Ata Rangi Celebre 2008
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Winemaker Notes
He was one of a handful of winemaking pioneers in Martinborough, then a forgotten rural settlement, who were attracted to the area by two key features - the localised, free-draining shingle terrace some 20 metres deep and the lowest rainfall records of anywhere on the North Island of New Zealand.
Today Martinborough is a thriving wine appellation with an international reputation, particularly for premium Pinot Noir and Chardonnay. Today Ata Rangi concentrates on hand making world class wines, namely pinot noir, sauvignon blanc and their Celebre (a cabernet blend). Yields are very low, typically 2 tonnes per acre and all grapes are hand-picked. Vines are now 20 years old, a factor in the wines ascending quality. Winemaking is very traditional using small, closed fermenters with wide top manholes which allow hand plunging. 20 hectares of vines are managed from which around 80 tonnes are crushed annually.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Part of the Wairarapa region in the southern end of the country’s North Island, Martinborough is a bucolic appellation full of artisan, lifestyle wine producers. Above all else, their goals are to tend vineyards for low yields and create wines of supreme quality. Pinot noir is the main grape variety here, occupying over half of the land under vine.
Comparing topography, climate and soils, the region is nearly identical to Marlborough except that it produces top quality reds on the regular.