Region and Vineyards
Martinborough, at the southern end of New Zealand's North Island, is one of the country's benchmark addresses for Pinot Noir, prized for wines that combine fragrance, savoury detail and structural finesse. Ata Rangi farms on the Martinborough Terrace, a band of deep alluvial gravels whose free drainage helps produce small berries and concentrated flavour. The region's dry winds and naturally low disease pressure are especially favourable for Pinot Noir, allowing fruit to ripen with clarity and freshness.
McCrone Vineyard lies very close to Ata Rangi's Home Block, yet its identity is shaped by a notable seam of compact clay that spreads over the terrace gravels and cools the root zone. That subtle geological variation gives the site a different aromatic and structural profile from the estate Pinot Noir, typically bringing more floral lift, savoury undertow and a sense of mineral tension. Decanter notes the vineyard was planted in 2001 with Abel, Dijon and Clone 5 Pinot Noir, and that gravels mixed with clay from surrounding ridges are central to its character.
Winemaking
This wine is made from 100% Pinot Noir and reflects Ata Rangi's increasingly restrained, site-led approach in the cellar. Fruit from McCrone was harvested on 12 and 18 March 2020 after a notably dry growing season that delivered pristine berries with no botrytis or splitting. The season's clean fruit quality helped preserve the vineyard's own voice, rather than forcing extraction or heavy-handed cellar intervention.
Fermentation was carried out with indigenous yeasts over as many as 23 days, with 40% whole bunches and the balance destemmed. After pressing, the wine completed malolactic fermentation in oak, then matured for 11 months in French oak, 35% new, before blending and a further 8 months of ageing prior to bottling. That élevage explains the wine's combination of perfume, spice, glossy fruit and fine but energetic tannic shape.
Tasting Notes
- Color: Pale to medium ruby, bright and translucent, with the luminous clarity and finesse typical of fine Martinborough Pinot Noir.
- Aroma: Intensely floral and expressive, with violets, rose petal and orange blossom over sweet raspberry, sliced strawberry and red cherry, layered with grated nutmeg, cracked pepper, herbs, tree bark and a subtle smoky, iron-like savouriness.
- Palate: Silky yet structured, showing juicy primary red fruit, plum and dark cherry notes, then unfolding into spice, herbal nuances, iron ore, rust, savoury brine and mineral tension. The tannins are plush but lively, giving the wine a glossy, vibrant, age-worthy finish.
Did you know?
McCrone was planted by Don and Carole McCrone, who also owned a Pinot Noir vineyard in Yamhill, Oregon. Their ambition was to recreate the single-vineyard idea in the southern hemisphere, and the site they chose sits only about 400 metres from Ata Rangi's winery, yet produces a markedly different expression because of its clay-influenced soils.
Wine Pairing Ideas
- Duck breast with cherry glaze: The wine's sweet red fruit, floral lift and fine tannins echo the richness of duck while its savoury edge keeps the pairing precise.
- Roast quail with wild mushrooms: Earthy mushrooms draw out the wine's forest-floor, spice and iron nuances, while the delicate game texture suits Pinot Noir beautifully.
- Herb-crusted lamb rack: The herbal and peppery notes in the wine resonate with thyme and rosemary, and the tannic structure is ample for lamb without overwhelming it.
- Beetroot and lentil tart: The wine's bright fruit and mineral savouriness work surprisingly well with earthy beetroot and the gentle sweetness of roasted vegetables.
