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THIRTY FIVE YEARS ON THE LAND

Ata Rangi is a small NZ family-owned winery. When Clive planted his first vines in 1980, the stony 5 ha block was on a potholed gravel road surrounded by sheep paddocks. His sister Ali bought neighbouring land in 1992 and I joined them a few years later, trading my cosy Marlborough house and job to take a punt on the dream. We’re a pretty determined lot, mad about fine wine, and owe much of our success to our long-serving team, including talented winemaker Helen Masters and vineyard manager Gerry Rotman. Multi-skilled business manager Pete Monk joined us more recently, bolstering the strength of the business and shoring up foundations for the future. Now, at the 35-year mark, it’s fun to share a few reflections of the journey, and to introduce our latest wines from three stand-out vintages.

thirty five years on the land

THE BARREL SHARE SCHEME: In an effort to raise cash for barrels as we grew, we sold “barrel shares”. One share cost $50 and could later be exchanged for either 3 bottles of Pinot Noir, or 2 of Célèbre, each year for five years. Thanks to those who invested, even if it was a no-brainer! You founded our mailing list and became many of our

itself was moved in 1995 to take on a new role as our rustic cellar door,a definite upgrade from the dusty tool shed at the house. THINKING GLOBALLY: From the very beginning, our lawyer and friend John Comerford, then also a senior wine judge, encouraged us to ‘taste and think internationally’. He and his wife Chris shared not only their knowledge of Burgundy, the Rhone and Alsace, but also bottles of exquisite, cellar-aged wines from various appellations over animated conversation at their home. We’ll forever remember their generosity, and Chris’s superb cuisine. Clive and I worked in Burgundy in 1990, and Helen and Clive have each returned several times, strengthening our ties there. EARLY RECOGNITION: It wasn’t long before we were winning gold medals and trophies in New Zealand and overseas. The most memorable moment was opening the mail on the first day of July in 1995, also coincidentally the first day of our new company structure, to learn that our Pinot Noir 1993 had won

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via an old copper wash-tub, with an open fire underneath, just one of the many improvised ‘making do’ initiatives. The building

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batten winery was built with help from friends. Hot water came

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THE FIRST WINERY: Soon after this kick start, a simple board and

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without your leap of faith.

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biggest supporters and promoters. We wouldn’t be here today

the International Wine and Spirit Competition Trophy - an auspicious start indeed! We’d been up against the USA, Australia, South Africa and of course France. It was the year of Peter Blake’s America’s Cup challenge and his red socks funding campaign. There was a lot of anti-French sentiment at the time with the Rainbow Warrior bombing memory still raw and Pacific nuclear testing. The press loved it, interviewing Clive on TV and running with the headline: ATA RANGI RED SOCKS IT TO THE FRENCH! We went on to win the IWSC Trophy an unprecedented three times, along with a string of Golds not only for Pinot Noir but also Célèbre, Pinot Gris and Craighall Chardonnay. TIPURANGA TEI TEI O AOTEAROA: A surprise and an honour to have Ata Rangi Pinot Noir singled out for this status, which roughly translates from Maori as ”Great Growth of New Zealand,” or Grand Cru. The award was presented at the Gala Dinner of the international Pinot Noir 2010 event in Wellington. To quote Chairman Alastair Maling: “This award can only be achieved with vine-age, proven quality, authenticity, undisputed brand respect and wide global recognition.” THE BUSH BLOCK: In 2002 Clive, unstoppable in his primal need to plant trees and help preserve our native forests, convinced us to buy 120 ha of land 18 km south at the edge of the Aorangi mountains. The block has since been transformed with 60,000 trees planted so far, and provides a tranquil bolt-hole for the family. Clive is Chairman of the Aorangi Restoration Trust and has been honoured with a number of awards for his contribution to conservation in New Zealand.

