At a glance

Producer

Ata Rangi

Region

Martinborough, New Zealand

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

USD $45-$70

Tasting profile

Bright red cherry, cranberry, earthiness, hints of spice and forest floor

Evolution: Fruit will integrate with savory, more complex tertiary aromas like leather and mushroom over 3-7 years

At peak: Silky texture with balanced acidity and refined tannin integrating layered complexity of red fruits and forest notes

Structure

Acidity

Bright, well balanced

Tannins

Fine-grained, moderate intensity

Alcohol

13.5% ABV

Aging potential

10-15+ years with proper cellaring

Drinking window

Peak drinking

2026 to 2056

Optimal window

2024 to 2059

Current status

Approaching early maturity, gaining complexity

Current condition

Currently vibrant with fresh fruit and emerging tertiary notes

Ata Rangi is a benchmark producer in Martinborough with terroir-expressive Pinot Noir known for its balance of ripe fruit and fresh acidity. The 2019 vintage was excellent, allowing the wine to develop nuanced complexity while maintaining vibrant energy. Given its structure and vintage quality, it will evolve beautifully over 10-15 years.

Food pairing

Pairs well with roast duck, grilled salmon, mushroom risotto, lamb chops, and aged cheeses.

Serving

Serving temperature

14-16°C / 57-61°F

Decant

Yes (30-45 minutes) — To allow the fine tannins to soften and aromatic profile to open fully

Sustainability

Sustainability score: 8/10

Ata Rangi employs sustainable viticulture including minimal use of agrochemicals, integrated pest management, water conservation practices, and energy-efficient cellar operations. They practice hand harvesting, natural yeast fermentations, and minimal intervention in the winery.

Ata Rangi is recognized for its commitment to environmental stewardship through certification in SWNZ, sustainable vineyard management, and energy-conscious winery practices. Their focus on hand-harvested fruit and reduced chemical inputs aligns with a high sustainability standard for premium wine production. The geographic location and export logistics favor a moderate carbon footprint compared to some Old World regions reliant on airfreight.