Entirely fermented with natural yeasts and with 30% of the blend fermented in barrel, the 2012 Pinot Gris is a dry style with a touch of sweetness (seven grams per liter of residual sugar). The nose has aromas of fresh pears and peaches highlighted by touches of dill seed and white pepper. The palate has a silky texture with good flavors and concentration, balanced acid, and a medium-long finish. Drink it now to 2015. A winery that really needs no introduction for NZ Pinot lovers, there’s not much for me to add about the long-serving, dedicated team behind Ata Rangi – they just go from strength to strength. The Pinots have always been great, and yet even in a world where the Pinot benchmark gets higher every year, Ata Rangi is better than ever. (Almost equally impressive though are Petrie and Craighall Chardonnays, clearly getting a lot of love in the cellar from highly skilled winemaker Helen Masters.)