Sincere thanks for your support of Ata Rangi, of our significant ongoing conservation work and our commitment to quality, authenticity and being 100% New Zealand owned and made. We value and enjoy the direct contact as well as the generous feedback on our wines that we receive from so many of you. Cheers from all the team,

ATA R A N G I W I N E M A K E R H E L E N M A S T E R S Helen is a spirited mother-of-two and highly respected winemaker who first wrote to us, hoping for a gap-year job, after her final year at Otaki College in 1993. As she tells it :

“I’d worked for legendary caterers Ruth and Paul Pretty since I was 14 years old. One of my jobs was to help catalogue the wine cellar. Paul was kind enough to run some tastings for the junior staff, and in 1991 I became fascinated with the idea of pursuing a career in wine. I wrote to a couple who ‘looked nice’ in one of the Wine Annuals of the

to reply. My Mum drove me over to Martinborough. Phyll passed me her baby, literally and figuratively, and offered me the job on the spot.

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Mum sent my clothes over the next day on the Newmans bus!”

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day, and to at least a dozen other winemakers. Phyll was the only one

Following the year here, Helen headed to Massey University, emerging four years later with a Food Tech Honours degree. She first worked in production for Nestlé before building her career in wineries both in NZ and the US and was enticed back to Ata Rangi in 2003. These days Helen spends a fair bit of time offshore as a sought-after brand and region ambassador. This year, she and Clive hosted a series of Vertical Tastings of Ata Rangi Pinot Noir in both Australia and the UK to celebrate our 35 years on the land. She also spent some time in Italy and France this year, visiting leading wineries and hosting NZ wine dinners along with Escarpment, Pegasus Bay and Felton Road at the famous Bernard Loiseau group of restaurants throughout Burgundy.

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2 0 1 3 has been heralded as the vintage of the decade with warm summer temperatures peaking at 28ºC, ensuring full seed and tannin ripeness. The real clincher was arguably the crisp, clear autumn which meant that fruit was picked in pristine condition.

2 0 1 4 Early short and action-packed! Spring bud burst was a full 3 weeks early. Thankfully there were no extremes of summer heat, and we saw a cooler and slower finish to the season, great for preserving the aromatics. Helen’s decision to start picking very early in March was bang on. When the heavens opened in midApril (normally peak weeks of picking) 90% of the crop was safely in the winery. Overall, another exciting vintage to follow 2013.

2015 The overriding feature here was the very small crop. Cold weather during spring flowering resulted in low bunch numbers and the summer drought that followed meant individual berries were unusually small. The cool spring also inhibited canopy growth, and our more typical, warm, dry Martinborough summer added stress to an already small canopy. Thankfully the dry spell was broken by some decent rain in February. The season finished with a lovely, settled autumn that was not overly hot, fully ripening the seeds and skins without pushing sugar levels too high.

Gerry Rotman ,

Vineyard Mana

ger

A SENSE OF PL ACE Martinborough’s location in an open, south-facing valley at the bottom end of the North Island is pivotal to its unique regional character. Icy, southerly Antarctic winds regularly impact on flowering and fruit-set, resulting in a low natural yield, i.e.,

high ratio of skins to juice, bolstering the sought-after attributes in Pinot of more complex aromatics, fine, layered tannins with length and persistence, a more savoury/umami palate feel and concentrated, multifaceted flavours with age. Martinborough is also one of the driest and windiest places in the North Island due to the protection of 1500m high mountains to the west and the crescent of hills in which the village is nestled. Disease pressure is very low thanks not only to the low rainfall and high winds, but also to the very deep, free-draining alluvial gravels on which most of the vines are planted. Cool nights year round, another southern ocean influence, help preserve fruit flavours and extend the growing/harvesting season. Another significant feature is, of course, vine age. At 30 years plus, our oldest vines now have roots reaching metres deep into the quartz-threaded gravels, so are far less affected by bouts of rain or drought than when they were young. All these factors, along with the human input, make up our unique ‘terroir’ and all contribute to the consistency of quality and distinctive ‘sense of place’ expressed in our wines.

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is tougher, darker, tannin-rich skins. Small berry size also means a

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exposed to sun and wind than in most other regions. The effect

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As the bunches are looser, each individual grape berry is more

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fewer berries per bunch and lots of very small berries.

