Wines by Ata Rangi

Craighall is widely considered to be one of New Zealand’s flagship wines. Flawlessly balanced with vigorous fruit, vibrant minerality and a long, seamless finish. "Like a chrysanthemum unfolding 100 perfect petals, the wine opens up a whole new world for your tastebuds as it oozes ripe grapefruit, toasty oak and concentrated mealy, peachy flavours. One of New Zealand's super classics!" -Times Age, "Concentrated, creamy Chardonnay that’s a medley of lovely subtle flavours. Very linear with a finish that goes on forever!" -Gourmet Traveller

$4999each

$59988/DOZ

EACH

DOZEN

Vinified predominantly from very low yielding Mendoza clone vines planted to the estate's neighbouring Craighall Vineyard over twenty years ago. Hand picked fruit is whole bunch pressed through a Willmes membrane. Indigenous yeasts are employed to fully ferment the freshly pressed, unsettled juice at temperatures of 15ºC to 20ºC in a combination of new and seasoned Burgundian oak barriques. These wild yeasts slow the onset and duration of fermentation, resulting in a very textural, multi faceted wine. Lees stirring is employed to enhance complexity and vinosity. Malolactic inoculation for all barrels and ferments are stopped at appropriate flavour and balance. Aged in barrel on lees for nine months. Alcohol 13.5%

Opens with inviting aromas of white peach and hints of orange blossom. Underlying notes of fig, clover honey, brioche and a light touch of the subtly spicy French oak in which the wine was fermented and aged contribute to the charm of Craighall. "This Martinborough chardonnay has refined white peach-like aromas harmoniously trimmed with nutty oak and subtle, mealy complexities. A very fine texture, mouth-filling yet without heaviness and a very long, elegant finish!" -Melbourne Age, "All harmony, free from any prima donna oak or primary fruit solos. This is a classy, concentrated expression of the classic variety, underscored by lively acidity. It never overreaches itself - an aristocrat with the common touch!" -NZ Cuisine

Ata Rangi Crimson Pinot Noir 2008

Wellington Martinborough

Ata Rangi founder Clive Paton has long been an avid conservationist and tree planter. The idea for Crimson evolved from his endeavours with rata propagation and planting at the family’s Bush Block. Paton approached the Project Crimson team for advice and support, a charitable conservation trust established for the protection of New Zealand’s iconic native red flowering trees, the pohutukawa, the northern rata and southern rata. Proceeds of this now well established younger vines Pinot Noir support the work of Project Crimson

$2999each

$35988/DOZ

EACH

DOZEN

Passionate husbanding of the vines to exacting standards ripens the Pinot Noir to beautiful condition with lush flavours and ripe tannins, resulting in an excellent wine. Fruit is hand picked off Pinot Noir vines clone 5, 10/5, Abel young Dijon clones, at a brix Brix 23° to 25.5°. Grapes are completely de-stemmed keeping as much of the whole berry intact as is possible. Treated to a period of pre-fermentation maceration lasting two to seven days. Inoculated by indigenous yeast and ML cultures. Hand plunged throughout ferment. Two weeks total tank time. Complete malolactic fermentation in barrel. Maturation in a combination of new and prior use French oak for nine months. Alcohol 14.0%

Colour, of course is crimson. An enticing nose of dark cherry blended with new season raspberry and wild mulberries. Light touches of smoky clove and exotic spice enhance the rich flavours of sweet red plum and black cherry that burst onto the palate. Very fine, supple tannins carry evenly right to the finish. Crimson is utterly charming with an underlying structure that has real weight and power. "This deep purple wine excites from the moment it's opened, exuding lovely perfumes of rhubarb with peppermint, festive pudding and liqueured plum. It engages the tastebuds to smackingly ripe flavours of raspberry and light cherry cola, gently cossetted by nice toasty oak and the juiciest tannins!" -Winegun.com

Currently out of stock

Ata Rangi Martinborough Pinot Noir 2007

Wellington Martinborough

A low yielding vintage has delivered a serious, muscular, powerful Pinot Noir. "New Zealand's greatest and most consistent Pinot. Long, ripe, cherry-flavoured palate, brooding with impressive complexity and depth. Very much a Grand Cru New Zealand Pinot Noir!" -Wine Biz Monthly, "If asked to name a single New Zealand vineyard that will impress everyone, from the fussiest wine drinker to the label conscious, Ata Rangi is the wine. Its track record is longer than most and its owners remain hands-on at their tiny Martinborough winery!" -Herald on Sunday

