Ata Rangi Martinborough Pinot Noir 2011



The Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. The grapes are planted on a thin layer of well-drained alluvial soil deposited on what was the original course of the river as it flowed east to the Pacific Ocean. The fruit for this wine was sourced largely from the oldest blocks now reaching 30 years of age on the Ata Rangi, Champ Ali, Di Mattina, Lismore, Dodd and Cambrae vineyards.

2011 was a stand-out season, the benign spring rolling into a long, lazy summer that delivered well timed, appropriately-sized helpings of each of the key ingredients - sunshine hours, warmth, rain and wind. Harvest lasted from 18th March to 20th April 2011.

Pre-fermentation maceration lasted 5 - 8 days, with 10% whole berry maceration. Fermentation with indigenous yeasts lasted around 22 days, with temperatures up to 32°C. All the clones and vineyards were kept separate during fermentation. The wine was aged for 12 months in oak, of which 25% was new French. During this time, malolactic fermentation was completed. The wine was bottled unfiltered on the 11th August 2012.

Dark cherry, dark chocolate, damson plum and rose petal, vanilla and spice aromas and flavours intermingle. Plentiful and fine tannins, creating a full, plush texture which flows across the palate and has a long, silky finish.

13.5% abv
Ata Rangi Martinborough Pinot Noir 2011
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  • Ata Rangi Martinborough Pinot Noir 2011