Essential elements for a thriving viticulture scene
The secret to Rangiroa’s prospering viticulture scene lies in the atoll’s unusual terroir and unique climate conditions. An exotic soil composition combines chalky limestone, natural vegetal compost, and shards of white coral that naturally enhance the crops. Year-round exposure to sunshine combined with an adaptive irrigation system promotes an environment for viable growth. Plowing holes in the vineyard’s lowest plot creates a freshwater wellspring that quenches the vine stock.
Unlike most vineyards whose harvest season occurs in the fall, the Polynesian grapes are harvested in both May and December, known as the austral summer and winter harvests. With no true winter season on the island, careful pruning techniques replicate the vineyard’s natural dormant period, allowing the vines to restart their growth cycle and retain their healthy roots. After harvesting, the grapes are exported by canoe and later housed in French oak barrels, adding a smoky sweetness during the journey.
An unusual French Polynesian distillery
Rangiroa’s fertile valleys and sweeping vistas are not only home to rows of vine shoots, but they also boast an impeccable production of sugar cane. Situated on the same land plot, the sweetness of the cane fields infuse the grapes with a rich and fruity profile. During harvesting, the sugar is blended with mature grapes to create Rangiroa’s signature rum, Mana’o Rangiroa. This sweet, warm-bodied rum is produced from pure cane juice on the atoll before being distilled in Tahiti. From start to finish, harvesting the sugar cane is a beautiful and carefully curated process. The stalks are stripped by hand before the canes are crushed and fermented using organic yeast.
In addition to Rangiroa’s island-inspired rum, two vintages of red and white grape varieties are harvested annually. Their Blanc de Corail is a tropical dream with notes of mango, pineapple, and banana. The complex expression is complemented well alongside seafood dishes such as fish fillets. Distilled from Muscat de Hambourg grapes, their rosé Nacarat is a mature mouthfeel with hints of melon and raspberry, perfect for serving alongside opening starters. For a taste of this exotic Polynesian wine, arrange a winery tour where you can sip a glass on the same tropical shores it’s harvested.
