Pinot Noir 2008
Bright, succulent and ripe red fruits create an inviting first impression of this classic Ata Rangi Pinot Noir. As the wine unfolds, delicate floral aromas emerge - think of dark, velvety roses - a fitting image for a wine with such luxuriously silky textural qualities. Tannins are very fine, very supple, allowing the wine to show lovely primary fruit on the nose at this early stage. The long, long finish is laden with fruit weight and intensity that promises rewards from careful cellaring. 2008 was a very favourable vintage in Martinborough, with moderate yields and ideal temperatures and weather conditions throughout the season.
Sourced largely from the oldest home blocks now reaching 29 years of age, Abel (aka the ‘Ata Rangi’ clone) is predominant, but Clone 5 (or Pomard) and Dijon clones 114, 115 and 667 play important supporting roles. We recommend serving Pinot Noir at around 16 to 18 oC, and enjoy slowly, savouring the layers of flavour as the wine slowly warms and unfolds in the glass. Also consider decanting when the wine is very young, an hour or two before serving.
$65 
Available as 1.5 litre magnums from Sept 09 Reviews Technical Note
Crimson 2009
Crimson 2009 is characterised by dark cherry fruit and earthy complexity; the product of a warm vintage that delivered a wonderful spread of tannins from both the skins and the ripe, nut-brown seeds. There are savoury, gamey notes as well as hints of crushed rose petals on the nose, altogether more evocative of Burgundy than typical, fruit-forward New World pinots. The palate has a long, satisfying, flavoursome finish.
Sales of this now well-established younger vines pinot noir support the work of Project Crimson, a charitable conservation trust established in 1990 for the protection of New Zealand’s iconic native red-flowering trees - pohutukawa, and northern and southern rata. Ata Rangi founder Clive Paton has long been an avid conservationist and tree planter. The idea for Crimson evolved from his endeavours with rata propagation and planting at the family’s Bush Block and his approach six years ago to the Project Crimson team for advice and support. www.projectcrimson.org.nz .
$32
Reviews Technical Note
NOTE - Ata Rangi won the business category in the recent Wellington Region Conservation Awards "for an outstanding contribution and for incorporating conservation outcomes in Ata Rangi's business and for nurturing similar projects."
Craighall Chardonnay 2008
Craighall, our premium Chardonnay, is widely considered one of New Zealand’s leading white wines. The silky 2008 opens with inviting aromas of white peach and hints of orange blossom. Underlying notes of fig, clover honey, brioche and a light touch of the subtly spicy French oak in which the wine was fermented and aged contribute to its charm.
The wine is produced predominantly from very low-yielding Mendoza clone vines planted on our neighbouring Craighall Vineyard over 20 years ago. Indigenous yeasts were employed to ferment the freshly-pressed, unsettled juice. These ‘wild’ yeasts slow both the onset and duration of fermentation, resulting in a very textural, multi-faceted wine.
Flawlessly balanced with succulent minerality and a long, seamless finish, this wine is a delicious tribute to the superb 2008 vintage and a fitting follow-up to the 2007 which won a Gold Medal as well as the Top New Zealand Chardonnay Trophy at the 2009 London International Wine Challenge.
$38
Reviews Technical Note
Petrie Chardonnay 2008
A pristine, mouth-wateringly juicy Chardonnay from the consistently top performing Petrie Vineyard. Jasmine florals and citrus blossom, sweet mandarin and a hint of freshly ground almond all contribute to an enticing nose. On the palate, a classy, almost chalky minerality offsets vibrant flavours of lemonade fruit and lime peel while a hint of sweet hay adds savoury complexity.
The grapes are sourced from a very low-yielding block owned by the Petrie family, twenty minutes drive north of Martinborough on river terraces at East Taratahi.
The wine carries the WAIRARAPA version of our logo to differentiate it from wines made wholly from Martinborough fruit.
$26
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Célèbre 2007
Inviting aromas of blueberries, juicy boysenberries and hints of blackcurrant follow through to a vibrant palate with fine, supple tannins supporting the fruit. A long and silky finish completes this remarkably elegant and already complete wine. The blend is 40% Merlot, 30% Syrah, 30% Cabernet Sauvignon and Cabernet Franc.
Vintage 2007 was significant for its small bunches and low yields after a cool spell affected fruit set in spring. Harvest weather was generally warm and settled. Gold Medal winner at the annual "Tri Nations" vinous taste-off between Australia, NZ and South Africa!
$32
Also available as 1.5 litre magnums
Reviews Technical Note
Lismore Pinot Gris 2009
Pinot gris from the Lismore block always achieves optimum flavours later in the season, at around 26 Brix. As a result, we pick relatively late to achieve a wine closer to the plump and luscious style of pinot gris made famous in the Alsace region of France, rather than the leaner, generally bone-dry ‘pinot grigio’ version, popular in the north of Italy.
The long finale to a wonderful season has delivered a very pure fruit expression of Pinot Gris – bronze skinned pear, figs and poached quince, with floral aromas of jasmine and a hint of baked custard. The wine is rich, but remains finely structured and beautifully balanced. With 11g/l residual sugar, it is gorgeous with Thai and other Asian influenced food, or simply enjoy as an aperitif.
$28
Reviews Technical Note
Sauvignon Blanc 2009
A vibrant example of Sauvignon Blanc showing a glorious medley of ripe aromas - passionfruit, persimmon, pear, honeysuckle and a hint of ruby grapefruit. It is rich and finely textured, with great drive through the palate. Aiming for a more restrained, food-friendly style, a small portion was fermented in older barrels to enhance mid palate weight. As wine-writer Tyson Stelzer noted last year “Helen Masters’ ideal sauvignon is neither herbaceous nor tropical, but strikes a balance in between.”
In 2009 we enjoyed an excellent, very even fruit set and chose to crop thin well before harvest in order to achieve the flavour concentration and weight that we’re after. There is huge attention to detail in the vineyard throughout the season, including individual bunch selection when picking by hand, to ensure the fruit arrives in optimum flavour and condition.
$24
Reviews Technical Note
Summer Rosé 2009
Crunchy watermelon, sun-baked strawberries and red currant aromas meld together in this irresistibly fruity and beautifully balanced Rosé. Cool fermented and finished in a dry style, this vibrant Summer Rosé has 'wow-factor' fruit intensity and a long, lively finish. Hand-harvested Merlot and a dash of Cabernet from our original old-vine home blocks were blended with Merlot fruit from Hawke’s Bay. Thoroughly delicious served well chilled, lunch-time onwards………… Reviews Technical Note
$18
Kahu Botrytis Riesling 2009
Kahu, Maori for Harrier Hawk, inspired the name for Gerald and Juliet Hensley’s neighbouring vineyard and the luscious dessert wine grown there. It’s impossible not to fall in love with this divine ‘Nectar of the Gods’, even though it’s made from shrivelled, brown, botrytis-affected, raisin like grapes. We hand pick through the vines several times over a fortnight or more, seeking and selecting only the ugliest bunches! The transformation to Kahu is one of life’s little miracles. Ripe nectarine, dried apricots, a whiff of mandarin and lemon honey are all a beautiful foil for the classic Riesling aromas of lime and talc. The juicy acidity and residual sugar of 130g/l results in a rich but fresh expression of Ali’s favourite wine! Serve chilled.
Around 130 g/l residual sugar.
375 ml ‘half bottles’ $32
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