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Buy OnlineWinery notes (2024 Vintage)
"The 2024 vintage was a dream vintage for the region; Helen Masters describes it as the best vintage she has seen in her 22 years as Ata Rangi Winemaker.What really set it apart was great canopy balance with a cool dry March that allowed for exceptional phenolic ripeness combined with bright crystalline acidity.
The nose combines notes of toasted fennel seeds, white cardamon, lemon pith and fresh biscuit. On the palate flavours of lemon grass, orange blossom and almond are carried by bright clear acidity.The acidity is held in place by fruit weight and fine phenolics.The palate finishes with a long delicious almost salty character which is a hallmark of this site.A wonderful combination of power, precision and elegance."
Rated Outstanding & 97/100 Cameron Douglas MS, March 2026 (2024 Vintage)
"A simply brilliant wine. Tasted over 4 days, a complex and enticing wine with layers of ripe fruits, a judicious and balanced measure of oak, layers of spice and complexity that are giving yet not dominant nor intense. Rather, an intriguing wine with a mineral and saline quality, flavours of grapefruit and apple, white fleshed stone fruits and complexities from lees and wood spice, earth-smoke of stone and clay. Excellent drinking from day of purchase through 2032+."
5 Stars & 97/100 Sam Kim, Wine Orbit, March 2024 (2022 Vintage)
"Exquisitely elegant and sophisticated, the wine shows white flesh stone fruit, crunchy apple, white floral and oatmeal nuances on the nose, followed by a brilliantly focused palate exhibiting linear mouthfeel and seamless flow. Offering exceptional purity as well as impressive structure, this is gorgeously poised with a outstanding line and length. At its best: 2026 to 2037."
5 Stars & 96/100 Stephen Wong MW, The Real Review (2022 Vintage)
"Even more restrained than the 2020, this is very young, showing tightly wound fruit framed by carefully judged oak and a flinty reductive edge. The fruit is precise and detailed, poised between white peach, apple and lemon with a touch of cream, delicately floral perfume and fantastically driving acidity. This has a coiled, energetic core of citrus/apple fruit, coupled with a hint of phenolic bitterness to accentuate its chalky minerality. Crystalline and etched, this is very elegant, vibrant Chardonnay with a fine-grained, flowing texture. Focussed, tight and refreshingly pure on the finish, the quality and class is undeniable."
96/100 Emma Jenkins MW, Decanter, March 2025 (2022 Vintage)
"The third release of the Masters Chardonnay (grown on winemaker Helen Masters’ own vineyard) is a truly lovely wine. With notes of cantaloupe, peach, oatmeal and white flowers, it’s compact and subtle yet very detailed. Savoury, taut and textural while retaining good delicacy, and very long with a dry, pithy finish. Very satisfying."
94/100 Jeni Port, WinePilot.com (2022 Vintage)
"This third release is made of fruit from Helen and Brent Masters’s home block, four km south of the town. The vine’s age is 23 years, and the soil has a higher clay content, which guarantees more concentration of aromas and flavours, while the higher altitude allows good acid retention. These vineyard’s peculiarities translate perfectly into the final wine, starting from the nose, which is brimming with aromas of grapefruit, Meyer lemons, Golden Delicious apples, spicy pears, and honeysuckle. Then, fresh cream, margarine, and vanilla pods follow. The palate is characterised by a mineral, slate-like savouriness, unforgivingly salivating. That hungry salinity of oyster shells, marine salt, and olive brine makes it polarising. And even if, in the end, it’s pretty ripe, yellow pulp-fruited, pillowy and flamboyant, with rivulets of melted butter percolating through the centre of the palate, it still speaks with a distinctive tangy, salty accent."
93/100 Erin Larkin, RobertParker.com, January 2025 (2022 Vintage)
"The 2022 Masters Chardonnay leads with curry leaves, fennel seeds and shortbread, and the palate is a slick affair populated by sweet yellow peach, cumin and lemon curd. This is streamlined in the extreme, the malolactic fermentation shooting down any strays and creating cohesion and texture in the mouth."
