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$47
Ata Rangi grows this organic Sauvignon Blanc in Martinborough, New Zealand, on soils and a climate first chosen for their likeness to Burgundy. Barrel fermentation gives a textured, fume style with green apple, white peach and a smoky, herbal edge.
In stock
Description
Ata Rangi is a family winery in Martinborough on the southern tip of New Zealand's North Island, planted by the Paton family from 1980 after research showed the soils and climate here closely matched Burgundy. Te Wa is its barrel-aged Sauvignon Blanc, farmed organically. Rather than the tank-fermented, aromatic style most people expect from the grape, this is fermented and aged in barrel, which gives a fume character with more weight and a smoky, savoury edge. Barrel work exposes the wine to gentle oxygen and lees contact, softening the sharper edges of Sauvignon Blanc and building a rounder texture, while the free-draining soils and cool maritime climate keep the acidity firm and the fruit precise. In the glass it is pale straw, with green apple, white peach, elderflower and a flinty, herbal note. The palate is textured and dry, with citrus and stone fruit, a smoky lees character and a long, mineral finish. Serve at around 11 degrees in a white-wine glass.
Additional information
Serve with grilled sole or sea bass, or roast chicken with herbs, where the barrel texture adds weight. The herbal, flinty edge is a natural match for goats' cheese and green salads. It also stands up to a seafood risotto.
