The wine’s colour transforms into a pale straw hue, instantly evoking the coastal essence of the vineyard. The bouquet carries hints of oyster shells, sea spray, and cashews, further reinforcing its seaside character. A sense of vibrancy and freshness on the palate is complemented by lively acidity that doesn’t compromise flavour. The taste of fresh lemon curd and subtle oak adds richness and makes for a delicious and invigorating palate.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Very warm, early spring, with minimal frosts. The season transitioned to a warm summer with several rain events post-Christmas, attesting to a typical La Nina season.
Brix
21.9 average
Production Level
39 hl/ha average
Hand Harvested
70%
Destemmed
30%
Fermentation Vessel
Combination of French oak puncheon, foudre and stainless steel tanks
Fermentation
Inoculated and Indigenous
Barrel Type
French oak puncheons
New Barrel %
15%
Maturation
11 months
Fining
Yes
Filtration
Yes
Bottled
Mar – 23
WINE ANALYSIS
Alcohol
13
Residual Sugar
<1
pH
3.34
Acidity
6.2 g/l
Pale lime to pale straw. Instantly you are reminded of the coastal nature of this vineyard, with oyster shell, sea spray and cashew all present in the bouquet. Overall, the mouth feels vibrant and fresh, with lively acidity, but not at the expense of flavour. Fresh lemon curd and supple oak round out a palate that is as delicious as it is refreshing.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Warm, early spring with occasional large rainfall followed by long, dry summer. Fantastic.
Brix
21.9 average
Production Level
39 hl/ha average
Hand Harvested
70%
Destemmed
30%
Fermentation Vessel
Combination of French oak puncheon, foudre and stainless steel tanks
Fermentation
Inoculated and Indigenous
Barrel Type
French oak puncheons
New Barrel %
15%
Maturation
8 months
Fining
Yes
Filtration
Yes
Bottled
Dec – 21
WINE ANALYSIS
Alcohol
13
Residual Sugar
<1
pH
3.34
Acidity
6.2 g/l
Pale lime to pale straw. One of the best vintages of this vineyard in recent memory. Great complexity with nashi pear, roasted almonds but undeniable citrus tones of lemon zest. The palate is as compelling as it is fresh. Pithy grapefruit texture carries kafir lime leaf and freshly ground cashew notes across the mouth. Fantastic persistent acidity ensures that one reaches almost immediately for the second glass.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Warm and dry from Christmas onwards. Exceptional.
Brix
21.5 average
Production Level
58 hl/ha average
Hand Harvested
70%
Destemmed
30%
Fermentation Vessel
Combination of French oak cuves, foudre and stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak puncheons
New Barrel %
15%
Maturation
8 months
Fining
Yes
Filtration
Yes
Bottled
Dec – 20
WINE ANALYSIS
Alcohol
13
Residual Sugar
<1
pH
3.3
Acidity
6.1 g/l
Pale lime to pale straw. Subtle, yet definitive aromas of lime zest and grapefruit pulp with hints of brioche and fresh cashews. The palate has saline acidity that carry the citrus notes from nose to mouth. The savoury complexity provides the perfect counter-point for a Chardonnay that truly reflects its maritime origins.
Food Match
Comté cheese, truffle pasta, smashed pea-pesto on freshly toasted sourdough
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Cool and wet until Christmas but then dry and warm throughout the ripening period. Iconic.
Brix
21.5 average
Production Level
71 hl/ha average
Hand Harvested
70%
Destemmed
30%
Fermentation Vessel
Combination of French oak cuves, fourdre and top stainless steel tanks
Fermentation
Indigenous and inoculated
Barrel Type
French oak puncheons
New Barrel %
15%
Maturation
8 months
Fining
Yes
Filtration
Yes – coarse filtration
Bottled
Oct-19
WINE ANALYSIS
Alcohol
12.7
Residual Sugar
<1
pH
3.3
Acidity
5.8 g/l
Pale lemon straw with faint green hue. Complex and refreshing aromatics of melon rind, sea spray, honeysuckle and a hint of beeswax. Very precise across the palate with ripe citrus and subtle oak highlights and a long, texturally dry and almost saline-like finish.
Food Match
Fresh seafood
Recommended Cellaring
3 to 6 years from vintage
Vintage Detail
Warm & dry summer, wet final ripening period
Brix
20.1 average
Production Level
31 hl/ha average
Hand Harvested
85%
Destemmed
15%
Fermentation Vessel
Combination of French oak cuves, puncheons and open top stainless steel tanks
Fermentation
Indigenous and inoculated
Barrel Type
French oak puncheons
New Barrel %
17%
Maturation
10 months
Fining
Yes
Filtration
Yes – coarse filtration
Bottled
Feb-18
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.61
Acidity
5.3 g/l
Pale lemon straw with faint green hue. Complex and refreshing aromatics of melon rind, sea spray, honeysuckle and a hint of beeswax. Very precise across the palate with ripe citrus and subtle oak highlights and a long, texturally dry and almost saline-like finish.
