Ata Rangi

Pinot Noir

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IAAPN13

Sold by: Radford Dale Imports

R 938

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750 ml (Standard)

2013


Cultivar:

100% Pinot Noir

Country:

New Zealand

Rating:

94 Points - Wine Enthusiast 95 Points - Decanter 98 Points - James Suckling

Specifications:

14.00% alc vol Sugar g/l: N/A
Type: Red Wine Cellaring Potential: 10 to 20 yrs
Origin: Wairarapa Appellation: Martinborough

Tasting Notes:

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. Exotic spice, dark cherry and rose petal are offset by a more savoury array of aromas and flavours on the finish. This is a very complete and graceful wine; succulent and generous on the palate yet supple, sinewy, long and fine.

Dark Cherries
Dark Cherries

Rose Petals
Rose Petals

Sweet Spices
Sweet Spices

Saffron
Saffron

Ata Rangi, meaning "dawn sky" or "new beginning" is a small New Zealand winery with a big reputation for serious Pinot Noir. Located at the southern end of the North Island, it is owned and managed by a family trio - Clive Paton, his wife Phyll and his sister Alison. Clive planted his first vines on a small, stony sheep paddock at the edge of the Martinborough village in 1980 as one of a handful of people who pioneered winegrowing in the area.

Another excellent vintage to follow 2013, the season was characterised by an unusually warm, settled spring. This trend continued through flowering and on into January. February and March were thankfully cooler than usual, stretching out the season and preserving aromatics as the evenly-formed bunches steadily ripened. Interestingly, accumulated Growing Degree Days of 1170 (a measure of heat across the growing season) leading into this harvest were, in the end, almost identical to those for the fabled 2013.

25% whole bunch with the remainder destemmed. Tanks held cool for 5 to 6 days before fermentation by indigenous yeasts. Peak ferment temp 32oC, all ferments hand-plunged. Total tank time 20 - 26 days.

After pressing, complete malolactic ferment in oak. 11 months total in French oak (35% new)

Food pairing

Dishes with a touch of spice such as crispy duck pancakes, grilled quail, pulled or char siu pork.

Pork Venison Veal Poultry
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