Ata Rangi Pinot Noir 2001
The texture is firm, with fine-grained yet sinewy, supple tannin supporting and balancing the characteristic Ata Rangi opulence and rich, lingering flavors.
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.
A relatively young but extremely promising wine producing country, New Zealand is widely recognized for its distinctive wines made from the aromatic, Sauvignon blanc.
The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point from wallet-friendly to premium.
Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers.
Chardonnay is the second-most important white variety and takes on a supple texture with citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the most southerly winegrowing region in the world! These wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling wines.