Ata Rangi Martinborough Pinot Noir 2016

Ata Rangi Martinborough Pinot Noir 2016

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$79.99
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99 POINTS: Raymond Chan
99 POINTS: Wine Orbit, Sam Kim
98 POINTS: Bob Campbell MW
"Elegant, supple and very vibrant pinot noir, with seductively-layered floral, red rose, cherry, red fruits, dried herb and mixed spice flavours. Very long and linear wine that demonstrated real power delivered with great subtlety. A wonderfully pure pinot noir with a distinctive house/vineyard style and a proven ability to age graciously. To be released in September 2018."
— 98 POINTS: Bob Campbell MW

"This is profound. The compelling bouquet shows ripe cherries and plums with gorgeous nuances of warm spice, toasted almonds, earthy mushrooms and olives. The palate displays awesome concentration and depth, wonderfully enhanced by velvety mouthfeel and layers of fine texture. Tannins are polished and seamlessly woven into this spellbinding wine. June 2018."
— 99 POINTS: Wine Orbit, Sam Kim

"Moderately deep ruby-red colour, lighter on the rim with purple hues. The nose is elegantly proportioned with taut and tightly bound aromas of ripe black cherry and black berried fruits entwined with savoury dark herbs, revealing complexing nuances of undergrowth and minerals, unveiling some whole bunch stalk perfumes. This has refined and serious detail. Medium-bodied, the palate has rich, sweet and succulently vibrant flavours of black cherries and black berried fruits melded with savoury dark herbs, complex whole bunch stalk elements, unfolding subtle notes of violet florals and minerals. The fruit possesses great vitality and energy, and is supported by plenty of fine-grained, flowery tannin extraction, with gently refreshing, lacy acidity. The palate has wonderful concentration and linearity and the wine carries with real drive to a very long and sustained finish of black fruits, savoury dark herbs and whole bunch nuances. This is a superbly concentrated Pinot Noir possessing flavours of Abel clone influenced black fruits, savoury dark herbs and complex whole bunch notes on a refined and well-structured palate with immense vitality. Match with slow-cooked game meat dishes over the next 8-10+ years. A blend of clones, approx. 40% Abel, with 5, Dijon clones and 10/5 from the company’s oldest vines, indigenous yeast fermented with 30% whole clusters to 13.0% alc., the wine spending 20-26 days on skins and aged 11 months in 35% new French oak, blended, and then held for a further 6 months."
— 99 POINTS: Raymond Chan

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