Better known for its Pinot Noir, Ata Rangi has turned in a fine performance with its 2007 Sauvignon Blanc. It’s grassy, but balanced by ripe fig and stone fruit characters that weave an intricately detailed medium-weight palate. Long on the finish. Drink now–2009.
Beautifully balanced, with crisp acids providing lift and delineation to the cherry fruit while at the same time supple tannins provide just the right amount of texture. Smoky oak caresses and accents the fruit with hints of cocoa, cinnamon and clove. Drink 2012–2018.
Ata Rangi isn’t known for its Sauvignon Blanc—the Pinot Noir is what everyone clamors for—but perhaps it should be. This is an excellent effort, balancing pineapple and citrus fruit with a hint of grassiness. Despite being well over a year old, it remains fresh, lively and crisp, with a long, mouthwatering finish.
Worth decanting if you open a bottle now, as this wine really blossoms with time in the glass, opening to reveal floral, rose-petal notes. Mouthfeel is big, but buffered by soft tannins and cherry, cola and herb flavors. Finishes long, with tangy acidity and dusty tannins. Hold 3–4 years. Imported by Epic Wines.
Less agressively grassy and herbal than most New Zealand Sauvignon Blancs, the 2008 from Martinborough star Ata Rangi instead delivers ripe melon and fig balanced by gentle grapefruit flavors, while a subtle gingery note adds complexity. Drink now–2010.
Delicate and herbal, with layers of briary and nettley complexity, this wine constantly challenges the intellect. Dried spices and cherries flesh it out without making it rich or chewy. A wine you can pleasantly linger over.
This plump, appealing wine offers hints of smoked meat and black pepper (courtesy of the blend’s 30% Syrah) along with cream and brown-sugar laced coffee, cherries and green herbs. The rest of the blend is Cabernet Sauvignon (60%) and Merlot (10%).
With flavors that range from nectarine through grapefruit and brush up against bell pepper, this is a broad-spectrum Sauvignon Blanc that should prove versatile with food. It’s medium-bodied, with a dry, slightly minerally finish.