CRITIC REVIEWS
Rebecca Gibb MW
The 2021 Pinot Noir Kotinga is packed full of energy, richness and sapidity. With plentiful concentration and intensity, it has an abundance of tannins that are dry and textured but will require time to calm their jets. Release date 2024.
JancisRobinson.com
Full screwcapped bottle 1,314 g. Early-season frosts and cool weather during the flowering period resulted in low bunch numbers and the bunches were open and small-berried. Owned and farmed by Ata Rangi winemaker Helen Masters and her family, this vineyard was established in 2002, 4 km south of the Martinborough Terrace. Here the alluvial gravels are mixed with clay, which retains moisture, keeping the soils cooler than the more gravel-dominant sites around Martinborough village. 70% whole bunch with the remainder destemmed, fermentation by indigenous yeasts. Total tank time 15-23 days. After pressing, complete malolactic conversion in oak. 11 months total in French oak (30% new), then blended and held for further 8 months prior to bottling. TA 5.2 g/l, pH 3.65. Mid to light garnet. Smells a little darker-fruited and richer than the Kotinga, less obviously stemmy but still smells extremely fresh and vibrant. A touch more oak sweetness, the tannins more rounded, overall more harmonious and less edgy. Needs time. (JH)

