Ata Rangi
Summary
Ata Rangi is a pioneering family-owned winery established in 1980 in Martinborough, New Zealand, producing 10,000-12,000 cases annually with a focus on Pinot Noir grown in free-draining alluvial gravel soils across 30 hectares of vineyards. Their minimal-intervention approach features hand-harvesting, indigenous yeast fermentation, and the legendary Gumboot Clone smuggled from Domaine de la Romanée-Conti, maintaining modest production levels that limit widespread availability despite their recognition as an inaugural Grand Cru of New Zealand.
Heritage & Leadership
Ata Rangi was established in 1980 when Clive Paton purchased a small, stony parcel of land at the edge of the Martinborough village in Wairarapa. A former dairy farmer, Paton was among the first wave of winegrowers in this region, planting his initial Pinot Noir vines in what was previously considered marginal farmland. The winery's name, "Ata Rangi," translates from Māori as "dawn sky" or "new beginning," reflecting the pioneering spirit of its founding.
The ownership structure has remained family-centered since inception, with Clive joined by his sister Alison and wife Phyll Paton-Elsworthy in guiding the winery. Alison serves as the winemaker, having formally joined in 1992, while Phyll manages sales and marketing operations. This leadership trio has maintained continuity in Ata Rangi's direction for over three decades.
A significant milestone occurred in 1986 when Ata Rangi acquired what became known as the "Gumboot Clone" of Pinot Noir, brought to New Zealand from Burgundy's Domaine de la Romanée-Conti. This plant material, officially registered as the Abel Clone, has become fundamental to Ata Rangi's Pinot Noir program. In 2010, Ata Rangi was honored with the inaugural "Grand Cru of New Zealand" designation by the Family of Twelve, a collective of family-owned wineries, recognizing their contribution to establishing New Zealand's reputation for fine wine.
## Vineyards & Wines
Ata Rangi's vineyard holdings span 30 hectares across several sites in the Martinborough Terrace appellation. The home block, planted in 1980, consists of 5 hectares of free-draining alluvial gravel soils characteristic of the area's ancient riverbed topography. Additional vineyard parcels include the 8-hectare Craighall site, acquired in 1991, the 6-hectare Di Mattina vineyard, and the 11-hectare Cambrae vineyard purchased in 2000.
The vineyards sit at approximately 80 meters above sea level on the terrace formation, with a predominantly flat aspect. The soil profile features a 30cm layer of silty loam over deep, free-draining gravel, creating naturally low-vigor growing conditions. Vine density averages 5,000 plants per hectare, with the oldest Pinot Noir vines now over 40 years old.
Pinot Noir dominates the plantings at 70% of total vineyard area, followed by Chardonnay (10%), Sauvignon Blanc (10%), and smaller plantings of Merlot, Syrah, and Cabernet Franc used in their Célèbre red blend. The vineyard's clonal diversity for Pinot Noir is particularly notable, featuring the Abel clone, Dijon clones (115, 667, 777), AM 10/5, and Clone 5.
Ata Rangi produces approximately 10,000-12,000 cases annually across their portfolio. Their flagship Pinot Noir represents about 40% of production, complemented by the Crimson Pinot Noir, Craighall Chardonnay, Sauvignon Blanc, Célèbre red blend, and small quantities of Pinot Gris and Rosé.
## Philosophy & Practice
Ata Rangi's viticultural approach emphasizes low yields and intensive canopy management to achieve physiological ripeness. Crop levels are maintained at 5-6 tons per hectare for Pinot Noir through green harvesting when necessary. All vineyards are hand-harvested, with multiple picking passes to ensure optimal ripeness.
In the winery, Pinot Noir undergoes a pre-fermentation cold soak lasting 5-7 days. Fermentation occurs in open-top fermenters with indigenous yeasts, and the cap is managed through hand plunging. Post-fermentation maceration extends for up to two weeks, depending on the vintage. The wines age in French oak barrels (25-30% new) for 11 months before bottling without fining or filtration.
Ata Rangi has held certification from Sustainable Winegrowing New Zealand since the program's inception in 1995. Their environmental commitment extends beyond the vineyard to include a native plant nursery established by Clive Paton in 1994, which has provided over 75,000 native trees for local restoration projects. In 2012, Paton was appointed an Officer of the New Zealand Order of Merit for his services to viticulture and conservation.
