100% Pinot Noir from carefully selected estate vines in Martinborough, ranging in age from 10 to 30 years old.
A portion of fruit was whole bunch pressed with the remainder destemmed. A cool pre-fermentation maceration lasted 5 - 6 days before fermentation with indigenous yeasts with temperatures up to 32°C. All different clones and vineyards were kept separate during fermentation. After pressing, the wine was aged for 11 months in 35% new French oak. During this time, malolactic fermentation was completed.
Complex and structured; beautifully perfumed in the classic Ata Rangi style. Exotic spice, dark cherry and rose petal are offset by a more savoury array of aromas and flavours on the finish. Very complete and graceful, succulent and generous on the palate yet supple, sinewy, long and fine.
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