Ata Rangi Pinot Noir [2019] 750ml, red

One of Martinborough's pioneering producers

Ata Rangi, which means "dawn sky" or "new beginning" in Maori, was founded in 1980 by a partnership between Clive Paton and his wife Phil, and Clive's sister Alison and her husband Oliver Masters. it was done.

In 1980, Clive Paton bought five hectares of poor pasture on the edge of Martinborough and planted pinot noir, cabernet sauvignon, merlot and syrah. It is a silt clay soil covered with gravel called "Martinborough Terrace", and the well-drained strata continues to a depth of about 20 meters, producing concentrated grapes. Word of the ``Terrace'' quickly spread, and Martinborough was quickly recognized as New Zealand's leading premium Pinot Noir producing region.

Fields and their characteristics

Currently, Ata Langi's harvest consists of a total of 55 hectares of fields, half of which are cultivated in-house and partly under lease agreements. Like our own fields, many of our contracted fields have well-drained soil covered with silty clay, and the annual rainfall is low at an average of 700 mm, resulting in low yields of 4 tons per hectare. The average age of the vines is 24 years, and these vineyard conditions are central to the quality of Ata Rangi.

Martinborough and the surrounding area suffer from strong winds blowing inland from the bay, making it difficult to set fruit during the early spring flowering period, resulting in a much lower number of grapes per tree than in other areas, and a low yield of grapes. It is said that the skin of the fruit thickens to protect itself from the wind, concentrating the flavor.

Ata Rangi does not use pesticides, chemical fertilizers, or herbicides, and incorporates sustainable and partially biodynamic farming methods, such as using chemical preparations, wildflowers, and digging up and spraying natural underground soil. The winery is certified by the ISO14001 environmental management system issued by the International Organization for Standardization (ISO).

Family management handed down to the next generation

Helen Masters, the current chief winemaker, is the daughter of Clive Peyton's sister Alison, and has been helping out at Ata Langi with the harvest and field work since high school. After studying Food Technology at Massey University in New Zealand, Helen joined the Ata Rangi team in 1994 and has been brewing alongside Clive since 2005. Helen is currently in charge of managing all stages of the production process, starting with her field work.

Bright ruby ​​in color, with aromas of dark cherry and cranberry, framed by floral notes, with a balanced balance of vibrant fruit and acidity. Fine tannins form a structure that allows it to withstand aging for over 10 years.

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