McCrone Vineyard Pinot Noir 2020

Located in the Martinborough region at the southern tip of New Zealand's North Island, the McCrone vineyard at Ata Rangi rests on ancient alluvial soils composed of silt, gravel, and fine clay. Planted on the Martinborough Terrace, the vines benefit from a cool, windy climate characterized by significant temperature variations, which promotes slow and complete ripening of the Pinot Noir. The proximity of the Tararua mountain range and the moderate maritime influence help preserve natural acidity and accurately express the character of the terroir.

The grapes at McCrone Vineyard are hand-harvested, sorted, and destemmed before a cold pre-fermentation maceration. Fermentation takes place in open vats with indigenous yeasts and manual punch-downs for gentle extraction. A portion of the wine is vinified with whole clusters, promoting a finer and more complex expression of the fruit. After fermentation, the wine is aged for approximately 10 to 12 months in French oak barrels , a significant portion of which are new, imparting structure and elegance while delicately respecting the typicity of Pinot Noir.

This wine reveals notes of black cherry , raspberry , and plum , enhanced by floral touches of violet and peony , as well as spicy nuances of black pepper and clove . Woody accents of cedar and Asian spices , combined with a subtle earthiness , complete the bouquet. On the palate, the texture is silky, supported by fresh acidity, fine and precise tannins, and a long, elegant, and delicately spicy finish.

Introduced in 1819, viticulture was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there in January 1838 to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region during the 19th and early 20th centuries. After production setbacks initially caused by phylloxera and then the First World War, the vineyards began to expand again during the Second World War, doubling in size. Today, New Zealand has 10 major wine regions spread across the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The country's long, narrow shape means that vineyards are never more than 120 km from the coast, and most are even much closer (with the exception of the semi-continental region of Central Otago). A mountain spine running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties." Because of these winds, there are few wine regions on New Zealand's west coast. The quality and reputation of New Zealand wines are well established. Indeed, the country produces some of the best and most renowned Sauvignon Blanc in the world. And it's no coincidence that New Zealand has managed to make Sauvignon Blanc its symbol, alongside its sheep, kiwifruit, and the legendary haka!