Pinot Noir Wellington Martinborough New Zealand
Positioned at the very southwest tip of New Zealand's north isle, Martinborough is one of the new world's great winegrowing regions, not much is produced here but it is all crazy good. Pinot Noir is the cultivar of choice, small amounts of finely fashioned vintages, conspicuously crafted by a league of artisanal boutique estates and demonically possessed winemakers. Ata Rangi is home to the oldest vines in the region, priceless plantings which are source of the most exquisite Pinot Noir, New Zealand flagships, the Premier Cru of the Pacific.
Sourced largely from the oldest home blocks now reaching thirty years of age, Abel, aka Ata Rangi clone, is predominant, but Pommard clone 5 and Dijon clones 114, 115 and 667 play supporting roles. The extra weight and complexity of these choice clones is essential to the Ata Rangi style. Grapes are destemmed and treated to a minimal crush into fermenters. The musts are kept cool for several days as indigenous yeasts begin their vinification. Temperatures peak at 32°C over the course of three to four weeks, as batches are regularly hand plunged. Components are filled to a selection of seasoned and new French oak barrels, for completion of malolactic and a year's maturation.
Scarlet red, purple hues. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry, the savouryness of sandalwood and orris root. Tension and vibrant entry before a compelling mid palate, fine layered tannins flow and persist, underwriting the elegant raspberry, cherry and closet oak fruit, resolving on a seamless, mineral licorice finish.