
BobsWineReviews.com
This review also appeared in theJune edition of Kia Ora.

Ata Rangi Craighall Chardonnay 2010 – 94 points

Cameron Douglas, Master Sommelier, Feb 2012


Nose: Nutty (cashew) and fresh with stone and tree fruit suggestions; a definitive and youthful note of positive sulphides adding a Burgundian note. Medium+ complexity, but specific and youthful.
Palate: Reflective of what the nose suggest with medium+ acidity, wild fermentation flavours combine to give a delicious textural wine that maintains its Chardonnay signature as well as an Ata Rangi signature. Long and flavourful finish.94/100
Cameron Douglas

Ata Rangi Craighall Chardonnay 2010 – 5 Stars

Raymond Chan, Jan 2012

starsstarsstarsstarsstars
Brilliant straw-yellow colour with light golden hues, the nose is tightly bound, but shows intense aromas of yellow stonefruits, mealy, nutty, nougat and hints of toast and bacon-like oak that develops in volume in the glass. Dry and initially a little shy, the palate has concentrated ripe stonefruit flavours with mealy, nutty layers and oak toast harmoniously interwoven. The textures are smooth, seamless and fine, and with bright acidity, the wine has energy and drive. The finish is very long, with some alcohol warmth and nutty oak showing. Mendoza clone fruit from vines nearly 30 y.o. from the ‘Craighall’ vineyard on the Martinborough Terrace, hand-picked and WBP, fully barrel-fermented by indigenous yeasts to 13.5% alc., and aged in 25% new French oak barriques, with 40% MLF. This is an elegant and graceful, but concentrated Chardonnay with layers of interest that unfold with breathing. Match with grilled seafood and roasted poultry or pork over the next 4-5 years.18.5/20
Raymond Chan Wine Reviews

Ata Rangi Craighall Chardonnay 2009 – 19.5/20

Raymond Chan, July 2011

starsstarsstarsstarsstars
Mendoza clone Chardonnay from the ‘Craighall’ vineyard hand-picked and whole bunch pressed, indigenous yeast fermented to 13.5% alc., and aged 9 months in 25% new French oak barriques, 40% of the wine undergoing MLF. Full, even straw-yellow with golden hues to the colour, this has a very full, rich and concentrated bouquet packed with ripe citrus fruit and stonefruit aromas, along with a creamy, spicy malolactic and barrel-ferment amalgam. Layers of nuanced nutty notes unfold in the glass. A rich, concentrated and densely constructed wine, the depth and layers of flavour are the features. Ripe stonefruits, mealiness, nuts and spices merge with seamlessness. Excellent acid freshness is juxtaposed with decadent creamy textures, providing finesse to the impressive presence of the wine. And a long, flavoursome finish highlights the quality here. Serve with rich seafood, pork and veal dishes over the next 4-6 years.19.5-/20
Raymond Chan Wine Reviews

Ata Rangi Craighall Chardonnay 2009 – 93 points

Nick Stock, The Age/Sydney Morning Herald Good Wine Guide 2012


The flagship chardonnay from Ata Rangi, this is sourced from old Mendoza vines, so expect a powerful wine. The nose has a mix of savoury nuts and nougat across grilled white-peach and nectarine fruits; some creamed honey too. Plenty of acid holds the richness in check right throughout the palate; peach and nougat repeated faithfully here. Long, toasty finish. Impressive.93/100

Ata Rangi Craighall Chardonnay 2009 – 97 points

Australian Gourmet Traveller Wine, April 2011

starsstarsstarsstarsstars
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. A balanced, complex chardonnay.

Ata Rangi Craighall Chardonnay 2009

Jancis Robinson MW, 22 Feb 2012

Like the Neudorf Moutere Chardonnay, this has a much funkier nose than the NZ norm. Very substantial, burgundian palate. Lots to get your teeth into here! Yet it is not uncomfortably tart. Just a hint of tangerine. Should have a very long drinking window, 2012 – 2019.
JancisRobinson.com

Ata Rangi Craighall Chardonnay 2009 – 95 points

Bob Campbell MW, Dec 2010

starsstarsstarsstarsstars
More power and concentration than the less expensive Petrie but with a similar balance of elegant stone and citrus fruit flavours with nutty, mealy characters from oak fermentation and lengthy lees contact. Wonderfully balanced and complex Chardonnay in a supremely elegant style. One of the country’s best.95/100
BobsWineReviews.com

