What?
Juice 2018 Sauvignon Blanc, Raranga, Ata Rangi, Martinborough, NZ
Grape 100% Sauvignon Blanc
Farming Certified Organic, Vegan
Tasting Note This wine has complex aromas of lemon curd, citrus blossom and white peach. There are also interesting notes of spiced apple pie. On the palate, there is a creamy texture obtained from the skin contact and barrel fermentation, intermingled with tangy lemon zest flavours on the finish.
Who?
Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay, Sauvignon Blanc and Pinot Gris.
Why?
The name of the wine, Raranga, is a Maori word meaning ‘patchwork’ or ‘woven’ and we love both the meaning behind the name and the resulting wine. Ata Rangi have several plots of Sauvignon Blanc on their estate and each are vinified separately using slightly different wine making techniques. They are then blended or ‘woven’ together by Helen to produce a gorgeously complex and textural expression of Sauvignon Blanc. We much prefer it to the more heady expressions you find on the neighbouring South Island.
With?
The Raranga is quite a textural, layered Sauvignon due to the lees ageing and oak usage during the wine making process. It will still pair a treat with wonderful green, spring ingredients such as asparagus, peas and broad beans though we would suggest using these in more complex and or creamier dishes such as risotto or white meats served with spring veg (heavy on the butter, S&P). We also firmly believe the classic preparation of steamed asparagus with a poached egg and hollandaise sauce would create all sorts of mouth magic as well.
