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Ata Rangi Célèbre 2014

Availability: In stock

$40.00
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Quick Overview

Célèbre has always had its own distinctive style as a bright, high-energy red with real concentration and a rich, mouth-filling texture.
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Célèbre has always had its own distinctive style as a bright, high-energy red with real concentration and a rich, mouth-filling texture. As a young wine, the 2014 is showing abundant aromatics with ripe blueberry, boysenberry and redcurrant notes meeting more exotic notes of star-anise. Long, fine, savoury tannins across the palate and the bracken-like earthiness from the Cabernet portions builds complexity, while Syrah brings spice and fresh, balanced acidity to the finish. 
Bud burst was unusually early in 2014, and a settled spring resulted in a more solid fruit-set than 
we'd seen for a number of years. Summer saw no extremes of heat thankfully, with timely rain in January when things were just starting to dry out – all in all, a benevolent season for the vines. 
Rain arrived in the last week of April, but thanks to the early bud burst we had been able to pick 
earlier than usual whilst still achieving the same desired hang time and full flavour ripeness.

Customer Reviews

3 Item(s)

per page
Ata Rangi Célèbre 2014 - 95 points Review by Gourmet Traveller Wine
Bright, aromatic blend of merlot, syrah, cabernet sauvignon and cabernet franc. Lifted almost floral notes from syrah and cabernet franc, together with richer berry flavours from merlot and cabernet suggest a Right Bank Bordeaux style. (Posted on 4/01/2017)
Ata Rangi Célèbre 2014 - 18.5/20 Review by Raymond Chan | October 2016
Dark, deep ruby-red colour, a little lighter on the rim, youthful in appearance. The nose is full and firmly concentrated with near robust aromas of vibrantly ripe blackberry fruit along with black plum and blackcurrant notes, detailed by subtle nuances of dark herbs and earth, unveiling suggestions of spices and nutty oak. Medium to medium-full bodied, the palate has bright and plush fruit flavours of ripe black-berried fruits, black plums, Asian spices, with herb and currant notes, unfolding some black pepper and toasty oak. The fruit richness is supported by fine-grained tannin extraction structure with good, elegant grip, and enlivened by softly ripe acidity. The flavours are harmoniously melded and carry with energy to a softly full and long lingering finish of black fruits, pepper and cassis. This is a rich, plush black berry, black plum and curranty red blend with spice ant oak detail on a finely structured palate with soft, ripe acidity. Match with lamb, beef, venison as slow-cooked game dishes over the next 6-8+ years. A blend of 55% Merlot, 35% Syrah, 5% Cabernet Sauvignon and 5% Cabernet Franc, from the ‘Ata Rangi Home’, ‘Craighall’, Di Mattina’, ‘Champ Ali’, ‘Boundary Road’ and ‘Kahu’ sites, with uninoculated fermentations to 13.0% alc., the wine on skins 25 days and aged 17 months in 20% new French oak (Posted on 12/10/2016)
Ata Rangi Célèbre 2014 - 93 points Review by Sam Kim | Wine Orbit, August 2016
This gorgeous red is wonderfully composed and beautifully styled, displaying dark plum, spiced cherry, game and cedar characters with a subtle herbal infusion. The palate delivers succulent and rounded mouthfeel with excellent fruit weight, brilliantly structured by fine, delicately drying tannins. The wine is superbly balanced and harmonious, and offers fabulous drinking. A blend of merlot, syrah and cabernet sauvignon. At its best: 2017 to 2022.

www.wineorbit.co.nz (Posted on 8/09/2016)

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Additional Information

Technical Data
Harvest Date

8 - 19 April

Vineyards 

Ata Rangi Home Block : Merlot, Syrah and Cabernets
Craighall and Di Mattina Blocks: Merlot
Champ Ali, Boundary Rd, Kahu: Syrah
All vineyards are on the Martinborough Terrace, close to the Ata Rangi winery.

Harvest Analysis

Brix    21.0 - 23.5

Bottling Date

January 2016

Cellaring

Now - 2035 

Wine Analysis

Alc    13.0%
TA     5.7 g/l
 
pH 3.9 

Blend

55% Merlot, 35% Syrah, 5% Cabernet Sauvignon, 5% Cabernet Franc

Winemaking

4 to 6 days pre-fermentation maceration. Un-inoculated ferments with peak temps up to 33°C. Up to 21 days till pressing. Uninoculated malolactic fermentation in barrel in spring. 17 months in French oak barriques (20% new oak)