2015 was an outstanding vintage in Martinborough with winemakers comparing it to the brilliant 2013 vintage. While quality was up, yields were down with unfortunate spring frosts putting a dampener on the otherwise excellent growing season. We only have a few dozen available and Ata Rangi always sells out fast so be quick!
'Tasted blind, but comes with the caveat that Ata Rangi is a pretty distinctive style, and hard to miss (if you know their wines, of course!). I suspect this is pre-release, and likely released around May 2017.
Rosy, dark cherry, ripe and fleshy, a slip of vanilla oak. Medium bodied, smattering of orange peel and blood orange juice, silky tannin, gentle warmth, and a bold and sappy finish. Personality plus. Needs a couple more years in bottle before it comes into its own.'
94+ Points - Gary Walsh, winefront.com.au
Full, very dark, deep, ruby-red colour with youthful purple hues, a little lighter on the rim. The nose is elegantly concentrated with a deep, dense core of well-ripened dark-red cherry and berry fruit seamlessly melded with subtle dark-red florals, dark herbs, spices and oak elements, unfolding black-berried fruits. The aromatics are exceptionally harmonious and integrated, and the nose is quite complete. Medium-full bodied, the palate features rich and succulently sweet flavours of dark-red cherry and berry fruits along with black fruits lifted by dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours are beautifully precise, detailed and harmoniously balanced, and the mouthfeel very supple and fine-textured with flowery tannin extraction. The acidity is integrated and provides vitality for the refined core and line. The wine flows seamlessly to a long and sustained, complete finish. This is a beautifully rich and multi layered and detailed Pinot Noir of precision and harmony, with succulently sweet fruit and refined structure, enabling accessibility, and showing completeness. It will develop fine complexities over the next 7-10 years. Serve with poultry, pork, lamb and venison dishes. 40% Abel clone, the remainder 5, Dijon clones and 10/5 from the company’s oldest vines, indigenous yeast fermented with 35% whole bunches to 13.5% alc., the wine spending 20-26 days on skins and 11 months in35% new French oak.
19.5/20 Points - Raymond Chan Wine Reviews