Martinborough Pinot Noir

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

The 2018 season was one of the warmest we’ve seen. On the Martinborough Terrace, a drier than unusual November and very warm December led up to regional temperatures breaking records in late January. This created a good buffer from the wetter and cooler weather that appeared at the back end of the season. Grapes were therefore picked pleasingly ripe and in great condition.

11 months total in French oak (35% new), then blended and held for another 6 months.

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.

Ata Rangi meaning “dawn sky” or “new beginning” is a small New Zealand winery with a renowned reputation for Pinot Noir. Located at the southern end of the North Island in the village of Martinborough 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. Ata Rangi Pinot Noir is undoubtedly the flagship wine and in 2010 was honoured with the inaugural Tipuranga Teitei o Aotearoa or “Grand Cru of New Zealand”. With a skilled team in place including dynamic winemaker Helen Masters Clive now has more time to focus on his commitment to conservation and to the Ata Rangi alliance with Project Crimson.