Food Match
Fresh seafood
Recommended Cellaring
3 to 7 years from vintage
Vintage Detail
Warm & dry summer, wet final ripening period
Brix
20.1 average
Production Level
49 hl/ha average
Hand Harvested
85%
Destemmed
15%
Fermentation Vessel
Combination of French oak cuves, puncheons and open top stainless steel tanks
Fermentation
Indigenous and inoculated
Barrel Type
French oak puncheons
New Barrel %
17%
Maturation
10 months
Fining
Yes
Filtration
Yes – coarse filtration
Bottled
Feb-18
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.61
Acidity
5.3 g/l
Pale lemon straw with faint green hue. Beautifully fragrant nose of white peach, apple, lime blossom and a distinctive saline note. A lovely flow of medium weight green/yellow fruits across the palate with well integrated subtle oak. An elegant fine wine of excellent length.
Food Match
Fresh seafood
Recommended Cellaring
3-7 years from vintage
Vintage Detail
El Niño. Cool and wet start with a warm finish to summer.
Brix
21.5 average
Production Level
54 hl/ha average
Hand Harvested
85%
Destemmed
15%
Fermentation Vessel
French oak puncheons, French oak cuves and stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak puncheons
New Barrel %
15%
Maturation
10 months
Fining
Yes
Filtration
Yes
Bottled
Feb-16
WINE ANALYSIS
Alcohol
13
Residual Sugar
Dry
pH
3.37
Acidity
6.3 g/l
Lemon straw with green hue. Lifted fragrant nose of citrus blossom, lime, apple and the sense of a stony seashore. Softly textured with layered fruit richness and elegant integration of subtle fine grained oak. A dry, salivating finish.
Food Match
Fresh seafood
Recommended Cellaring
1-5 years from vintage
Vintage Detail
Warm and early, very good
Brix
22.1 average
Production Level
56 hl/ha average
Hand Harvested
90%
Destemmed
10%
Fermentation Vessel
French oak puncheons, French oak cuves and stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak puncheons
New Barrel %
16%
Maturation
9 months
Fining
Yes
Filtration
Yes
Bottled
Feb-16
WINE ANALYSIS
Alcohol
13
Residual Sugar
Dry
pH
3.35
Acidity
6.5 g/l
Pale golden straw with green hue. Fresh aromatics of lemon zest, seashell, flint and toasted almonds with a complementary lift of oak. The fruit concentration on the palate is elegantly integrated with salivating mineral like acidity. It finishes long and dry.
Food Match
Apéritif, seafood
Recommended Cellaring
1-5 years from vintage
Vintage Detail
Warm and dry, very good
Production Level
65 hl/ha average
Hand Harvested
80%
Destemmed
20%
Fermentation Vessel
French oak puncheons, French oak cuves and stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak puncheons
New Barrel %
18%
Maturation
10 months
Fining
Yes
Filtration
Yes
Bottled
Feb-15
WINE ANALYSIS
Alcohol
12.8
Residual Sugar
Dry
pH
3.36
Acidity
6.2 g/l
Pale golden straw with green hue. Lifted aromatics of honeysuckle, lemon zest and toasted almond. Finely structured on the palate with subtle fresh flavours of grapefruit, white peach, wet stone and a mouthwatering salty/briny character on the finish.
Recommended Cellaring
1-5 years from vintage
Vintage Detail
Warm and dry, excellent
Production Level
62 hl/ha average
Hand Harvested
65%
Whole Bunch
65%
Destemmed
35%
Fermentation Vessel
Cuves, puncheons and stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
8%
Maturation
9 months
Fining
Yes
Filtration
Yes
Bottled
Feb-14
WINE ANALYSIS
Alcohol
13
Residual Sugar
Dry
pH
3.4
Acidity
5.7 g/l
Pale golden straw with green hues. Subdued aromatics of manuka honey, lemon and wet stone. The palate is taut and textural with a phenolic backbone providing length to the sweet citrus and melon fruits.
Recommended Cellaring
1-5 years from vintage
Vintage Detail
Cool and wet, late ripening
Production Level
52 hl/ha average
Hand Harvested
60%
Whole Bunch
60%
Destemmed
40%
Fermentation Vessel
Barriques, puncheons and stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques and puncheons
New Barrel %
10%
Maturation
9 months
Fining
Yes
Filtration
Yes
Bottled
Jan-13
WINE ANALYSIS
Alcohol
12.12
Residual Sugar
Dry
pH
3.3
Acidity
5.5 g/l
Very pale straw with pronounced green hues. A mineral infused nose characterised as chalk dust, flint, lemon and a hint of cream and almond. The palate has a racy presence with citrus fruits,chalky texture and balancing acidity. A long textural line through the palate allows this lithe Chardonnay to exhibit surprising length of flavour.
