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.
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 recognises 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.”
Their inspirational wines:
Outside of Burgundy, the wines of Barolo/ Barbaressco and particularly more recent vintages of Gaja. These wines have energy, complexity and finesse with structure, like the best Pinot Noirs. Clive Paton
I love white Burgundy and the 2002 Domaine Coche Dury Meursalt ‘ Les Rougeots’ was incredible; I think about it every time I taste our Chardonnay in barrel. It was so complete and beautifully balanced, it burnt itself into my memory. Also Champagne has been defining. Once I tasted Salon Champagne (which I had coveted since my first bottle a number of years ago) I knew I never wanted to make Methode Champagne, as I knew it could never get close to that. Helen Masters