2021 Ata Rangi Masters Pinot Noir

96 Points - Stephen Wong, The Real Review

“Ranked #4 of 32 2021 Pinot Noirs from Martinborough Light crimson. Strawberries and red peppers. Expressive with clearly exuberant fruit but not bombastic. It even smells crunchy. The palate is deeply flavoured with cola nut, black fruit, spice and sumac complexity. Less expressive than the nose, oak arrives mid-palate, contributing to a drying finish but with depth in reserve. Long, closed and very young with tight, cooler-climate acidity and linear, chalky tannins. Elegant and restrained at this stage, but with beautifully defined and detailed fruit which will reward cellaring.”

96 Points - Cameron Douglas, The Real Review

“A wine to invest in. Complex and enticing, youthful, savoury and vibrant. A bouquet of youth and pinosity with fragrances of red berries and raspberry tea, dried herb and preserved flowers. Layers of natural spices, raspberry and plum then fresh dark red skinned cherry. The oak is moderate with some baking spice qualities. On the palate a dry wine with a youthful taut squeeze, core of red berry fruit flavours then spices of place with a dark clay and dry stone quality then barrel. The mouthfeel reveals an abundance of tannins with a polish as well as savoury side, medium+ acidity with an overall solid structure. Lengthy, complex, youthful and delicious. A wine for the cellar still with best drinking likely from 2026 through 2036+.”

96 Points - Mike Bennie, Wine Companion

“The vineyard was planted in 2001 and has been owned since 2015 by Helen Masters (winemaker of Ata Rangi) and her husband, Ben. It is certified organic. A large portion of whole bunches usually make the ferment. A sublime pinot noir of depth and concentration yet ethereal glide, filigree of lacy tannin, succulence of minerally acidity and a profile that stretches from dark cherry to game meat and back to alpine herbs and undergrowth. The perfume is wildly fragrant and generous, the palate lip-smacking with its fruit and savoury and mineral characters. The wine is harmonious and persistent. A kaleidoscopic pinot noir of immense satisfaction and complexity. 17/20 Points, Jancis Robinson, jancisrobinson.com After pressing, complete malolactic conversion in oak. 11 months total in French oak (30% new), then blended and held for a further 8 months prior to bottling. TA 5.2 g/l, pH 3.65. Mid to light garnet. Smells a little darker-fruited and richer than the Kotinga, less obviously stemmy but still smells extremely fresh and vibrant. A touch more oak sweetness, the tannins more rounded, overall more harmonious and less edgy. Needs time. (JH) Full screwcapped bottle 1,314 g. Early-season frosts and cool weather during the flowering period resulted in low bunch numbers and the bunches were open and small-berried. Owned and farmed by Ata Rangi winemaker Helen Masters and her family, this vineyard was established in 2002, 4 km south of the Martinborough Terrace. Here the alluvial gravels are mixed with clay, which retains moisture, keeping the soils cooler than the more gravel-dominant sites around Martinborough village. 70% whole bunch with the remainder destemmed, fermentation by indigenous yeasts. Total tank time 15–23 days.”