Ata Rangi Craighall Chardonnay 2010 – Five Stars

Michael Cooper

starsstarsstarsstarsstars
This memorable Martinborough wine has notable richness, complexity and downright drinkability. From a company-owned block of low-yielding, Mendoza-clone vines in the Craighall Vineyard, planted in 1983, it is hand-picked, whole-bunch pressed and fermented with indigenous yeasts in French oak barriques (typically 25 per cent new). From a ‘perfect season for Chardonnay’, the 2010 vintage (5*) is a very Meursault-like wine, powerful and youthful, with deep, ripe stone-fruit flavours, good acid spine and a rich, finely poised, lasting finish. Best drinking 2014+.
www.michaelcooper.co.nz

Ata Rangi Craighall Chardonnay 2005 – 90 points (tasted Jan 13)

Jeannie Cho Lee MW, www.asianpalate.com

Toasted hazelnuts with a smokey edge. Very small crop with concentrated flavours of intense mixed nuts, a richness on the palate without heaviness. Layered and not showing its age at all. Can keep/age for another 5+ years.
Tasted : January 2013, Wellington, New Zealand

$45 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Lismore Pinot Gris 2018

A classic Pinot Gris originally influenced by the style of wines from Alsace but developed over the years into our own, uniquely Martinborough style. The vines from which this wine was produced are now 23 years old. With roots that have driven metres deep into the gravels, they consistently deliver fruit with heightened texture and flavour.

The up-front aromas evoke peach, grapefruit, Granny Smith apples and notes of hazelnuts. Flavours of fresh apricot blend with more savoury – salty notes on the palate, that offers creamy entry, nicely balanced with acidity to give freshness and a long finish. With just a few grams of residual sugar, Pinot Gris is a delicious stand-alone aperitif. It is also one of our favourite food and wine matching choices, especially for anything with heady spice and/or challenging flavours. This textural style, fermented in neutral barrels will benefit from bottle age.

Harvest Date:15 -26 April
Vineyards:Lismore, Ata Rangi, Walnut Ridge, Stonecutter
Harvest Analysis:Brix 22 – 23.0, pH 3.10 -3.25, TA 6.2 -6.9
Bottling Date:September 2018
Wine Analysis:Alc 13.5%, TA 5.8, pH 3.30, Residual Sugar 4.6 g/l
Winemaking:Fruit hand-picked and whole bunch pressed. Juice cold settled. A combination of ferments in small stainless tanks and 500 litre oak puncheons; in both cases left on lees for several months. Native yeast. No malolactic fermentation.

Ata Rangi Lismore Martinborough Pinot Gris 2018 18.5-/20 points

Raymond Chan | Oct 2018

Bright, light straw-yellow colour with some depth and a suggestion of blush, pale on the edge. The nose is elegant in expression with a soft heart and gently concentrated aromas of white and yellow stonefruits along with subtle white floral elements, stonefruit kernels, with a little nutty lees and oak. The aromatics build in intensity with aeration. Dryish to taste and medium-full bodied, the palate has a rich and deep heart of white and yellow stonefruits along with florals, honeysuckle and hints of pears, unveiling subtle nutty and mineral nuances. The fruit has breadth and presence, and is underlined by some alcohol drive. The palate flows along a fine-textured phenolic line with crisp acidity lending freshness and cut. This is a rich and deep, dryish Pinot Gris with stonefruit, floral and honied hints on a well-driven palate with freshness. Serve with Thai, Vietnamese and Japanese cuisine over the next 3-4 years. Hand-picked fruit from ‘Lismore’, ‘Ata Rangi’, ‘Walnut Ridge’ and ‘Stonecutter’ vineyards, vines up to 23 y.o., WBP and indigenous yeast fermented in tanks and 500 L puncheons to 13.5% alc. and 4.6 g/L RS, the wine aged several months on lees with no MLF.
www.raymondchanwinereviews.co.nz

Ata Rangi Lismore Pinot Gris 2017- 95 pts

Roger Jones | The Harrow at Little Bedwyn

focused, linear, savoury vegetation – but shows control on the palate, which is delicate with perfect fruit and still holds some evolving acidity. A fabulous wine with amazing purity and class.
Roger Jones Consultancy

