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Ata Rangi Te Wa Sauvignon Blanc Martinborough New Zealand 2024

Ata Rangi Te Wa Sauvignon Blanc Martinborough New Zealand 2024

HK$208
HK$208
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Textural, Complex, and Distinctly Savory

A profound departure from the typical New Zealand style, the 2024 Ata Rangi Te Wā Sauvignon Blanc is an exercise in texture and sophistication. Taking its name from the Māori phrase for "time and place," this wine is grown on the stony, alluvial gravels of the Martinborough Terrace. By utilizing partial whole-bunch skin fermentation and barrel aging, Ata Rangi has crafted a Sauvignon Blanc of incredible depth. It opens with complex aromas of white peach, lemon blossom, and subtle celery salt. On the palate, it is creamy, medium-to-full-bodied, and highly textural—feeling akin to biting into a perfectly ripe pear—with a long, incredibly flavorful finish.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium, Creamy & Textural ●●●●●
Sweetness Bone-Dry ●●●●●
Acidity Fresh, Rapier & Saline ●●●●●
Fruit White Peach, Lemon Blossom & Ripe Pear ●●●●●
Winemaking Partial skin contact; aged in large oak hatch barrels & stainless steel ●●●●●

Terroir, History & Acclaim

Critical Recognition:
James Suckling [93] pts
  • 93 Points - James Suckling: "The white peaches and subtle apple skin with lemon-blossom aromas come through clearly. Some celery salt too. The creamy palate is medium- to full-bodied with a flavorful finish. This wine is all about texture, like biting into a perfectly ripe pear. Drink now. Screw cap."
  • The Martinborough Terrace: Sourced from the legendary deep, free-draining alluvial gravels of Martinborough. The cool prevailing southerly winds naturally temper the vigour of the Sauvignon Blanc vines, resulting in looser, lighter bunches that enjoy a slow, long ripening period, generating profound depth of flavour in the skins.
  • Artisanal Skin Contact: Pushing the boundaries of the variety, the 2024 Te Wā was entirely hand-picked. It was then broken into parcels—some seeing 100% whole-bunch skin fermentation in large oak hatch barrels, while the remainder was fermented in traditional oak barrels and small stainless steel tanks. This highly complex method builds the wine's signature rich, creamy texture and savory nuances.

Highlights

  • 100% Sauvignon Blanc grown on the stony, alluvial gravels of the Martinborough Terrace.
  • "Te Wā" translates to "time and place" in Māori, signifying a sophisticated, complex expression of the varietal far removed from commercial norms.
  • Fermented utilizing partial whole-bunch skin contact in large oak to generate a remarkably slippery, creamy mouthfeel and immense savory depth.

Tasting Notes

  • Appearance: Clear, pale lemon-yellow with bright, energetic green reflections.
  • Nose: Intensely complex, calm, and softly spoken. It opens with aromas of white peach, delicate lemon blossom, and subtle apple skin, layered with savory, intriguing hints of celery salt, jasmine, and crushed stones.
  • Palate: Bone-dry, creamy, and wonderfully textural. Sitting at medium-bodied, it offers a deeply satisfying, slippery mouthfeel that mimics biting into a perfectly ripe pear. The rich fruit is elevated by rapier-like acidity, concluding in a long, flavorful, and savory finish.

Serving Suggestion

  • Temperature: Serve slightly warmer than a typical Sauvignon Blanc at 10–12°C. This allows the wine's rich, creamy texture and complex savory aromatics to fully blossom.
  • Decanting: A brief 15-to-30 minute decant is highly recommended. The wine's structural depth and skin-contact elements will open up beautifully with a touch of air, and it possesses the pedigree to cellar comfortably through 2030+.
  • Western Pairing: Pan-seared scallops in brown butter, herb-roasted chicken with thyme, fresh goat cheese salads, or creamy seafood risotto.
  • Asian Pairing: Steamed garoupa with ginger and scallions (清蒸石斑魚), salt-and-pepper calamari, or delicately flavored dim sum such as har gow (蝦餃).

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