2018 Aroha

Te Muna Road, Martinborough
Prestige Collection

$150.00

-
+

Aroha is a romantic word in the Māori language of New Zealand meaning love. Reflective of its namesake, Aroha is handcrafted with passion from two unique parcels of Pinot Noir, including one of the legendary Abel clone. The fruit is grown on a slope of an elevate terrace of fertile land at the Te Muna Road vineyard where an ancient dried river bed delivered nutrient rich soil perfect for growing Pinot Noir.
INTERNATIONAL SHIPPING INFORMATION CONTINUE SHOPPING
Select Vintage
Tasting Notes

Light cherry in colour with a beautiful Burgundy hue. Lifted wild strawberry and ripe cherry notes dominate the bouquet, with hints of lavender sitting in unison with subtle oak tones floating in the background. The palate is an expression of energy.

Food Match
Seared duck breast, foraged mushroom risotto

Cellaring
 7 – 10 years from vintage

Vintage Details

Vintage Detail
Warm early then moderate rainfall during ripening period

Brix
23.1 average

Production Level
31 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
48%

Destemmed
52%

Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
30%

Maturation
11 months

Fining
No

Filtration
Yes – coarse filtration

Bottled
Aug-19

WINE ANALYSIS

Alcohol
13

Residual Sugar
Nil

pH
3.79

Acidity
5.24 g/l

Tasting Notes

Dark cherry colour. Complex bouquet of violets, thyme, winter forest floor and glazed cherry. Soft on the palate with a mixture or red and dark fruits persisting toward a fine, dry finish. A wine showing great finesse despite it’s firm structural frame.

Food Match
Duck

Cellaring
 7 – 10 years from vintage

Vintage Details

Vintage Detail
Cool, light crops, early harvest

Brix
22.6 average

Production Level
25 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
40%

Destemmed
60%

Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
28%

Maturation
11 months

Fining
No

Filtration
Yes – coarse filtration

Bottled
Jul-18

WINE ANALYSIS

Alcohol
12.8

Residual Sugar
Nil

pH
3.77

Acidity
5.67 g/l

Tasting Notes

Dense dark cherry colour. Complex brooding aromatics of black
cherry, plum, rose and wooden spices. An excellent illustration of
subtle power across the palate. Beautifully textured ripe fruit flows
seamlessly across the palate with sinew and spice from stem and
oak influence. The feel is precise, savoury and long.

Food Match
Duck

Recommended Cellaring
7 – 10 years from vintage

Vintage Details

Vintage Detail
El Niño, warm and dry. Excellent.

Brix
24.7 average

Production Level
35 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
50%

Destemmed
50%

Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
30%

Maturation
9 months

Fining
No

Filtration
Yes – coarse filtration

Bottled
May-17

WINE ANALYSIS

Alcohol
14

Residual Sugar
Nil

pH
 3.61

Acidity
5.5g/l

Tasting Notes

Dense dark cherry colour. Great depth of aromatics with notes of
plum, dark cherry, sage , thyme and fresh bark coming through. The palate shows a wonderful level of elegance from this low-cropping growing season with a roundness of red fruit beautifully integrated with layers of savoury dry tannins which finish long.

Food Match
Duck

Recommended Cellaring
7 to 10 years from vintage

Vintage Details

Vintage Detail
Cool start, low crops, dry and early

Brix
24.2 average

Production Level
20 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
50%

Destemmed
50%

Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
30%

Maturation
9 months

Fining
No

Filtration
Yes – coarse filtration

Bottled
March-16

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
Nil

pH
3.61

Acidity
5.3 g/l

Tasting Notes

Vibrant dark cherry colour. Beguiling aromatics of dark rose, ripe
cherry, and a hint of freshly trampled dry pine needles. The wine
unfolds seamlessly across the palate with the dense core of ripe red
fruits made to feel lithe by lovely acidity and complex fine tannins
befitting of the growing maturity of our Pinot Noir vines.

Food Match
Duck

Recommended Cellaring
7 to 10 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
24.2 average

Production Level
52 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
50%

Destemmed
50%

Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
30%

Maturation
10 months

Fining
No

Filtration
Yes – Coarse

Bottled
March-15

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Nil

pH
3.69

Acidity
5.2 g/l

Tasting Notes

Bright dark cherry colour. Beautifully lifted nose of dark rose,
spiced red fruits, fresh bark and tar. Elegantly composed on the
palate with lovely fruit density carried long by fine acidity and
velvet like tannins slowly unfolding for a long and dry finish.

Food Match
Duck

Recommended Cellaring
7 to 10 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
23.8 average

Production Level
29 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
40%

Destemmed
60%

Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
32%

Maturation
11 months

Fining
No

Filtration
Yes – Coarse

Bottled
April-14

WINE ANALYSIS

Alcohol
13.4

Residual Sugar
Nil

pH
3.76

Acidity
5 g/l

Tasting Notes

Deep red colour. An intriguing aromatic mix of wooden spices,
dried herbs, dark red roses and dark cherries. Complex red and
black fruits unfold on the palate with a dusting of lovely fine oak
tannin and then fruit and stem tannin provides the structural
backbone.