Ata Rangi Lismore Pinot Gris 2017 – 95 points

Rebecca Gibb, MW

Fresh, round, satisfying and eminently drinkable, this is a fruity and fresh Pinot Gris, with excellent texture and concentration that’s beyond the average.
Rebecca Gibb, MW

Ata Rangi Lismore Pinot Gris 2017 – 95 points

Melanie Brown | The New Zealand Cellar

Bright, upfront, crunchy Braeburn apple notes are supported by beautiful complexity, with creamy nuances. Beautiful structure and poise here: balanced, seductive and beautifully textural.
The New Zealand Cellar

Ata Rangi Lismore Pinot Gris 2017 – 95 points

Cameron Douglas MS

Fragrant and complex bouquet filled with aromas of flowers and ripe fruit with a current of minerality. Dried pear and apple, a hint of tropical fruit, white spice and light savoury lees layer adding complexity. Supple and silky texture on the palate with a warmth and spiced white flesh fruits; balanced, weighty, decent acidity and finishing dry. An excellent example.
http://camerondouglasms.blogspot.co.nz/

Ata Rangi Lismore Pinot Gris 2017 – 90 points

Nick Stock | Jamessuckling.com

An impressive sense of concentration, poise and polish to this pinot gris. An array of citrus and apple-pear fruit aromas and flavors. Finishes sweet-ish and smooth. Drink now. November 2017.
www.jamessuckling.com

Ata Rangi Lismore Pinot Gris 2017 18.0+/20 points

Raymond Chan | Oct 2017

Very pale straw colour. The nose is elegant but intense with finely concentrated aromas of pears and stonefruits with floral lift and hints of honeysuckle. Dry to taste, the palate is tightly bound and crisp. The fruit expression is more slender than a riper vintage, but this still has fruit intensity of stonefruits and pears. The mouthfeel is near-racy, but flows seamlessly to a cool, clear finish.. From vines up to 22 y.o., fruit hand-picked and WBP, fermented partially by indigenous yeasts in tank and 500 L puncheons to 13.5% alc. and 4 g/L RS, the wine aged on lees.
www.raymondchanwinereviews.co.nz

Ata Rangi Lismore Pinot Gris 2016 – 87 points

The Wine Advocate | Lisa Perrotti-Brown

The 2016 Pinot Gris has youthful apple and pear notes with spicy hints of dill seed, anise and mace. Medium-bodied and off-dry in style, it delivers very pleasant spice and apple character with a lively backbone and good length. 31/12/16
The Wine Advocate

Ata Rangi Lismore Pinot Gris 2016 – 19/20

Raymond Chan | Oct 2016

Bright straw-yellow colour with slight golden suggestions, a little lighter on the rim. This has a tightly bound nose with good depth of yellow stonefruits and savoury pears interwoven with harmonious layers of honeysuckle, nuts and flinty mineral detail, unfolding yellow florals. This has freshness, vitality and blossoms in volume in the glass. 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. The fruit is enlivened by fine, lacy acidity and guided by a fine line of refined phenolics lending a balancing dryness. The wine carries with some underlying alcoholic drive to a long, fine-textured and detailed finish of stonefruits, florals, honey and minerals. This is a bright, lively, rich, dryish Pinot Gris with detail, refined textures and fresh, lacy acidity. Serve with mildly spicy Asian and Middle Eastern fare over the next 4 years. Fruit from the ‘Lismore’ and ‘Ata Rangi’ vineyards, vine 22 y.o., hand-picked, WBP and partially indigenous yeast fermented in tank and 500 L oak puncheons to 13.5% alc. and 5 g/L RS, the wine aged several months on lees with no MLF.
www.raymondchanwinereviews.co.nz

Ata Rangi Lismore Pinot Gris 2014 – 18+/20

Raymond Chan | 16 Oct 2014


Very pale, nearly colourless. This is lovely with its softness and gentle volume of lifted aromatics. Exotic florals, spices, hints of musk, yet this has a good core and focus to the bouquet. Off-dry to dry, elegant with a gentle drive and underlying power. Beautifully lifted florals and perfumes, the fruit quite aromatic. The mouthfeel is fine-textured and dry, and flows seamlessly, and warmed a touch on the finish with the alcohol. Fermented in tank and puncheon to 14.0% alc. and 6 g/L RS. A tad light now, but this will become more weighty. 18.0+/20
www.raymondchanwinereviews.co.nz

Ata Rangi Lismore Pinot Gris 2012 – Gold Award

Sommelier Wine Awards 2013

Complexity and depth… Pear, pineapple, green apples and apricots – the nose evokes a stylish fruit salad tinged with spice. The palate shows ripe candied fruits, honey and nutty flavours, with good structure, minerality, fresh acidity, and just the right amount of residual sugar for a rounded finish.

