2013 Ata Rangi Pinot Noir Martinborough

SKU #1222689 98 points James Suckling

 A significant Pinot Noir that displays immense quality, depth and completeness tasted ahead of bottling. Very complex indeed with exotic spices, meaty charcuterie and game meats. A fabulous array of different cherry fruit characters, hints of citrus zest and saffron plus some foresty bracken to add. The palate has immense energy and depth yet treads lightly on balanced structure and even shape, the tannins wind out and around supple flesh, gathering together and fanning at the finish, the acidity is bright throughout and the finish holds long. A masterpiece. Commanding and seductive Pinot Noir at its finest. Drink in 2019.  (7/2015)

97-98 points Raymond Chan

 Full, even, dark ruby-red colour with light purple hues on the edge. This has a very elegant and tightly bound nose, the fruit initially restrained, with a deep and concentrated core of ripe black berried and cherry fruit along the very subtle, savoury whole cluster stalk hints and black minerals. Sweet black plum, black and violet florals unfold in the glass, building in richness and complexing detail. Medium-full bodied, the palate is very tightly bound and concentrated with very fine, tannin extraction and structure encasing ripe, aromatic dark red berry and black cherry fruit. Black plums, savoury whole cluster stalk and herb, and mineral elements emerge, with fragrant floral elements. The sweetness of the fruit blossoms, and melds with the extraction. The wine flows with excellent acid tension and energy carrying to a sweet, poised, long lingering finish of black cherries, minerals, spices and herbs. This is a very tight, elegant, but rich, black-fruited Pinot Noir with refined, but significant extract and structure and a very long, minerally finish. This will evolve over the next 10-12+ years. Match with wild duck and pork, and roasted lamb, beef and venison. Abel, 5, Dijon and 10/5 clones given a cold soak and indigenous yeast fermented with 30% whole clusters to 13.5% alc., the wine spending 18 - 24 days on skins and aged 11 months in 35% new French oak.

98 points Sam Kim

 Not surprising at all. This is really, really good. The wine is instantly seductive on the nose displaying ripe cherry, plum, floral and hints of earthy mushroom and cedar. It is elegant yet powerful on the palate, exhibiting silky texture and pure fruit intensity. Wonderfully seamless and flowing, the wine offers sensual charm and layers of irresistible flavours and texture. At its best: 2017 to 2025.

97 points Bob Campbell

 Intense and potentially complex wine that is firmly structured and built for the long haul. Clearly a great wine from a great Pinot Noir producer although it really deserves to be cellared for at least a couple of years, preferably more. It was a stand-out wine when tasted in a vertical lineup. A classic mix of red-fleshed plum, dark berry and classy oak with the Ata Rangi trademark savoury character.

94 points Wine Enthusiast

 *Cellar Selection* Power and grace combine in this tour de force from Helen Masters, Ata Rangi’s winemaker. Toasty oak frames intense black cherry fruit, with hints of herbs adding a savory element. Firm tannins provide ample structure, while the lengthy finish prolongs the pleasure. Drink 2018-2025. (JC)  (7/2015)

93 points Robert Parker's Wine Advocate

 Pale to medium ruby-purple colored, the 2013 Pinot Noir has youthfully subtle notes of red plums, cranberries and black cherries with suggestions of forest floor, lavender and garrigue. Very elegant in the mouth with layers of ethereal fruit and earth characters nicely framed by firm silky tannins and just enough acidity, it offers a satisfyingly long finish. (LPB)  (11/2014)

