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Ata Rangi Martinborough Pinot Noir 2015

Red Wine from New Zealand
This New Zealand pinot offers a complex spice and redcurrant perfume, followed by a palate on which fine tannins support the concentrated cherry-fruit character well, suggesting that this wine will age gracefully.
Price: £50.00 Bottle
Price: £300.00 Case of 6
In Stock
Code: NZ9811

Wine characteristics

  • Red Wine
  • Medium-bodied
  • Pinot Noir
  • 13.5% Alcohol
  • Oak used but not v. noticeable
  • Now to 2024
  • 75cl
  • Screwcap

New Zealand

Still a baby when compared with other regions, New Zealand has quickly earned a reputation for top-quality wine. New Zealand might be a relative newcomer to the wine world (in 1960, the country had fewer than 400 hectares of vine) but its rise to pre-eminence is extraordinary. The precise, pure flavour of its wines has captured the attention of wine drinkers; Society sales certainly reflect this.

The country’s two islands cover a vast area from north to south (it is often quoted in wine books that if New Zealand was in the northern hemisphere, the country would stretch from North Africa to Paris). The maritime climate is influenced by the strong prevailing winds of the Pacific Ocean and the striking mountainous terrain. These factors give the islands a wide range of growing conditions; broadly speaking, the regions of the North Island tend to be warmer than the cooler South Island.

The cool New Zealand climate offers real opportunity for aromatic varieties like sauvignon blanc,...
Still a baby when compared with other regions, New Zealand has quickly earned a reputation for top-quality wine. New Zealand might be a relative newcomer to the wine world (in 1960, the country had fewer than 400 hectares of vine) but its rise to pre-eminence is extraordinary. The precise, pure flavour of its wines has captured the attention of wine drinkers; Society sales certainly reflect this.

The country’s two islands cover a vast area from north to south (it is often quoted in wine books that if New Zealand was in the northern hemisphere, the country would stretch from North Africa to Paris). The maritime climate is influenced by the strong prevailing winds of the Pacific Ocean and the striking mountainous terrain. These factors give the islands a wide range of growing conditions; broadly speaking, the regions of the North Island tend to be warmer than the cooler South Island.

The cool New Zealand climate offers real opportunity for aromatic varieties like sauvignon blanc, riesling, pinot gris and gewurztraminer . Of the latter three, young plantings mean many styles rely more on sugar than fruit, which we avoid buying. But the very best share the intensity and palate weight of great Alsace examples with vibrant, lifted flavours. South Island’s Marlborough region is the benchmark setter for the former, and there are many pungently aromatic sauvignons that are stunning. Look out, too, for some of the exciting sub-regional wines – the Awatere is Marlborough’s coolest valley, now making really attractive, delicate and grassy wines, and Nelson across the hills is yielding superb wines from quality conscious producers like Neudorf.

The first sauvignon blanc vines were planted in Marlborough around 30 years ago, when most farmers were raising cattle or growing fruit. The wines have since taken the world by storm. Farms have been replaced by vineyards, and today, chardonnay and pinot also flourish in Marlborough’s cool climate. The choice is sensational, so is the consistency in quality. However, Marlborough is not only about sauvignon blanc and there are crisp, juicy chardonnays and ripe but balanced pinot noirs of excellence.

Further south is Central Otago, in the centre of the island. Pinot noir is something of a speciality here, though on the wrong site it can have difficulty reaching full maturity in this continental climate. The best seasons produce the country’s most dazzling examples of the grape, full-flavoured and superbly pure, and the greatest wines of this scenic region are in high demand around the world

The north island also boasts excellent wine regions. North of the city of Auckland there is the Bay of Islands where a unique microclimate helps winemakers produce some wonderful reds, and the Brajkovich family’s Kumeu River Estate, specialising in rich but elegant chardonnay, can be found just north-west of New Zealand's biggest city. Waiheke Island, just off the coast close to Auckland, also produces some excellent wines.

Hawkes Bay on the east coast of the North Island covers an extensive area of rolling hills, a sweep of coastline and the sharply dominant Te Mata Peak. The warm climate successfully ripens red grape varieties, the very best grown in the gravelly alluvial soils of the Gimblett Gravels appellation. Syrah is now adding its name to the roll call of successful varieties like cabernet and merlot. Chardonnay is well established here too, and the area makes some of New Zealand’s fullest and ripest examples.

Close to Wellington at the southern tip of the North Island is Martinborough, arguably New Zealand’s most exciting area for pinot noir. The long growing season is particularly suitable to the slow, gradual ripening that this Burgundian grape so enjoys.
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Ata Rangi

Ata Rangi is Maori for ‘dawn sky’ or, more aptly in this case, ‘new beginnings’ and the wine estate bearing its name is the foundation of Clive Paton.

Clive was a bit of a pioneer here in Martinborough, selling a herd of cows to buy his first parcel of land for vines in 1980 when they were almost unheard of in the area.

He says that playing rugby and regularly skinning his knees on the stony soil told him that the ground would be good for vines, a view confirmed by a 1978 report claiming that Martinborough had a microclimate similar to Burgundy.

He was soon joined in the ‘gamble’ by his sister Ali who bought five hectares next door. At first it was tough going and he persevered with the help of family and friends but in 1986 Clive’s pinot noir won his first gold medal and things began to look up.

These days Ata Rangi is regarded as one of New Zealand’s finest producers, famed for its pinot noirs grown on the free-draining gravels that abound here.

There is a strong emphasis on sustainable viticulture here. No artificial herbicides or pesticides are used and Clive has initiated or joined several ecological projects on the estae and in the general area. The vineyards themselves are divided into 80 different parcels, all picked separately so that each is harvested as the fruit ripens but trying to avoid overripeness, before coming together in the winery and being vinified together in batches depending on the age of the vines. Bunches can be destemmed, left whole or partially...
Ata Rangi is Maori for ‘dawn sky’ or, more aptly in this case, ‘new beginnings’ and the wine estate bearing its name is the foundation of Clive Paton.

Clive was a bit of a pioneer here in Martinborough, selling a herd of cows to buy his first parcel of land for vines in 1980 when they were almost unheard of in the area.

He says that playing rugby and regularly skinning his knees on the stony soil told him that the ground would be good for vines, a view confirmed by a 1978 report claiming that Martinborough had a microclimate similar to Burgundy.

He was soon joined in the ‘gamble’ by his sister Ali who bought five hectares next door. At first it was tough going and he persevered with the help of family and friends but in 1986 Clive’s pinot noir won his first gold medal and things began to look up.

These days Ata Rangi is regarded as one of New Zealand’s finest producers, famed for its pinot noirs grown on the free-draining gravels that abound here.

There is a strong emphasis on sustainable viticulture here. No artificial herbicides or pesticides are used and Clive has initiated or joined several ecological projects on the estae and in the general area. The vineyards themselves are divided into 80 different parcels, all picked separately so that each is harvested as the fruit ripens but trying to avoid overripeness, before coming together in the winery and being vinified together in batches depending on the age of the vines. Bunches can be destemmed, left whole or partially destemmed subject to the vintage conditions prevailing in any given year.

Intervention is minimal throughout with no enzymes used to help the indigenous yeasts that ferment the must and a judicious 35% or so of new oak is used for the eponymous Ata Rangi cuvée.
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2015 vintage reviews
2014 vintage reviews
2013 vintage reviews

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