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2013

in the MEDIA

“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 savoury element. Firm tannins provide ample structure, while the lengthy finish prolongs the pleasure. Drink 2018–2025.” Joe Czerwinski | Wine Enthusiast, Aug 2015 “A significant pinot noir that displays immense quality, depth and completeness... 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.” Nick Stock for www.jamesuckling.com, Jun 2015  “Winemaker Helen Masters has squeezed every drop of deliciousness from 2013’s stunning vintage to create this intensely perfumed wine. Cherry, red rose, smoke and sandalwood aromas lead to juicy raspberry, dried herb and anise notes in the mouth. Finely tuned tannins top it all off and while it’s a salubrious sip now, it’ll only improve with time. Buy now or forever kick yourself.” Yvonne Lorkin | NZ Herald Canvas Magazine, Jul 2015 “Ata Rangi Pinot Noir is one of New Zealand’s great wines. It has been instrumental in cementing Pinot Noir as this country’s pre-eminent red variety, and bringing the Martinborough vignoble to the attention of the wine world as a region capable of producing Pinot Noir of the greatest quality and with immense interest to stand tall with fine burgundy.” Raymond Chan, Jun 2015

Ata Rangi Pinot Noir 2013

Quintessentially Ata Rangi, the 2013 opens with rich floral and fruit aromas - crushed red rose, violets, succulent raspberry and black cherry. Entwined with these primary characters are hints of sandalwood, orris root and star anise. There’s a tension and vibrancy on the entry, while fine, layered tannins flow across the palate and lead to a long finish. We’re enormously proud of this wine which is the culmination of an exceptional vintage, vine age and meticulous attention to detail in both vineyard and winery.

ripe (showing no bitterness) allowing us to include 30% whole bunches in the 2013 ferments. We have also bottled this very fine wine in 375 ml half bottles - perfect for two - as well as handsome 1.5 l magnums, which are great for cellaring or gift giving. On Mar tinborough and Pinot Noir “The place of Martinborough in the broader story of New Zealand pinot noir is an important one. It is the region that really put the backbone in place and set up solid foundations. It played a pivotal role in leading the way, a role that has endured and remains in place today. ...This is a region that produces the most convincing tannin structure of all pinot growing regions in New Zealand and much of that has to do with the climate. The wines have also proven to age well, gathering concentrated flavours and building noble tannin structures as they slowly ripen. These are two of the most discussed and sought-after attributes among all New Zealand pinot makers, hence Martinborough remains a benchmark of sorts.” Nick Stock

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wild yeasts kick off the fermentation. Stems and seeds were fully

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portion. Winemaking is very traditional, with a cold soak before

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smuggled from Burgundy in the late 70s being the most significant

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basis, with the legendary ‘Abel’ or ‘Gumboot Clone’ allegedly

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Parcels of fruit from our oldest and most revered vines form the

Ata Rangi Célèbre 2013 2013 impressed as the vintage of the decade with warmer than usual summer temperatures laying the foundation. This period was followed by cool nights through the long, drawn-out autumn. Merlot, Cabernet and Syrah have all delivered on their true, classic varietal expression, the low natural yields of these varieties allowing for picking at perfect ripeness. Wine writer Yvonne Lorkin recently penned this tasting note in the New Zealand Herald, telling it like it is... “Martinborough is a region more famous for pinot noir than bold blends of merlot, syrah and cabernet sauvignon. But if anyone’s going to do it, Helen Masters and her Ata Rangi team can. This Rhone-meets-Bordeaux blend was fiirst made back in 1986 and it’s been a hit ever since. Ruby-coloured, it shows earthy, meaty aromas, where leather and pepper merge with prune, blueberry, blackcurrant and leafy, dried-herb characters in the mouth. It’s firm and concentrated yet bright and incredibly fresh to drink. The exceptional season has delivered a compelling, age-worthy wine of wonderful tension – a fitting result for release in Ata Rangi’s 35th year of work on the land.” Ata Rangi Juliet Syrah 2013 The small volume release of a very special wine is the epitome of cool climate Syrah. It was harvested from a single block of the sheltered Kahu Vineyard, just 300 metres from the Ata Rangi home block. A deep ruby-coloured beauty, it offers lifted florals followed by freshly-picked red fruit aromas; imagine ripe blackberries straight off the cane. Exotic spice notes - star anise and peppery bay-leaf - and a deep, earthy quality complement and balance the primary fruit characters. The texture is almost pinot-like in its precision, poise and silky elegance, and the fine tannins are tight and bright. Vibrant and succulent now, cellaring for another 5 to 10 years in cool conditions will see it evolve into a more savoury expression of Syrah. This wine is a fitting tribute to Juliet Hensley, a much-loved and admired friend and neighbour whose family own the Kahu Vineyard.

