Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $107.42Original NZD 190.00≈ €95.59 · £80.75 | craggyrange.com ↗ |
2024 Technical Specifications
Alcohol 13.5%
pH 3.73
Total Acidity 4.9 g/L
Grape Varieties Pinot Noir
Region Martinborough
Soil Narrow band of clay over stone in the best blocks
Harvest Dates Picking commenced 26 March with clone 667; clone 114 from Prestige Block 16 followed on 31 March 2024
Grape Clone 667 and 114
Fermentation Vessels French oak and sandstone amphora
Indigenous Yeast Yes
Malolactic Fermentation 100%
Oak Types French oak
Barrel Size Barriques
Unfined Yes
Unfiltered Yes
Production Details Fruit was 100% handpicked. Clone 667 fermented with 85% whole clusters in French oak; clone 114 fermented in sandstone amphora and French oak with varying whole-cluster inclusion. Fermentation averaged 17 days with gentle maceration. The wine matured for 14 months in French-oak barriques and was racked once before blending and bottling. The producer describes the best blocks as more than 25 years old.
Tasting Notes Lavender, chocolate-covered cherry, red and blue fruit, ripe stem tannins, freshness and a long finish
Sources: craggyrange.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.5%
pH 3.71
Total Acidity 5.2 g/L
Grape Varieties Pinot Noir
Region Martinborough
Sites Te Muna Vineyard Blocks 10 and 16
Fermentation Vessels French-oak cuves
Maceration 21 days
Oak Types French oak
Barrel Size Barriques
Production Details Fruit from Blocks 10 and 16 was 100% handpicked and hand-sorted into French-oak cuves. Both cuvées received light pump-overs during 21 days of skin contact. The wine matured for 14 months in French-oak barriques, 31% new.
Tasting Notes Dried cherry, lavender, wild thyme, restrained red fruit, fine-boned structure and refined tannins
Sources: craggyrange.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
pH 3.75
Total Acidity 4.9 g/L
Grape Varieties 100% Pinot Noir
Region Martinborough
Sites Te Muna Vineyard Blocks 10 and 16
Fermentation Vessels French-oak cuves and open-top stainless-steel tanks
Maceration 21 days
Oak Types French oak
Barrel Size Barriques
Production Details Fruit from Blocks 10 and 16 was 100% handpicked and hand-sorted into French-oak cuves and open-top stainless-steel tanks. It received light pump-overs during 21 days of skin contact, then matured for 14 months in French-oak barriques, 35% new.
Tasting Notes Glazed cherry, lavender, thyme, focused red fruit, supple tannins and fine-boned structure
Sources: craggyrange.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
pH 3.69
Total Acidity 5.43 g/L
Grape Varieties Pinot Noir
Region Martinborough
Vineyard Yield 25 hL/ha
Brix at Harvest 23.7°
Fermentation Vessels Open-top stainless-steel tanks and French-oak cuves
Indigenous Yeast Yes
Oak Types French oak
Barrel Size Barriques
Bottling Date May 2022
Unfiltered Yes
Production Details Fruit was 100% hand-harvested; 32% was retained as whole bunches and 68% destemmed. Indigenous fermentation took place in open-top stainless-steel tanks and French-oak cuves. Maturation lasted 12 months in French-oak barriques, 30% new. The sheet reports residual sugar as nil.
Tasting Notes Chanterelle, white truffle, red fruit, lively acidity, balanced tannins and concentrated flavour
Sources: craggyrange.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.8%
pH 3.73
Total Acidity 5.4 g/L
Grape Varieties Pinot Noir
Region Martinborough
Vineyard Yield 38 hL/ha
Harvest Dates 20–24 March 2020
Brix at Harvest 24.1°
Fermentation Vessels Open-top stainless-steel tanks and French-oak cuves
Indigenous Yeast Yes
Oak Types French oak
Barrel Size Barriques
Bottling Date July 2021
Unfiltered Yes
Production Details Fruit was 100% hand-harvested; 70% was retained as whole bunches and 30% destemmed. Indigenous fermentation used open-top stainless-steel tanks and French-oak cuves. The wine matured for 14 months in French-oak barriques, 34% new. Residual sugar was reported as nil.
