Ata Rangi Martinborough Pinot Noir 2009

Pinot Noir from New Zealand - Wairarapa & Wellington
Review Date : 30-Jun-2014
A hot growing season with a very strong start. Dark ruby-red colour with purple hues. The nose is even and densely concentrated, but elegantly proportioned, with a core of ripe fruit aromas, featuring dark cherry and berry fruits entwined with spice notes, an array of floral perfumes and subtle herb detail. This has excellent depth. Elegantly presented with beautifully aromatic black cherry fruit, the flavours are lifted by spice notes and floral elements, revealing a deep core of ripe plum fruit. The palate is fine and firmly concentrated, the tannin structure growing in prominence to support and carry the fruit. The textures are highlighted and enlivened by the acidity, showing a chalkiness and the wine leads to a very long, driven, lingering finish. This is is a concentrated and firmly structure wine that retains real elegance. It will develop over the next 10 years. 19.0+/20 Jun 2014 RRP $N/A The 2008 and 2009 vintages of Ata Rangi Pinot Noir will be fantastic to compare over the next decade. The former is more powerfully constructed and concentrated, while the latter should prove to be a little more accessible and elegant, relative to each other. Both are tremendous examples of outstanding Martinborough Pinot Noir and deserve to be in all serious cellars. The 2009 is bright, youthful, purple-hued ruby red in colour, and has a softly full bouquet of volume and depth, just a little shy in expression at present. The lovely ripe dark cherry-berry aromas are somewhat restrained, but there is already a myriad of complex oak, spice and savoury elements present, just waiting to blossom. On palate, the wine is still taut, but the beautiful proportion, balance and harmony is obvious. The feature is the core of rich, dark red berry fruits through the mid-palate, perfectly backed by extremely fine tannins and structure that appear understated. This will blossom to completeness over the next 6-8 years, but will live longer. Made from Abel, clone 5, Dijon clones and 10/5, 10% whole bunch, given a cold soak and indigenous yeast fermented to 14.0% alc., then aged 12 months in 25% new French oak. 19.0-/20 Dec 2010 RRP $65.00

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