Complex Sauvignon with some skin contact and barrel work adding interest and intrigue.
Ata Rangi consistently produce some of the southern Hemisphere’s best wines, particularly Pinot Noir and Cabernet blends. Farming is sustainable on the estate and the wines are guided with deft hands. They show enviable structure and age ability allied with bright fruits and lovely perfume. Raranga is uniquely Martinborough in style with fresh fennel and florals on the nose, this vibrant, juicy wine comes from hand-picked fruit from low yielding older vines. 30% of the grapes were fermented in oak with some fermented on skins, for added complexity.
Wine: Ata Rangi Raranga Sauvignon Blanc
Producer: Ata Rangi
Region/Country: Martinborough, New Zealand
Grape/s: Sauvignon Blanc
Production Method: Sustainable viticulture. 10% of the grapes were fermented on their skins for eight weeks, 5% was whole-bunch fermented for four weeks then gently pressed to remove the skins. The rest of the fruit was pressed and fermented in stainless steel tanks (45%) and oak barrels (40%).
Style: Fresh and vibrant with lovely texture and spice
Pairing Suggestion: White meats, seafood, Japanese cuisine
Ata Rangi is renowned for its Pinot Noir and is widely regarded as New Zealand's top Pinot Noir producer. The oldest Pinot Noir vines, which include a clone allegedly smuggled from Burgundy, were planted in 1980. Ata Rangi also produces a range of white wines, including the very fine 'Craighall' Chardonnay.