Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2021 / 750ml | ≈ $99.51Original NZD 176.00≈ €88.55 · £74.80 | craggyrange.com ↗ |
2024 Technical Specifications
Alcohol 14.5%
pH 3.64
Total Acidity 5.91 g/L
Grape Varieties 79% Merlot, 14% Cabernet Franc, 7% Cabernet Sauvignon
Drinking Window Drink now, or cellar 15+ years from vintage
Region Gimblett Gravels
Grape Clone Merlot clone 481 in Block 24
Vine Age over 25 years
Fermentation Vessels Closed-top French oak cuves
Oak Types French oak
Bottling Date October 2025
Production Details Block 24 Merlot (clone 481) was hand-harvested; the Cabernet components followed at optimal ripeness. Parcels were bunch-sorted and berry-sorted, retaining whole berries, then gently transferred to closed-top French oak cuves. Fermentation lasted 21–23 days. Blocks matured separately in French oak; after blending, the wine returned to oak for a further six months.
Tasting Notes Blackcurrant, plum, violet, cedar and cocoa; concentrated blue fruit and dried flowers, with a plush Merlot core, Cabernet structure, and prominent chalky, ripe, long tannins.
Critics Ratings Andrew Caillard MW 97; Ken Gargett 95; Stephen Wong MW 96; Cameron Douglas MS 96; Tom Kline 94
2021 Technical Specifications
Alcohol 14.0%
pH 3.65
Total Acidity 5.6 g/L
Grape Varieties 77% Merlot, 23% Cabernet Franc
Drinking Window Enjoy now or cellar until 2050
Region Gimblett Gravels
Vineyard Yield 35 hL/ha
Brix at Harvest 24.2°
Fermentation Vessels Closed-top French oak cuves
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types French oak
Barrel Size barrique
Bottling Date November 2022
Production Details The fruit was 100% hand-harvested, 100% destemmed and used 0% whole bunch. Fermentation was inoculated in closed-top French oak cuves. The wine matured for 17 months in French oak barriques, 33% new, and was fined and coarsely filtered. Residual sugar was reported as nil.
Tasting Notes Deep garnet; wild thyme, sage, plum, fruit cake and brioche, with a supple, sweet mid-palate.
2020 Technical Specifications
Alcohol 14.0%
pH 3.62
Total Acidity 6 g/L
Grape Varieties 65% Merlot, 22% Cabernet Franc, 13% Cabernet Sauvignon
Drinking Window Enjoy now or cellar until 2050; the vintage sheet also recommends 10–30 years from vintage.
Region Gimblett Gravels
Vineyard Yield 48 hL/ha
Brix at Harvest 24.0°
Fermentation Vessels Closed-top French oak cuves
Oak Details 36% First Fill New Oak
First Fill New Oak36%
Oak Types French oak
Barrel Size barrique
Bottling Date December 2021
Production Details The fruit was 100% hand-harvested, 100% destemmed and used 0% whole bunch. Fermentation was inoculated in closed-top French oak cuves. The wine matured for 18 months in French oak barriques, 36% new, and was fined and coarsely filtered. Residual sugar was reported as nil.
Tasting Notes Deep garnet; blackcurrant, Doris plum, sautéed chanterelle, redcurrant, blackberry, cinnamon and mocha, with powder-fine savoury tannins.
2019 Technical Specifications
Alcohol 13.5%
pH 3.62
Total Acidity 5.8 g/L
Grape Varieties 60% Merlot, 26% Cabernet Franc, 14% Cabernet Sauvignon
Drinking Window Enjoy now or cellar until 2040
Region Gimblett Gravels
Vineyard Yield 42 hL/ha
Brix at Harvest 24.1°
Fermentation Vessels French oak cuves
Natural Yeast Yes
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak
Barrel Size barrique
Bottling Date December 2020
Production Details The fruit was 100% hand-harvested, 100% destemmed and used 0% whole bunch. Fermentation combined inoculated and wild activity in French oak cuves. The wine matured for 18 months in French oak barriques, 40% new, and was fined and coarsely filtered. Residual sugar was reported as nil.
Tasting Notes Deep dark red; ripe blueberry, cinnamon, brioche and a leafy varietal note, with concentrated ripe fruit and long, silky tannins.
Food Pairing Slow-cooked beef cheek with smoked brassica sides
2018 Technical Specifications
Alcohol 13.1%
pH 3.64
Total Acidity 5.31 g/L
Grape Varieties 81% Merlot, 19% Cabernet Franc
Drinking Window Enjoy now or cellar until 2030
Region Gimblett Gravels
Vineyard Yield 48 hL/ha
Brix at Harvest 23.0°
Fermentation Vessels French oak cuves
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French oak
Barrel Size barrique
Production Details The fruit was 100% hand-harvested, 100% destemmed and used 0% whole bunch. Fermentation was inoculated in French oak cuves. The wine matured for 18 months in French oak barriques, 45% new, and was fined and coarsely filtered. Residual sugar was reported as nil. The sheet reports 'Bottled Jan-18'; because that predates the 2018 harvest, the entry is retained as a source anomaly and not normalized into bottling_date.