2014 This latest release is true to its typically vivid form with an inviting nose of red fruits, cranberry, rosehip, loganberry and spicy red licorice. The palate is divinely silky with long, velvety tannins. Already the 2014 shows great balance and seductiveness, the result of a relatively relaxed season and harvest. The name Crimson comes from our strong association with the Project Crimson Trust, helping to tell the world about the work of their dedicated team. They’re charged with protecting and

40,000 ha Aorangi Restoration Trust. www.projectcrimson.org.nz Conservation & Environmental Recognition

2006

Supreme Award at the Ballance Farm Environment Awards, plus Innovation Award for ‘Crimson’, Habitat Improvement Award for conservation work and Harvest Award for organic soil nutrient & water management

2007

Wellington Region Conservation Award for Business “An outstanding contribution to conservation”

2010

Farm Forester of the Year Award

2012

Clive honoured with ONZM in Queen’s Birthday Honours for contribution to conservation and viticulture in NZ

2014

Clive wins the historic Loder Cup, NZ’s oldest and most prestigious conservation honour

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trees, rata in particular, and his leadership in establishing the

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efforts at the Ata Rangi Bush Block as well as Clive’s passion for

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Our alignment with the Trust evolved from our own conservation

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‘Christmas trees’, which crucially includes vital predator control.

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restoring our stunning red-flowering native rata and pohutukawa

One of Clive’s ‘ future forests’ of about 500 rata trees, growing on the porch

Craighall Chardonnay 2014 Craighall, our premium Chardonnay, is from prized blocks of low-yielding Mendoza clone vines. The oldest, now over 30 years of age, are situated directly opposite the Ata Rangi home block in the heart of the deep, free-draining gravels that make up the Martinborough Terrace. Adding low rainfall and high wind to the stony profile results in tiny berries, and wine of huge concentration and drive with tight, bright acidity. Citrus blossom, nectarine and almond/brioche notes best describe the bouquet at this early stage of development. There’s a promise of longevity through sheer palate weight, firm backbone and a sleek, salivating, flinty minerality. Fully barrel fermented with indigenous yeasts, this 2014 release has wonderful cellaring potential. We can’t wait to see what it looks like after 2020. Petrie Chardonnay 2014 Lifted florals, hints of white peach and freshly-baked brioche make a salivating first impression of this finely-tuned, cool climate Chardonnay. The entry is mouth-wateringly crisp and bright, then opens and fills out across the midpalate with a lovely textural creaminess. A minerally, wet stone thread, hint of matchstick and Petrie’s hallmark grapefruit note are all distinctive features of the wine from this maturing site. The established Petrie Vineyard, 30 km to the North East, is generally a little cooler than we are in Martinborough. This is due in part to the slightly higher elevation and exposure to wind, coupled with a bit more cooling clay within the river gravels than we have in our own blocks.

Lismore Pinot Gris 2015 Our Pinot Gris is very classic in style, originally influenced by the luscious wines of Alsace in France but today indisputably Martinborough with all the weight, concentration, complexity and length that our tiny region’s wines are renowned for. The touch of residual sugar makes it wonderfully versatile, whether as a chilled aperitif or as one of our favourite food-wine matches for any spicy or highly flavoured dishes. The 2015 opens with wafts of citrus blossom followed by inviting dried pear/dried peach notes. Poached quince notes and a hint of spice add to the allure. 20% was

producing this fully dry style Sauvignon. A portion of de-stemmed, whole berries were naturally fermented in a 600-litre barrel in contact with the berry skins, with the gorgeous aromatics from this burbling brew filling the entire barrel hall! A further 30% was fermented in neutral oak barrels. The on-skins component has highlighted lifted florals, a hint of fresh fennel and lime zest, and has lent an impressive textural quality and a tight, flinty, satisfyingly long finish. Summer Rosé 2015 This gorgeous, pale salmon-pink hued Rosé is immediately appealing for its heady medley of rosewater and deeper notes of dark, ripe mulberries and cranberries. A portion of juice was barrelfermented and held on lees for 3 months, giving a creamy feel to the palate. The finish is long and dry, making this not only the perfect ‘go-to’ summer aperitif, but also a great food wine. Hawke’s Bay-sourced Merlot makes up 60% of this 2015 release, with the balance our own Pinot and Syrah free-run juice contributing complexity and finesse.

