Handpicked fruit from low yielding vines has produced an elegant, deeply scented wine with sweet, ripe cherry and plum flavours with a round and well balanced finish, with savoury and roasted oak characters. Aged in French oak barriques, half new, this handcrafted single vineyard wine can be enjoyed now or cellared for up to seven years.
Raumati, the Mãori name for summer, captures the true spirit of the handcrafted Pinot Noir Rosé from the Alexander Vineyard on the Martinborough Terrace. An inviting bouquet of raspberry, recurrent and summer fruits fills the glass leading to a refreshing, crisp classic Rosé finish.Perfect served as an aperitif or just to enjoy on that long, warm summers day.
2009 Pinot Noir "Attractive wine with strong, bright plum and dark cherry flavours. Moderately concentrated sweet fruit with a lingering finish. An appealing wine with strong varietal definition." Bob Campbell - 4 Stars
2010 Pinot Noir "Attractive wine with fresh, bright red cherry and plum flavours. Concentrated sweet fruit with a lingering finish. An appealing wine with strong varietal definition." Bob Campbell - 4 Stars
"Very similar to the regular label, with a little more fruit concentration and oak influence. Very focused wine with a linear and lingering finish ."- Bob Campbell - 4 Stars
"Bouquet of delicate florals, passionfruit, gooseberry and green bean. The intensity of aromatics could have you mistaking this for a racy Marlborough Sav. Green bean, passionfruit lemon and a hint of stone-fruit are evident on the palate. The palate is medium bodied, with rounded mouth-feel and medium length. Juicy acidity blends in nicely with other components." - Michael Cooper
2014 - "This is elegant and seductive, yet there is a powerful engine driving the concentrated fruit and layers of complex flavours. The bouquet is inviting, engaging and intriguing with aromas of white stone fruit, rockmelon, nougat and brioche, with hints of vanilla and cedar. Wonderful weight and harmony. Stunning composure and finish. At its best: 2016 to 2024." - Sam Kim - Wine Orbit - 5 Stars
"2016 marks 36 years on the land at Ata Rangi, our younger vines now aged from 5-20 years. In their youth, vines tend to be more fruit expressive, gaining more complexity with time. The 2016 very much shows a turning point from vibrant youth to tension and complexity that more mature vines bring. Aromatically this wine offers layers of flavours: violets, dark cherry and plum, notes of bitter chocolate and tobacco with a faint whiff of rabbit guts. There is a fresh vibrancy on the palate of acid and smooth tannins pulling the wine through to a long, salivating finish. 2016 started well with a gentle spring that encouraged even flowering and fruit set across the vineyards. Early summer was calm, without the winds that plagued 2015 and the vines were in great shape to deal with a hotter than average February. March saw a return to cooler conditions, a perfect finish to the season. The winemaking philosophy is the same as for our signature Pinot Noir; no enzymes or yeasts are added, providing a hands-off, traditional approach which we feel more truly expresses the site".
"Only the oldest parcels of fruit are used in this, our premium Pinot Noir. The fabled Abel clone, allegedly smuggled from Burgundy in the mid-70s, makes up 40% of the blend. The result is a very complex, structured wine, beautifully perfumed in the classic Ata Rangi style. Exotic spice of star anise and sandalwood layer with dark cherry and rose petal on the nose. As is a hallmark of our Pinot, a savoury herbal note reminiscent of oregano offsets more overt fruit characters. The palate is bright, fluid and focused. Fine tannins build through the mid palate carrying the wine to a long elegant finish. Autumn of the 2015 season was stunning, with March bringing cool nights and fine bright days; a welcome respite from the winds of late January which had tested the mettle of the vineyard team applying the large overhead bird nets. The seeds of the Pinot were brown and nutty in mid-February, signaling that physiological ripeness was well ahead of sugar accumulation, a winemaker’s enduring aspiration. The result is a fitting Pinot Noir to mark our 35th year on the land here in Martinborough".