Ata Rangi Lismore Pinot Gris 2012 – 93/100

Australia Gourmet Traveller Wine Aug-Sep 2013

Sipping this wine is like biting into a tree-ripe pear or white peach. There’s a hit of pure fruit sweetness followed by a balancing tang of fruity acidity – delicious. Made in a medium/dry style but with a pleasantly drying and impressively lengthy finish. Bob Campbell MW

Ata Rangi Lismore Pinot Gris 2012 – 87 points

Lisa Perrotti-Brown, eRobertParker.com, April 2013

Entirely fermented with natural yeasts and with 30% of the blend fermented in barrel, the 2012 Pinot Gris is a dry style with a touch of sweetness (seven grams per liter of residual sugar). The nose has aromas of fresh pears and peaches highlighted by touches of dill seed and white pepper. The palate has a silky texture with good flavors and concentration, balanced acid, and a medium-long finish. Drink it now to 2015.

Ata Rangi Lismore Pinot Gris 2012 – 18+/20

Raymond Chan, Nov 2012


Brilliant straw-yellow with light golden hues to the colour, pale edge. Gentle and ethereal aromas of ripe pears, white stonefruits and honeysuckle build in depth and volume on the nose, the fruit fresh and absolutely pristine with real clarity. Dry to taste, the fruit is still tightly bound, the core revealing flavours of yellow stonefruits, honey and minerals on a flowing and smooth, very finely textured palate. There is an understated power and drive, with balanced, lacy acidity present enhancing the gentle richness which leads effortlessly to a sustained and succulently nuanced finish. This is a reserved and subtly rich Pinot Gris with underlying depth and drive to develop well over the next 3-4 years. Match with fine Asian cuisine. Fruit predominantly from the ‘Lismore’ vineyard on the Martinborough Terrace, hand-picked, WBP and fermented with 20% in seasoned oak to 13.5% alc. and 7 g/L rs. 18.0+/20.
www.raymondchanwinereviews.co.nz

Ata Rangi Lismore Pinot Gris 2011 – 92 Points

Nick Stock | The Age | Sydney Morning Herald Good Wine Guide 2013

A late-picked style that has a golden hue in the glass, with poached pear, golden delicious apple, blanched white almond and creamed honey. The palate has lusciously creamy texture and glides through the poached pear and light melon fruit flavour; gentle grip through the finish.

Ata Rangi Lismore Pinot Gris 2011 – 4.5 Stars

Michael Cooper

starsstarsstarsstars
Grown in the Lismore Vineyard in Martinborough, 400 metres from the Ata Rangi winery, the 2010 vintage (4.5*) is scented, mouthfilling (14.5 per cent alcohol) and sweet-fruited, with vibrant, ripe nectarine, pear and lychee flavours, fresh and rich, a sliver of sweetness and obvious potential. The 2011 (4.5*) is tight and youthful, with excellent richness and harmony. Intensely varietal, it is ripely scented, with vibrant peach, pear and spice flavours, woven with fresh acidity, and a slightly sweet (8 grams/litre of residual sugar), long finish.
www.michaelcooper.co.nz

Ata Rangi Lismore Pinot Gris 2011

Lisa Perrotti-Brown, erobertparker.com, Oct 2012

The 2011 Lismore Pinot Gris gives notes of ripe pears, peaches and yeast along with delicate hints of allspice and honeysuckle. Medium-bodied and silky in texture, it displays a decent fruit core with just a touch of sweetness that is framed with vibrant, balancing acidity. It finishes long and spicy. Delicious now, it should remain good to 2014.
erobertparker.com

Ata Rangi Lismore Pinot Gris 2011

Charmian Smith, Otago Daily Times, 18 April 2012

goldstarsgoldstarsgoldstarsgoldstars
Fragrant with floral hints of cologne, pear and nectarine, but it’s the rich, silky texture and underlying hints of creamy nuts and toast, the balance, harmony and firm, dry finish that make this wine stand out.

