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Ata Rangi Pinot Noir 2015

Ata Rangi Pinot Noir 2015

$76.00 $68.40 NZDPer Bottle

Save $7.60

 

Only the oldest 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 of star anise and sandalwood layer with dark cherry and rose petal on the nose. As is a hallmark of our Pinot, a savoury herbal note reminiscent of oregano offsets more overt fruit characters. The palate is bright, fluid and focused. Fine tannins build through the mid palate carrying the wine to a long elegant finish. Cellaring 10 to 20 years.

5 STARS – Bob Campbell MW, August 2017
5 STARS – Sam Kim, July 2017
5 STARS – Raymond Chan, October 2017
97 POINTS – Nick Scott, November 2017
96 POINTS – Cameron Douglas MS, August 2017

 

 

  • Wairarapa
  • Ata Rangi Vineyard & Winery
  • 2015
Case sizes are sold in multiples of 6 x bottles
Categories: ,

Description

Autumn of the 2015 season was stunning, with March bringing cool nights and fine bright days; a welcome respite from the winds of late January which had tested the mettle of the vineyard team applying the large overhead bird nets. The seeds of the Pinot were brown and nutty in mid-February, signaling that physiological ripeness was well ahead of sugar accumulation, a winemaker’s enduring aspiration. The result is a fitting Pinot Noir to mark our 35th year on the land here in Martinborough.

35% 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 handplunged. Total tank time 20 – 26 days. After pressing, complete malolactic ferment in oak. 11 months total in French oak (35% new).

Harvest Dates 14 March to 4 April

Alc 13.5%

TA 5.7 g/l

pH 3.52

Brix 22.5 – 24.0

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Awards

5 STARS - Bob Campbell MW, August 2017


5 STARS - Sam Kim, July 2017


5 STARS - Raymond Chan, October 2017


97 POINTS - Nick Scott, November 2017


96 POINTS - Cameron Douglas MS, August 2017