Ata Rangi Martinborough Pinot Noir 2019

Notes of ripe, dark berry fruits, star anise, crushed red rose and violets on the nose. The palate opens smoothly into full flavours of rose hip and dark plums with fine, layered tannins and seamless minerality that carries the wine to a long, elegant finish.

The 2018 season was one of the warmest we’ve seen. On the Martinborough Terrace, a drier than unusual November and very warm December led up to regional temperatures breaking records in late January. This created a good buffer from the wetter and cooler weather that appeared at the back end of the season. Grapes were therefore picked pleasingly ripe and in great condition

Organic farmed and certified

Winemaking 35% whole bunch with the remainder destemmed, fermentation by indigenous yeasts. Peak ferment temp 32oC with all ferments hand-plunged. Total tank time 20 - 23 days. After pressing, complete malolactic ferment in oak. 11 months total in French oak (35% new), then blended and held for another 6 months.

in French oak barriques with 30% new. Racked pre harvest then held as a blend for 6 months prior to bottling