Ata Rangi Martinborough Pinot Noir 2015

Pinot Noir from New Zealand - Wairarapa & Wellington
Review Date : 26-Oct-2017
Deepish ruby-red with youthful purple hues. This has a full, ripe and layered nose, multi-faceted with dark red berry fruits, an array of red and violet florals, and subtle dark herb elements, some whole bunch showing (?), all interwoven and quite complete in all dimensions. Rich, sweetly ripe, rounded and mouthfilling with a very finely concentrated core, with layers of flavour, with fruits herbs and oak all in harmony. The mouthfeel is one of richness and finesse, the tannins velvety, with piquant acidity and there is underlying power. Incredibly beautiful. 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 in 35% new French oak. 19.5+/20 Oct 2017 RRP $75.00 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 in 35% new French oak. 19.5+/20 Apr 2017 RRP $75.00

SUBSCRIBE
Latest wine reviews, news, events and more. 🍷
We respect your privacy.