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Country of Origin & Region


New Zealand, Martinborough

Ata Rangi

Ata Rangi 'Raranga' Sauvignon Blanc 2018

Ata Rangi 'Raranga' Sauvignon Blanc 2018 92 pts Wine Advocate

Tasting Notes

This has an intriguing nose that is definitely Sauvignon Blanc but in a more restrained style than one would expect from a Kiwi Sauvignon Blanc aromatically. The nose has a hint of lemon and citrus blossom along with some stone fruit with a spice lift and some stony, minerality chiming in. The plate is richly textured, creamy, but not excessive, with a light phenolic, tannin tug on the finish from some barrel fermentation and extended skin contact. Flavors of grapefruit and lemon zest are concentrated leading to a lovely, lingering finish. This is showing beautifully as we speak and should hold up nicely over the next couple of years quite easily.

Food Accompaniments

Seafood, shell fish, Asian-fusion

Awards, Reviews and other Notes

92 pts Wine Advocate Issue #241 Feb 2019
The 2018 Raranga Sauvignon Blanc follows winemaker Helen Master's recent trend of incorporating a small portion of skin-contact fermentation for increased texture/phenolics and exotic aromas. It's a fine effort, offering up hints of red currants and pink grapefruit on the nose, ample weight and concentration on the creamy-textured palate and a long, tactile finish.

Winemaker Notes

Raranga Sauvignon Blanc (“woven” in Maori) is our expression of this variety in the low yielding Martinborough region. Utilising several traditional winemaking techniques including barrel ferments with high solids juice, extended skin contact and partial malolactic fermentation. Around 15% of the fruit was fermented in contact with skins, drawing out their more complex flavours. The grape skins also contain phenolics which, combined with the natural acidity, offer a fresh back bone. These portions are woven together to produce a complex and textural wine.
Complex nose of lemon curd, citrus blossom and white peach with spicy aromatics reminiscent of cinnamon apple pie. The texture that the on-skins and barrel fermentation components bring shows itself in a suppleness creaminess, which mingles with lemon zest notes and a tangy finish.

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Chemical Analysis

6 Bottle price




12.5% alcohol by volume




Sauvignon Blanc

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