Nose of ripe red fruits plus black plum. Obvious whole bunch influence. Fruit influence has diminished a little since previous tasting but there was some fruit sweetness when tasting at the end of the.palate and the bottle. Kiwi expert Bob Campbell MW was very impressed and said “the best Ata Rangi I’ve tasted “ when he tasted it in June 2016. — 18 days ago
Jonah’s graduation — 2 days ago
Excellent red berries, balanced acidity and silky tannins. Enjoyed with a beautifully prepared Pepes Ikan at Quincy. — 3 days ago
Refreshing, clean and best served very cold. — 8 days ago
Exceptional wine and so classically elegant (not using the B word) except that its hiding an extra point of alcohol (14%) behind an unassuming pale hay glow that looks light and lean. I love the bait and switch.
The delicate sprinkled spices of lemon curd and vanilla and toasted coconut shaving juxtapose the power in the palette - weight and viscosity and length to go the distance.
10 years in, in a perfect spot. — 17 days ago
2023. Effusively fruity but balanced with enough crispy acidity to be very enjoyable with a blackened Copper River salmon Caesar. — 8 days ago
Bottle at north Italia for date night. So good, light and dry, little citrusy — 21 days ago
Ray Vanderhoff
Bright straw gold color with faint green highlights. Intense aromas and flavors of gooseberry, grapefruit, lime, poblano pepper, roasted nuts, kiwi and lemon. Pleasant note of smoky minerals on the very long finish. Bone dry with vibrant and mouth watering acidity. Creamy texture, very complex and extremely fresh. Great QPR. — 13 days ago