Ata Rangi Lismore Pinot Gris 2011

Cameron Douglas, Master Sommelier, Feb 2012


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. Some residual sugar is more than balanced by fresh medium+ acidity. The texture is well matched to the style with just a hint of leesy mealy-ness. Very good.
Cameron Douglas

Ata Rangi Lismore Pinot Gris 2011 – 94/100

Bob Campbell MW, Feb 2012


Scented, luscious Pinot Gris with bright flavours and appealing purity. In addition to the classically varietal flavours of ripe pear and anise/spice I noted subtle floral/whie flower and even more subtle toasted nut flavours. Medium/dry.92/100BobsWineReviews.comand94/100in Gourmet Traveller Wine Jun/Jul 2012

Ata Rangi Lismore Pinot Gris 2011 – 19/20

Raymond Chan, Jan 2012


Predominantly fruit from Ro and Lyle Griffiths’ ‘Lismore’ vineyard on the Martinborough Terrace, hand-picked and WBP, cool-fermented with 20% in 3 y.o. oak to 13.5% alc. and 8 g/L rs. No MLF. Brilliant, even, straw-yellow colour with light golden hues, this has a superb, fresh, lively and penetrating bouquet of refined, aromatic yellow florals and spiced pears with hints of exotic tropical fruits. Dry to taste, this is extremely fine featured and textured with subtle, detailed flavours of flowers, pears and stonefruits. The palate is elegant and proportioned, with excellent concentration and a tight core that is still to unfold. Discreet acidity carries the flavours and adds an element of lusciousness, but the wine has a sustained, dry finish. This is a vibrant, classy and detailed Pinot Gris, the most stylish to date from Ata Rangi. It should develop well over the next 4-5 years. Serve with fine Asian cuisine.19.0-/20
Raymond Chan Wine Reviews

Ata Rangi Lismore Pinot Gris 2010

Sam Kim, Wine Orbit, Dec 2010

Pinot Gris this good is rare. It’s ripe and perfumed on the nose displaying pear, stonefruit and floral notes. The wine really sings on the palate showing a succulent mouthfeel and a hint of sweetness leading to a fabulously long delicious finish. It’s beautifully balanced and textured with layers of complex flavours. At its best: now to 2014.

Ata Rangi Lismore Pinot Gris 2010 – 89/100

Bob Campbell MW, Dec 2010


Big, rich Pinot Gris in a slightly sweet style although the sweetness is balanced by fine tannins and acidity to give an agreeably dry-ish finish. Quince, pear and subtle spicy flavours. Quite a complex wine in a very individual style.89/100
BobsWineReviews.com

Ata Rangi Lismore Pinot Gris 2010 – 18.5/20

Raymond Chan, Dec 2010


Made from fruit from Ro and Lyle Griffiths’ ‘Lismore’ vineyard , whole bunch pressed, inoculated yeast fermented to 14.5% alc., 20% in 3 y.o. barrels, with no MLF, leaving 8 g/L rs. This shows the benefits of a long, cool, growing season providing elegance and heightened aromatics. This has a bright straw yellow colour with just the faintest hint of a blush to the colour. On the nose, very clear-cut, intense and penetrating with pure, refined stonefruit and mineral characters, complexed by steely, honied nuances. The palate is off-dry and displays excellent crisp acidity providing a lively mouthfeel. Steely pears and stone-fruits, enriched with honey show. This is smooth-textured, sleek and very fine-featured. An excellent wine to accompany Asian-influenced cuisine over the next 2-4 years.18.5/20
Raymond Chan Wine Reviews

$28 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Craighall Riesling 2013

A very classic, dry style, which sings clearly of its provenance: the prized Craighall Vineyard and now deep-rooted vines planted there over 30 years ago. We pick, press and allow this fruit to ferment in the same manner year on year, the resulting wine highlighting the seasonal variations.

2013 was a slightly warmer then average year with low yield, small berries and bunches, giving this wine real weight and power on the palate. The nose has aromas of waxy white-flower notes, orange blossom, lime zest and kaffir lime, which meld with a note of salty sea spray.

