2016 Ata Rangi "Crimson" Pinot Noir Martinborough (Elsewhere $30+)

SKU #1327397 93-94 points Raymond Chan

 Moderately deep, cerise-ruby red with youthful purple hues. This is ripe, up-front and juicy with sweet, aromatic fruits, with dark raspberries and cherries and plum notes. This is easy to access and is inviting with its sweetness. Beautifully and fully ripe on palate, the fruit is sweet and juicy, with raspberries and plums. The fruit is underlined by fine tannin extraction providing noticeable structure and grip. The primary fruit as I saw when last tasted is giving way to the extract. The acidity lends freshness and vibrancy still. Hand-picked fruit, clones 5, 10/5, Abel and Dijon clones, vines 5-20 y.o., destemmed and indigenous yeast fermented with a high proportion of whole berries to 13.5% alc., the wine aged 10 months in 20% new French oak.

93 points James Suckling

 A very handy edition of Crimson pinot noir in 2016, this has a suave and grown-up feel to it. Innately complex and layered aromas, flavors and textures. This wine is packed with ripe red cherry and poached red plum fruits as well as inherently spicy, perfumed and earthy attributes. The way in which it rolls out on the palate is just superb; a silky, succulent and seductive red. Drink now.  (11/2017)

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Staff Image By: Steve Bearden | K&L Staff Member | Review Date: 3/28/2018 | Send Email
This is utterly delicious, easy to drink and has more character than some Pinots costing twice as much. The body is deep and rich with lots of sweet fruit and a forward and flattering personality. This is a bargain for the quality.

Staff Image By: David Driscoll | K&L Staff Member | Review Date: 11/29/2017 | Send Email
The 2016 "Crimson" marks the first time we've carried the Ata Rangi mark here at K&L and I couldn't be more impressed with it as a side companion to the grand cuvee. In no way is this wine superfluous or simply a lesser version of its legendary mainstay. The Crimson is a darker, fleshier, and more supple Pinot Noir on every level, more like a Pommard or Volnay to the classic Ata Rangi's Richebourg. It's a juicy Pinot Noir that's almost daring you to put lay it down in your cellar, as if to say: "You really think you can resist?" It's that good already!

Additional Information:

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.
Organic: