Bright aromas of citrus blossom, apple, blanched almonds with a hint of lime leaf. The palate is focused, with a salty, mineral line and fresh flavours of lemon and coriander. This is a youthful wine that’s delicious drinking now, but it will also reward further with cellar age. Barrel fermented in 300 litre puncheons with indigenous yeasts.
“On the palate we see an equally gentle personality too. The friendly entrance builds rapidly with an effortless movement slowing down in the centre to add weight and focus through lemon flowers, lime juice and anise. The fruit intensifies towards the mid and finishes long with a precise and harmonious acidity, which gives the wine its “open” feel.
The wine is approachable now, but will reward cellaring for another seven to ten years.”
"There is a light charred oak note present, easily confused with toasted almonds. Flowery scents like cherry blossom, violets and Christmas lilies are combined with plums, boysenberry and liquorice. Immediately the nose reveals this to be a serious wine: very coherent with rapidly expanding boundaries bringing aromatic volume.
The palate, too, has an escalating horizon and an inflating edge; it’s simply delicious, with well-rounded tannins. Initially there is a juicy, plush elegance, with the tannins claiming a more authoritative and luxurious presence, showing off its class and flamboyance. The mid-palate brings the wine back to earth with a grounding acidity that reigns the wine in again without overpowering the fruit weight. It is just enough to bring life again to the floral and lighter fruit aromatics, to highlight the central core and to show the length and smooth finish on the back palate. This is a thought-provoking wine that occupies all spaces and has aroused our excitement tremendously.
We expect this wine to gain further interest over the next ten years."
Beautifully crafted Pinot Noir, low yields, wonderful extraction with a dense dark cherry colour. Complex brooding aromatics of black cherry, plum, rose and wooden spices. An excellent illustration of subtle power across the palate. Beautifully textured ripe fruit flows seamlessly across the palate with sinew and spice from stem and oak influence. The feel is precise, savoury and long.
Exotic aromas of guava and pink grapefruit, blend with pineapple and apple strudel. The palate is smooth and velvety with flavours of nutmeg, lemon custard and hints of beeswax. The finish has a citrus pith, textural feel that keeps it fresh, with pastry savoury notes.
From vines now over 23 years of age, the depth and complexity of flavour make it one of our favourite food and wine matching choices, especially for anything with heady spice and/or challenging flavours. Fermented in neutral barrels for extra texture, this Pinot Gris will benefit from bottle age.
"In our eyes it is what one can expect from a classic style of chardonnay; delicious, luscious. The wine is laced with soft tones of oak with almond meal, freshly baked croissant skin and pistachio nuts showing through. The complexity of the individual aromatics are subtle, but rather overwhelming as a whole. It is cloaked with spices like coriander, cumin and caraway seeds, then fennel, nougat and cinnamon quill.
The palate is seamless and focussed. This is mainly resulting from a solid backbone of soft acidity coated with a creamy, velvety texture. Hints of popcorn and oak are quickly muted with an array of classic chardonnay flavours and a light buoyancy. It ticks all the boxes for us and the subtle style we would like to produce.
The drinking recommendation would be in the next five years, but feel confident to cellar up to ten years."
"Beautiful complex aromas greet the nose with brioche, crème brulée, rock melon and honeycomb, followed by stone fruit, ripe pears, mango and quince. The palate is classic Dry River Pinot Gris, transparent, dense with a broad ‘gourmand’ mouthfeel and a light acidity to balance out some sweetness. The wine spreads fast through the mouth, coating the palate with high impact and finely textured tannins.
The wine can be enjoyed now, but will improve over the next five years."
A full and enticing nose of aromas; blueberry and boysenberry tempered by darker spice flavours of cocoa nib and black cardamom, add to that complex savoury notes of manuka bark and sundried tomatoes. The palate sweeps in with flavours of cranberry and a mineral sensation that lingers through the length of the palate. The tannins are ripe and balanced. An impressive release of this wine, delicious drinking now but with a concentration and structure that will allow this wine to further evolve.
The 2017 bears all the hallmarks of classic Craighall on the nose - stone fruit, almond biscotti and lime zest. On the palate, it is rich on entry with a supple and enticing mid structure, before flowing into a long and lingering mineral finish. Fully barrel fermented with wild indigenous yeasts, this exceptional release has excellent cellaring potential.
This blend of skins fermentations with the more traditional pressed juice results in an exotically perfumed wine, with aromas of grapefruit, guava, green papaya salad and Vietnamese mint. The palate compliments, an intense nose, with flavours of ginger,lemon grass and cinnamon.The 2019 season with it lower yields and great balance of sugar and flavour intensity has resulted in a wine with real palate volume and a long lingering finish. The balance of acid and phenolics from the skins will see this wine developing further over the next 5 years.
The wine presents a medley of aromas on the nose: tree-ripened plums, mulberry, exotic five spice and liquorice. It has a gorgeous entry, opening smoothly into a full mid-palate. Flavours of rosehip entwine with a fine and savoury tannin structure that persists as an elegant, classic feature of Ata Rangi Pinot Noir. Drinking beautifully now but will cellar for a further 10-15 years.
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