Ata Rangi ‘Crimson’ Martinborough Pinot Noir 2013

Pinot Noir from New Zealand - Wairarapa & Wellington
Review Date : 21-Oct-2014
Bright ruby-red colour. The fruit brightness and primary nature is the feature. Dark raspberries and cherries, beautifully focussed and concentrated, along with Martinborough herbs at the core, and perfect oak lift. Sweet, rich fruit and deliciously supple, brilliantly succulent flavours of dark berry and cherry fruit, with fine, supporting tannins and fresh, acid poise. The harmony and balance, and sheer accessibility shows this has just come together in the short time since I tasted it last. The true density, structure and fruit extract is very apparent. Serious, and gorgeous with it. From vines 12-20 y.o. ‘only’. Fully destemmed, 13.5% alc., 9 months in 20% new French oak. Proceeds to ‘Project Crimson’. 18.5+/20 Oct 2014 RRP $39.95 Moderately deep ruby-red colour, lighter on rim with youthful purple hues. The nose is softly full with a densely concentrated core of dark red berry fruit and red florals along with a subtle complexing line of minerally reduction, dried herbs and earthy detail. With aeration, notes of raspberry liqueur and fresh herbs unfold and aromas of ripe black berry and plum fruit emerge. Medium-bodied, fruit flavours of ripe, dark red berry fruit show with excellent mouthfilling presence, forming a deep core, revealing layers of dark herbs, minerals, earthy reduction and dark red florals. The palate features very fine-grained, powdery tannin extraction and fresh, lively acid cut, with some underlying alcoholic drive. As the wine flows, the fruit sweetness grows and carries through to a concentrated but succulently fruity, long lingering finish. This is a fresh, subtly succulent Pinot Noir with complex herb and mineral nuances that grows in depth with black fruit flavours. Match with poultry, pork and Mediterranean fare over the next 5+ years. Clone 5, 10/5, Abel and younger Dijon clones from vines 12-22 y.o., hand-picked and destemmed, given a cold soak and indigenous yeast fermented with a portion of whole berries to 13.5% alc., the wine spending two weeks on skins and aged 9 months in 20% new French oak. 18.5/20 Aug 2014 RRP $36.00

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