Ata Rangi is a pioneering, family-run Martinborough estate founded by Clive Paton in 1980 and now farmed by the Paton family, achieving organic certification in 2014. Sitting on the free-draining alluvial gravels of the Martinborough Terrace at the southern end of the North Island, the site's low fertility and marginal maritime climate suit fine-boned Pinot Noir. This Brut Rose, the estate's first sparkling wine, is built from hand-picked Pinot Noir grown on these gravels. The 2023 season in Martinborough was challenging and wet in places across New Zealand, making careful vineyard selection and early hand-picking for sparkling base wine, at lower sugar and higher acidity, especially important.

The Pinot Noir was hand-picked early for freshness and whole-bunch pressed, with the juice fermented in neutral French oak using indigenous yeast to build texture without overt oak. The base wine was aged on lees for around eleven months, then given its second fermentation in tank by the Charmat (tank) method rather than traditional bottle fermentation, capturing the wine's primary red-fruit and citrus character with a soft, plush mousse. The finished wine is dry and crisp, pale salmon in hue, showing gentle lees-derived complexity. Alcohol is around 12.5%. Dosage was kept low to preserve the wine's linear, mineral line.