Ata Rangi is owned and run by Clive Paton and his wife Phyll,...
together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.
The Pinot Gris grapes come from the Lismore Vineyard at the edge of the Martinborough Terrace and achieve their optimum flavour profile towards the end of the growing season. As a result, the team harvests this varietal fairly late to obtain a wine closer to the richer style of Pinot Gris produced in Alsace, rather than the leaner, bone-dry style of Pinot Grigio common in much of northern Italy. The vines were planted in 1996.
The 2017 growing season was uniquely cool, leading to small bunches and low yields. Luckily, this cool weather reduced disease pressure so fruit remained healthy right up until harvest.
Fruit was hand picked and whole bunch pressed in a Willmes membrane press. The resulting juice was then cold settled, inoculated with yeast and fermented in temperature-controlled stainless steel tanks at temperatures of 14-18°C. 20% of the wine was fermented in three year old 500 litre oak puncheons to give extra weight and complexity to the final blend. In both cases, the wine was left on lees for several months. No malolactic fermentation was allowed to take place to retain a crisp, balancing acidity.
Up-front aromas in this Pinot Gris are reminiscent of fresh cut pear, custard, pecans and lychees. The palate is creamy, with flavours of fresh walnut and a hint of smoke. On the long finish, the wine shows complexity and will develop with bottle age.
|Grape varieties||100% Pinot Grigio/Pinot Gris|
Liberty Wines customers can order this wine directly from us.