2024 Ata Rangi Pinot Noir, Martinborough

This reluctantly opens with a complex amalgam of blueberry, raspberry and cherry; a whiff of sweet vanilla oak; earthy, peppery spice and a brooding undertow. The palate remains closed and reticent despite vigorous aeration, but it has excellent balance between ripe spicy warmth, etched acidity and finely detailed yet structural tannins. Impressively long and expansive on the finish, this quietly majestic wine possesses innate power and will need a few years in the cellar before it reveals its true qualities.

97 points Stephen Wong MW for The Real Review, June 2026

Lively and inspired. On the nose, red cherries, strawberries, dried orange rind and some peppercorns dominate. Medium-bodied, showing fine, silky tannins, bright acidity and refined texture. There is tension on the palate, a vertical dimension bringing vitality and character. Juicy fruit balances the crisp, stony and lingering finish. Drink or hold.

96 points Kevin Dacy for James Suckling, March 2026

Very pretty perfume of red cherry, green tomato, a touch of jalapeño, some dark chocolate and, curiously, a little exotic, tropical floral lift. Juicy in the palate, with a wrap of fine, silty tannins drawn long to a fine, bright finish. A little extra dusting of woody spices emerges, too. A wine of joy and approachability. Drink to 2032.

94 points Mike Bennie for Halliday Wine Companion, February 2026

The 2024 Ata Rangi Pinot greets with bright, high-toned aromas of cranberries and strawberries before revealing complex notes of pepper, chocolate and vanilla. Medium-bodied and intensely juicy, the palate offers spicy fruit wrapped in finely sculpted structural tannins. The flavours are lingering and expansive on the lively finish.

In the kitchen, think sweet-savory game flavours or combine with earthy, charred elements. Try with seared venison loin with roasted beetroot and a blackberry and pepper reduction, served with a side of charcoal blistered broccolini.

More about this wine

The fruit for this wine was sourced from six certified organic estate parcels planted to clones Abel, 5, 115 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.

Indigenous yeasts started the ferment for the wine, with 60% of the hand-picked old vine fruit destemmed, and the balance included as whole bunches. 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.