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Moet & Chandon originally acquired the Green Point property, an old dairy farm at Coldstream along Maroondah Highway, with a vision of establishing a prestigious Australian label. Set in the verdant hills of Victoria's propitious Yarra Valley, Domain Chandon continue to over deliver, completely dedicated to the production of the finest quality, cool climate table wines. The excellence of their renowned sparklings are due in no small part to the quality of the estate's Chardonnay and Pinot Noir. A regimen of extravagant Burgundian techniques, achieve a range of superlative Yarra Valley table.. These old yarra valley vines are just getting better»
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Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of.. All that's good from gippsland »
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Ata Rangi Pinot Noir 375ml CONFIRM VINTAGE

Pinot Noir Wellington Martinborough New Zealand
Ata Rangi are one of the new world's great artisanal Pinot Noir specialists. Their vines are planted to some very special soils indeed, terroir and mesoclime remain king. In producing two Pinot wines, grapes are meticulously hand sorted as they arrive at the winery. About ten months later, a blind tasting, barrel by barrel, decides the first cut. The significant vine age expresses itself in a depth, breadth and complexity of character, articulating the distinctive sense of place, while contributing significantly to the consistency of quality year after year.
Available by the dozen
Case of 12
$719.00
Pinot Noir is largely sourced from the oldest home blocks, now reaching thirty years of age. Abel, aka the Ata Rangi clone, is predominant, Pomard clone 5 and Dijon clones 114, 115 and 667 play important supporting roles. Most parcels are crushed and treated to several days maceration with a minor component of whole berries intact. In warmer vintages when grape stems and seeds have completely ripened, a component of whole bunches is included to build complexity. All parcels are separately vinified at a peak temperature of 32C for up to three weeks before pressing. Components complete their malolactic ferments in a combination of new and prior use French oak barrels, followed by a year's maturation.
Purple colour. Dark brooding plum, cherry stone aromas and exotic spice. A rich, dense palate characterised by firm but supple tannins, a delicious gamey, savoury Martinborough complexity. Although subdued on the nose as a young wine, the long, long finish is laden with weighty fruit weight and intensity, that speaks volumes of the promise of aromas and flavours yet to unfold.
Ata Rangi
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Ata Rangi
Clive Paton planted the originally bare, stony 12-acre home paddock at the edge of the Martinborough village in 1980, one of a handful of people who pioneered grape growing in Martinborough

Ata Rangi means new beginning or dawn sky. The site was a barren 5-hectare paddock when Clive Paton bought it in 1980. He was one of a handful of winemaking pioneers in Martinborough, then a forgotten rural settlement, who were attracted to the area by three key features - the localised, free-draining shingle terrace some 20 metres deep, the lowest rainfall records of anywhere in the North Island, and the proximity to the capital city of Wellington, just an hour away. Clive, who'd farmed in the area, knew the land well. He chose mainly red varieties - Pinot Noir, Cabernet Sauvignon, Merlot and Syrah - and set out in pursuit of world class wines. Pinot Noir's potential shone from the start - the early wines widely appreciated for their texture and for their pure fruit expression of the variety.

Ata Rangi

The early days were tough with no income, trees or shelter belts (the Wairarapa is renowned for its relentless, drying nor-westers) and little experience. The first winemakers persevered, sharing knowledge and ideas, as well as equipment and winery space. Clive grew pumpkins and garlic between the rows, carting them to the markets in Wellington.

Clive called Auckland winemaker Malcolm Abel and volunteered to work a vintage. He knew that Malcolm was also chasing premium pinot noir, and the two soon became close friends. Malcolm gave Clive some promising pinot cuttings, the offspring of a single vine cutting allegedly taken by a traveller from Burgundy’s finest estate, Domaine de la Romanée-Conti. The illegal cutting had been intercepted and confiscated at Auckland airport, where Malcolm, coincidentally, was working as a customs officer in the mid seventies.

To this day, the Abel Clone, or Gumboot Clone (legend has it the nicked cutting was secreted inside a Kiwi gumboot!) remains at the heart of Ata Rangi Pinot Noir. Every Pinot enthusiast adores the texture, and length of palate it delivers. Its tannins are substantial, yet are incredibly silky and fine. From wthin the Ata Rangi site, it brings dark cherry, and a brooding, savoury feel.

Ata Rangi

Clive's faith in the area has paid off immensely. Ata Rangi Pinot Noirs have three times won the coveted Bouchard-Finlayson Trophy for Best Pinot Noir at the International Wine and Spirit Competition in London. This international recognition came after a decade of gold medal and trophy successes in Australasian wine competitions. Today the wines enjoy an enviable international reputation, with listings in many of the finest restaurants of the world. As Bob Campbell MW notes "It's true - Ata Rangi has the Midas touch with all of its wines."

Ata Rangi and the family team have gradually expanded since those early days. Clive's sister Alison, who'd been working in the wine trade in London, purchased 2 hectares adjoining the original block in 1982. Particular effort goes into achieving balanced vines, delivering consistently ripe, quality bunches. Hand leaf plucking over the summer ensures open canopies. Yields are very low, typically 1 to 2 T/acre (3 T/hectare). This is due to the usually cool, very windy spring weather which affects fruit set and also to the lean, stony soils which are low in vigour and fertility. All grapes are hand-picked. Many of the vines are now 27 years old, a factor in the wines ascending quality, as is this hands-on emphasis in the vineyard. Sustainability and soil health are our goals - read more about this on the Environment page.

Around 12,000 cases are produced from the 30 hectares of vineyards supplying fruit to the winery. Almost half is exported, mainly to Australia, the EU, USA and Japan. The winery shop welcomes visitors all year around. Hours are 1pm to 3pm midweek, and Noon to 4pm weekends and holidays. Today, Martinborough is thriving. The charming, leafy wine village - with its cluster of restaurants, cafes and interesting shops centred around a park-like Square - is a popular destination for wine and food-lovers or for those simply seeking a retreat from city life.

Ata Rangi