The wonderful crisp, intense and long palate combines to offer a compelling dry Riesling that is a unique expression of the Martinborough Terrace. Only 70 cases produced.

Harvest Date:5 April 2013
Vineyards:Craighall Vineyard, is located directly opposite the home block on Puruatanga Rd. The Riesling was planted in the mid '80s on the freedraining gravels that make up the famed Martinborough Terrace
Harvest Analysis:21.6 Brix
Bottling Date:August 2013
Cellaring:Now – 2025
Wine Analysis:Alc 12.5%, TA 7.1 g/l, pH 2.9
Winemaking:Fruit hand-picked and gently wholebunch pressed. Cool tank fermentation to ideal balance with an almost-dry perception on the palate. Final residual sugar of 5 g/l.

Ata Rangi Craighall Riesling 2013- 19.0-/20.0

Raymond Chan | November 2018

starsstarsstarsstarsstars

Brilliant straw-yellow colour with slight green hues, lighter on the rim.  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.  Dry to taste and medium-bodied, the palate is refined in presentation with good intensity of lime fruit and white florals, harmoniously entwined with a little complexing toastiness and mineral elements.  The palate has subtle fruit extract textures which guide the wine along a seamless line, with lacy acidity enlivening and lengthening the finish.  This is an elegant and refined, but intensely flavoured dry Riesling with lime, floral, toasty and mineral flavours on a soft-textured palate with a fresh finish.  Serve as an aperitif and with seafood over the next 4-5+ years.  Hand-picked Riesling fruit from the ‘Craighall’ vineyard, vines over 30 y.o., WBP and cool-fermented in stainless-steel to 12.5% alc. and 5 g/L RS, TA 7.1 g/L and pH 2.9.
www.raymondchanwinereviews.co.nz

Ata Rangi Craighall Riesling 2012- 94 Points

Huon Hooke | The Real Review

Superb, lifted fragrance of lime, flowers and honey. Intense, delicate palate with excellent fruit, and not too dry. The acidity is balanced by the subtlest touch of sweetness. Lovely drinking. 01 APR 2018
www.huonhooke.com

Ata Rangi Craighall Riesling 2012- 91 Points

Nick Stock | Jamessuckling.com

Almost chalky aromas with hints of dried pineapple and kumquat as well as glacé fruits. There’s a density to the palate that delivers a lozenge of concentrated pine and lime fruit flavour. Fresh. Drink now. November 2017.
www.jamessuckling.com

Ata Rangi Craighall Riesling 2012- 19.0-/20.0

Raymond Chan | October 2016

Brilliant straw-yellow colour with a pale edge. The bouquet is very elegant in proportion with a tightly bound core and intense, penetrating aromas of lime fruit entwined with a complex amalgam of honey, toast and kero, along with steely minerals. This has developed savoury secondary nuances adding a delicate layer to the aromatics. Dy to taste and medium-bodied, the palate is fine in concentration and presentation, showing lime fruit layered by complexing notes of honey and toast, along with savoury minerals and nuances of kero. The palate is taut and sleek, with brisk, racy acidity providing energy, tension and linearity. The mouthfeel is fine-textured and the wine leads to a dry, very long and sustained, thirst-quenching finish of limes, toast and minerals. This is a tight, firm and intensely penetrating dry Riesling with complex lime and honey flavours with secondary toast and mineral notes, and excellent linearity. Serve as an aperitif and with seafood over the next 4-5+ years. Riesling fruit from the ‘Craighall’ vineyard, some vines over 30 y.o., hand-picked and WBP, and indigenous yeast fermented in tank to 12.5% alc. and 5 g/L RS, TA 7.1 g/L and pH 2.9. 70 cases made.
www.raymondchanwinereviews.co.nz

Ata Rangi Craighall Riesling 2011- 19.0-/20.0

Raymond Chan | October 2015

Bright, very pale straw colour. The bouquet is very tight and refined, showing classical secondary toast and kero notes, beautifully integrated with the lime and lemon aromas. Very dry to taste, mouthwatering citrus fruit piqued by brilliant refreshingly piercing mineral acidity. Harmonious toast and kero complexity and character, and extremely long and lingering on the finish. Tight and elegant, with development, but the potential to keep another 5+ years as well. 12.5% alc., 5 g/L RS, TA 7.1 g/L and pH 2.9.
www.raymondchanwinereviews.co.nz

