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A collation of superior vineyard parcels, crafted by a boutique estate which has been recognized as one of Australia's leading wineries. Clonakilla are dedicated to making distinctive, handcrafted wines, only ever released in limited quantities, anything by Clonakilla can be hard to find, but they are worth the search. Clonakilla» |
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Vintaged from a single block of magnificent old vines on the cooler climes of Eden Valley high. Heirloom are all about identifying and rejuvenating superior parcels, a patient and painstaking approach to the resurrection of venerable elder plantings, for the realization of profoundly structured, powerful yet elegant wines. Heirloom» |
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Crafted by a rising star of the Padthaway region, recipients South Australian Cabernet Of Year Trophy and runner-up South Australian Wine Of Year. Their commitment has not gone unnoticed by the global industry press, Decanter has identified Browns as one of the Hottest Wineries to Watch. Browns of Padthaway» |
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Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann» |
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A stellar achiever around the national wine show circuit, Wicks have claimed significant trophy triumphs for the excellence of their Pinot Noir. After a long family history of orchard farming and viticulture in the Adelaide Hills, priority was given to the establishment of choice clones Pinot Noir along the scenic slopes at Woodside. Wicks» |
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Named for a rare grasshopper Sigaus childi, found only at Central Otago within the Earnscleugh gold mine tailings, just across the road from Grasshopper Rock vineyard. The site is fortuitously harsh and sufficiently challenging to make the vines work their hardest. Grasshopper Rock» |
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Given the scarcity of Best's prestige, limited release, old vineyard icons, Bin #1 affords enthusiasts their first taste of the Great Western Shiraz style and leaves them eager to discover more. A classic, cool climate, aromatic wine, floral and spicy, peppery and elegant, retaining vital Great Western fruit character. Bests» |
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A solid Cabernet Sauvignon with profound structure and vigorous fruit, the essential Coonawarra style, exuding rich bramble, berries and cassis aromas characters over soft, elegant tannins. Extended maturation in the finest French oak contributes to the wine's overall balance and drinkability. Hollick» |
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Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.. Bird In Hand» |
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The quality of Shiraz grown to parched vineyards in Victoria's rugged western districts, has been well known throughout the world of wine since the days of gold rush and early settlement. Taltarni have since established an enviable reputation for vintages of powerfully structured, statuesque red wines, fully exploiting the soft spoken majesty and graceful intensity of Pyrenees Shiraz comes naturally. Taltarni» |
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Charles Cimicky was inspired by his father to take over the reins at the family estate, that's when the good wines started turning into awesome wines. Today, Cimicky is one of the most meticulous winemakers in South Australia. Charles Cimicky» |
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Saint Clair continue to deliver Marlborough's most internationally lauded Sauvignon Blanc. The winemaking team are on a perpetual odyssey, to isolate and retain Marlborough's finest harvests, capable of producing wines with intense regionality. Saint Clair» |
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Ata Rangi
About Ata Rangi - the Winery
Ata Rangi
Clive Paton planted the originally bare, stony 12-acre home paddock at the edge of the Martinborough village in 1980, one of a handful of people who pioneered grape growing in Martinborough
Ata Rangi means new beginning or dawn sky. The site was a barren 5-hectare paddock when Clive Paton bought it in 1980. He was one of a handful of winemaking pioneers in Martinborough, then a forgotten rural settlement, who were attracted to the area by three key features - the localised, free-draining shingle terrace some 20 metres deep, the lowest rainfall records of anywhere in the North Island, and the proximity to the capital city of Wellington, just an hour away. Clive, who'd farmed in the area, knew the land well. He chose mainly red varieties - Pinot Noir, Cabernet Sauvignon, Merlot and Syrah - and set out in pursuit of world class wines. Pinot Noir's potential shone from the start - the early wines widely appreciated for their texture and for their pure fruit expression of the variety.
The early days were tough with no income, trees or shelter belts (the Wairarapa is renowned for its relentless, drying nor-westers) and little experience. The first winemakers persevered, sharing knowledge and ideas, as well as equipment and winery space. Clive grew pumpkins and garlic between the rows, carting them to the markets in Wellington.
Clive called Auckland winemaker Malcolm Abel and volunteered to work a vintage. He knew that Malcolm was also chasing premium pinot noir, and the two soon became close friends. Malcolm gave Clive some promising pinot cuttings, the offspring of a single vine cutting allegedly taken by a traveller from Burgundy’s finest estate, Domaine de la Romanée-Conti. The illegal cutting had been intercepted and confiscated at Auckland airport, where Malcolm, coincidentally, was working as a customs officer in the mid seventies.
To this day, the Abel Clone, or Gumboot Clone (legend has it the nicked cutting was secreted inside a Kiwi gumboot!) remains at the heart of Ata Rangi Pinot Noir. Every Pinot enthusiast adores the texture, and length of palate it delivers. Its tannins are substantial, yet are incredibly silky and fine. From wthin the Ata Rangi site, it brings dark cherry, and a brooding, savoury feel.
Clive's faith in the area has paid off immensely. Ata Rangi Pinot Noirs have three times won the coveted Bouchard-Finlayson Trophy for Best Pinot Noir at the International Wine and Spirit Competition in London. This international recognition came after a decade of gold medal and trophy successes in Australasian wine competitions. Today the wines enjoy an enviable international reputation, with listings in many of the finest restaurants of the world. As Bob Campbell MW notes "It's true - Ata Rangi has the Midas touch with all of its wines."
Ata Rangi and the family team have gradually expanded since those early days. Clive's sister Alison, who'd been working in the wine trade in London, purchased 2 hectares adjoining the original block in 1982. Particular effort goes into achieving balanced vines, delivering consistently ripe, quality bunches. Hand leaf plucking over the summer ensures open canopies. Yields are very low, typically 1 to 2 T/acre (3 T/hectare). This is due to the usually cool, very windy spring weather which affects fruit set and also to the lean, stony soils which are low in vigour and fertility. All grapes are hand-picked. Many of the vines are now 27 years old, a factor in the wines ascending quality, as is this hands-on emphasis in the vineyard. Sustainability and soil health are our goals - read more about this on the Environment page.
Around 12,000 cases are produced from the 30 hectares of vineyards supplying fruit to the winery. Almost half is exported, mainly to Australia, the EU, USA and Japan. The winery shop welcomes visitors all year around. Hours are 1pm to 3pm midweek, and Noon to 4pm weekends and holidays. Today, Martinborough is thriving. The charming, leafy wine village - with its cluster of restaurants, cafes and interesting shops centred around a park-like Square - is a popular destination for wine and food-lovers or for those simply seeking a retreat from city life.
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