Ata Rangi Pinot Noir 2017
- Elegant, lighter
There are some very impressive reviews of this Ata Rangi Pinot Noir and it’s easy to see why. Even hardcore old world Burgundy aficionados will marvel at this wine’s sheer quality. Such is the beguiling nature of the wine, it’s reminiscent of the famous Winston Churchill quote about Russia: “It’s a riddle, wrapped in a mystery, inside an enigma.”
Enticing aromas of pure red fruits are certain to grab your attention, along with mulchy earth notes and gentle, integrated oak. The more patience you have to sit on it, the more it reveals. When you’re ready - in your own time of course - the palate reels you in, gently at first before a big reveal of richer darker fruit flavours. There’s depth, persistence and that wonderful contrast of power and finesse.
“Really pristine fruit aromas here with such pure, ripe red cherries and roses, as well as gently earthy and spicy nuances. Very fresh, precisely ripe and a pinot you can sit and just breathe in for days. The palate has a velvety layer that few others manage to find; silky at the core, succulent in the center and delivering such vibrant, red-cherry flavors in a long, pristine and fresh, red-cherry finish. Drink or hold. Screw cap.” – James Suckling.
“Deep red/purple colour. The bouquet is at first reserved and shy with dominant dried herb, straw-bale and undergrowth aromas. Some cherry aromas began to emerge after extended airing. The wine emerged as full-bodied and strong, with abundant tannins. There is a core of sweet fruit within. It has only just begun building the fragrant bouquet that will almost certainly emerge in time. On day two: a glorious wine had blossomed, with a wonderful complexity of deep-set dark cherries, spices and dried herbs, adding up to a beguiling fragrance. The same flavours saturate the palate which is concentrated and profound, the tannins soft and ample, the persistence long. It all adds up to a prognosis of a long and rewarding life ahead. (This wine needs air, and responds well to tasting from a large-bowl glass.)” – Huon Hooke.
“It was a cooler, wetter year as I recall, or certainly it was the couple of weeks I spent in Wellington and Martinborough in January that year. Straight off, I like this vintage. It’s kind of cool and minty, but with a rosy perfume, smoky brown spices, and something like sarsaparilla over a typical red cherry base. Tight, gently sappy, savoury and autumnal, with a distinct earthy/mineral feel, a persistent fine rasp of kitten’s tongue tannin, and a long sweet tangy orange and spice laced finish, firm stroke of tannin carrying it on. Well sophisticated. Yes.” – Gary Walsh, Winefront.
“Cool, slightly minty stem notes accent bright cherry fruit in the 2017 Pinot Noir, most of which was picked before the rains, according to winemaker Helen Masters. It’s crisp and medium-bodied, with silky tannins and a long, refreshing finish. It may be even longer-lived than I’ve suggested.” – Joe Czerwinski, Wine Advocate
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Winemaker: Helen Masters
Helen’s a force of nature. In 2019 she was awarded the Winemaker of the Year for all New Zealand by Gourmet Traveller magazine. While not only making some of the New World’s very, very best pinot, she’s also very environmentally conscious, championing the efforts at Ata Rangi for high-level environmental certification.
“Really pristine fruit aromas here with such pure, ripe red cherries and roses, as well as gently earthy and spicy nuances. Very fresh, precisely ripe and a pinot you can sit and just breathe in for days. The palate has a velvety layer that few others manage to find; silky at the core, succulent in the center and delivering such vibrant, red-cherry flavors in a long, pristine and fresh, red-cherry finish. Drink or hold. Screw cap.”
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Anyone who's ever tried Martinborough pinot noir will shout its praises from the rooftop... at least, anyone who's not a Marlborough diehard. There seems to be a nice rivalry in the pinot stakes between the two regions, with Martinborough producing more structural (some would say "Burgundian") styles, as opposed to Marlborough's fruity flavour fests. If you see one, nab it. Also keep an eye out for the aromatic whites.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic roast chicken
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 chicken Marylands, trimmed
- 600g chat potatoes, halved
- 1 lemon, rind finely grated, juiced
- 2 tablespoons flat-leaf parsley leaves, chopped
- Place vinegar, mustard, 1 tablespoon oil, garlic and salt and pepper in a large snap-lock bag. Shake to combine. Place chicken in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.
- Preheat oven to 200°C. Tip chicken and marinade into a large roasting pan. Place potatoes, remaining oil and salt and pepper in a second roasting pan. Turn to coat.
- Place chicken in oven on top shelf and potatoes on shelf below. Roast for 30 to 35 minutes. Turn potatoes. Roast chicken until it's cooked through and potatoes are golden.
- Combine lemon rind and parsley. Sprinkle over vegetables. Place on plates with rocket and chicken. Drizzle with lemon juice. Serve.