2018 Ata Rangi Pinot Noir Martinborough
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Tasting notes
A very pale-hued yet elegant style that displays bitter cherry, orange peel and potpourri aromas. The 35% whole bunch component is integrated, offering spice and drive. The acidity is gently refreshing while the tannins are elegant. This vintage perhaps doesn't have the stuffing of the best Ata Rangi's but it is deftly handled; the period the wine spent in barrel was reduced so this pretty style did not become oaky. If you have other recent vintages from Ata Rangi in your cellar, you might want to uncork and enjoy the 2018 first, as it's going to provide plenty of enjoyment in the first 3–8 years of its life.
Critic scores
Average Score
Tim Jackson MW, jancisrobinson.com
Rebecca Gibb MW, Vinous
More reviews and scores
Clay-heavy gravel terrace site. Barrel sample in new Boutes oak. Dara Vineyard Abel clone on Martinborough Terrace clay-gravels, harvested at 23.4 ° Brix. 5% whole-bunch, fermentation with indigenous yeasts. 16 days on skins. 11 months on lees. TA 6.93 g/l, pH 3.25. Mid black-purple. Marked, spicy, chocolate oak with a bacon-fat toasty note. Blackberry and violet. Dense and compact, brooding fruit character. Some leafy lift and a touch of flint. Powerful and structured, with firm, polished tannins. Some smokiness and a long, clove finish. Will probably give backbone to a blend! (TJ)