Ata Rangi Craighall Riesling 2010 – 94 Points, 5 Stars

Sam Kim | WineOrbit, August 2014

At four-years-old, this is still youthful and poised. The beautifully lifted bouquet shows lemon/lime, nectarine, flint and a hint of toasty notes. It’s mouth-wateringly delicious on the palate displaying outstanding concentration, backed by whispering sweetness and racy acidity. At its best: now to 2022.
www.wineorbit.co.nz

Ata Rangi Craighall Riesling 2009

Michael Cooper ONZM

“I greatly enjoyed your ’09 Craighall Riesling – it’s exactly the sort of weighty, dry but harmonious style that NZ needs more of. If ever the public are to be persuaded to drink Riesling in this country, I think we need more wines in that mould – weighty and dry, and showing some of the benefits of bottle age.” email to Ata Rangi, May 2012.
www.michaelcooper.co.nz

Ata Rangi Martinborough Craighall Riesling 2009 – 18.5+/20

Raymond Chan | April 2013

starsstarsstarsstarsstars
Bright, pale straw-yellow colour with slight green hues, pale on rim. The bouquet is tightly bound and penetrating with aromas of lime fruit infused with secondary toast and wet-stone minerals and steel. Dry to taste and tightly concentrated, this is elegant in proportion for its intensity and depth. Flavours of limes, toast, minerals and a suggestion of nuts form a dense core, the flavours flowing smoothly on a fine-featured and refined, textural palate line. The palate combines a suggestion of lusciousness with mouthwatering acidity and the flavours are carried to a very long, lingering, lacy finish with nuances of citrus fruit, toast and honey. This is a tight and concentrated, mouthwatering dry Riesling of refinement, beginning to show some toasty complexities. Serve as an aperitif or match with shellfish over the next 4-5 years.
www.raymondchanwinereviews.co.nz

Ata Rangi Martinborough Craighall Riesling 2010 – 18.5+/20

Raymond Chan | August 2014

starsstarsstarsstarsstars
Bright, very pale straw colour with some green hues, very pale on rim. The bouquet is very refined and elegantly proportioned with tightly bound and intense aromas of lime fruit harmoniously melded with white florals, mineral detail and subtle, complex secondary toast notes. Dry to taste, the palate is very finely concentrated with flavours of citrus fruits, white florals, minerals and toast, along with complexing oxidative nuances. 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. An elegant line carries the flavours to a very long and sustained, dry finish showing toast, mineral and fine nutty traces. This is a beautifully refined, tightly bound, elegant, dry Riesling with subtle toast and minerally complexities. Serve as an aperitif, with seafood and poultry over the next 4+ years.
www.raymondchanwinereviews.co.nz

Ata Rangi Craighall Riesling 2009

Neal Martin | eRobertParker.com, October 2010

Ata Rangi’s 2009 Riesling sports a crisp, clean, lifted nose of lovely peachy fruit, elderflower and lime leaf. The palate is zesty on the entry with notes of orange zest, apricot, lime cordial and lemon zest that segue to a lively, citrus-driven finish and tangy tangerine on the aftertaste. This is a multi-faceted Martinborough Riesling. Drink now-2013.

Ata Rangi Craighall Riesling 2009

Michael Cooper | www.michaelcooper.co.nz

One of the country’s finest dry Rieslings to date, the 2009 vintage (5*), released in 2013, proves how the variety can flourish with bottle age. From vines 24 years old at harvest, cropped ultra-lightly (3 tonnes/ha) and made in a truly dry style (4 grams/litre residual sugar) , it has a scented, toasty bouquet. On the palate, it is finely poised, with intense citrusy, limey, slightly spicy flavours, showing lovely depth, delicacy, vigour and harmony. It should flourish for a decade.

$33 /btl

Add to cart

Download
Tasting Notes

Ata Rangi Kahu Botrytis Riesling 2018 375ml

Kahu, Maori for our native harrier hawk, inspired the name of the Hensley family’s neighbouring vineyard and the luscious dessert wine made from there. This Riesling block is harvested late in the season when morning dew is heavy, encouraging the spread of botrytis. The late-season cyclones that we experienced in 2018 provided perfect conditions for botrytis to take a strong hold.  The clean, shrivelled, raisin-like fruit was harvested in three separate picks at 38 to 42 Brix.

