100% Sauvignon Blanc from the Waiora, Walnut Ridge, Hau Ariki Marae and Southdown Estate vineyards in Martinborough.
Handpicked fruit was 10% fermented on skin for 8 weeks, 4% fermented whole bunch for 4 weeks then gently pressed to remove skins. All other fruit pressed and fermented in barrel or tank. Barrel portion makes up 40% of the blend. No sulphur addition to juice, high solids and wild yeast fermentation. Some malolactic in barrel.
Ata Rangi's 2017 Sauvignon Blanc now takes the name Raranga (meaning 'woven' in Maori) to express the range of winemaking techniques used in creating this uniquely Martinborough style. A number of different ferments, including partial malolactic with a barrel portion, are woven together to produce a complex and textural style. The wine displays weight, with notes of candied lemon and cardamom; and a fresh, tangy entry which develops into a creamy, savoury finish.
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