- Ata Rangi
- Pinot Noir
- 2022 - 2032
- Case size
- Available Now
James Suckling, December 2020,
Aromas of red cherries, cedar, dry brown spices, forest berries and wood, as well as rose-like perfume. It opens and aromatically enriches with some air. The palate has all the trademark layering of smooth tannins and a smoothly ripe ball of fresh red cherries. Assertive drive to the finish.
Vinous, November 2020,
A very pale-hued yet elegant style that displays bitter cherry, orange peel and potpourri aromas. The 35% whole bunch component is integrated, offering spice and drive. The acidity is gently refreshing while the tannins are elegant. This vintage perhaps doesn't have the stuffing of the best Ata Rangi's but it is deftly handled; the period the wine spent in barrel was reduced so this pretty style did not become oaky. If you have other recent vintages from Ata Rangi in your cellar, you might want to uncork and enjoy the 2018 first, as it's going to provide plenty of enjoyment in the first 3–8 years of its life. Drink 2022-2028.
Jancis Robinson, March 2020,
Mid black-purple. Marked, spicy, chocolate oak with a bacon-fat toasty note. Blackberry and violet. Dense and compact, brooding fruit character. Some leafy lift and a touch of flint. Powerful and structured, with firm, polished tannins. Some smokiness and a long, clove finish. Will probably give backbone to a blend! Drink 2024-2034.
Huon Hooke, July 2021,
Medium to full red colour with a tint of purple and a smoky, earthy, almost graphite-like aroma, broodingly complex and promising to unfold more. The wine is medium to full-bodied yet backed up by abundant firm tannins, the finish imparts a trace of cleansing bitterness and the grip helps carry the finish long. It`s still emerging from its shell and promises more to come if cellared a couple of years.
Ata Rangi celebrated their 40 year birthday in 2021. This small family-owned winery has a big reputation for world-class Pinot and in 2010 this cuvee was granted the New Zealand equivalent of Grand Cru: Tipuranga Teitei o Aotearoa. This site has everything. In the late 1970s Dr Derek Milne’s seminal soil and climate report compared it directly to Burgundy. Clive Paton and his family have been making world-beating wines on it ever since. Now head winemaker, Helen Masters, is taking it to ever greater heights. In 2019 she was awarded New Zealand Winemaker of the Year by Gourmet Traveller WINE magazine, a superb recognition of her 16 years’ work at Ata Rangi. The original vines are between 25 and 40 years old and impart a wonderful depth of complexity to the beautifully perfumed fruit. The fabled Abel clone, allegedly smuggled in a wellington boot from Burgundy in the mid-70s, makes up 40% of the blend. No-one is absolutely sure which estate it came from, but two renowned Burgundy vineyard sites are frequently mentioned… DRC being one!