Ata Rangi’s Kotinga Pinot Noir received its inaugural release with the 2020 vintage. The vineyard, established in 2001 on the edge of the Martinborough terrace, is a free-draining site planted to Dijon clones 115, 667, and 777. Kotinga is a high-energy wine that’s made to show off its bright fruits—cherry, currant, plum—supple tannins, and sleek, fluid acidity. Kotinga is fermented with indigenous yeasts and 40% whole bunches. After two to three weeks in tank, the wine is pressed, and malolactic fermentation is completed in oak. For 11 months, Kotinga is aged in very large 2280 litre foudre, rather than small barriques, to preserve the naturally bright character of Dijon clone pinot noir grown in gravelly soil.

Ata Rangi’s Masters Pinot Noir received its inaugural release with the 2020 vintage. The vineyard, owned and farmed by Ata Rangi winemaker Helen Masters, lies just four kilometres south of the Martinborough terrace. Here, clay is naturally found throughout the gravelly soil and it helps to retain moisture, and keep temperatures cooler than typical Martinborough terroir. Masters is a kaleidoscopic expression of pinot noir, featuring aromas of mulberry, baking spices, rosewater, and blood orange, and a palate of rich fruit, pomegranate, nutmeg, and pink peppercorn. The influence of clay soils provides Masters with its expansive, signature texture. Masters is fermented with indigenous yeasts and 70% whole bunches. After two to three weeks in tank, the wine is pressed, and malolactic fermentation is completed in oak. Masters is aged in French oak (30% new) for 11 months, before it is blended, and then held for a further eight months before it is bottled.

Lucien Le Moine is a unique négociant–haute couture is often how they are described. Husband and wife, Mounir and Rotem Saouma source small parcels of wine from many producers. Their contribution to the wine is in the elevage, esoteric regime which changes each vintage relying on Mounir’s sensory talents forged in a Trappist monastery in Lebanon and honed in their vaulted cellars in the Cote d’Or. Working with the best (Jupilles, FRA), fine-grained new oak, the Saoumas produce a staggering number of Grands and 1er Crus cuvees.

Bouchard Père et Fils 1er Cru Les Grèves is characterised by its finely perfumed nose, harmonious fruit weight, and soft, structural spice. The vineyard, planted over limestone and clay with gravel, benefits from a east-southeast aspect and spans 3.48 ha. From hand harvested fruit, the wine is pressed to French oak (up to 25% new) where it matures for 12 to 14 months.