Raranga means woven in Maori, reflecting the winemaking techniques. The first release of an alternative Sauvignon Blanc style. Very pale straw with slight green hues. The nose is very fine and taut, showing cooler-spectrum gooseberry fruit, green stonefruits, nettle herbs and nutty elements, quite slender. Dry to taste, the palate is tightly bound with intense and aromatic flavours of green stonefruits, nectarines with gooseberries, along with nettle elements and spices, revealing mineral hints. The texture is very fine, and the palate is crisp with brisk acidity. Good line, finishing with lightness. The cooler vintage shows, but the inputs positive and subtle, and in balance. Hand-picked fruit, 10% fermented on skins for 8 weeks, 4% whole bunch fermented, 40% in barrel by indigenous yeasts with high solids to 12.5% alc., a portion undergoing MLF.~ Raymond Chan
A dry, tightly structured and crisp pink wine that has plenty of watermelon and fresh pink berry fruit flavors. Drink now. November 2017. ~ James Suckling
This 2013 'Provenance' Pinot Noir shows a wealth of brambly ripe dark cherry fruit characters, with a sappy cherry and plum stone finish supported by fine tannins.Can be enjoyed now or cellared for up to 10 years
This wine, purple to ruby in colour, has a bouquet with the sweet aromas of red berries, with a hint of violets and vanilla followed by secondary earthy notes. The palate of black cherry and red berryfruit characters with a hint of cinnamon and a chocolately finish supported by firm tannins. Ideally matched with gamey meats, it also suits lighter dishes such as salmon and lamb.
It can be enjoyed now or cellared for up to 5 years.
2011, 2013 & 2014 vintages available.
Reflecting the renaissance of Chardonnay, this concentrated wine has it all - citrus fruits, mineral notes, nutty with crisp acidity, a creamy consistency and a rich texture. Small production of 100 cases.
Drink now or cellar to 2011.
Delicately perfumed, displaying floral, cherry and subtle savoury aromas. The palate is bright and juicy with lovely fruit intensity, backed by refreshing acidity and gently firm tannins.
Attractive fragrances and floral aromas on the nose here. This has a leafy side too with violets, herbs and bracken, as well as purple cherries. The palate is supple and smooth, showing layered, ripe nutty tannins and boysenberries. Plenty of light, fleshy appeal.
Animus was born of a desire to reflect their more masculine take on Pinot Noir and the character of the Martinborough Terrace. They work with organically grown fruit sourced from old vines that they personally tend. The wine is renowned for its dark spice and fruit plus a little sauvage meaty character to complex them both.
They are lucky to have a small parcel of old Syrah vines at Cambridge Road. The wines continue to astound with their varietal definition and delicious natural balance. This is their smallest production of wine yet arguably making the highest impact for them around the world.
Hand-harvested at optimum ripeness, fermented in stainless steel tank (70%) and in used French oak barrels (30%), lees ageing for 7 months. Dry white wine, food-friendly.
This wine has elements of citrus, steely minerality, Granny Smith apples. The acidity is fine and fresh, with solid fruit on the palate and a firm, dry, grippy finish.
The fruit for this vintage was again hand harvested at perfect ripeness and processed in the finest French barriques following their traditional vinification processes. Coloured straw-yellow, this wine has a pleasant nose of spicy, nutty oak, overlaid with peaches and nectarines. This combination is carried through to the palate, producing the classic taste of ripe stone fruit with a hint of oak. Complexity was added through a secondary malolactic fermentation giving a lush, buttery finish to the wine. This wine remains true to the traditional characteristics of Chardonnay produced in the Gladstone, Wairarapa district.
On the palate, medium-bodied with light crisp flavours of pear and a touch of citrus. This beautiful pale gold wine exudes a lovely aroma of fresh fruit with a garnish of spice. Will naturally accompany dishes Vietnamese style, perhaps blue cod, or even duck.
This wine is drinking well now and will hold up well for another three to five years.
