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JC FINE WINES

2019 Ata Rangi Pinot Noir 750ml

2019 Ata Rangi Pinot Noir 750ml

Regular price $101.99 AUD
Regular price $125.00 AUD Sale price $101.99 AUD
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A full fragrant nose of sun-baked raspberry, red rose, anise and dark cherry meld with delicate savoury notes of dried porcini and fresh herbs. The palate is a balance of power and freshness, with flavours of fresh red cherry carrying through to the finish. Complex yet ethereal, this vintage encapsulates our vision of Martinborough Pinot Noir.

ABOUT `ATA RANGI`

One of the pioneers of the region, Clive Paton was one of the first to plant grapes on the Martinborough Terrace in 1980 and the winery has since gone on to become a legend of the New Zealand wine industry. Home of the Gumboot clone of Pinot Noir, a cutting from the vineyards of Domaine de la Romanée Conti allegedly smuggled back into the country by an enterprising Kiwi in a pair of gumboots. In 2010 Ata Rangi was honored with the Tipuranga Teitei o Aotearoa award, New Zealand's equivalent of Grand Cru status and wine-maker Helen Masters consistently produces some of the countrie's finest Pinot Noir and Chardonnay.

Producer Notes: In Te Reo Maori, Ata Rangi means “dawn skyâ€?or “new beginningâ€? It is a name that honours our land and reflects the work we do here. Making wine is all about working in sync with the changing seasons and conditions on the land. We strive to craft wines that capture the essence of our place: Martinborough, Aotearoa-New Zealand. We are a small, family-owned organic winery with a reputation for pinot noir, located at the southern end of the North Island.

Vineyard Notes

Only the oldest 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.
Harvest Date Notes
11 -29 March
Winemaking
35% whole bunch with the remainder destemmed, fermentation by indigenous yeasts. Peak ferment temp 32oC with all ferments hand-plunged. Total tank time 20 - 23 days. After pressing, complete malolactic ferment in oak.
Ageing
11 months total in French oak (35% new), then blended and held for another 6 months.

 

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