Ata Rangi has been making wine at Martinborough since 1980, when Clive Paton planted Pinot Noir on a stony paddock at the edge of the village. The estate's Chardonnays have quietly become just as compelling as its reds, and the home vineyards have been farmed organically since 2014.
This bottling comes from a 0.4 hectare portion of the Masters vineyard, the property of Helen and Ben Masters about four kilometres south of Martinborough village. Helen Masters has led the winemaking at Ata Rangi for many years, so this is very much a personal patch of ground.
Fermented and aged in 300 litre puncheons, roughly a third of them new, the wine is fresh, bold and smooth. Layers of citrus run through it, with a hint of fresh nuttiness and oak that sits neatly inside the fruit rather than on top of it. Serve it with roast chicken, seafood, pork belly or a soft cheese.
Vintages may vary. Email us at hello@barrelandbatch.com.au if you would like confirmation.