Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $96.11Original NZD 170.00≈ €85.53 · £72.25 | craggyrange.com ↗ |
2024 Technical Specifications
Alcohol 13.5%
pH 3.23
Drinking Window Enjoy now, or cellar for 8+ years
Region Gimblett Gravels
Sites Selected low-vigour parcels from Block 34 and Block 40
Grape Clone Mendoza and clone 95
Fermentation Vessels French oak: one new barrique and two puncheons
Pressing Method Whole-Bunch Pressed
Indigenous Yeast Yes
Malolactic Fermentation 100%
Bottling Date Jun 2025
Unfined Yes
Production Details The Block 34 parcel was handpicked on 27 February; Block 40 followed soon afterward. After overnight ambient settling in stainless steel, previous-vintage Les Beaux Cailloux lees were added before a warm fermentation. The wine underwent full spring malolactic fermentation, matured 11 months in oak on full lees without stirring, then spent four months on light lees in stainless steel. Finished-wine acidity is reported as 5.72 g/L, but the acid-equivalent basis is not stated.
Tasting Notes Pale straw; lemon curd and zest, roasted hazelnut, brioche and nectarine; saline, chalky and savoury, with freshness, citrus definition and length.
2023 Technical Specifications
Alcohol 13.0%
pH 3.26
Drinking Window Enjoy now or cellar until 2035
Region Gimblett Gravels
Sites Block 19
Fermentation Vessels French oak barriques and puncheons
Pressing Method Whole-Bunch Pressed
Malolactic Fermentation 100%
Oak Details 35% First Fill New Oak
First Fill New Oak35%
Bottling Date Jun 2024
Production Details The handpicked fruit was settled overnight in stainless steel after pressing. Following full spring malolactic fermentation, the wine matured for 12 months in oak, 35% new, and then five months on lees in stainless steel. Finished-wine acidity is reported as 5.3 g/L, but the acid-equivalent basis is not stated.
Tasting Notes Pale straw; lemon curd and zest with roasted hazelnut; seamless, fresh, subtly saline and chalky, balancing savoury and citrus elements.
2022 Technical Specifications
Alcohol 13.0%
pH 3.26
Drinking Window Enjoy now or cellar until 2037
Region Gimblett Gravels
Grape Clone 15 and 95
Fermentation Vessels French oak barriques and puncheons
Pressing Method 100% Whole-Bunch Pressed
Indigenous Yeast Yes
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Bottling Date Jul 2023
Unfined Yes
Production Details The fruit was harvested and sorted by hand, fermented in French oak and aged for 12 months in French oak, including 33% new barrels. Finished-wine acidity is reported as 5.95 g/L, but the acid-equivalent basis is not stated.
Tasting Notes Pale straw; lemon curd and zest, roasted hazelnut, brioche and white blossom; saline, vivid and fresh, with savoury citrus balance.
2021 Technical Specifications
Alcohol 13.5%
pH 3.21
Grape Varieties 100% Chardonnay
Drinking Window 10–25 years from vintage
Region Gimblett Gravels
Vineyard Yield 36 hL/ha
Brix at Harvest 21.7°
Fermentation Vessels French oak barriques
Indigenous Yeast Yes
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Bottling Date Jul 2022
Production Details The fruit was entirely hand harvested and handled as 100% whole bunch with 0% destemming. The wine matured for 10 months in French-oak barriques. Residual sugar is reported as “Nil”; acidity is reported as 6.06 g/L, with no acid-equivalent basis specified.
Tasting Notes Pale straw; oyster shell, roasted cashew and orange zest; brioche, white peach and kaffir lime; powerful, creamy, persistent and balanced.
2020 Technical Specifications
Alcohol 13.3%
pH 3.14
Grape Varieties Chardonnay
Drinking Window 10–25 years from vintage
Region Gimblett Gravels
Vineyard Yield 38 hL/ha
Brix at Harvest 22.3°
Fermentation Vessels French oak barriques
Indigenous Yeast Yes
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Bottling Date Jul 2021
Production Details The fruit was entirely hand harvested and handled as 100% whole bunch with 0% destemming. The wine matured for 10 months in French-oak barriques. Residual sugar is reported as “Nil”; acidity is reported as 6.26 g/L, with no acid-equivalent basis specified.
