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Ata Rangi McCrone PInot Noir 2014

Availability: In stock


Quick Overview

Ata Rangi's McCrone Vineyard was originally established by our team for friends Don and Carole McCrone who also grow pinot noir for leading Oregon producer Ken Wright Cellars
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The 2014 is the fifth release from this single site. Bottled in August 2015 this wine has been allowed to slowly evolve prior to release two years on. A bolder style than our flagship Pinot Noir, the nose offers a depth of rich spicy notes with a hint of manuka flower. It opens on the palate with a big swell of flavor supported by fine, velvety tannins. The finish is juicy and complex, with an evolution of flavours into a more savoury, umami style.

Customer Reviews

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Ata Rangi McCrone Vineyard Pinot Noir 2014 - 97 points Review by Nick Stock |
A powerful pinot with deep-set darker cherry and plum fruits, sappy and spicy fresh forest aromas. Pomegranate and ripe dark-fleshed peaches add plenty of interest. The palate has a deep, luscious and spicy feel to it with plenty of rich and ripe cherry fruits on offer. This carries a bold ball of tannins in a polished but dense mode. Drink now and for several years to come. November 2017. (Posted on 23/11/2017)
Ata Rangi McCrone Vineyard Pinot Noir 2014 - 95 points Review by Gary Walsh | Winefront, September 2017

I did a quick tasting of twenty or so Martinborough Pinot Noir...and the venue was the McCrone House, which sits inside the McCrone Vineyard. So I walked outside into the vines to finish the tasting.

Dried flower perfume, dried cherry, sappy orange peel. Pow pow powerful, with a bitterness and dark chocolate flavour in with brighter perfumed fruit, chinotto and tannin push the finish out. Really like this. Has an X-factor, a bit of chutzpah, that sets it apart from the pack.

(Posted on 17/11/2017)

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Additional Information

Technical Data
Harvest Date

  27 to 29  March       


100%  Ata Rangi McCrone Vineyard
Plantings in Abel, Clone 5 and 
Dijon Clones 115 and 777    

Harvest Brix

 22.8  -  243.6

Bottling Date

 August 2014 


 now through to 2025

Wine Analysis

 Alc. 13.5%
 TA 5 g/l  
 pH 3.62


4 to 6 days pre-fermentation maceration. With 30% whole bunch. 

Peak temp 32°C. Up to 21 days until pressing. Malo-lactic fermentation in barrel. 11 months 

in French oak barriques

(20% new oak)