Ata Rangi Martinborough Pinot Noir 2013 in magnum is made with fruit from the oldest vineyard blocks in the estate's vineyards in Wairarapa. After harvest the fruit had a skin contact period of about a week before fermentation using indigenous yeasts at about 32oC. All vineyard blocks were vinified individually and then blended after having been matured and undergone malolactic transformation for 12 months in oak casks, 25% of which were first fill. A wine that has a complex nose with notes of cherry, chocolate, vanilla, spice and flowers on the nose. Excellent tannic structure, silky and luxurious, with plenty of acidity to balance the fruit.
|Style||Red - Light and Crisp|
|Grape Variety||Pinot Noir|
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