Ata Rangi Pinot Noir 2020

The Ata Rangi Pinot Noir cuvée originates from the renowned Martinborough wine region, located at the southern tip of New Zealand's North Island. Nestled on small, well-exposed hillsides, the vineyards benefit from a continental climate unique in the country, characterized by warm summers, cool nights, and a steady breeze that ensures a slow and balanced ripening of the grapes. The poor, well-drained soils, a blend of gravel and clay, force the roots to delve deep, fostering exceptional aromatic concentration and remarkable finesse, the hallmark of great Martinborough Pinot Noirs.

The winemaking process follows a meticulous, artisanal approach, with hand-harvesting followed by rigorous sorting of the grapes at the winery. Alcoholic fermentation takes place in small-scale, open vats, with gentle punch-downs and pump-overs to delicately extract color, flavor, and structure without over-ripeness. A portion of the wine is vinified with whole clusters, enhancing the refined expression of the fruit and its potential for complexity. After fermentation, the wine is aged for approximately 10 to 12 months in French oak barrels , which adds depth, texture, and complexity while preserving the varietal elegance.

This wine reveals notes of Morello cherry , fresh raspberry , and candied cherry , enhanced by hints of damp earth , undergrowth , and a touch of sweet spice . On the palate, the attack is silky and ethereal , supported by a fine acidity that lends tension and precision to the whole. The tannins are refined and elegant , giving the wine a delicate yet present structure. The long and persistent finish leaves an impression of purity and aromatic complexity.

Introduced in 1819, vine growing was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there from January 1838 onwards to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region in the 19th and early 20th centuries. After setbacks caused first by phylloxera and then by the First World War, the vineyards began to expand again during the Second World War, when their area doubled. Today, New Zealand has 10 main 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 much closer than that (with the exception of the semi-continental Central Otago region). A spine of mountains running down the centre of the country shields most of the main wine regions from the strong westerly winds off 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 is no coincidence that New Zealand has made Sauvignon Blanc its emblem, just like its sheep, its kiwis and its legendary haka!