K&L Notes

The myth, the legend that is Ata Rangi Pinot. A stunning new edition of this iconic wine from one of New Zealand's most revered estates. 2013 was an exceptional vintage across much of NZ, so the quality of this wine shouldn't come as a surprise, yet it seems this legendary producer has outdone themselves yet again. Ata Rangi's Pinot is often quiet structured in its youth however the 2013 seems to have great approachability even in its infancy. I have enjoyed many Ata Rangi bottles at 10+ years of age and have no doubt that if you can keep your hands (or lips) off this bottle until 2025 it will bring immense pleasure. Ryan Woodhouse (K&L New Zealand Wine Buyer) Winemaker's Notes: 2013 provided a long, warm growing season and a cool autumn, resulting in fruit in perfect condition. Enticing floral aromas of star anise, crushed red rose, violets and succulent raspberry meld with savoury notes of sandalwood and orris root. There’s a tension and vibrancy on the entry, with a compelling mid palate. Fine layered tannins flow through giving a seamless mineral quality on the finish - the culmination of an exceptional vintage, vine age and meticulous attention to detail in both vineyard and winery. Winemaking Technique: 30% whole bunch with the remainder destemmed. Fermentation by indigenous yeasts. Hand-plunged. 18 - 24 days cuvaison. 11 months maturation in French oak 35% new.

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Price: $49.99
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Staff Image By: Jim Chanteloup | K&L Staff Member | Review Date: 9/28/2015 | Send Email
In 1980 Clive Paton was an early pioneer for winemaking/grape growing in Martinborough, and along with his partner in every sense Phyll Patti, has brought Ata Rangi to "Grand Cru" status for New Zealand Pinot Noir. Head Winemaker since 2003, Helen Masters has crafted one of the most accessible yet complex Ata Rangi Pinot Noir in some time. The nose offers bright, fresh floral notes along with raspberry, cherry, dried orange peel, flat cola, and a hint of dusty cumin/Asian spice. On the palate the wine has great energy and drive with seamless balance, mineral accents and deceptive, ripe tannins supported by juicy acidity. I say deceptive because while the tannin structure is supple it nonetheless ensures a long future. There is a beautiful layered feel to this wine that is exceptional given its youth and simply goes on and on with a long persistent finish. This is a great one...Bravo

Staff Image By: Nicole Osmanski | K&L Staff Member | Review Date: 9/24/2015 | Send Email
Ata Rangi’s 2013 Pinot Noir drinks like a journey in a glass: it unveils so many layers as it opens up; it can be enjoyed now or cellared for up to a decade for a different drinking experience; and it is rich with the terroir and history of Martinborough. Ata Rangi’s founders pioneered winemaking in the area and now own and manage the most highly regarded winery in Martinborough. They practice sustainable viniculture and all of their wines are 100% organic. Their 2013 Pinot opens with very pure and subtle aromas of anise, earth, smoke, wood, spice, and fresh cloudberry. The palate is silky and rich with deep fruit, anchored by notes of cola spice and lots of minerality. The Ata Rangi has a healthy amount of acidity, as well, that begs for an equally elegant meal to drink it with.

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 9/23/2015 | Send Email
Glass Full Glass Full Glass Full Glass Full Glass Full
One of the most complex and alluring Pinots I have ever tasted. Absolutely classic Ata Rangi (that is to say quintessential Martinborough Pinot Noir). Beautifully perfumed, sweet exotic spices, sandalwood, perfectly ripe dark berry fruits, brambly / briary nuances and dusty, dry mineral qualities. The texture is pure silk, very fine, supple tannins, vibrant acidity and lovely fruit weight and density. Long, evolving, flowing on the palate with so much detail and layered character; this really opens in the glass. I am so pleased that this wine is so expressive right now, sometimes Ata Rangi's Pinots can take a while to show their true colors but this is undoubtedly world class from the outset. A long and glorious life ahead of it.
Drink from 2015 to 2030

Staff Image By: David Driscoll | K&L Staff Member | Review Date: 9/23/2015 | Send Email
Amazingly lush while maintaining a balancing base of spice and acidity. Dark cherry, underbrush, forest floor notes, but that amazingly soft texture always comes back around to sweep everything along like velvet. Fantastic wine, pure and simple

Additional Information:


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.

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