+64 6 873 7126
253 Waimarama Road
Havelock North 4294
New Zealand
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As the vines slow at our Gimblett Gravels vineyard in Hawke`s Bay, the sheep are back to naturally maintain the weeds and grass, whilst also eliminating the need for machinery. We also look to nurturing soil health with compost enriched with grape marc, a byproduct of our winemaking.
This year, we are using a variable rate spreader guided by GPS and informed by drone-captured vigour maps. This technology allows us apply more nutrient-rich compost to low-vigour areas and less to those of high-vigour - an efficient and considered approach that allows us to work with the land, not against it.
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May 29
Join us in Hawke`s Bay | Thursday, 5 June
For the first time, two of New Zealand’s most celebrated wineries come together to showcase some of Martinborough’s finest wines - right here at Craggy Range.
Join winemakers Helen Masters of @ata_rangi and Ben Tombs of Craggy Range for an unforgettable evening of exceptional food, rare and iconic wines, and engaging conversation - set at the foot of majestic Te Mata Peak.
Executive Chef Casey McDonald of @craggyrangerestaurant has curated a four-course menu designed to complement a remarkable selection of limited releases and treasured back vintages from both estates.
A true celebration of Martinborough’s unique terroir and passionate producers. Only a few spaces remain - reserve your table now via the link in our bio.
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May 27
Head Winemaker Ben Tombs reflects on some of the highlights of Vintage 2025, starting with our earliest-ever harvest on February 8th - it was a long but rewarding nine weeks.
From our Gimblett Gravels site in Hawke`s Bay, we are excited by the `fresh, electric` flavours in our Chardonnay, while our Syrahs benefitted from extended hang-time, bringing fine structure, savoury notes and a remarkable vibrancy.
In Martinborough, the warm, dry spring has delivered fantastic yields with our Pinot Noir showing elegant structure with soft, silky tannins, while our iconic Sauvignon Blanc shines with gooseberry, citrus notes and characteristic minerality. We look forward to following these through to bottle.
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May 24
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