Winery Ata RangiRaranga Sauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
The Raranga Sauvignon Blanc of the Winery Ata Rangi is in the top 70 of wines of Martinborough.
Taste structure of the Raranga Sauvignon Blanc from the Winery Ata Rangi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raranga Sauvignon Blanc of Winery Ata Rangi in the region of North Island is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Raranga Sauvignon Blanc of Winery Ata Rangi in the region of North Island often reveals types of flavors of pineapple, earth or passion fruit and sometimes also flavors of gooseberry, guava or elderflower.
Food and wine pairings with Raranga Sauvignon Blanc
Pairings that work perfectly with Raranga Sauvignon Blanc
Original food and wine pairings with Raranga Sauvignon Blanc
The Raranga Sauvignon Blanc of Winery Ata Rangi matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of periwinkles - the perfect cook!, quiche with bacon and gruyère cheese or leek, carrot and parmesan gratin.
Details and technical informations about Winery Ata Rangi's Raranga Sauvignon Blanc.
Discover the grape variety: Mouyssaguès
Mouyssaguès is a grape variety that originated in the southwest of France. Today it occupies just under a hectare, whereas in the past it filled the entire Lot valley. Its adult leaves have between 7 and 9 lobes. These turn completely red in the autumn. Its blue-black berries are elliptical and short. As for its truncated cone-shaped bunches, they are of medium size. They are also compact and winged. Mouyssaguès has only one approved clone, 1.150. A dozen others have been planted in Aveyron. Mouyssaguès can bud in the middle or late, 8 to 10 days after Chasselas. It ripens early for the second time. Vigorous, it is not very sensitive to the various diseases common to these grape varieties. Although productive, it is preferable to prune it long. The mouyssaguès makes a very astringent and coloured wine. This variety can also be called negret, faroneux, rouge menu or peyregord. Because of its high yield, it is often called the poor man's vine.
Last vintages of this wine
The best vintages of Raranga Sauvignon Blanc from Winery Ata Rangi are 2012, 2011, 2014, 2018 and 2017.
Informations about the Winery Ata Rangi
The Winery Ata Rangi is one of of the world's greatest estates. It offers 17 wines for sale in the of Martinborough to come and discover on site or to buy online.
The wine region of Martinborough
The wine region of Martinborough is located in the region of Wairarapa of North Island of New Zealand. Wineries and vineyards like the Domaine Kusuda or the Domaine Craggy Range produce mainly wines red, white and pink. The most planted grape varieties in the region of Martinborough are Pinot noir, Pinot gris and Riesling, they are then used in wines in blends or as a single variety. On the nose of Martinborough often reveals types of flavors of cherry, nutmeg or tomatoes and sometimes also flavors of dark chocolate, exotic spice or underbrush.
The wine region of North Island
New-zealand/north-island/northland">Northland, as its name suggests, is New Zealand's northernmost wine-producing region, around four hours' drive northwest of the country's largest city, Auckland. Most of the Northland region's wineries are situated on the east coast, particularly around the Bay of Islands and the Karikari Pensinula, with another cluster on the west coast near Kaitaia. The region's red wines are mostly produced from Syrah, Pinotage">Pinotage and the Hybrid variety Chambourcin. Chardonnay leads the way for white wine grape varieties; Pinot Gris, Viognier and Sauvignon Blanc are among the other varieties cultivated here.
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The word of the wine: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
