Ata Rangi Kotinga Pinot Noir 2020

Reviews

James Suckling (JamesSuckling.com): 96/100. Perfumed aromas of sliced strawberries, grated nutmeg, milk chocolate, wild thyme, violet and orange peel. Some mushroom. Medium- to full-bodied with silky, textured tannins that are soaked in beautifully fresh red fruit and berries. Floral and nuanced on the palate with subtle concentration and length. A beautiful wine. New single vineyard bottling. Best after 2024.

Bob Campbell, MW (The Real Review): 96/100. This vineyard was planted in 2000 in free-draining alluvial gravels. Ripe and moderately concentrated wine that is distinctively different to the other single-vineyard pinots with less savoury influence and more pronounced fruit with a backbone of sweet, soft tannins. Brilliant wine .

Mike Bennie, The Wine Front: 96/100. Tannin profile marked here, for quality. A vineyard planted in 2000 to Dijon clones (no Abel). Gravel soil. Includes 40% whole bunch. Aged in used foudre. The idea is to retain the sappy, crunchiness of the inherent personality of the site. A first time release out of foudre for Ata Rangi. Interesting, the reduction and tannin in this wine from previous owners was overt, while farmed conventionally, and organic conversion (and now certification) has reduced or eliminated this now. Higher toned perfume, game meat, dried rose petal, red cherry, a bit more of a savoury lead in. The palate supports this, powdery tannins in a web cinching red cherry, game meat, white pepper and dusty, rose petal characters too. Trim, structured, a bit autumnal and very good. The tannins almost Italianate a highlight. Super stuff.

Cameron Douglas MS: 95/100.  Expressive bouquet with a sense of place first then aromas of darker plums and berries, some black currant moments then savoury spices from barrel, lees and wood smoke. Dry on the palate with a lovely almost chalky leesish mouthfeel, fruit flavours reflect the bouquet, there's a wonderful energy about this wine. Primary still, lengthy and complex.

Tasting Note

Bright fruit aromas of cherry, red currant, plum, nutmeg and a hint of violet set the scene on the nose. The palate opens with a flourish of supple tannins uplifted with fluid acidity. Flavours of grapefruit and juniper spread through to the end of the palate.

Aromas and flavours:

Additional information

Type: red wine

Varietal: Pinot Noir

Alcohol: 13.5% vol

Residual sugar: <1 g/l

Bottle size: 0.75l

Food match: Match with duck, pork, beef and lamb dishes

Notice: contains sulfite

Vineyard: Kotinga Vineyard, Martinborough, New Zealand. Ata Rangi's Kotinga Vineyard was established in 2001 on the edge of the Martinborough terrace. It is the most gravelly, free draining site.

Winemaking: 40% whole bunch with the remainder destemmed, fermentation by indigenous yeasts. Total tank time 15- 23 days. After pressing, complete malolactic ferment in oak. Aged in 2280 litre French oak foudre for 11 months. Aged in a 2280 litre foudre (very large oak barrel) instead of the traditional 228 litre barrique, to highlight and retain the bright crunchy qualities of Dijon clones grown on gravels. This is a delightful wine and unique expression of Martinborough that is playful now and will also reward cellaring.

Cellaring potential: 2030+

Closure: Screwcap

Serving: Serve Pinot Noir at 16 - 18°C, that is slightly cooler than a typical room temperature, to best enjoy the layers of aroma and flavour as the wine slowly warms in the glass. Decanting an hour or so before serving is worthwhile, especially for young and/or more structured wines.

Produced and bottled: Ata Rangi Vineyard, PO Box 43, Martinborough 5741, New Zealand

Distributor: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany