100% Pinot Noir from the McCrone vineyard site in Martinborough which has a smattering of clay within the gravels. This creates a cooling effect which delivers a distinctively different aroma and flavour profile than that of the Ata Rangi Pinot Noir, even with vine age taken into account.
A portion of 30% was whole bunch pressed with the remainder destemmed. A pre-fermentation maceration lasted 4 to 6 days before fermentation with indigenous yeasts with peak temperatures of 32°C. Up to 21 days until pressing. Malolactic fermentation in barrel. Spent 11 months in 20% new French oak barriques.
The 2013 McCrone is Ata Rangi's fourth release from this single site. The aromas are a gorgeous mix of floral notes lavender, rose and bramble fruit, intertwined with earthy notes of angelica root and Chinese five spice. The palate has bright red fruits and a moreish, supple quality to the tannins that is a character from sites that have clay fines within the free draining gravels.
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