Ata Rangi Potiki Chardonnay 2022

Region and Vineyards

The Ata Rangi Ptiki Chardonnay is produced on the Martinborough Terrace, a celebrated region in New Zealand’s North Island known for its cool climate and diverse soils. This wine blends fruit from both younger vines and established blocks, including Walnut Ridge, Cambrae, and Lismore vineyards. These vineyards are planted with Mendoza and clones 95 and 548, which contribute to the wine’s unique aromatic and structural profile.

Martinborough’s terroir is defined by its free-draining alluvial soils, ideal for producing wines of finesse and minerality. The vintage benefited from a long, even ripening season, allowing for the development of vibrant fruit flavors and natural acidity. The grapes were harvested by hand between March 4th and 27th, ensuring optimal quality.

Winemaking

The Ptiki Chardonnay was crafted with meticulous attention to detail. The hand-picked fruit was whole-bunch pressed, with the unsettled juice fully fermented in 300-liter Burgundy puncheon barrels, 20% of which were new. Fermentation utilized indigenous yeasts, highlighting the wine’s regional character and complexity.

Partial malolactic fermentation added a subtle creaminess, while aging on lees for 11 months contributed texture and depth. This balance of careful intervention and natural expression allowed the wine to retain its vibrant fruit profile while integrating subtle oak influences.

Tasting Notes

• Aroma: Expressive and floral, with delicate notes of white peach, rock melon, and orange blossom.
• Palate: A refined mineral entry with hints of salinity, unfolding into citrus, fennel, pastry, and almond. Fresh and joyous, with cool fruit notes balanced by fine acidity.
• Finish: Lingering and harmonious, showcasing the wine’s elegance and vibrant freshness.

Did You Know?

The name Ptiki translates to “last born” in Maori, symbolizing a new addition to Ata Rangi’s distinguished portfolio. It reflects both innovation and respect for the rich cultural heritage of New Zealand.

Wine Pairing Ideas

• Pan-Seared Scallops with Lemon Butter: The wine’s mineral notes and acidity complement the delicate sweetness of scallops.
• Roast Chicken with Thyme and Garlic: Its subtle oak and creamy palate balance the savory richness of the dish.
• Grilled Asparagus with Almonds: Highlights the wine’s nutty and citrus undertones.
• Brie or Camembert: Soft cheeses accentuate the wine’s floral and stone fruit aromas.

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive’s sister Alison and winemaker Helen Masters. Clive planted the bare, stony home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Ata Rangi’s first vineyard covered less than five hectares of thin, well-drained alluvial soil.

They are now according to UK winewriter Tim Atkin, "widely regarded as New Zealand’s top Pinot Noir producer".

Ata Rangi was recently given the title of "Tipuranga Teitei o Aotearoa" which translates from Maori as “Great Growth of New Zealand” or "Grand Cru" at the International Pinot Noir 2010 Conference. In presenting this inaugural award, Alastair Maling, MW and Chairman of Pinot Noir 2010, said: “The Tipuranga Teitei o Aotearoa award recognizes those who have taken time and shown skill and commitment in evolving and developing New Zealand Pinot Noir.

Ata Rangi is widely considered to be a "Premier Producer of Pinot Noir"; the top echelon and an inspiration to the rest of the industry. This award is a uniquely New Zealand one, combining terroir with winemaking philosophy and consistent quality. It can only be achieved with vine age, proven wine quality, authenticity and undoubted global recognition.