2009 Ata Rangi Pinot Noir Martinborough

SKU #1070859 92 points Robert Parker's Wine Advocate

 Naturally fermented with 10% being whole bunch, the 2009 Pinot Noir spent 12 months in French oak, 25% new. Medium ruby-purple colored, it offers expressive notes of kirsch, black raspberries, wild blueberries and violets over hints of black pepper, cedar, forest floor, humus and black truffles. Medium-full bodied with a good amount of muscular fruit, it has a medium level of grainy tannins, medium-high acid and a long earthy finish. Approachable now, it should drink best 2012 to 2017+.  (10/ 2011)

Jancis Robinson

 Deep crimson but with quite a pale rim. Very fresh and succulent and burgundian. Delicate cherry fruit - sweetest Beaune? Lots of sweetness on the front but polished too with a lovely savoury finish. Very fine and velvety. Already pleasurable to drink although there is quite a bit of fine tannin here.  (10/ 2010)

Wine Spectator

 A core of wild raspberry, cherry and spice notes ventures into herb, cedar and pepper flavors, with plush tannins and mineral details on the finish. Drink now through 2016. (Web-2011)

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Price: $44.99

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Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 13.5