2018 Ata Rangi, Raranga Sauvignon Blanc, 12x750ml

2018 Ata Rangi, Raranga Sauvignon Blanc, 12x750ml

2018 Ata Rangi, Raranga Sauvignon Blanc, 12x750ml
Uniquely Martinborough in style with fresh fennel and florals on the nose.
Vegetarian / Vegan Practising Organic

Availability: In stock

Case size: 12 / Bottle size: 750ml

Duty Status
From £150.00

Publication: Jancis Robinson MW

Some floral notes. Delicate texture but a little more floral rather than mineral. Light. 12.5%
2018 Ata Rangi, Raranga Sauvignon Blanc, 12x750ml

Ata Rangi, meaning ‘dawn sky, new beginning’ is owned and managed by a family trio – Clive Paton, his wife Phyll and his sister Alison. Clive planted the bare, stony five-hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Joined by winemaker Helen Masters, Ata Rangi is renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best and in 2010 was awarded the ‘Tipuranga Teitei O Aotearoa,’ New Zealand’s ‘Grand Cru’ equivalent. 

The Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. The grapes for this wine come from Lismore, Waiora, Walnut Ridge, Hau Ariki Marae and Sutherlands Block. Vineyard husbandry is important to Ata Rangi, including leaf plucking to keep the canopies open. Yields are typically low due to the cool, windy spring weather which affects fruit set and the lean, stony soils which are low in vigour and fertility. The vineyards are in conversion to organic certification and are accredited as 100% sustainable.

The 2018 Sauvignon Blanc takes the name Raranga (‘woven’ in Maori) to express Ata Rangi's range of winemaking techniques in the creation of their uniquely Martinborough style for this varietal. The grapes were hand picked from 10th March – 9th April. 10% of the grapes were fermented on their skins for eight weeks, 5% was whole-bunch fermented for four weeks then gently pressed to remove the skins. The rest of the fruit was pressed and fermented in stainless steel tanks (45%) and oak barrels (40%).

Warm nights in the growing season produced lower than normal acidity and sugar levels. Rainfall was only just above average during the three months to late March and most of the grapes had been harvested before heavy rain in April.