I had this wine on two occasions and it really needs time to open up. First time kept 4 hours decanted. It was stunning and acted like really good quality Burgundy. 2nd time was open only 1 hour and did not show that well.
Two recent Ata Rangi Pinot Noirs - how are they travelling?; 11/4/2014-11/5/2014: From a cooler vintage than 2008. Under screw cap. Colour deep red, marginally darker than the 2008. Also a dumber nose, more dark berry fruit, particularly dark cherries and blackberries, also damp soil and sous bois, espresso, umami and dried black herbs, with a hint of violets. In the mouth, more backward than the 2008. Primary, dense, brooding and seriously structured. Largely dark fruited flavours, with Porcini mushroom, soy sauce, minerals and black olive. Prominent acids, a bit disjointed, but with silky smooth tannins. At present, the flavour profile a little linear. This wine needs a minimum of five years cellar time and easily could handle more. My Burgundy analogy here would be a five year old Morey St Denis. However, with adequate cellar time, there is the dry extract and structure here that I would not be surprised if ultimately this blossomed into a better wine than the 2008. At present, 92. Edit: I wrote this TN without realising I had written one a few months ago. I'm pleased they are reasonably consistent!
Signature Martinborough black espresso/coffee, soy, umami and dense dark cherry. Silky soft and smooth. Dense with a bit of dark acid, a bit of mineral, earth, mud, licorice, black olive. Drinking well, but probably will continue to improve. Dark dark dark, pair with appropriate food. Very nice. B/B+
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