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.
Notes of tree-ripened plums, exotic five spice and liquorice on the nose. The palate opens smoothly into full flavours of rose hip and dark plums with fine savoury tannins and fresh acidity that carries the wine to a long, elegant 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.
Vibrant aromas of guava and pink grapefruit mingle with pineapple and apple strudel on the nose. The palate is smooth and velvety, with flavours of nutmeg, lemon curd and hints of beeswax. The finish is long and complex, with persistent notes of citrus pith and pastry. A fresh wine that will develop with bottle ageing.
Complex notes of rose petal, blood orange, sandalwood, tamarind and toasted rice are aromatically enticing, while the flavours of cranberry, cinnamon and bergamot tea align with the soft, savoury notes of tobacco on the palate. Well-structured, this is a beautifully food-friendly Pinot Noir.