Although we recommend you cellar our Pinot Noir carefully for a few years for the development of the more savoury, 'secondary' characters that we relish, there's no doubt these wines are also quite delicious when young - in fact at any time from release until they are 5 to 7 years old. Best vintages will go 8 - 10 years in temp controlled (12-14 oC) cellars. Be aware though of possible 'tunnelling' in the mid years (caught in a temporary time-warp when the wine is neither longer young, supple and vibrant, nor interestingly mature...).

Now - 2013.  (Good season; average yields and mid range temps good for Pinot. )
Helen Jun 09: Dark fruits, crushed roses and hints of cinnamon. The most open and floral the nose has looked. A very dense fine palate that really sinks into the tongue.  Integrated thread of acid, long with beautiful spread of flavours on the finish. Very fine tannins. Still very primary – but expressive. Looks great now! 

Now-ish.   (Cool, wetter year. Average cropping level. )
Helen, Jun 09: The first impression is of savoury truffle with a hint of sweet rose, it then opens to crushed raspberry and violets. The palate is silky smooth and fine.  Very lovely. Great drinking now.
Jun 07: Sweet dark choc/coffee with brambly berry fruit, dark cherry characters. Earthy, undergrowth 'sous bois', truffled notes emerging, hints of cinnamon and spice, Christmas cake richness.
Solid core, fine tannins, very smooth on palate and good length. Quite elegant. Has opened out alot since its release in Sep 05. Not one to keep forever - excellent drinking now and for next 2 or 3 years.

2008 - 2012+ (Very good, very low-yielding season due to spring frost)
Helen, Jun 09: Dark fruit and black roses, with a savoury spine that is reminiscent of washed rind cheese and grunty more meaty characters – huge complexity on the nose.  Very enticing.
The palate is very dark, tight and fine with an almost chalky minerality to the tannins.  With time in the glass it opens out and is smooth, supple with a very fine finish. Stylish. Now to over the next 5 years?

Jun 07: A terrific vintage, very low yielding - still very tight. Infanticide to drink this yet - mid 2007 it is in no-man's land a little bit - youthful fruit now subdued, but savoury complexities not really fully developed yet. Benefits from decanting at least one hour prior if you must drink now. Quite a structured wine that does need more time. This wine received great press internationally - regarded as one of the finest pinots ever to come out of Australasia when it was released.

NOW (cooler season, some rain)
Helen Jun 09: Savoury truffle with a milky, wash-rind cheese edge, bright red fruits underneath
The palate is lighter then the previous wines, but incredibly long, with an energy that is quite exciting.
The best I have seen this wine look.
May 07: A lighter, more elegant vintage, drinking well now, but no hurry. Expect it to plateau for a little while yet. Very complete and balanced wine with good length - leather and tea and savoury complexities now, also some nice sweet fruit on the palate. Spice and clove spectrum rather than the fatter chocolatey styles.

NOW
Helen Jun 09: A fantastic mix of savoury truffle and dark fruits but also red raspberry.  Quite beautiful. There is a remarkable purity to the palate, very integrated and long with a finish that fans out.  There is a tension about this wine that draws you back in. Exciting and still with life!
Jan 08: excellent bottle sampled mid Jan 08, obviously very good cork.
Dried morels/mushrooms, quite savoury, but also some florals, black cherries, plums,
caramel, exotic spices, supple tannin structure, silky, good length.
Daily Telegraph UK Winewriter Andrew Catchpole described as 'stonkingly good stuff'!

NOW  (An excellent vintage which was long a favourite; always very 'Burgundian')  
Helen, Jun 09: This wine was classic ARV with some cellar age.  Savoury, chicken liver pate characters and darker fruits. This is a big succulent palate almost oily but still with a lovely charge.  The headiness of the wine is pulled back and refined by a sweet dried herb character on the palate. Great drinking now.
May 07: One of our all time favourites. Rich, opulent, delicious, peak drinking now.
Berries and chocolate characters, brown sugar, hints of leather and game. Nicely balanced oak, sweet fruit, elegant and complex, very well balanced. Peacock finish (opening out on the palate) - we're envious if you still have this wine tucked away! Start to drink up unless you have a really good temp controlled cellar (12 -14 oC) in which case you may be able to hold a little longer.

