Ata Rangi

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This combination of vinification techniques, blending a small portion of wine fermented on grape skins with the more traditional pressed juice results in a textured and exotically perfumed wine, with aromas of grapefruit, guava, green papaya salad and Vietnamese mint. The palate complements, with an intense nose and flavours of ginger, lemon grass and cinnamon. The wine is creamy and savoury with a long lingering finish.


This wine is a bolder style than Ata Rangi's flagship Pinot Noir. On the nose, pronounced and precise aromas of bramble are married with dried flowers, spice and savoury nuances. On the palate, fine chalky tannins bring a supple quality to the wine and a vibrant acidity carries the intense flavours onto the long finish.