Age Gate

You need to be 18 or over in New Zealand to purchase wine. By clicking '18 or over' you verify that you are. Click 'Under 18' to return to our home page.

You are unable to access this section of the site.

Return home
Log In

Log In

Forgot Your Password?

Cart Subtotal: $0.00

Ata Rangi Rosé 2017

Be the first to review this product

Availability: In stock

$20.00
OR

Quick Overview

Sourced from fruit solely from our Martinborough vineyards this year, the 2017 is an enticing mix of strawberry, redcurrant and Pacific Rose apples with a hint of aniseed.
Click main image to zoom & pan
Sourced from fruit solely from our Martinborough vineyards this year, the 2017 is an enticing mix of strawberry, redcurrant and Pacific Rose apples with a hint of aniseed. A dry Rosé, it is creamily textured with a bright, expressive mid palate and a mineral, chalky finish. A range of fruit has been used this year: 30% Merlot, 35% Syrah 10% Cabernet Sauvignon, 15% Pinot Noir and 10% Chardonnay for acidity and freshness. Our very first Rosé, aptly known as 'Summer Rosé' was launched in 1998 with a view to producing a crisp, fruit-expressive dry style, largely intended for enjoying over the summer months. Rosé has grown from strength to strength in the intervening years, and is now considered an appropriate and versatile choice year-round. It’s an excellent 'go to' food wine, especially with lighter dishes and the increasing focus on vegetarian options. It's also a match for spicy food and, of course, a sheer-enjoyment tipple on its own.

Write Your Own Review

Only registered users can write reviews. Please, log in or register

Additional Information

Technical Data
Harvest Date

10 - 19 April  

Clones

Merlot (30%), Syrah (35%), Cabernet Sauvignon (10%), Pinot Noir (15%) and Chardonnay (10%) 

Harvest Analysis

Brix 20.5 - 23.1 / TA 6.0 - 7.5 g/l

Bottling Date

September 2017

Cellaring

Ideal for current drinking and over the next 1-3 years from vintage.

Wine Analysis

Alc    13.5%
TA     5.3 g/l  pH   3.26
    

Winemaking

Fruit crushed and held for several hours on skins to enhance colour and flavours. Juice is pressed to tank, settled, racked and fermented in tank. Pinot Noir portion fermented in barrel.