• Dry style
• Pomegranate
• Subtle spice
• Mouth-watering

"Beautifully restrained and delicately expressed, the bouquet shows pomegranate, lemon peel, crunchy apple and subtle spice nuances, followed by a linear palate offering pristine fruit flavours withfine texture and bright acidity. Focused and elegant with a mouth-watering finish" Sam Kim, Wine Orbit

"A sparkling wine from Ata Rangi is rare indeed, in fact this is a first, and may never be repeated. After tasting it though, I do hope there might be some more made one day. A pale salmon-orange-hued, very bright appearance with a fine persistent bead. Aromas and flavours of a fine lees autolysis, a whisper of white miso and white bread then peach and tangelo, then white flesh nectarine. There’s a very-fine to fine bubble carrying a mineral clay-earthy core. A plush and refreshing mousse texture with a back bone of acidity then flavours of peach and light yellow plum. Balanced, refreshing and ready to drink from day of purchase through 2027" Cameron Douglas, Master Sommelier, Mar 2024

"A fun and fresh sparkling wine with hints of strawberries and canteloupe on the nose and palate. Light-bodied with friendly bubbles and a dry and crisp finish. Pure Pinot Noir aged 11 months on the lees" James Suckling

Hues of peach and salmon in the glass, the nose opens towonderful delicate aromas of peach, baked apple and freshraspberry notes.The scrumptious palate of wild strawberry and cream isaugmented by the fine mousse releasing shortbread flavours thatleads to a refreshing, refined and salivating finish. Delicious anddry.

This Sparkling Cuvée was conceived in the late hours of the cool,tempestuous 2023 season. A parcel of Pinot Noir that did not want tosit through another rain shower! We picked at low brix, and a freshhigh acid, perfect for making a vibrant and uplifting bubbles. This wasabout moving and responding to the season and making something weare proud of and love drinking!

Hand-picked Pinot Noir was whole bunch pressed; the juice wasfermented in neutral oak on full lees and aged for 11 months. Thesecond fermentation which produces the bubbles was done in apressurised tank, this method is known as the Charmat method andwas invented and patented in 1895 by an Italian named FedericoMartinotti, a winemaker in Asti. This method is how Prosecco andmany sparkling wines around the world are made.