2024 Ata Rangi Masters Pinot Noir, Martinborough

Opening with sweet and pretty aromas of raspberry, strawberry, violet and lilac, this concentrated pinot turns considerably more reserved and structured on the palate as chalky grip emerges from the earthy tannins and taut, almost saline acidity. The oak is noticeable at this early stage but will absorb into the wine with time. This will likely always retain a good level of tension, even as it ages, keeping the wine fresh and lively even as savoury complexity develops to accompany its charming red fruit and floral expression. Drink to 2040.

96 points Stephen Wong for The Real Review, June 2026

A wild, lively and vertical pinot noir, precise and charming, with some forest berries, wild strawberries and a touch of tree moss. The medium-bodied palate reveals fine-grained tannins and an underlying power, driven by a taut, intense stream of acidity and discreet fruit mingling with spices and dried herbs. The long finish is vibrant and flinty. Drink or hold.

96 points Kevin Dacy for James Suckling, March 2026

Fruity, fresh, bright and energetic. Almost a kind of bubblegummy lift to the wine, not untoward, but noted. Sweet cherry, cranberry drink, licks of blood orange and sweet spice. It lands well in the palate and delivers length and persistence of these characters. A wine of vibrancy and finesse. Drink to 2033.

94 points Mike Bennie for Halliday Wine Companion, March 2026

The 2024 Masters Pinot Noir is the latest release by Ata Rangi of this single vineyard wine sourced from the southside of the town of Martinborough.

Hailing from a stellar vintage, the wine opens with lifted sweet aromas of red berries and violet flowers, with warm scents of oranges, cinnamon, sandalwood and smoky incense emerging as it sits in the glass. The medium-bodied palate continues the themes set by the aromas and remains youthful with a chalky, textural tannins. A refreshing line of acidity underpins the flavours, and the wine feels vibrant on the long finish.

This should drink even better with a few extra years in the bottle, but if patience is not your virtue give it a decent swirl in the decanter. Try with Cantonese Duck served with a five spice and plum glaze, or wok-tossed pea shoots and mustard greens with aged shaoxing and smoked tofu.

More about this wine

The Masters Vineyard is the home property of Ata Rangi winemaker Helen Masters and her husband Ben. Planted in 2001 by Di Beatson and Carolyn O’Conner, the vines stand in deep layers of clay and gravel. It is a late ripening site located on the south side of the town of Martinborough, with 2.5 hectares planted to the Mendoza clone of Chardonnay and Pinot Noirs Abel, Pommard, 115, 667 and 777. 

The 2024 vintage is described by winemaker Helen Masters as the best she has seen in her 22 years at Ata Rangi. The vines had great canopy balance, and a cool dry March allowed for exceptional phenolic ripeness combined with bright acidity.

The fruit was handpicked and fermented with indigenous yeasts and a 70% whole bunch inclusion. The wine was bottled unfined and unfiltered.

About Ata Rangi

Ata Rangi was founded by Clive Paton in 1980 in Martinborough, Wairarapa, at the southern end of New Zealand’s North Island. Today, Alison Paton heads up day-to-day running of the business, with Helen Masters leading the work at the winery while Ian Ewart’s team looks after the vineyards.

Fruit is sourced from three estate sites within a few kilometres of one another within the Martinborough Terrace area on the northside of the town of Martinborough. All share general soil profile is 300–600mm of silt-loam over 25–30 metres of free-draining alluvial gravel. Additional fruit is sourced from The Masters vineyard on the southside of the town.