“Célèbre” Martinborough 2018 – Ata Rangi

To produce the “Célèbre” Martinborough Ata Rangi the fruit was destemmed and fermented in open-top fermenters for up to 25 days with indigenous yeast. Post-fermentation maceration on the skins allowed the tannins to integrate and soften before pressing. Complete malolactic fermentation took place in the spring. The wine was aged for 22 months in French oak barriques (of which 15% were new) then racked and blended back to barrel for a further 12 months before bottling.

The Ata Rangi vineyards are situated in Wairarapa, just northeast of Wellington on the Martinborough Terrace. The grapes are planted on well-drained alluvial soil deposited on what was the original course of the river as it flowed to the Pacific Ocean. The grapes used for this wine come from the Ata Rangi Martinborough home block. The vineyards here deliver both the quality and quantity in all varieties to make this outstanding Célèbre.

Ata Rangi, meaning ‘dawn sky, new beginning’ is owned and managed by a family trio – Clive Paton, his wife Phyll and his sister Alison. Clive planted the bare, stony five-hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Joined by winemaker Helen Masters, Ata Rangi is renowned for their Pinot Noir, which is consistently ranked as one of New Zealand’s best and in 2010 was awarded the ‘Tipuranga Teitei O Aotearoa,’ New Zealand’s ‘Grand Cru’ equivalent. Ata Rangi also produces a range of white wines including Sauvignon Blanc and Pinot Gris.