Recommended Cellaring
7 to 10 years from vintage

Vintage Details

Vintage Detail
Cool, light crops, late harvest

Brix
23.8 average

Production Level
29 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
30%

Destemmed
70%

Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
30%

Maturation
10 months

Fining
No

Filtration
Yes – Coarse

Bottled
Mar – 13

WINE ANALYSIS

Alcohol
12.9

Residual Sugar
Nil

pH
3.87

Acidity
4.6 g/l

Tasting Notes

Brick red and maroon in colour. Spiced fruit aromatics with notes of plum, cherry, blueberry and scented wood. A velvety feel on the palate with ripe rounded tannins leaving the lovely sweet fruited core well poised.

Food Match
Duck

Recommended Cellaring
7 to 10 years from vintage

Vintage Details

Vintage Detail
Warm, excellent crops, ripe

Brix
24.5 average

Production Level
62 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
40%

Destemmed
60%

Fermentation Vessel
Combination of open top oak cuves and stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
35%

Maturation
10 months

Fining
No

Filtration
Yes – Coarse Filtration

Bottled
Mar – 12

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.76

Acidity
5 g/l

Tasting Notes

Vibrant dark ruby core. A heady mix of rose, cherry, a hint of cinnamon and plenty of earthy savoury notes make for an enticing aroma. The palate is densely packed with svelte tannin which, while seeming soft on entry, continues as a rich vein of structure to the very back of the palate. Balance and delicacy matched with incredible length.

Food Match
Duck

Recommended Cellaring
7 to 10 years from vintage

Vintage Details

Vintage Detail
Dry, hot summer, cool finish, excellent

Brix
24.5 average

Production Level
28 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
10%

Destemmed
90%

Fermentation Vessel
Open top oak cuves

Fermentation
Indigenous yeast

Barrel Type
French oak barriques

New Barrel %
35%

Maturation
12 months

Fining
Yes

Filtration
Yes

Bottled
Aug – 10

WINE ANALYSIS

Alcohol
14.6

Residual Sugar
< 2 g/l

pH
3.55

Acidity
5.5 g/l

Tasting Notes

Deep plumy red in colour. The aromatics reveal black cherry, bark, plum, dark spices and truffle with a hint of old, dark red petal. Rich, yet not heavy, the palate is densely wound and brooding with fine acidity and a core of quality suede like tannin. Flavours of dark berry fruit, ripe plums, fresh dug earth, spice, coffee, hints of fennel and liquorice unfurl on the palate. The wine finished with length and grace. A wine of engagement rather than ebullience.

Food Match
Lamb, game dishes

Recommended Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
Warm, dry, balanced crops, exceptional

Brix
24 .2 average

Production Level
25 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
5%

Destemmed
95%

Fermentation Vessel
Open top oak tanks

Fermentation
Indigenous yeast

Barrel Type
French oak barriques

New Barrel %
37%

Maturation
14 months

Fining
No

Filtration
Yes

Bottled
Aug – 09

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
< 2 g/l

pH
3.58

Acidity
5.9 g/l

Tasting Notes

Deep blackish red with crimson tones. The aromatics are intense yet brooding, dark cherry, spice, dark red roses, liquorice, tar with bright notes of fresh young violets and roses. The palate has dark brooding fruit, cherry, blackberry with elements of bark, spice, earth and tar. Fine silk and graphite like tannins coat the mouth and run deep on the palate. The finish is rich, long, and flavour filled.

Food Match
Lamb, duck, rabbit and other game

Recommended Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
Cool, tricky, miniscule crops

Brix
24.7 average

Production Level
3.4 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Small oak cuves

Fermentation
Indigenous yeast

Barrel Type
French oak

New Barrel %
42%

Maturation
14 months or less

Fining
Unfined

Filtration
Coarse

Bottled
Aug-08

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
Nil

pH
3.62

Acidity
5.7 g/l

Tasting Notes

Intense purple colour. Brooding aromatics of black cherry, tar and old rose underlaid by a dark savoury element. The palate is rich and deeply  concentrated with velvety mouth coating tannin, flavours of black cherry, florals, forest floor spices and warm spice. The structure is long and complex filled with savoury black fruited characters.

Food Match
Lamb dishes

Recommended Cellaring
At least 7 years from vintage

Vintage Details

Vintage Detail
Warm, classic, balanced crops

Brix
24.2 average

Production Level
30 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Stainless steel & oak opentop tanks

Fermentation
Indigenous yeast with hand punchdown

Barrel Type
French Oak

New Barrel %
35%

Maturation
In barrel

Fining
Unfined

Filtration
Unfiltered

Bottled
Mar-07

WINE ANALYSIS

Alcohol
13.9

Residual Sugar
Nil

pH
3.55

Acidity
5.6 g/l

Wine Club

Sign up to the Craggy Range wine club as a Prestige member. Enjoy tickets to the Deep Purple club day, exclusive discounts and benefits, along with three shipments of either 12 or six bottles of Craggy Range wines per year.

Alternatively join the loyalty program to receive 10% off case purchases and earn points towards a membership which provides tickets to Deep Purple Day.