Ata Rangi - a New Zealand icon

Ata Rangi: A New Zealand Pinot Noir Legacy

Ata Rangi, meaning “dawn sky” or “new beginning” in Māori, stands as one of New Zealand's most renowned wineries and a true pioneer of the Martinborough region. This distinguished family winery, run by founder Clive Paton, his sister Alison Paton, and partner Phyllis Pattie, is celebrated globally for its internationally recognized wines. The undisputed flagship, the Ata Rangi Pinot Noir, was notably honored with the inaugural Tipuranga Teitei o Aotearoa – “Grand Cru of New Zealand” – in 2010.

"Ata Rangi Pinot Noir is a Kiwi classic." - Bob Campbell MW
 

“Ata Rangi is the well-established star of Martinborough” – Jancis Robinson MW
 

“Should need no introduction to lovers of Pinot Noir.”– Decanter
 

The Pioneering Spirit: From Humble Beginnings to Global Acclaim

The early days were challenging, with young vines battling fierce winds and Clive, a solo dad, relying on the sale of pumpkins and garlic grown between the rows. Yet, his unwavering persistence and the support of family and friends laid the foundation for success. His dedication paid off significantly, earning the first Gold Medal in 1986, notably thanks to the legendary 'gumboot clone' of Pinot Noir. Almost four decades later, backed by a string of prestigious awards, Ata Rangi is firmly established in 25 international markets, enjoying an enviable reputation as one of the New World's most respected Pinot Noir producers.

Martinborough: A Charming Wine Village Transformed

Clive’s foresight in choosing Martinborough proved prescient. What was once a rural backwater has beautifully transformed into a charming, laid-back wine village. With its vibrant cluster of cafes, restaurants, and quirky boutiques, Martinborough has become a popular destination for wine and food lovers worldwide – offering a perfect escape from bustling city life.

Ata Rangi vineyards

Martinborough is a small rural village located near the bottom of the North Island. It is an hour’s drive from Wellington across the Remutaka mountain range.

The valley is protected from rain by mountains on three sides. Harvest days are warm, yet nights are cool year round due to direct exposure to the Southern Ocean. These factors contribute significantly to the consistency of quality, both by preserving fruit intensity and facilitating a long, slow, steady ripening through the autumn.

The stony river terrace on which most of the vines are planted is made up of very shallow silt-loam on top of 25-metre-deep alluvial gravels. The stones are mostly quartz-threaded greywacke and to a lesser extent volcanic basalts.

This very free-draining profile, combined with the windiest and driest climate in the North Island – around 700mm rainfall a year – means humidity and therefore disease risk is low. Spring is typically cool and windy, often resulting in imperfect flowering which keeps yields naturally in check, at a much lower average tonnage per acre than the rest of the country.

Ata Rangi has around 32ha vineyards in different sites. The sites are all very close together and feature the characteristic Martinborough Terrace profile of about 30cm of shallow silt-loam on top of 25 metre-deep alluvial gravels.

"Ata Rangi has attracted a cult following for its complex, savoury pinot noir, McCrone Vineyard Pinot Noir and more recently its small production, single vineyard Kotinga and Masters Pinot Noir." - Bob Campbell MW
 

The heart of Ata Rangi's iconic Pinot Noir lies in a captivating origin story. In 1980, founder Clive Paton unknowingly planted cuttings of the now-legendary 'Abel clone', sourced from Malcolm Abel's vineyard. This clone originated from a small bundle of cuttings illegally brought from a prestigious Burgundy estate. Tragically, Malcolm's original vineyard was lost to urban development, making Ata Rangi the pivotal "mother block" that preserved and propagated this exceptional Pinot Noir clone, now planted throughout New Zealand.

Ata Rangi Winemaking: The Philosophy of Place and Purity

Ata Rangi’s winemaking philosophy is a simple, hands-off, and traditional approach, meticulously focused on finding the true expression of their unique Martinborough terroir. We strive for wines of exceptional depth, texture, and length, with balance as our guiding principle in every vintage.

Each season's unique growing conditions are genuinely embraced, ensuring our wines authentically reflect their vintage character – from the herbal notes of cooler years to the richer fruit aromas of warmer seasons. We target an "optimum" ripeness, where sugar, tannin, and acid intersect perfectly, preserving vibrancy and tension. Our minimalist approach means we do not employ cultured yeast, enzymes, or fining products; only white wines are filtered.

Whole bunch inclusion plays a significant role in our Pinot Noir fermentations, with levels varying by site and vine age (from 20% to 100%). This technique, along with stem contact, enhances aromas and refines the tannins. For our Sauvignon Blanc, portions are fermented on skins, yielding more extraction for a savory texture and an exotic spice lift in the aroma.

Thanks to Martinborough's temperate climate and an extended growing season, our fruit ripens slowly, allowing full development of seed and skin tannins. This natural advantage translates into our signature style: a backbone of fine tannins supported by vibrant acidity, giving our wines a structure that affords them remarkable age-ability.

A Deep-Rooted Commitment to Conservation: The Bush Block & Project Crimson

Ata Rangi founder Clive Paton’s lifelong passion for conservation led to the purchase of the "Bush Block" in 2002, a large tract of land backing onto the Aorangi Forest Park. Here, he rediscovered native rātā trees, thought to be extinct in the area, and began propagating them. This pivotal discovery forged a strong connection with **Project Crimson**, a charitable trust established in 1990 to protect New Zealand’s endemic red-flowering rātā and pōhutukawa trees. To underscore this vital work, Ata Rangi named its younger vines Pinot Noir "Crimson," with a portion of its sales directly supporting the trust. Today, the Bush Block boasts over 75,000 planted trees, a mix of native species and eucalypts for sustainable vineyard management.

Sustainable Winemaking in Practice: Beyond the Vines

Ata Rangi’s commitment to sustainability is profound, guided by the question: "Will these practices allow us to be farming here in 100 years' time?" This vision is actively realized through **BioGro Organic certification** (with vineyards progressively achieving full certification) and innovative practices. They cultivate durable eucalyptus for vineyard posts, reducing reliance on chemical treatments. A unique "compost tea," brewed from forest duff, seaweed, fish protein, and their own compost, enriches soil health. Furthermore, over 170 solar panels meet more than 33% of their annual power needs, particularly during high-demand summer and harvest periods. As founding members of Sustainable Winegrowing NZ (SWNZ), Ata Rangi continuously benchmarks and reduces its non-renewable resource inputs. Their holistic approach extends to fostering a strong team culture, supported by a staff garden and shared produce, and a commitment to sustainable packaging, utilizing lightweight bottles and high recycled content cartons.

The Ata Rangi Crimson Pinot Noir: A Wine with a Cause

The Ata Rangi Crimson Pinot Noir is crafted from carefully selected fruit from younger vines (aged 5 to 20 years) across their Martinborough Terrace vineyards. It embodies the same simple, hands-off, traditional winemaking philosophy as their flagship Pinot Noir, allowing each vintage to express its unique character – from herbal notes in cooler seasons to fuller fruit aromas in warmer ones. Aged for 12 months in French oak barriques (20% new), Crimson offers a delightful balance of freshness and complexity. Since its 2020 refresh, the label beautifully illustrates a blooming rātā and pōhutukawa flower, symbolizing Ata Rangi’s dedication to handcrafted wines and native forest regeneration.