NOW/past  (IWSC trophy winner in London in 2001. Another great vintage on the warmer side.)
Helen, Jun 09: Sweet dark fruits, hints of truffle, chicken stock and tea. Very pure almost mineral feel to the palate, fine and harmonious still with gorgeous texture. Great drinking now but still with gorgeous vitality don’t be afraid to keep.
Jul 06: Beginning to show signs of age, though still very attractive pinot nose, dark, wild cherry, vanilla and spice. Complex flavours on the palate, lots of sweet fruit impression.
Trophy Winner at 2001 International Wine & Spirit Competition UK for Best Pinot Noir.
Served to the Queen and her 600 guests at the 2002 State Banquet in Wellington, NZ.

NOW +  (A very hot, drought year. Firm tannins when young. A great food wine)  
Helen, Jun 09: Gamey, rabbit guts and dark sweet fruits, a wine to remember. A very dense dark palate opens out with great length, the palate ends on a sweet dried herb note. A great food wine, a lot going on.
Jun 07: sweet entry, not classic Ata Rangi pinot but still delicious wine. Slightly dried mushroom, dried tannin feel, still firm. A solid backbone with aged character coming through now. Quite robust wine, good colour and structure. Some chocolate/cocoa characters.
Jun 06: Dark cherries/cherry stone, plums, chocolate, slightly vegetal undertones also. Helen writes: "truffle, aniseed, licorice, tarry, feral" !  More syrah like in style than pinot noir - macho rather than elegant. Very big, complex, sinewy Pinot, gaminess emerging - definitely a food wine, will handle full-flavoured dishes. Slow cooked lamb shanks recommended as a tasty match.

PAST  (Not the easiest vintage with quite alot of rain and cooler temps)
Helen, Jun 09: Exotic aromas of tamarind and star anise. Lighter wine but with an attractive fineness to the palate. Drink now!
Jun 05: dense fruit, perfumed character
forest floor nuances, slightly herbal, taut structure, sinewy, muscular

PAST ? Depends on cellaring and cork.
UK's Decanter magazine declared this
ONE OF 100 WINES TO TRY BEFORE YOU DIE !
Helen, Jun 09: This had a gorgeous hit of truffle, umami characters that were quite intoxicating, with a rich ripeness. Very complete and together, very long silky and smooth, a joy to drink. Now and the next few years.
June 04: Lovely texture, round and juicy, peak drinking in 2002/2003
Drank a magnum in the UK two years ago, it was stunning.

PAST 
Helen Jun 09: Slightly cooler spectrum then the 2006, more restrained nose. A smooth still lively and sweet palate. Now.
Jun 04: Soft, fragrant, red fruits and vanilla biscuits, mushroom savoury notes 'charming wine'
'this wine made me rethink my position concerning the potential of classy red wines from New Zealand' Robert Parker. Stored in cool, temp-controlled cellars, still drinking beautifully, but needs to be enjoyed now. Probably past its best from average cellar conditions.

past its best, was a fabulous vintage in its hey-day
Winner International Wine & Spirit Competition trophy for Best Pinot Noir in 1996
Helen, Jun 09: This was a fantastic fusion of herbs and visceral animal characters. The palate was wonderfully smooth, long - with still a beautiful tension from the fine acid structure. Fantastic.
Clive & Phyll, Dec 09: Our bottle was rather tired and dried out ... still drinking OK but past its best!

Best bottles will still be savoury and delicious, but don't expect too much, esp from warmer cellars!

Tasted Jul 06. Special Note : We opened a bottle of this in July for Britt's 15th birthday and it was surprisingly delicious and impressive! Obviously a good cork and steady cellar temps helped...  We love to hear of any older bottles you are still enjoying, so keep us posted.