Wine Article
2013 Ata Rangi Pinot Noir
Last edited on 8/12/2020 by LindsayM
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Museum Release Aug 2020
2013 - warmer, low yields with small berries
Aromas are showing a move savoury spectrum. A very involved and dynamic nose of savoury aromas of morel mushrooms, black cardamom, and notes of fresh earth, sweet hay and fresh fennel. A wine of great concentration and poise on the palate, this is a benchmark wine.
Drink now to 2032
Original Release Notes
Martinborough's deep, lean, free-draining gravels, high wind, low rainfall and exposure to the southern ocean mean average pinot noir yields here are the lowest in the country. These factors, along with the significant age of our vines, contribute to the consistency of quality year after year.
2013 provided a long, warm growing season and a cool autumn, resulting in fruit in perfect condition. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. There's a tension and vibrancy on the entry, with a compelling mid palate. Fine layered tannins flow through giving a seamless mineral quality on the finish. The culmination of an exceptional vintage, vine age and meticulous attention to detail in both vineyard and winery.
Pinot Noir Clones Abel, Clone 5, Dijon clones, 10/5.
Bottling Date August 2014
Winemaking
30% whole bunch with the remainder destemmed. Tanks held cool for 5 to 6 days before fermentation by indigenous yeasts. Peak ferment temp 32oC, all ferments hand- plunged. Total tank time 18 - 24 days. After pressing, complete malo-lactic ferment in oak, with 11 months total in French oak 35% new
Proudly New Zealand family owned Ata Rangi was planted in 1980 on the gravels at the edge of the tiny, artisan wine village of Martinborough. The much lauded 2013 vintage has gifted us this full, textural, dark fruited pinot from their oldest vines. Delicious now, the fine, tight tannin structure also promises rich vinous rewards with cellaring for 7 to 10 years.
2013 - warmer, low yields with small berries
Aromas are showing a move savoury spectrum. A very involved and dynamic nose of savoury aromas of morel mushrooms, black cardamom, and notes of fresh earth, sweet hay and fresh fennel. A wine of great concentration and poise on the palate, this is a benchmark wine.
Drink now to 2032
Original Release Notes
Martinborough's deep, lean, free-draining gravels, high wind, low rainfall and exposure to the southern ocean mean average pinot noir yields here are the lowest in the country. These factors, along with the significant age of our vines, contribute to the consistency of quality year after year.
2013 provided a long, warm growing season and a cool autumn, resulting in fruit in perfect condition. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. There's a tension and vibrancy on the entry, with a compelling mid palate. Fine layered tannins flow through giving a seamless mineral quality on the finish. The culmination of an exceptional vintage, vine age and meticulous attention to detail in both vineyard and winery.
Pinot Noir Clones Abel, Clone 5, Dijon clones, 10/5.
Bottling Date August 2014
Winemaking
30% whole bunch with the remainder destemmed. Tanks held cool for 5 to 6 days before fermentation by indigenous yeasts. Peak ferment temp 32oC, all ferments hand- plunged. Total tank time 18 - 24 days. After pressing, complete malo-lactic ferment in oak, with 11 months total in French oak 35% new
Proudly New Zealand family owned Ata Rangi was planted in 1980 on the gravels at the edge of the tiny, artisan wine village of Martinborough. The much lauded 2013 vintage has gifted us this full, textural, dark fruited pinot from their oldest vines. Delicious now, the fine, tight tannin structure also promises rich vinous rewards with cellaring for 7 to 10 years.