17/20 Points, Jancis Robinson, jancisrobinson.com
After pressing, complete malolactic conversion in oak. 11 months total in French oak (30% new), then blended and held for a 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)

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.