Tasting Notes Deep dark red; blackcurrant, mulberry, autumn berries, mocha and cinnamon, with very fine, powdery tannins and abundant fruit.
Food Pairing Slow-cooked beef cheek with smoked brassica sides
2015 Technical Specifications
Alcohol 14.0%
pH 3.69
Total Acidity 5.7 g/L
Grape Varieties 73% Merlot, 14% Cabernet Sauvignon, 13% Cabernet Franc
Drinking Window Enjoy now or cellar until 2028
Region Gimblett Gravels
Vineyard Yield 41 hL/ha
Brix at Harvest 23.9°
Fermentation Vessels Closed-top French oak cuves
Oak Details 45% First Fill New Oak
First Fill New Oak45%
Oak Types French oak
Barrel Size barrique
Bottling Date May 2017
Production Details The fruit was 100% hand-harvested, 100% destemmed and used 0% whole bunch. Fermentation was inoculated in closed-top French oak cuves. The wine matured for 19 months in French oak barriques, 45% new, and was fined and filtered. Residual sugar was reported as nil.
Tasting Notes Deep dark red; ripe plum, cassis, dried rose and French-oak spice, with dark-red-fruit depth, freshness and a layered, persistent palate.
Food Pairing Rich red meats
2014 Technical Specifications
Alcohol 13.8%
pH 3.68
Total Acidity 5.7 g/L
Grape Varieties 61% Merlot, 20% Cabernet Sauvignon, 19% Cabernet Franc
Drinking Window Enjoy now or cellar until 2028
Region Gimblett Gravels
Vineyard Yield 48 hL/ha
Brix at Harvest 24.0°
Fermentation Vessels Closed-top French oak cuves
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak
Barrel Size barrique
Bottling Date February 2016
Production Details The fruit was 100% hand-harvested, 100% destemmed and used 0% whole bunch. Fermentation was inoculated in closed-top French oak cuves. The wine matured for 19 months in French oak barriques, 40% new, and was fined and filtered. Residual sugar was reported as nil.
Tasting Notes Darkest red; blackcurrant, blackberry, dried red rose and cedar, with an elegant red-and-black-fruit core and fine-grained tannins.
Food Pairing Rich beef
2013 Technical Specifications
Alcohol 13.8%
pH 3.61
Total Acidity 5.9 g/L
Grape Varieties 62% Merlot, 19% Cabernet Sauvignon, 18% Cabernet Franc, 1% Petit Verdot
Drinking Window Enjoy now or cellar until 2028
Region Gimblett Gravels
Vineyard Yield 48 hL/ha
Brix at Harvest 24.3°
Fermentation Vessels Closed-top French oak cuves
Oak Details 42% First Fill New Oak
First Fill New Oak42%
Oak Types French oak
Barrel Size barrique
Bottling Date February 2015
Unfined Yes
Production Details The fruit was 100% hand-harvested, 100% destemmed and used 0% whole bunch. Fermentation was inoculated in closed-top French oak cuves. The wine matured for 19 months in French oak barriques, 42% new. It was not fined but was filtered. Residual sugar was reported as nil.
Tasting Notes Dark garnet; spiced red fruit, crushed autumn leaves and sandalwood, with rich fruit, balanced acidity, fine dusty tannins and a dry, long finish.
Food Pairing Rich beef
2011 Technical Specifications
Alcohol 13.3%
pH 3.72
Total Acidity 5.6 g/L
Grape Varieties 60% Merlot, 24% Cabernet Sauvignon, 14% Cabernet Franc, 2% Petit Verdot
Drinking Window Enjoy now
Region Gimblett Gravels
Vineyard Yield 45 hL/ha
Brix at Harvest 23.7°
Fermentation Vessels Closed stainless-steel tanks
Oak Details 37% First Fill New Oak
First Fill New Oak37%
Oak Types French oak
Barrel Size barrique
Bottling Date February 2013
Production Details The fruit was 100% hand-harvested, 100% destemmed and used 0% whole bunch. Fermentation was inoculated in closed stainless-steel tanks. The wine matured for 19 months in French oak barriques, 37% new, and was fined and filtered. Residual sugar was reported as nil.
Tasting Notes Dark garnet; dark berries, cassis, cocoa and wood spice, with rich sweet fruit, caramel hints, firm fine tannins and a long finish.
Food Pairing Rich beef
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1240964 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
253 Waimarama Road, Havelock North 4294, New Zealand
Phone
+64 6 873 7126
Email
Owner
Mary &
Terry Peabody
Terry Peabody
Cellarmaster
Ben Tombs