Ata Rangi - Pinot Noir Martinborough

Ata Rangi Pinot Noir Martinborough

Ata Rangi Pinot Noir Martinborough is the flagship wine of this small, organic family-run winery on the southern tip of the North Island, made from the oldest Pinot Noir vines on the gravel terraces surrounding the village. Since the 1980s , Ata Rangi has been demonstrating just how good Pinot Noir can be here, with a style often compared to top Burgundies but clearly retaining its own distinct New Zealand signature. What makes Ata Rangi Pinot Noir Martinborough so special? It's a Pinot Noir made from old vines and the legendary Abel clone, combining refined power, aging potential, and a distinct sense of place.

Vineyards and region

The grapes come from New Zealand, from Martinborough in the Wairarapa, from several small plots on the Martinborough Terrace within a few hundred meters of the cellar. These terraces are old riverbeds with a thin layer of loam over deep, free-draining gravel soils, allowing the vines to root deeply and keeping yields naturally low. For this wine, Ata Rangi uses only the oldest Pinot Noir plantings, including the famous Abel clone (also known as the "gumboot clone") and various Dijon clones, which together provide structure, depth, and aromatic complexity. The cool, breezy climate with sunny days and cool nights keeps the berries small and concentrated, while the organic vineyard management and the estate's long history are immediately evident in the wine's precision and balance.

Vinification and maturation

Ata Rangi hand-harvests all its Pinot Noir, with multiple passes through the vineyard to ensure only perfectly ripe bunches are harvested. In the cellar, they follow a traditional, minimal-intervention method: the grapes first undergo a cold maceration of several days to gently extract color and aromas, after which fermentation with indigenous yeasts takes place in open vats. Some of the bunches are then barreled entirely unstemmed for added tension, floral notes, and spice, while hand-immersing the skins creates a fine, silky tannic structure. After fermentation, the wine is aged for approximately 11 months in French oak barrels, with a modest proportion of new wood, allowing the wood to enhance the wine with subtle spice and texture without overpowering the Martinborough Terrace character. The wines are vegan-friendly and are made with a clear focus on purity, structure, and long-term aging potential.

Grape composition

Pinot Noir – oldest parcels on Martinborough Terrace
This wine is 100% Pinot Noir, sourced from the estate's oldest vineyards, with a significant proportion of Abel and various Dijon clones; together they create a concentrated, layered Pinot Noir with refined red fruit, floral aromas, spiciness, and a distinctive mineral undertone.

Tasting notes and serving suggestions

Ata Rangi Pinot Noir Martinborough has a bright, deep ruby red color with a refined, perfumed nose of wild strawberry, red cherry, and plum, complemented by notes of rose petals and dried herbs. The aroma and palate also reveal spicy notes such as cardamom, clove, and a hint of sumac, beneath which subtle savory elements evoke earth, graphite, and a touch of umami. The structure is full yet elegant, with finely coated, ripe tannins, lively yet well-integrated acidity, and a long, precise finish that lingers with red fruit, spice, and minerality. Serve this wine ideally at around 14–16°C (57–60°F), preferably in large Burgundy glasses. At the table, it is ideally suited to dishes featuring duck, rack of lamb, slow-cooked pork, mushroom risotto, grilled tuna or salmon, and to refined dishes with roasted vegetables and spicy jus, where its combination of depth, freshness and finesse comes into its own.