| Region of production: | Martinborough GI |
| Winery Location: | Martinborough, Wellington |
| Year Established: | 1980 |
Vineyard Holdings
30 ha
- McCrone Vineyard (2.5 ha): Martinborough GI
- Kahu Vineyard (1.5 ha): Martinborough GI
- Kotinga Vineyard (3 ha): Martinborough GI
- Ata Rangi Home Block (3.5 ha): Martinborough GI
- Walnut Ridge Vineyard (4 ha): Martinborough GI
- Di Mattina Vineyard (3 ha): Martinborough GI
- Lismore Vineyard (4 ha): Martinborough GI
- Champ Ali Vineyard (2 ha): Martinborough GI
Top Wines Produced & Inaugural Vintages
- Craighall Riesling (Martinborough GI): Fermented to near dryness, approximately five grams per liter of residual sugar, in stainless steel tanks. Inaugural vintage 2009.
- Craighall Chardonnay (Martinborough GI): Whole-cluster pressed and fermented using indigenous yeasts in French oak barrels, approximately 25% new. Aged 12 months on the lees. Completes partial malolactic conversion. Inaugural vintage 1989.
- Pinot Noir (Martinborough GI): Fermented using indigenous yeasts with 30% whole cluster. Aged 11 months in French oak, 35% new. Inaugural vintage 1985.
- McCrone Pinot Noir (Martinborough GI): Fermented using indigenous yeasts with 40% whole cluster. Aged 11 months in French oak, 20% new. Inaugural vintage 2008.
- Juliet Syrah (Martinborough GI): Aged 11 months in French oak, 20% new. Inaugural vintage 2013.
- Célèbre (Martinborough GI): Merlot, Syrah, Cabernet Sauvignon, Malbec, and Cabernet Franc. Aged 24 months in French oak, 20% new. Inaugural vintage 1984.
Average Total Production
- N/A
Summary
Clive Paton established Ata Rangi in 1980, following the release of Derek Milne’s report detailing the potential for viticulture in Martinborough. Clive’s sister Alison joined the endeavor later that decade, as did his wife, Phyll, when they married in 1987. From Māori, Ata Rangi translates to “dawn sky” or “new beginning.” Longtime winemaker Helen Masters leads the production team. The estate earned organic certification in 2014 and was a founding member of Sustainable Winegrowing of New Zealand. Environmentalism is a key concern for Clive Paton, and proceeds from the Crimson label go toward Project Crimson, which works to conserve New Zealand’s flora and fauna.
Style & Vinification Techniques
Ata Rangi practices organic viticulture. The estate’s wines rely on indigenous yeasts for fermentation, and a notable percentage of whole cluster is used for the Pinot Noir. The use of new oak is limited across the range.
Producer Website: Ata Rangi