Craighall Chardonnay 2016

Name: Ata Rangi - Craighall Chardonnay - 2016
Brand: Valade & Transandine
Price: 46.0 EUR
Availability: OutOfStock

ATA RANGI

138,00 €

A great Chardonnay from one of the best terroirs in New Zealand.

New Zealand

Vin White

13%

Viticulture

5-10 years

100% Chardonnay

750ml
Set of 3 bottles (75cl)

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Let's talk little, let's talk wine

Ata Rangi , meaning "sky of dawn" or "new beginning", is one of New Zealand's leading producers recognized as a wine pioneer in Martinborough. Craighall Chardonnay is their flagship white wine, produced from small plots of 30-year-old vines. A high-level Chardonnay with depth and pedigree similar to the great Burgundian wines. Entirely barrel-fermented with native yeasts and aged for 12 months in oak barrels (25% of which are new), this organic vintage exudes the authenticity of its terroir. Sophisticated and seductive, the aromas are expressed in yellow nectarine , guava, pineapple , candied lemon, vanilla, brioche and toasted cashew nuts with a hint of minerality like flint. The palate is superbly concentrated and creamy , while remaining elegant and refined, with a fine texture and perfectly balanced acidity.

Where are we traveling?

Martinborough Martinborough is a wine region located in the southern part of the North Island of New Zealand. The small town and surrounding district has a population of around 1,500 and is home to some of New Zealand's most respected wineries. Martinborough's cool climate and excellent soils are perfect for producing balanced and elegant wines based on Pinot Noir and Chardonnay. Martinborough benefits from a relatively dry climate due to the rainfall protection provided by the surrounding hills. The area has a climate quite similar to Marlborough, with a coastal influence. The high hours of sunshine, low rainfall and cool nights favor the ripening of the grapes and give character to the wines. The region's wine-growing areas lie on the Martinborough Terrace: a raised plateau of alluvial gravels that has been forced up over time by tectonic movement. The draining nature of this soil is excellent for viticulture because it limits the hydration of the vines, which leads to stress. These stressed vines put more energy into producing small, concentrated berries than into producing foliage, which increases the quality of the grapes and therefore the wines.

The little history of the country

New Zealand

Introduced in 1819, the cultivation of vines was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled in January 1838 to develop the New Zealand vineyards. The first quality vineyards were established in the Hawke's Bay region in the 19th and early 20th centuries. After the production hazards first due to Phylloxera and then to the First World War, this vineyard began to expand again during the Second World War when its surface area doubled. Today, New Zealand has 10 major wine regions spread between the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The long, thin shape of the country means that vineyards are never more than 120km from the coast and most are even much closer than that (with the exception of the semi-continental region of Central Otago). A spine of mountains running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties". Due to these winds, there are few wine growing regions on the west coast of New Zealand. The quality and reputation of New Zealand wines is well established. Indeed, this country produces some of the best and most recognized Sauvignon Blanc in the world. And it is no coincidence that New Zealand has succeeded in making Sauvignon blanc its symbol, just like its sheep, its kiwi and its legendary haka!