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  • Celebrating Ata Rangi's 30th Anniversary.
  • Immaculate & perfectly proportioned- A legend in the Making!
  • "Outstanding!", -Bob Campbell, 99/100 for the 2nd year running.
 

Tasting Notes
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Colour Deep Red
Nose A concentrated and complete nose, with a multitude of aromatics perfectly fused together. Savoury, forest floor, sandalwood spice and wild violets are layered over dark cherry, strawberry and vanilla bean.
Palate Bright, succulent and extremely harmonious flavours, with everything in the right place. Seductively dark cherry and thyme flavours immediately greet you, with a precise acidity and silky tannin, seamlessly flowing into a long, luxurious finish.
Food Pairing Roasted suckling pig with apple sauce.
Cellaring 10-15 Years
Notes Arguably the greatest Pinot Noir in New Zealand, Ata Rangi celebrate their 30th anniversary, after 3 of the finest vintages in a row. Only the oldest parcels of fruit are used in this premium Pinot Noir, resulting in a beautifully perfumed and complex wine. 35% whole bunch pressed fruit, undergoing full malolactic fermentation and aged for 11 months in 35% new French oak.
Variety Pinot Noir
Body Medium Bodied
Oak Type French Oak
Vintage 2015
Region Martinborough
Country New Zealand
Sustainability Sustainable
Alcohol 13.5%
Bottle Size 750ml (Bottle)
Closure Stelvin
Wantirna Estate
Wantirna Estate Vineyard is located just outside of Melbourne, Victoria in a town of the same name. Founded by Reg and Bertina Egan in 1963, Wantirna Estate was the first of the new generation vineyards planted outside the region of the Yarra Valley. This was a new adventure for Reg, a Melbourne lawyer who in 1984, gave up his law practice to focus solely on viticulture and winemaking. After a vintage in Burgundy, Reg and Bertina's daughter Maryann Egan studied oenology at Charles Sturt University and is currently the head winemaker in addition to being an accomplished wine writer. Early plantings included a mixed bag of Italian and Spanish varieties, however in the 1970s, the land was replanted to focus on more familiar grape varietals such as Chardonnay and Pinot Noir for single vineyard wines and Cabernet Sauvignon, Cabernet Franc and Merlot for Bordeaux blends. Much of the current Cabernets and Merlot are part of the original 1963 plantings.
Martinborough
First established in 1978, located just over 75 minutes east of Wellington on North Island, New Zealand, Martinborough is fast becoming a celebrated wine region thanks to its sought after Pinot Noirs and aromatic Sauvignon blancs which are both known to be full in flavor with a polished finish. In only three decades, Martinborough has been revolutionized as a leading world class wine village, thanks to its combination of old world and new world style. What this wine region lacks in size, it makes up for it in the distinct quality of wine that it produces.



Martinborough is one of the three wine sub-regions of Wairarapa, along with Gladstone and Masterton, and is linked from the Ruamahanga River to the Tararua mountains to Palliser Bay. The soil of this area are made up of river gravels and Martinborough is blessed with a warm micro climate which means cool autumns and springs combined with hot summers and cool nights. The unique soil content and favorable climate of Martinborough results in complex and varied wines that this region is known for.
99
points
Bob Campbell MW
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!
98
points
Sam Kim
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.
97
points
James Suckling
A complex and giving wine that was born of a low-yielding, dry vintage, this is testament to the character of these older vines. The nose carries a deep-set spiciness in the cinnamon and baking spice spectrum with plenty of ripe red plum, some red cherry and spiced plum pastry, too. There's a greater savory and spice emphasis this vintage. The palate has plenty of tannins, gently chewy and assertive, and it carries a core of tangy cherry pip-flavored fruit and nutty ripeness through the finish. Drink now and for some years to come.
19.5/20
points
Raymond Chan
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 in35% new French oak

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