Ata Rangi Crimson Pinot Noir 2024

Ata Rangi employs a hands-off philosophy using wild yeast fermentation rather than commercial yeasts, allowing the natural terroir to express itself. This traditional approach lets the wine develop more complex flavours and reflects the true character of Martinborough's unique climate and soil. The combination of 20-year-old vines and minimal intervention creates wines with greater depth and authenticity than heavily manipulated alternatives.

The 20-year-old vines strike an ideal balance between youthful fruit expression and mature complexity. While younger vines typically produce more vibrant fruit flavours like the cranberry and raspberry notes found here, these established vines also contribute the savoury and spicy finish that adds sophistication. Vines of this age have developed deeper root systems, accessing different soil layers and creating more nuanced flavour profiles.

Martinborough's unique terroir combines free-draining river terraces with a cool, dry climate that's perfect for Pinot Noir. The region's ancient river gravels provide excellent drainage while retaining enough moisture for consistent ripening. Ata Rangi was one of the pioneering estates that proved Martinborough could produce world-class Pinot Noir, establishing the region's reputation alongside Burgundy and Oregon as a premium cool-climate destination.

The wine's medium body and savoury finish make it incredibly food-friendly, particularly with dishes that echo its earthy complexity. Think roasted duck with cherry sauce, mushroom risotto, or aged hard cheeses that complement the wine's textured mouthfeel. The cranberry and raspberry notes also pair beautifully with game meats or herb-crusted lamb, while the spicy finish can handle dishes with mild chilli or black pepper.

Serve this Pinot Noir slightly below room temperature at 14-16°C to highlight its fruit and spice balance without overwhelming the delicate aromatics. While it's drinking beautifully now, the wine's structure suggests it will develop additional complexity over the next 3-5 years if stored properly in a cool, dark place. Decanting for 30 minutes before serving will help open up the wild yeast fermentation characteristics and enhance the savoury elements.