Ata Rangi Pinot Noir 2001 Front Label
Ata Rangi Pinot Noir 2001 Front Label

Ata Rangi Pinot Noir 2001

  • W&S93
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

A warm, very dry Autumn paved the way for a superb 2001 vintage. There's a treasure trove of seductive aromas – sweet plums, plump black cherries with hints of coffee, chocolate and exotic spice.

The texture is firm, with fine-grained yet sinewy, supple tannin supporting and balancing the characteristic Ata Rangi opulence and rich, lingering flavors.

Critical Acclaim

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Ata Rangi

Ata Rangi

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Ata Rangi, New Zealand
Ata Rangi Winery Image
Clive had tried his hand as a grave-digger and a milkman before finally getting lucky in his third career choice – a winemaker. Ata Rangi is a Maori word for “dawning sky” or “new beginning” which is apt considering that when Clive Paton bought the property in 1980 he had never run a vineyard or made wine in his life. Back then Clive traded the promise of a steady income for a bare, scruffy sheep paddock on the outskirts of Martinborough.

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.

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New Zealand Pinot Noir has jumped onto the world wine stage with recent but rapid growth in quality and recognition. Pinot Noir didn’t develop a significant presence in New Zealand until the late 1980’s, and production stayed small in the beginning. But plantings doubled between 2003 and 2013, quality jumped and the world took notice. This is partly due to the propogation of one specific clone, the Abel clone (named after the customs agent who discovered vine cuttings hidden in a boot) that is rumored to be originally from Burgundy’s famous, Domaine de la Romanee Conti.

Pinot Noir is grown throughout New Zealand, but the majority hails from the South Island. The most important North Island region is Wairarapa, near the southern tip. Here the thin, poor soils and frost danger keep yields low. But the long growing season and dramatic diurnal temperature shift lead to dry, earthy Pinot Noir wines that in good years, show terrific red fruit and lovely depth.

The South Island in New Zealand has three regions of great significance. Marlborough Pinot Noirs hail mostly from the Awatere Valley, which is slightly drier and cooler than the Wairau Valley. The grape is grown for both sparkling and still wines, with the latter showing improvement as the vines age. The Canterbury region is composed of small producers making handcrafted Pinot Noirs that show tantalizing promise. Finally, Central Otago in New Zealand is the world’s southernmost wine region. Summers here are short but extremely sunny and dry, with cold nights that preserve grape acidity. Otago Pinot Noir wines show earthy and herbal notes, as well as vivacious red fruit flavors that are as bright as they are ripe. It is unusual, in fact, to find a Pinot that is under 14% alcohol. Taken together, New Zealand Pinot Noirs offer a wealth of delightful options for fans of this variety.

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EPCARIPNR_2001 Item# 56641

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