63% Merlot, 27% Syrah and 10% Cabernet Sauvignon from Ata Rangi's vineyards situated in Martinborough, Wairarapa, just north-east of Wellington.
Pre-fermentation maceration lasted 4 to 6 days. An oxidative splash racking took place during fermentation. Fermentation temperatures reached 33°C and maceration on the skins lasted for 21 days before pressing. Complete malolactic fermentation in 25% new French oak barrels. Aged for 17 months in 20% new oak barriques.
Heady, perfumed aromas of star anise, red plums, with notes of woody cinnamon and dried herbs, are exotic and beguiling. The entry is dense, then finely textured in the mid-palate, with a long mineral quality. A concentration of fruit wraps itself around the tannins, leading to an exhilarating finish. An exceptional season has delivered a compelling, age-worthy wine of wonderful tension - a fitting result for release in Ata Rangi's 35th year of work on the land.
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