 

Intense aromas of nectarine, baked apricot, fresh lemon and lime with a dash of burnt citrus meld on the nose.  Supple and smooth as it flows across the palate, the flavours are reminiscent of Apricot Danish and toasted almonds. Length of palate is remarkable which, coupled with the density and richness of the residual sugars, make it an excellent pairing with desserts or a range of after-dinner cheeses. Serve chilled. 375 ml bottles.

Harvest Date:5th April (with later picks)
Vineyards:Kahu
Bottling Date:August 2019
Cellaring:To 2027
Wine Analysis:Alc 12.0 %, TA 6.2, 130 g/l residual sugar, pH 3.38
Winemaking:Whole bunches foot-trod then held overnight to rehydrate the raisin-like berries. Pressed after 24 hours, the juice is cold settled and cool fermented at 15ºC in tank.

Ata Rangi Kahu Botrytis Riesling 2018 – 19/20

Raymond Chan, November 2018

starsstarsstarsstarsstars
Bright, light golden-yellow colour with some depth, lighter edged.  The nose is softly full concentrated and well-packed aromas of ripe citrus fruit and tropical fruit along with a layer of honey and nectar, with apricot marmalade and musk botrytis interwoven with the fruit.  A hint of lift adds to the aromatics.  This is decadent and opulent.  Very sweet to taste and medium-bodied, the palate has rich and luscious, opulent flavours of ripe tropical and citrus fruits with wild honey notes and nectar, integrated with apricot, marmalade and musk.  The palate has a concentrated core with good density that will reveal more complexity.  The mouthfeel is smooth, rich and unctuous, with a fine line of acidity providing cut and energy.  The wine carries to a decadent, sustained finish.  This is a rich and lusciously opulent botrytised Riesling with tropical and citrus fruit with honey, apricot and musky marmalade, on a deep-hearted palate with an unctuous mouthfeel.  Three picks of botrytised Riesling from the ‘Kahu’ vineyard, the whole bunches foot-trodden and rehydrated overnight, and cool-fermented in tank to 12.0% alc. and 130 g/L RS, TA 6.2 g/L and pH 3.38.  (375 ml)  19.0+/20.
www.raymondchanreviews.co.nz

Ata Rangi Kahu Botrytis Riesling 2011 – 4.5 Stars

Michael Cooper

starsstarsstarsstars
Grown in the Kahu Vineyard, neighbouring the Ata Rangi winery in Martinborough, the 2011 (4.5*) is a top vintage. Bright yellow, with a beautifully perfumed and honeyed bouquet, it is sweet (120 grams/litre of residual sugar), with intense, citrusy flavours, enriched but not swamped by botrytis, a hint of sherbet, and lovely poise and depth. Drink now or cellar.
www.michaelcooper.co.nz

Ata Rangi Kahu Botrytis Riesling 2012

Raymond Chan, Dec 2012

starsstarsstarsstars
Botrytised Riesling fruit from the ‘Kahu’ vineyard fermented to 12.5% alc. and 120 g/L rs. Bright, light golden-yellow colour with some depth, paler on edge. The nose is beautifully rich with aromas of ripe citrus and tropical fruits entwined with marmalade, wild honey and caramel notes from botrytis and full ripening. Very sweet and luscious, this is quite tightly bound and elegant in proportion, Ripe citrus fruits, marmalade, exotic musk, honey and caramel flavours form a good core to the palate which is very smooth, slippery and plush in texture. Good acidity is present and carries through to a moderately long, lingering finish with marmalade and toffee nuances. This is an elegant, but decidedly decadent dessert wine with a smooth lusciousness. Match with crème caramel and blue cheeses over the next 4-5+ years. (375 ml) 18.0+/20.
www.raymondchanreviews.co.nz

Ata Rangi Kahu Botrytis Riesling 2011

Bob Campbell MW, Mar 2012

Moderately sweet dessert style with honey, apricot, peach and some citrus flavours. Quite pure and reasonably sweet but restrained by gentle acidity and some fine tannins.
BobsWineReviews.com

$34 /btl

Add to cart

Download
Tasting Notes

Back to top