$7999each

$95988/DOZ

EACH

DOZEN

Why such a low yield? Flowering weather (about four months before vintage) was atrocious. As a result both bunches and berries were very, very small. Sourced largely from the oldest home blocks now reaching twenty eight years of age, Abel (aka the Ata Rangi clone) is predominant, but Clone 5 (or Pomard) and Dijon clones 114, 115 and 667 play important supporting roles. Treated to five to eight days pre-fermentation maceration with a minor component of whole berries. All vineyard parcels are vinified separately at a peak temperature of 32°C for up to twenty two days before pressing. Complete malolactic fermentation in barrel, matured for twelve months in a combination of new and prior French oak barrels. Alcohol 14.0%

Purple coloured. Dark brooding plum, cherry-stone aromas and exotic spice lead to a rich, dense palate characterised by firm but supple tannins and a deliciously Martinborough gamey, savoury complexity. Although subdued on the nose at this early stage, the long, long finish is laden with fruit weight and intensity that speaks volumes of the promise of aromas and flavours yet to unfold – the intrigue and fascination of classic pinot noir. "Exotically perfumed with the essence of black tea, damson plum, allspice and gamey gorgeousness. In the mouth there's an explosion of juicy cherry, bitter chocolate, chewy, succulent, nectarine-skin texture. Poised and powerful, and if I could give it 10 stars I would!" -Hawkes Bay Today

Ata Rangi Martinborough Pinot Noir 2008

Wellington Martinborough

One of New Zealand's flagship Pinot Noir, coming out of a very favourable vintage in Martinborough, with moderate yields, ideal temperatures and weather conditions throughout the season. "From one of the country's leading pinot producers, this is powerful but poised, sumptuous and succulent, complex and concentrated with brooding dark fruit, hints of French polish, spice, and a lively, long complex finish!" -Otago Daily Times, "Ata Rangi has the runs on the board, and this top-notch pinot noir reflects vine age and decades of experience!" -Winewise

$6999each

$83988/DOZ

EACH

DOZEN

From the Ata Rangi, Champ Ali, Di Mattina, Cambrae, Lismore and Dodd Vineyards. Sourced largely from the oldest home blocks now reaching twenty nine years of age, Abel (aka the Ata Rangi clone) is predominant, but Clone 5 (or Pomard) and Dijon clones 114, 115 and 667 play important supporting roles. Maximum whole berry by gentle handling into tank after de-stemming. Indigenous yeast employed. All hand plunged in closed 5t fermenters for three to four weeks total tank time. All vineyard parcels are vinified separately at a peak temperature of 32°C. Completed malolactic fermentation in barrel, matured for twelve months in a combination of new and prior French oak barrels, bottled unfiltered. Alcohol 13.5%

Purple coloured. Bright, succulent and ripe red fruits create an inviting first impression of this classic Ata Rangi. As the wine unfolds, delicate floral aromas emerge - think of dark, velvety roses - a fitting image for a wine with such luxuriously silky textural qualities. Tannins are very fine, very supple, allowing the wine to show lovely primary fruit on the nose at this early stage. The long, long finish is laden with fruit weight and intensity. Enjoy slowly, savouring the layers of flavour as the wine slowly warms and unfolds in the glass. Consider decanting when the wine is very young, an hour or two before serving. "Blossoms in the glass. Mouthfeel is big, but buttered by soft tannins and cherry, cola and herb flavours!" -Wine Enthusiast

Ata Rangi Sauvignon Blanc 2009

Wellington Martinborough

Available by the case dozen only

Ata Rangi are the product of love for the land and passion for the vine. The dry windy climate consistently delivers low yields with high concentrations of flavour in the grapes. Obsessive attention to detail throughout the growing season ensures the fruit comes in at optimum flavour and balance. The care taken extends to harvesting the warmer side of individual rows and going back a few days later for the cooler side. "One of the best from Martinborough, with layers of ripe greengage, citrus, fresh herbs and plenty of palate weight!" -NZ Herald

$2699each

$32388/DOZ

EACH

DOZEN

From the Lismore, Waiora, Walnut Ridge, Hau Ariki Marae Vineyards and the Sutherlands Block. Sites are all very similar, shallow silt-loam over deep, free-draining alluvial gravels. Rainfall is very low at approximately 700mm per annum. The grapes are hand picked and crushed, half the parcels are given a few hours of cold soak skin contact before draining and pressing. Light bentonite to juice at cold settling. Most of the juices were inoculated and fermented at controlled temperature storage of 12°C to 18°C in tank to capture and retain vital fruit whilst a small portion has been fermented in prior use oak barrels. Assembled bright and fruit driven without any malolactic fermentation. Alcohol 13.5%

