What is it about Pinot Noir that captures the imagination of winemakers?
We spend a lot of time thinking about (vineyard through to winery) what makes the best Pinot Noir because it is so hard to get right consistently. The season has such a big impact here that you cannot take anything for granted – it is too easy to drop the ball. In the winery you have to watch it all the way so as not to over play any character. It really is about balance. What makes a perfect Pinot? The nose should be beguiling – ripe, bright expressive red/dark fruit layered with perfumed notes (violets, spice, blood roses, the list goes on), tempered with a hint of sinewy, earthy notes. The palate should have fineness of texture, balance and gracefulness but with concentration and persistence of length. Tell us about the Abel clone and how it came to Ata Rangi? Clive Paton founded Ata Rangi in 1980. His first vintage in 1981 was with a chap called Malcolm Abel whose day job was with NZ customs, and who Clive had heard had got hold of an interesting pinot clone. As the story goes, a v