Food Match
Aperitif or subtle fish dishes
Recommended Cellaring
5 years from vintage
Vintage Detail
Warm, LaNiña Summer
Brix
21.9 average
Production Level
50 hl/ha average
Hand Harvested
75%
Whole Bunch
75%
Destemmed
25%
Fermentation Vessel
Barriques, puncheons, large oak cuves and stainless steel tanks
Fermentation
Inoculated and indigenous
Barrel Type
French oak barriques, puncheons and cuves
New Barrel %
12%
Maturation
5 months
Fining
Yes
Filtration
Yes
Bottled
Nov-11
WINE ANALYSIS
Alcohol
12.9
Residual Sugar
Dry
pH
3.28
Acidity
6.11 g/l
Pale straw colour streaked with youthful green hues. Lemon zest, toasted almond, flint and chalk dust aromas meld for an enticing bouquet. The palate displays the winemakers craft – that is the tension and balance between the juicy, zesty core and the coastal infused acidity and freshness.
Food Match
Aperitif or subtle fish dishes
Recommended Cellaring
Up to 7 years from vintage
Vintage Detail
Cold, wet start followed by dry but cooler conditions
Brix
23 average
Production Level
50 hl/ha average
Hand Harvested
75%
Whole Bunch
75%
Destemmed
25%
Fermentation Vessel
Stainless steel and closed oak tanks, French oak puncheons and barriques
Fermentation
Innoculated and indigenous yeasts
Barrel Type
French oak barriques, puncheons and cuves
New Barrel
8%
Maturation
5 months
Fining
Yes
Filtration
Yes
Bottled
Oct-10
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
<2 g/l
pH
3.24
Acidity
7.5 g/l
A pale straw colour streaked with vivid green hues. Piercing crystalline lemon and lime fruit combine with notes of acacia, nutmeg and chalk dust. On the palate the taut racy structure is filled with rock melon, mineral and Provencal herb characters. This medium weight, bony textured wine has a surprising length of flavour.
Food Match
Shellfish
Recommended Cellaring
4 years from vintage
Vintage Detail
Sunny and warm, outstanding
Brix
22.3 average
Production Level
32 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
No
Fermentation Vessel
Stainless steel and closed oak tanks, French oak puncheons and barriques
Fermentation
Innoculated and indigenous yeasts
Barrel Type
French oak barriques and puncheons
New Barrel %
9%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Dec-09
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
<2 g/l
pH
3.20
Acidity
6.90 g/l
A pale straw colour with vivid green hues. Gunflint, almond and lemon zest characterise the aroma. The wine has a steely edged structure and the mid-palate is filled with white peach and oyster shell flavours. It draws into a long, spicy finish.
Food Match
Seafood, aperitif
Recommended Cellaring
Up to 5 years from vintage
Vintage Detail
Classic
Brix
22.7 average
Production Level
44 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
No
Fermentation Vessel
Stainless steel, oak cuve and new puncheons
Fermentation
Mix of wild and innoculated yeasts
Barrel Type
French
New Barrel %
10%
Maturation
4 months on lees
Fining
Yes
Filtration
Yes
Bottled
Oct-08
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
<2 g/l
pH
3.21
Acidity
6.15 g/l
Pale straw colour with faint green hues. Lemon, cream, floral and nut characters blend on the nose to form a complex bouquet. The palate is tightly structured with firm acidity and a grainy texture with flavours of white peach, flowers and a hint of roasted nuts.
Food Match
Seafood, aperitif
Recommended Cellaring
Up to 5 years from vintage
Vintage Detail
classic
Brix
24.1 average
Production Level
40 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
No
Fermentation Vessel
Stainless steel, oak cuve & barrique
Fermentation
Mix of wild and innoculated yeasts
Barrel Type
French
New Barrel %
15%
Maturation
4 months on lees
Fining
Yes
Filtration
Skim milk
Bottled
Sept-07
WINE ANALYSIS
Alcohol
14.2
Residual Sugar
<2 g/l
pH
3.33
Acidity
6.5 g/l
Pure, pristine aromas and flavours of coastal grown Hawkes Bay Chardonnay. White flowers, fresh straw, pear drop, freshly picked pineapple, lemon and white peach that are rich and generous early on the palate, but are reigned in with a dry, grainy, slightly nutty texure, great length and fresh acidity.
Food Match
Seafood
Recommended Cellaring
3-5 years from vintage
Vintage Detail
Warm, classic, low yielding
Brix
22-23.2 average
Production Level
14 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
No
Fermentation Vessel
51% large Oak Cuve, 49% barrique
Fermentation
Wild Ferment
Barrel Type
French Oak
New Barrel %
17%
Maturation
6 months
Fining
Yes
Filtration
Yes
Bottled
Oct-06
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.26
Acidity
7.16 g/l
Wine Club
Sign up to the Craggy Range wine club as a Prestige Gold Member. Enjoy tickets to the Deep Purple club day, exclusive discounts and benefits, along with three shipments of 12 bottles of Craggy Range wines per year.