Light straw colour. This sublime wine shows a glorious medley of tropical fruits, passionfruit, citrus, elderflower and pear. It is rich and fleshy, almost creamy on the palate, with a restraint and elegance that is all class. Aiming for a complex, satisfying, food-friendly style, a small portion was fermented in older barrels to enhance mid palate weight and texture. Delicious when fresh and will develop gracefully. "Martinborough gets rather overlooked in the Cloudy Bay South Island sauvignon stampede. A pity, as this floral, white peach-stashed, yet herb and gooseberry laden, wine demonstrates!" -UK Times, "Sweet tropical fruit hints, capsicum and just enough nettle. A graceful, well balanced wine!" -Capital Times

Clive Paton planted the originally bare, stony 12-acre home paddock at the edge of the Martinborough village in 1980, one of a handful of people who pioneered grape growing in Martinborough

Ata Rangi means new beginning or dawn sky. The site was a barren 5-hectare paddock when Clive Paton bought it in 1980. He was one of a handful of winemaking pioneers in Martinborough, then a forgotten rural settlement, who were attracted to the area by three key features - the localised, free-draining shingle terrace some 20 metres deep, the lowest rainfall records of anywhere in the North Island, and the proximity to the capital city of Wellington, just an hour away. Clive, who'd farmed in the area, knew the land well. He chose mainly red varieties - Pinot Noir, Cabernet Sauvignon, Merlot and Syrah - and set out in pursuit of world class wines. Pinot Noir's potential shone from the start - the early wines widely appreciated for their texture and for their pure fruit expression of the variety.

The early days were tough with no income, trees or shelter belts (the Wairarapa is renowned for its relentless, drying nor-westers) and little experience. The first winemakers persevered, sharing knowledge and ideas, as well as equipment and winery space. Clive grew pumpkins and garlic between the rows, carting them to the markets in Wellington.


Clive called Auckland winemaker Malcolm Abel and volunteered to work a vintage. He knew that Malcolm was also chasing premium pinot noir, and the two soon became close friends. Malcolm gave Clive some promising pinot cuttings, the offspring of a single vine cutting allegedly taken by a traveller from Burgundy’s finest estate, Domaine de la Romanée-Conti. The illegal cutting had been intercepted and confiscated at Auckland airport, where Malcolm, coincidentally, was working as a customs officer in the mid seventies. To this day, the Abel Clone, or Gumboot Clone (legend has it the nicked cutting was secreted inside a Kiwi gumboot!) remains at the heart of Ata Rangi Pinot Noir. Every Pinot enthusiast adores the texture, and length of palate it delivers. Its tannins are substantial, yet are incredibly silky and fine. From wthin the Ata Rangi site, it brings dark cherry, and a brooding, savoury feel. Clive's faith in the area has paid off immensely. Ata Rangi Pinot Noirs have three times won the coveted Bouchard-Finlayson Trophy for Best Pinot Noir at the International Wine and Spirit Competition in London. This international recognition came after a decade of gold medal and trophy successes in Australasian wine competitions. Today the wines enjoy an enviable international reputation, with listings in many of the finest restaurants of the world. As Bob Campbell MW notes "It's true - Ata Rangi has the Midas touch with all of its wines."	Ata Rangi and the family team have gradually expanded since those early days. Clive's sister Alison, who'd been working in the wine trade in London, purchased 2 hectares adjoining the original block in 1982. Particular effort goes into achieving balanced vines, delivering consistently ripe, quality bunches. Hand leaf plucking over the summer ensures open canopies. Yields are very low, typically 1 to 2 T/acre (3 T/hectare). This is due to the usually cool, very windy spring weather which affects fruit set and also to the lean, stony soils which are low in vigour and fertility. All grapes are hand-picked. Many of the vines are now 27 years old, a factor in the wines ascending quality, as is this hands-on emphasis in the vineyard. Sustainability and soil health are our goals - read more about this on the Environment page.
Around 12,000 cases are produced from the 30 hectares of vineyards supplying fruit to the winery. Almost half is exported, mainly to Australia, the EU, USA and Japan. The winery shop welcomes visitors all year around. Hours are 1pm to 3pm midweek, and Noon to 4pm weekends and holidays. Today, Martinborough is thriving. The charming, leafy wine village - with its cluster of restaurants, cafes and interesting shops centred around a park-like Square - is a popular destination for wine and food-lovers or for those simply seeking a retreat from city life.

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Victoria Licence 31952713

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