Wines By Ata Rangi

Ata Rangi Craighall Chardonnay 2010

Wellington Martinborough

Available in cartons of six

Craighall is widely considered to be a New Zealand flagship. An ultra fine expression of Chardonnay, crafted from the tiny Mendoza clone, hand picked off thirty year old vines and treated to traditional old world winemaking techniques. Flawlessly balanced with vigorous fruit, vibrant minerality and a long, seamless finish.

$4999each

$597DOZEN

EACH

DOZEN

Vinified predominantly from fruit grown to very low yielding Mendoza clones planted on the neighbouring Craighall property over twenty years ago. Hand picked grapes are 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 used Burgundian oak barriques. These wild yeasts slow the onset and duration of ferments, achieving a textural, multi faceted wine. Lees stirring is employed to enhance complexity and vinosity. Some components are treated to malolactic and ferments are arrested as requisite balance is reached. Aged in barrel on lees for nine months.

Bright, light straw colour. Aromas of nectarine, white peach and delicate grapefruit blossom are full of promise even before the first sip. A very fine entry opens out to a silky, supple mid palate, a simply delicious spread of flavours and weight of fruit. Enticing, freshly baked, old fashioned apple pie scents, irresistible. A creamy, mealy character further fills out the perfectly balanced palate.

Ata Rangi Crimson Pinot Noir 2011

Wellington Martinborough

Ata Rangi founder Clive Paton has long been an avid tree planter and has won a number of awards for his significant contribution to the environment. 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 Christmas trees, the pohutukawa, the northern and southern rata. Crimson is sourced primarily from vines between ten and twenty years of age, which yield grapes that express the more aromatic spectrum of Martinborough Terrace.

$2999each

$357DOZEN

EACH

DOZEN

Project Crimson were keen to have an association with this special wine to help spread word of their work and vision. A close husbanding of the vines to the most exacting standards ripens the Pinot Noir to perfection. Grapes are all hand picked off vines clone 5, 10/5, Abel young Dijon. Bunches are completely de-stemmed keeping as many of the whole berries intact as possible. Parcels are treated to a term of maceration for up to a week before inoculation by indigenous yeast and malo cultures. The batches are hand plunged throughout a fortnight of vinification and complete malolactic their in barrel. The finished wines are matured nine months in a selection of new and prior use French oak barrels. Alcohol 13.5%

Colour of course is crimson. Dark cherry fruit and earthy complexity, crushed rose petal, light cherry, brambly notes and a hint of red licorice conspire to create an enchanting, heady fragrance. More savoury than fruity, a faint hint of clove and fresh cardamom adds intrigue to the nose, flavours suggestive of plum/ cranberry/ red licorice coming through. Easily the most seductive feature of this release is the wonderfully plush, velvety middle palate, the fine, textural spread of tannins and long, tight, spicy finish.

Currently out of stock

Ata Rangi Martinborough Pinot Noir 2007

Wellington Martinborough

A low yielding vintage has delivered a serious, muscular, powerful Pinot Noir.

$7999each

$957DOZEN

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.

Ata Rangi Martinborough Pinot Noir 2011

Wellington Martinborough

From the Ata Rangi, Champ Ali, Di Mattina, Cambrae, Lismore and Dodd Vineyards, a Pinot Noir sensation grown to the most splendid winegrowing terroirs in all Martinborough, crafted to express an intensity of style and purity of character. Vine age is clearly a factor, it expresses itself as a depth, breadth and complexity of character, a distinctive sense of place, contributing significantly to the consistency and quality of Ata Rangi year after year.

$6999each

$837DOZEN

EACH

DOZEN

Sourced largely from the oldest home blocks now reaching thirty years of age, Abel (aka Ata Rangi clone) is predominant, but Clone 5 (or Pomard) and Dijon clones 114, 115 and 667 play supporting roles. Whole bunches are placed directly to tank, remaining grapes are uncrushed but de-stemmed. Tanks are kept cool for several days before fermentation to indigenous yeasts. Temperatures peak at 32°C over three to four weeks whilst being regularly hand plunged. Completes malolactic in barrel, matured twelve months in a combination of new and prior use French oak barrels, bottled unfiltered. Alcohol 13.8%


Deep purple colour. Dark cherry melds with bright, lifted red fruit aromas and hints of spice. Floral notes are present, old fashioned violets and a touch of rose. Vibrant, a sinuous, savoury spine of tannin that spreads out to a long, silky finish. Consider decanting when the wine is very young, an hour or two before serving.

Ata Rangi Sauvignon Blanc 2012

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.

$2699each

$321DOZEN

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.

Light straw colour. Notes of elderflower, lemon/ lime, tropical papaya and hints of fresh fennel are defining features. A full, creamy palate entry, lovely weight and a long and focused finish, a restraint and elegance that's all class. Aiming for a complex, satisfying, food friendly style, a small portion is fermented in older barrels to enhance mid palate weight and texture. Delicious when fresh and will evolve gracefully.

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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