ATA RANGI PINOT NOIR 2015

$79.99elsewhere $87.99

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Winery notes (2015 Vintage)
"Only the oldest parcels of fruit are used in this, our premium Pinot Noir. The fabled Abel clone, allegedly smuggled from Burgundy in the mid-70s, makes up 40% of the blend. The result is a very complex, structured wine, beautifully perfumed in the classic Ata Rangi style.

Exotic spice of star anise and sandalwood layer with dark cherry and rose petal on the nose. As is a hallmark of our Pinot, a savoury herbal note reminiscent of oregano offsets more overt fruit characters. The palate is bright, fluid and focused. Fine tannins build through the mid palate carrying the wine to a long elegant finish.

Autumn of the 2015 season was stunning, with March bringing cool nights and fine bright days; a welcome respite from the winds of late January which had tested the mettle of the vineyard team applying the large overhead bird nets. The seeds of the Pinot were brown and nutty in mid-February, signaling that physiological ripeness was well ahead of sugar accumulation, a winemaker’s enduring aspiration. The result is a fitting Pinot Noir to mark our 35th year on the land here in Martinborough."
99/100 Bob Campbell MW, The Real Review, August 2017 (2015 Vintage)
"Very seductive pinot noir combining a sensual, silken texture with layers of complex fruit and savoury flavours. The wine has structure but it is deeply buried within a core of sweet fruit. Dark-fleshed plum, violet, cherry, spice and very subtle fresh herbs are among the more obvious flavours in this supremely complex wine. Outstanding!"
5 Stars Michael Cooper (2015 Vintage)
"One of the greatest of all New Zealand wines, this Martinborough red is powerfully built and concentrated, yet seductively fragrant and supple. 'Intense, opulent fruit with power beneath' is founder Clive Paton's goal. 'Complexity comes with time.' The grapes are drawn from numerous sites, including the estate vineyard, planted in 1980, and the vines, up to 37 years old, have a very low average yield of 4.5 tonnes of grapes per hectare. The wine is fermented with indigenous yeasts and maturation is for 11 months in French oak barriques (35 per cent new in 2015). From a dry, low-yielding season, the classy 2015 vintage is deeply coloured, mouthfilling and savoury, with highly concentrated, ripe cherry, plum and spice flavours, hints of dried herbs and nuts, excellent complexity and a finely poised, lasting finish. Still youthful, it shows obvious potential; best drinking 2020+."
5 Stars & 98/100 Sam Kim, Wine Orbit, July 2017 (2015 Vintage)
A symphonic offering, once again, exhibiting red/black cherry, mushroom, mixed spice and vanilla characters with nuances of black tea and floral on the nose. The palate is superbly structured and seductively expressed, offering lovely fruit purity together with sensual mouthfeel and savoury undertones. Perfectly proportioned and impeccably balanced, this is another super-star in the making. At its best: 2019 to 2030."
5 Stars & 19.5+/20 Raymond Chan, April 2017 (2015 Vintage)
"Full, very dark, deep, ruby-red colour with youthful purple hues, a little lighter on the rim. The nose is elegantly concentrated with a deep, dense core of well-ripened dark-red cherry and berry fruit seamlessly melded with subtle dark-red florals, dark herbs, spices and oak elements, unfolding black-berried fruits. The aromatics are exceptionally harmonious and integrated, and the nose is quite complete. Medium-full bodied, the palate features rich and succulently sweet flavours of dark-red cherry and berry fruits along with black fruits lifted by dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours are beautifully precise, detailed and harmoniously balanced, and the mouthfeel very supple and fine-textured with flowery tannin extraction. The acidity is integrated and provides vitality for the refined core and line. The wine flows seamlessly to a long and sustained, complete finish. This is a beautifully rich and multi layered and detailed Pinot Noir of precision and harmony, with succulently sweet fruit and refined structure, enabling accessibility, and showing completeness. It will develop fine complexities over the next 7-10 years. Serve with poultry, pork, lamb and venison dishes. 40% Abel clone, the remainder 5, Dijon clones and 10/5 from the company’s oldest vines, indigenous yeast fermented with 35% whole bunches to 13.5% alc., the wine spending 20-26 days on skins and 11 months in 35% new French oak."


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