Ata Rangi, meaning ‘dawn sky, new beginning’ is owned and managed by a family trio – Clive Paton, his wife Phyll and his sister Alison. In 1980 Clive planted the bare, stony, home paddock at the edge of Martinborough, becoming one of a handful of people who pioneered grape growing in the area. Ata Rangi is renowned for its Pinot Noir and is widely regarded as New Zealand’s top Pinot Noir producer. They were awarded Five Stars in the ‘2019 Great New Zealand Pinot Noir Classification’ by Matthew Jukes and Tyson Stelzer for the consistent gold medal standard of their wines. The wines from this boutique, organic winery are often as over subscribed as they are delicious.
The Sauvignon Blanc, named ‘Te Wa’ or ‘time and place’ in Te Reo Māori, is partially barrel fermented, with a portion whole-bunch fermented, delivering a wine that focuses as much on texture and length of palate as it does on the enticing aromatics. This combination of vinification techniques, blending a small portion of wine fermented on grape skins with the more traditional pressed juice results in a textured and exotically perfumed wine, with aromas of grapefruit, guava, green papaya salad and Vietnamese mint. The palate complements, with an intense nose and flavours of ginger, lemon grass and cinnamon. The wine is creamy and savoury with a long lingering finish. A richer style of Sauvignon Blanc, try pairing with richer seafood dishes.