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intensive, judicious hand picking of the entire crop are all factors in

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Naturally low yields, older vines, small canopies, and labour-

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Sauvignon Blanc 2015

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building texture and adding weight to the full, luscious mouth-feel.

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fermented in 500-litre puncheons and left on lees for three months,

Kahu Botr y tis Riesling 2015 To any casual bystander, the bucketfuls of deeply-wrinkled, ugly brown botrytised berries that make their way to the winery at the tail-end of harvest each year look alarmingly unappetising. Extracting the thick, sweet juice is a mission in itself; a volunteer trampling the fruit by foot before it goes into the press is all part of the deal! The transformation to this delectable golden nectar is something of a vinous miracle. This year’s offering has lovely tropical overtones – imagine fresh paw paw drizzled with freshly squeezed lime. The palate is very supple, with a bright acidity that carries the 120 g/l residual sugar effortlessly. 375 ml bottles.

SMALL PRODUCTION AGED WINES FROM OUR CELL AR Old Vines Craighall Riesling 2011 This third release from 30-year-old vines on our prized Craighall block really shows Riesling’s transformation with careful cellaring from shy and awkward teen to classic, silken beauty. Citrus and lime notes are finely laced with hints of creamy, nutty nougat and a whiff of salty sea breeze. There’s also a very pure, tight mineral run across the palate. Though almost irresistible after 4 years in the bottle, we expect to still be savouring this wine a decade from now. Just 60 cases made. Ata Rangi McCrone Vineyard Pinot Noir 2011 Although our McCrone Vineyard is situated just a stone’s throw away, the site has a distinctly different soil profile from our Home Block and other vineyards closer to the terrace edge. A seam of clay along the boundary of the vineyard fans out through the gravels, creating fine layers between the stones. This clay holds moisture, keeping the soil cooler, which gives the wine a notably spicy fruit character and a full, textured palate. It has lifted aromas of clove, red liquorice and ripe raspberry. Time in bottle has allowed the wine to develop a beguiling savoury truffle note with a hint of dried herb.  The palate is vivacious, with generous tannins completing the finish - and best of all, we’ve done the cellaring for you.

TOAST M ARTINBOROUGH Sunday 15 November 2015 24 years on and indomitable foodies Ruth and Paul Pretty and their outstanding team have partnered with us since Day One. They’ll be back this year delivering more freshly-cooked delicacies to pair with our finest wines, including our acclaimed 98-point Pinot from the standout 2013 vintage. On the music front, much-loved singer-songwriter Mel Parsons graces the stage, alternating with blues legend Darren Watson and the colourful Carlos Navae Band. The winning combination of park-like setting, fine wine, fantastic food and great live music makes

Wine ‘ambassadog’ Harry has made himself right at home, ready and waiting to greet you each day. HOURS are 1 pm to 3 pm Weekdays, and Noon to 4 pm on Weekends and every day across the summer peak. We’re closed Christmas Day, Boxing Day and Good Friday.

BUYING WINE VIA OUR WEBSITE Australia and New Zealand only O ther countries please email for a quote Eleanor is our friendly and efficient mailorder sales whizz. Don’t hesitate to contact her with any queries, including wine advice and shipping, as well as pricing and info on gift and corporate orders. Single or double-bottle wooden boxes with your choice of wine make a classy and welcome staff or client Christmas gift option. Email [email protected] or Phone her on 06 306 9570 Ext 2. Lastly, please let us know of any email or address changes.

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makeover, creating more space in which to enjoy our wines.

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The Cellar Door, our original winery building, underwent a recent

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T H E ATA R A N G I W I N E R Y C E L L A R D O O R

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Pretty - Pinot - Perfect!

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Ata Rangi the ultimate spot to enjoy the day.

WELLINGTON

MARTINBOROUGH

ATA RANGI Puruatanga Road P O Box 43 Martinborough NEW ZEALAND PHONE +64 FAX +64

6 306 9570

6 306 9523

[email protected]

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