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 2017 growing season was uniquely cool, leading to small bunches and low yields. Luckily, this cool weather reduced disease pressure so fruit remained healthy right up until harvest.
The Sauvignon Blanc now 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 30th March – 11th April. 10% of the grapes were fermented on their skins for eight weeks, 4% was whole bunch fermented and the rest was fermented in stainless steel tanks and barrels. The juice was inoculated with cultivated yeasts and fermented in controlled temperature storage at 12-18°C.
100% Sauvignon Blanc.
This wine has aromas of spiced apple pie, lime and melon. On the palate, there are notes of candied lemon and cardamom. On the finish, the wine is creamy and savoury.
See blue link below for the excellent fiche technique/technical note from the winemakers at Ata Rangi.
Ata Rangi Raranga Sauvignon Blanc 2017 - fiche technique