Tasting Notes Pale straw; oyster shell, roasted cashew and orange zest; brioche, white peach and kaffir lime; powerful, creamy and persistent.
2019 Technical Specifications
Alcohol 13.3%
pH 3.2
Grape Varieties Chardonnay
Drinking Window 10–25 years from vintage
Region Gimblett Gravels
Vineyard Yield 55 hL/ha
Brix at Harvest 22.5°
Fermentation Vessels French oak barriques
Indigenous Yeast Yes
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Bottling Date Jul 2020
Production Details The fruit was entirely hand harvested and handled as 100% whole bunch with 0% destemming. The wine matured for 12 months in French-oak barriques. Residual sugar is reported as “Nil”; acidity is reported as 5.5 g/L, with no acid-equivalent basis specified.
Tasting Notes Pale gold with a green hue; wet stone, lime zest and toasted cashew; stone fruit and grapefruit framed by taut phenolics, acidity and length.
Food Pairing Slow-cooked pheasant, roast chicken or fresh pasta
2018 Technical Specifications
Alcohol 13.3%
pH 3.43
Grape Varieties Chardonnay
Drinking Window 6–10 years from vintage
Region Gimblett Gravels
Vineyard Yield 39 hL/ha
Brix at Harvest 21.8°
Fermentation Vessels French oak barriques
Indigenous Yeast Yes
Oak Details 38% First Fill New Oak
First Fill New Oak38%
Bottling Date Aug 2019
Unfined Yes
Production Details The fruit was entirely hand harvested and handled as 100% whole bunch with 0% destemming. The wine matured for 10 months in French-oak barriques. Residual sugar is reported as “Nil”; acidity is reported as 5.56 g/L, with no acid-equivalent basis specified.
Tasting Notes Pale straw; fresh cashew, cracked barley and white peach; elegant and long, with persistent lemon, tension and complementary oak.
Food Pairing Roasted free-range chicken or char-grilled crayfish with fresh pasta
2017 Technical Specifications
Drinking Window Enjoy now or cellar until 2027
Region Gimblett Gravels
Sources: craggyrange.com ↗ · Compare this vintage
2016 Technical Specifications
Drinking Window Enjoy now or cellar until 2027
Region Gimblett Gravels
Sources: craggyrange.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 13.4%
pH 3.35
Grape Varieties 100% Chardonnay
Drinking Window 6–8 years from vintage
Region Gimblett Gravels
Vineyard Yield 42 hL/ha
Brix at Harvest 22.2°
Fermentation Vessels French oak barriques
Oak Details 42% First Fill New Oak
First Fill New Oak42%
Bottling Date Mar 2012
Production Details The fruit was entirely hand harvested and handled as 100% whole bunch with 0% destemming. Fermentation was inoculated, followed by 10 months' maturation in French-oak barriques. Residual sugar is reported as “Nil”; acidity is reported as 5.40 g/L, with no acid-equivalent basis specified. The producer lists a 1 June 2013 release date.
Tasting Notes Pale straw; ripe peach, honey, lemon blossom and subtle toasted oak; balanced and elegant, with refreshing acidity, length and layered texture.
Food Pairing Poultry
2010 Technical Specifications
Alcohol 13.5%
pH 3.3
Grape Varieties 100% Chardonnay
Drinking Window 7–10 years from vintage
Region Gimblett Gravels
Vineyard Yield 37 hL/ha
Brix at Harvest 22.9°
Fermentation Vessels French oak barriques
Oak Details 28% First Fill New Oak
First Fill New Oak28%
Bottling Date Mar 2011
Unfined Yes
Production Details The fruit was entirely hand harvested and handled as 100% whole bunch with 0% destemming. Fermentation was inoculated, followed by 10 months' maturation in French-oak barriques. Residual sugar is reported as “Nil”; acidity is reported as 5.34 g/L, with no acid-equivalent basis specified. The producer lists a 1 June 2012 release date.
Tasting Notes Very pale straw with green hues; lemon blossom, windfallen citrus, flint and white peach; intense fruit, fresh acidity and chalky texture.
Food Pairing Shellfish
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1352878 | — | — | 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