The winery practices minimal intervention in both vineyard and cellar, focusing on expressing site character rather than winemaking technique. This approach includes the use of indigenous yeasts, minimal sulfur additions, and gravity flow processes where possible. Ata Rangi's consistent house style emphasizes structural integrity and aging potential, particularly in their Pinot Noir and Ch
Vineyards & Wines
Ata Rangi's vineyard holdings span 30 hectares across several sites in the Martinborough Terrace appellation. The home block, planted in 1980, consists of 5 hectares of free-draining alluvial gravel soils characteristic of the area's ancient riverbed topography. Additional vineyard parcels include the 8-hectare Craighall site, acquired in 1991, the 6-hectare Di Mattina vineyard, and the 11-hectare Cambrae vineyard purchased in 2000.
The vineyards sit at approximately 80 meters above sea level on the terrace formation, with a predominantly flat aspect. The soil profile features a 30cm layer of silty loam over deep, free-draining gravel, creating naturally low-vigor growing conditions. Vine density averages 5,000 plants per hectare, with the oldest Pinot Noir vines now over 40 years old.
Pinot Noir dominates the plantings at 70% of total vineyard area, followed by Chardonnay (10%), Sauvignon Blanc (10%), and smaller plantings of Merlot, Syrah, and Cabernet Franc used in their Célèbre red blend. The vineyard's clonal diversity for Pinot Noir is particularly notable, featuring the Abel clone, Dijon clones (115, 667, 777), AM 10/5, and Clone 5.
Ata Rangi produces approximately 10,000-12,000 cases annually across their portfolio. Their flagship Pinot Noir represents about 40% of production, complemented by the Crimson Pinot Noir, Craighall Chardonnay, Sauvignon Blanc, Célèbre red blend, and small quantities of Pinot Gris and Rosé.
## Philosophy & Practice
Ata Rangi's viticultural approach emphasizes low yields and intensive canopy management to achieve physiological ripeness. Crop levels are maintained at 5-6 tons per hectare for Pinot Noir through green harvesting when necessary. All vineyards are hand-harvested, with multiple picking passes to ensure optimal ripeness.
In the winery, Pinot Noir undergoes a pre-fermentation cold soak lasting 5-7 days. Fermentation occurs in open-top fermenters with indigenous yeasts, and the cap is managed through hand plunging. Post-fermentation maceration extends for up to two weeks, depending on the vintage. The wines age in French oak barrels (25-30% new) for 11 months before bottling without fining or filtration.
Ata Rangi has held certification from Sustainable Winegrowing New Zealand since the program's inception in 1995. Their environmental commitment extends beyond the vineyard to include a native plant nursery established by Clive Paton in 1994, which has provided over 75,000 native trees for local restoration projects. In 2012, Paton was appointed an Officer of the New Zealand Order of Merit for his services to viticulture and conservation.
The winery practices minimal intervention in both vineyard and cellar, focusing on expressing site character rather than winemaking technique. This approach includes the use of indigenous yeasts, minimal sulfur additions, and gravity flow processes where possible. Ata Rangi's consistent house style emphasizes structural integrity and aging potential, particularly in their Pinot Noir and Ch
Philosophy & Practice
Ata Rangi's viticultural approach emphasizes low yields and intensive canopy management to achieve physiological ripeness. Crop levels are maintained at 5-6 tons per hectare for Pinot Noir through green harvesting when necessary. All vineyards are hand-harvested, with multiple picking passes to ensure optimal ripeness.
In the winery, Pinot Noir undergoes a pre-fermentation cold soak lasting 5-7 days. Fermentation occurs in open-top fermenters with indigenous yeasts, and the cap is managed through hand plunging. Post-fermentation maceration extends for up to two weeks, depending on the vintage. The wines age in French oak barrels (25-30% new) for 11 months before bottling without fining or filtration.
Ata Rangi has held certification from Sustainable Winegrowing New Zealand since the program's inception in 1995. Their environmental commitment extends beyond the vineyard to include a native plant nursery established by Clive Paton in 1994, which has provided over 75,000 native trees for local restoration projects. In 2012, Paton was appointed an Officer of the New Zealand Order of Merit for his services to viticulture and conservation.
The winery practices minimal intervention in both vineyard and cellar, focusing on expressing site character rather than winemaking technique. This approach includes the use of indigenous yeasts, minimal sulfur additions, and gravity flow processes where possible. Ata Rangi's consistent house style emphasizes structural integrity and aging potential, particularly in their Pinot Noir and Ch