Ata Rangi Pinot Noir is a barrel-aged red wine made under ecological certification by the New Zealand Ata Rangi winery in Wellington with the Pinot Noir variety.
Ata Rangi, “the sky at dawn” in the Maori language, is the name of a family winery that was created with the aim of making Grand Cru wines in New Zealand. The idea came from a study that showed that the climate and soil in the Martinborough region was very similar to that of Burgundy (France). That’s when the Paton family started planting vineyards in this area and making their own wines. Thirty years later, it has undoubtedly become a leading winery in the production of Pinot Noirs in the New World.
Ata Rangi Pinot Noir comes from a total of 20 hectares of old vines planted in 1980, which in recent years they have begun to cultivate ecologically with the aim of preserving the natural balance of the soil. No herbicides or pesticides are used, opting for organic practices instead to prevent and protect the strain from possible diseases. The local climate, characterised by strong winds and low rainfall, helps the plant by protecting it from humidity. The result is a limited production of small but very concentrated grapes.
Once harvested manually, 75% of the Ata Rangi Pinot Noir grapes are destemmed. The rest are left whole. They then ferment separately in stainless steel tanks depending on the age of the strain. Fermentation takes place at a controlled temperature of about 32ºC for 20-26 days. When alcoholic fermentation has finished, the wine is pressed and aged in new and used French barrels for 11 months. Finally it is mixed and stays in the same place for 6 more months.
Ata Rangi Pinot Noir, the house’s star wine, is similar to a Burgundy Grand Gru. A complex, flavoursome and spiced Pinot Noir that reflects the quality of the excellent soils on the other side of the world.