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Ata Rangi Pinot Noir 2014

Availability: In stock

$75.00
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Quick Overview

Only the oldest and most revered parcels of fruit are used in this, our premium Pinot Noir.
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Only the oldest and most revered parcels of fruit are used in this, our premium Pinot Noir. The fabled Abel clone, allegedly smuggled from Burgundy in the mid-70s, makes up 40% of the blend. The result is a very complex, structured wine, beautifully perfumed in the classic Ata Rangi style. Exotic spice, dark cherry and rose petal are offset by a more savoury array of aromas and flavours on the finish. This is a very complete and graceful wine; succulent and generous on the palate yet supple, sinewy, long and fine. Another excellent vintage to follow 2013, the season was characterised by an unusually warm, settled spring. This trend continued through flowering and on into January. February and March were thankfully cooler than usual, stretching out the season and preserving aromatics as the evenly-formed bunches steadily ripened. Interestingly, accumulated Growing Degree Days of 1170 (a measure of heat across the growing season) leading into this harvest were, in the end, almost identical to those for the fabled 2013.

Customer Reviews

5 Item(s)

per page
Ata Rangi Pinot Noir 2014 - 94 points Review by The Wine Advocate | Lisa Perrotti-Brown
Medium ruby colored, the 2014 Pinot Noir gives plenty of earthy, red berry-laced characters on the nose with notes of red currants, raspberry leaves and cranberries as well as nuances of lavender, wild thyme, mossy tree bark and forest floor, plus a waft of fungi. The light to medium-bodied palate provides great intensity with red berry and earth layers supported by finely grained tannins and finishes long with some mineral hints.
31/12/16
(Posted on 12/01/2017)
Ata Rangi Pinot Noir 2014 - 96pts Review by Cameron Douglas | MS
Complex and beguiling bouquet of red berry fruits, layers of oak and minerality, a light dusting of dried herb and a core of ripeness. On the palate - tense, youthful and poised with flavours of red cherry fruits, mangosteen and currants, some fresh strawberry then keen new oak with fine tannins, light smoky note, plenty of acidity, poise and finish. A lovely wine with oodles of time on its side. Best not to open till late 2017 - decant for service. Optimum drinking 2018 through 2028. (Posted on 8/12/2016)
Ata Rangi Pinot Noir 2014 - 95 points Review by Gary Walsh | Winefront, May 2016
Ata Rangi smells like Ata Rangi first and Martinborough second, and while obviously both are true, this vintage seems to deliver the full character of the vineyard. Am I right, or am I right? Typical perfume of roses and potpourri, cherries black and red, spice and a chocolaty flavour in the mix laying on a bit more seduction, in case there wasn’t quite enough. Medium bodied, layers of silk and sap, mouth-perfume of roses and dried herbs, fine acidity and excellent length. Closes with a sappy/chicory bitterness that may polarise, but those who like a firm NZ tweak on the finish will take it with pinch of pleasure. Strong release from this great producer.

Drink : 2017 - 2025+

www.winefront.com.au
(Posted on 8/09/2016)
Ata Rangi Pinot Noir 2014 - 97pts Review by Huon Hooke | Gourmet Traveller Wine, June 2016
Softer and more accessible than the 2013, this is a superbly elegant wine with appealing purity and real power delivered with subtlety. Complex with plum, cherry, subtle savoury/spicy notes and very classy oak. Another triumph from one of NZ's best producers. (Posted on 10/06/2016)
Ata Rangi Pinot Noir 2014 - 99pts Review by Bob Campbell | BobCampbell.nz, June 2016
Dense, complex pinot noir in a typical Ata Rangi style, with a nice mix of fruit and savoury characters. Dark-fleshed plum, black cherry with a suggestion of floral, mixed spice and sweet herbs. Spectacular wine with plenty of power and an incredibly lengthy finish. More accessible than the previous vintage was at this stage but showing great cellaring potential. The best Ata Rangi pinot noir I've tasted.

Drink 2016 to 2028. http://bobcampbell.nz/wine/212705 (Posted on 10/06/2016)

5 Item(s)

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Additional Information

Technical Data
Harvest Date

13 - 29 Mar 

Pinot Noir Clones

Abel, Clone 5, Dijon clones, 10/5.

Harvest Analysis

Brix    22.5 – 24.0

Bottling Date

August 2015

Cellaring

10 - 20 years

Wine Analysis

Alc    14.0%
TA     5.4 g/l  

Winemaking

25% whole bunch with the remainder destemmed. Tanks held cool for 5 to 6 days before fermentation by indigenous yeasts. Peak ferment temp 32oC, all ferments hand-plunged. Total tank time 20 - 26 days. After pressing, complete malolactic ferment in oak. 11 months total in French oak (35% new).