Ata Rangi Sauvignon Blanc 2014



A unique style of bone-dry but weighty Sauvignon Blanc. Four different ferment techniques were used to ensure richness, complexity and length. The nose has a real zing and lovely floral aromatics. A very pure, steely component with spicy, floral and fleshy white fruit notes is complemented by just a hint of fennel bulb to balance the plush fruit. Lees contact has resulted in enhanced body and texture.

The Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. The grapes for this wine come from Lismore, Waiora, Walnut Ridge, Hau Ariki Marae and Sutherlands Block. Vineyard husbandry is important to Ata Rangi, including leaf plucking to keep the canopies open. Yields are typically low due to the cool, windy spring weather which affects fruit set and the lean, stony soils which are low in vigour and fertility. The vineyards are in conversion to organic certification and are accredited as 100% sustainable.

The spring of 2013 was unusually settled . Mercifully missing were the cold southerly winds often experienced in the Wairarapa, the benign weather delivering flowering conditions that normally reside in a winemaker's dreams. Overall, the growing season was mild with rain at regular intervals resulting in well-formed bunches and healthy canopies coming into the summer months.

The grapes were hand-picked from the 26th of March to the 19th of April, with around half the grapes given a few hours cold soak skin-contact before draining and pressing. 20% was fermented in three year old oak, 80% in stainless steel tanks. The juice was inoculated with cultivated yeasts and fermented in controlled temperature storage at 12-18°C. Bottling took place in August.

13.5% abv
Ata Rangi Sauvignon Blanc 2014
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  • Ata Rangi Sauvignon Blanc 2014