Ata Rangi Martinborough Pinot Noir 2016

Ata Rangi Martinborough Pinot Noir 2016Lightly oaked Ripe red fruit Delicate florals Supple tannins "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. At its best: 2020 to 2030" Sam Kim, Wine

• Lightly oaked
• Ripe red fruit
• Delicate florals
• Supple tannins

"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. At its best: 2020 to 2030" Sam Kim, Wine Orbit, Jun 2018

"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. Drink 2018 to 2030" Bob Campbell, Master of Wine, Real Review Jun 2018

"Moderately deep ruby-red colour, lighter on the rim with purple hues. The nose is elegantly proportioned with taut and tightly bound aromas of ripe black cherry and black berried fruits entwined with savoury dark herbs, revealing complexing nuances of undergrowth and minerals, unveiling some whole bunch stalk perfumes. This has refined and serious detail. Medium-bodied, the palate has rich, sweet and succulently vibrant flavours of black cherries and black berried fruits melded with savoury dark herbs, complex whole bunch stalk elements, unfolding subtle notes of violet florals and minerals. The fruit possesses great vitality and energy, and is supported by plenty of fine-grained, flowery tannin extraction, with gently refreshing, lacy acidity. The palate has wonderful concentration and linearity and the wine carries with real drive to a very long and sustained finish of black fruits, savoury dark herbs and whole bunch nuances. This is a superbly concentrated Pinot Noir possessing flavours of Abel clone influenced black fruits, savoury dark herbs and complex whole bunch notes on a refined and well-structured palate with immense vitality. Match with slow-cooked game meat dishes over the next 8-10+ years. A blend of clones, approx. 40% Abel, with 5, Dijon clones and 10/5 from the company’s oldest vines, indigenous yeast fermented with 30% whole clusters to 13.0% alc., the wine spending 20-26 days on skins and aged 11 months in 35% new French oak, blended, and then held for a further 6 months" Raymond Chan, May 2018

"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" Nick Stock, Jamessuckling.com, Nov 2017

"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" Cameron Douglas, Master Sommelier, Jun 2018

"Ata Rangi (‘new beginning’) was one of the fist four wineries in Martinborough and among the first to produce high quality Pinot Noir in New Zealand. Founder Clive Paton has passed the winemaking baton onto the talented Helen Masters, who uses whole bunch fermentation to create wines with great structure, length and the ability to age well for the long haul. Spicy aromas and dark fruit are the hallmarks of this youthful wine which has a long life ahead" Joelle Thomson, Drinksbiz Magazine, Jun/Jul 2019

Bright, succulent, ripe red fruits create an inviting first impression of this classic Ata Rangi Pinot Noir. As the wine unfolds, delicate floral aromas emerge - think of dark, velvety roses - a fitting image for a wine with such luxuriously silky textural qualities. Tannins are very fine, very supple, allowing the wine to show lovely primary fruit on the nose at this early stage. The long, long finish is laden with fruit weight and intensity that promises rewards from careful cellaring.

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, Ata Rangi 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. 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.

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 the grapes, sites and climate.