Tasting Notes Brambly fruit, wild berries, porcini, forest floor, lavender, silky tannins and a long finish
Sources: craggyrange.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.9%
pH 3.7
Total Acidity 5.5 g/L
Grape Varieties Pinot Noir
Drinking Window 2–10 years from vintage
Region Martinborough
Vineyard Yield 42 hL/ha
Brix at Harvest 23.8°
Fermentation Vessels Open-top stainless-steel tanks and open French-oak cuves
Indigenous Yeast Yes
Oak Types French oak
Barrel Size Barriques
Bottling Date August 2020
Unfiltered Yes
Production Details Fruit was 100% hand-harvested; 63% was retained as whole bunches and 37% destemmed. Indigenous fermentation used open-top stainless-steel tanks and open French-oak cuves. The wine matured for 14 months in French-oak barriques, 36% new. Residual sugar was reported as nil.
Tasting Notes Black truffle, blueberry, brioche, chanterelle, lavender, goji berry, satin-like tannins and persistent acidity
Food Pairing Seared duck breast and sautéed mushroom risotto
Sources: craggyrange.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.0%
pH 3.79
Total Acidity 5.24 g/L
Grape Varieties Pinot Noir
Drinking Window 7–10 years from vintage
Region Martinborough
Vineyard Yield 31 hL/ha
Brix at Harvest 23.1°
Fermentation Vessels Open-top stainless-steel tanks and open French-oak cuves
Indigenous Yeast Yes
Oak Types French oak
Barrel Size Barriques
Bottling Date August 2019
Unfined Yes
Production Details Fruit was 100% hand-harvested; 48% was retained as whole bunches and 52% destemmed. Indigenous fermentation used open-top stainless-steel tanks and open French-oak cuves. The wine matured for 11 months in French-oak barriques, 30% new, and received coarse filtration. Residual sugar was reported as nil.
Tasting Notes Wild strawberry, ripe cherry, lavender, subtle oak and an energetic palate
Food Pairing Seared duck breast and foraged mushroom risotto
Sources: craggyrange.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.5%
pH 3.61
Total Acidity 5.3 g/L
Grape Varieties Pinot Noir
Drinking Window 7–10 years from vintage
Region Martinborough
Vineyard Yield 20 hL/ha
Brix at Harvest 24.2°
Fermentation Vessels Open-top stainless-steel tanks and French-oak cuves
Indigenous Yeast Yes
Oak Types French oak
Barrel Size Barriques
Bottling Date March 2016
Unfined Yes
Production Details Fruit was 100% hand-harvested; 50% was retained as whole bunches and 50% destemmed. Indigenous fermentation used open-top stainless-steel tanks and French-oak cuves. The wine matured for 9 months in French-oak barriques, 30% new, and received coarse filtration. Residual sugar was reported as nil.
Tasting Notes Plum, dark cherry, sage, thyme, fresh bark, red fruit and savoury dry tannins
Food Pairing Duck
Sources: craggyrange.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 13.8%
pH 3.69
Total Acidity 5.2 g/L
Grape Varieties Pinot Noir
Drinking Window 7–10 years from vintage
Region Martinborough
Vineyard Yield 52 hL/ha
Brix at Harvest 24.2°
Fermentation Vessels Open-top stainless-steel tanks and French-oak cuves
Indigenous Yeast Yes
Oak Types French oak
Barrel Size Barriques
Bottling Date March 2015
Unfined Yes
Production Details Fruit was 100% hand-harvested; 50% was retained as whole bunches and 50% destemmed. Indigenous fermentation used open-top stainless-steel tanks and French-oak cuves. The wine matured for 10 months in French-oak barriques, 30% new, and received coarse filtration. Residual sugar was reported as nil.
Tasting Notes Dark rose, ripe cherry, dry pine needles, red fruit, acidity and fine tannins
Food Pairing Duck
Sources: craggyrange.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 13.4%
pH 3.76
Total Acidity 5 g/L
Grape Varieties 100% Pinot Noir
Drinking Window 7–10 years from vintage
Region Martinborough
Vineyard Yield 29 hL/ha
Brix at Harvest 23.8°
Fermentation Vessels Open-top stainless-steel tanks and French-oak cuves
Indigenous Yeast Yes
Oak Types French oak
Barrel Size Barriques
Bottling Date April 2014
Unfined Yes
Production Details Fruit was 100% hand-harvested; 40% was retained as whole bunches and 60% destemmed. Indigenous fermentation used open-top stainless-steel tanks and French-oak cuves. The wine matured for 11 months in French-oak barriques, 32% new, and received coarse filtration. Residual sugar was reported as nil.
Tasting Notes Dark rose, spiced red fruit, fresh bark, tar, fine acidity, velvety tannins and a long dry finish
Food Pairing Duck
Sources: craggyrange.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1214811 | — | — | 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