Sauvignon Blanc “Te Wa” Martinborough 2019 – Ata Rangi

The grapes to produce the Sauvignon Blanc “Te Wa” Martinborough Ata Rangi  were hand picked and sorted before being divided into portions for vinification. 5% was whole bunch fermented, 10% destemmed and fermented on skins in large oak hatch barrels, and then the remaining portions were pressed and fermented in a combination of oak barrels and small stainless steel tanks to enhance the texture and complexity of the resulting wine. The wine was bottled in November 2019.

The Ata Rangi vineyards are situated in the Wairarapa Valley, just northeast of Wellington. The cool south prevailing wind during spring is brutal on developing bunches at flowering, which results in looser, lighter bunch weights providing lower yields. The deep gravels temper the vigour of the Sauvignon Blanc vine, giving less overall canopy. This smaller canopy results in a slower, longer ripening, with a depth of flavour in the skins and a ripe crunchy seed. The vineyards are in conversion to organic certification and are accredited as 100% sustainable.

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.