Welll structured, elegant, with good length on the palate. A slow cool ferment has highlighted characteristics of citrus/lime and pear together with mineral and flint notes.
VINTAGE 2016 - Ruby-red colour, lighter on the rim with garnet hues. The nose is elegantly proportioned with concentrated aromas of savoury dark-red berry and cherry fruit with notes of earth, dark herbs, subtle whole bunch stalk fragrances and dark florals. The palate has a smooth and concentrated heart of ripe dark-red berry fruit with plum notes, subtle savoury herb and whole bunch stalk elements. The fruit richness shows with elegance and style, and is supported by fine-grained supple tannins. Fine, natural acidity provides energy, and the wine flows along a velvety line to a long, sustained, complex savoury red fruited and herb nuanced finish. Overall style is one of low intervention, a pure expression of the 2016 vintage, of the Martinborough Terrace, and particularly of the vineyard.
LIMITED - 1 bottle per person!
To our memory this is one of the more approachable Chardonnay’s we have produced so far. The small cropping levels we experienced did not necessarily produce a more intense wine, on the contrary, maturity was slowed down due to weather induced stress. These vintage circumstances formed softer tannins with a more ‘open’ and friendly phenolic structure.
A bright apple flesh colour reflects the early life stage of the wine. At first the creamy lees character supresses the aromatic profile of the wine and might be a reflection of time spent on full solids in barrel. With time in the glass the wine is sure to show tropical fruit characters like persimmon, pineapple and nectarines. By now almonds and brioche make their presence with coconut faintly in the background, paying respect to the oak.
The wine carries sufficient weight forming a stout and broad mouthfeel whilst it spreads consistently over the palate. This remarkable strength subdues the acidity creating an all-round experience. The ripe fruit is visible mostly on the back palate in the sense of white peach and nectarine, complemented by nougat and almonds. In its youth we recommend to open this wine well before consumption, allowing time to breathe, or be sure to decant. Our Chardonnay tends to evolve for another three to five years, but can be cellared longer for those with patience.
A darker straw appearance. It is on the nose where the vintage shows its true colours. With coconut flesh, caramelized orange rind, scented vanilla and Amaretto, the wine delivers an unusual introduction where fruit opulence is in minor. These seductive characters persist with Grand Marnier, crepes Suzette and flambéed orange juice. This certainly is a wine with many discussion points.
Again a drier palate in terms of residual sugar at 20 g/L with a moderate alcohol level of 13.5%, this makes for a complex and textural Gewurztraminer. The varietal expression shyly comes through on the palate with concentrated and condensed tannins. Ginger, Amaretto and caramelized cane sugar are the predominant characteristics. More intricate are the higher aromatics like lychee and zest of orange & mandarin. Fenugreek and cardamom spice make for a firm and complex finish, with the acidity ever so minimal in order to retain the focus on the aromatic profile. Looking back in our cellar, Gewurztraminer is not to be underestimated in its capacity to evolve for three to seven years, possibly longer in a good cellar.
Where in the last few years this wine showed rich and powerful aromatics, now elegance, refinement and authority are key words. Again, a purity of flavours is overarching a base layer of savoury components. The gentle scent of harakeke in flower, Nashi pear and exotic tropical aromas like papaya and guava are combined with butterscotch and vanilla custard.
Like the Gewurztraminer the Pinot gris is less sweet than previous years with 20 g/L residual sugar. Without a doubt this has an impact on the perception of the wine and interaction with the phenolics. With less distraction at the entrance of the palate the focus rapidly turns to the texture and weight of the wine, round and buoyant. There is no clear division of taste, but a complexity that knows no boundaries or demarcations. Of recognisable interest are pistachio nuts, nougat and vanilla liqueur, further heightened with raisin pinwheels. Those familiar with it might recognise the traditional German amalgamation of fruit compote Rumtopf, without the excessive alcohol. The acidity acts as a faithful servant, maintaining freshness and length. We praise this wine for its early approachability, but it will certainly gain further interest over the next five to seven years.
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