Bright crimson red in colour with a purple hue. Impressive perfume, with subtle notes of brioche and black liquorice underneath. It slides across the palate with crushed blue fruits and plummy richness, but with a flicker of firm chocolate laced tannins and fresh acid keeping vibrancy. Approachable now, although rewards with patience.
Recommended Cellaring
1 to 15 years from vintage
Vintage Detail
Warm and dry throughout the entire growing season. Iconic
Brix
24.1 average
Production Level
49 hl/ha average
Hand Harvested
50%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
27%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Dec-21
WINE ANALYSIS
Alcohol
14.1
Residual Sugar
Nil
pH
3.58
Acidity
5.79 g/l
Deepest crimson red with a slight purple hue. Aromas of mulberry jam, freshly baked brioche and raspberry coulis. The palate is succulent and coating with a great concentration, but a fine tannin bead keeps the sweetness in check.
Recommended Cellaring
1 to 15 years from vintage
Vintage Detail
Wet up until Christmas, then dry and warm through the ripening period. Iconic.
Brix
23.8 average
Production Level
49 hl/ha average
Hand Harvested
20%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
25%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 20
WINE ANALYSIS
Alcohol
13.4
Residual Sugar
Nil
pH
3.64
Acidity
5.99 g/l
Deepest crimson red. Lifted violets and blue fruit with subtle biscuity oak notes. Velvet like tannin structure that carries a long pallet of poached plum and freshly picked blueberries.
Food Match
Braised lamb
Recommended Cellaring
1 to 15 years from vintage
Vintage Detail
Warm and dry summer, with a rain event mid ripening
Brix
23.6 average
Production Level
54 hl/ha average
Hand Harvested
20%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
25%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 18
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
Nil
pH
3.63
Acidity
5.4 g/l
Deep ruby with crimson hue. A welcoming aroma of ripe plum and the scent of a winter Christmas kitchen. Exquisitely structured with sweet fruit supported by layers of fine tannin creating a taut yet luscious mouthfeel.
Food Match
Rich red meat dishes
Recommended Cellaring
5 to 15 years from vintage
Vintage Detail
El Niño. Cool and wet start with a warm finish to summer.
Brix
23.2 average
Production Level
47 hl/ha average
Hand Harvested
45%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
30%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 17
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
Nil
pH
3.63
Acidity
5.7 g/l
Deep garnet with youthful rim. Quintessential Merlot aromatics of dark plum along with dark rose and the faintest hint of dried pine needles. Classically structured palate with a core of ripe red fruits integrated with fine dusty tannins for an elegant long finish.
Food Match
Rich red meat dishes
Recommended Cellaring
Up to 5 to 15 years from vintage
Vintage Detail
Warm and early, excellent
Brix
24.1 average
Production Level
53 hl/ha average
Hand Harvested
45%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
17%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec-16
WINE ANALYSIS
Alcohol
14.2
Residual Sugar
Nil
pH
3.59
Acidity
5.9 g/l
Deep garnet with youthful purple hue. Complex and varietal aromatic array of black doris plum, ripe cherry, wooden spices and finely toasted oak. Seductive and luscious on approach the wine has a pure fruit core with fine dusty tannins finishing long and dry.
Food Match
Rich red meat dishes
Recommended Cellaring
Up to 5 to 12 years from vintage
Vintage Detail
Warm and early, excellent
Brix
23.5 average
Production Level
59 hl/ha average
Hand Harvested
30%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
27%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec-15
WINE ANALYSIS
Alcohol
13.4
Residual Sugar
Nil
pH
3.63
Acidity
6 g/l
Dark garnet with vibrant purple hues. Seductive aromas of ripe plum, cassis, nutmeg, tobacco and sandalwood reflects beautifully ripe Merlot. The palate is at first rich and full bodied and then finishes with wonderful graphite-like tannins, fine acidity and a long tapering dry finish.
Food Match
Rich red meat dishes
Recommended Cellaring
Up to 15 years from vintage
Vintage Detail
Warm and dry, excellent
Brix
24 average
Production Level
68 hl/ha average
Hand Harvested
20%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
Oak barriques
New Barrel %
21%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec-14
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
Nil
pH
3.55
Acidity
5.6 g/l
The first hint is of wild thyme, dried sage and star anise which then opens up to the base notes of dark plum and spicy currants. Paradoxically the medium weight palate is energetic and silken, with the focus firmly on fruit purity. These characters persist on the lithe, balanced and layered palate and finish on the aromatic high notes of spice and herbs.
Food Match
Rich shellfish
Recommended Cellaring
7 to 10 years from vintage
Vintage Detail
Warm, LaNiña Summer
Brix
22.4 average
Production Level
60 hl/ha average
Hand Harvested
30%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Inoculated
Barrel Type
French oak barriques,
New Barrel %
20%
Maturation
16 months
Fining
Yes
Filtration
Yes
Bottled
Nov-12
WINE ANALYSIS
Alcohol
13.0
Residual Sugar
Dry
pH
3.61
Acidity
4.8 g/l
The first hint is of wild thyme, dried sage and star anise which then opens up to the bas e notes of dark plum and spicy currants. Paradoxically the medium weight palate is energetic and silken, with the focus firmly on fruit purity. These characters persist on the lithe, balanced and layered palate and finish on the aromatic high notes of spice and herbs.
Food Match
Lamb
Recommended Cellaring
7-10 years
Vintage Detail
Cool and dry
Brix
23 average
Production Level
60 hl/ha average
Hand Harvested
30%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
28%
Maturation
13 months
Fining
Yes
Filtration
Yes
Bottled
Dec-11
WINE ANALYSIS
Alcohol
13.50
Residual Sugar
dry
pH
3.70
Acidity
5.6 g/l
Very dark colour. A brooding bouquet of dark plums and blackberry. Wild thyme, rose-like florals and nutmeg nuances contribute to a lifted complexity. The silken texture unveils an intense fruit core with characters of cocoa and fresh tobacco. This wine is very rich, yet tempered by balanced tannins and fresh acidity.
Food Match
Lamb
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
Sunny and warm, outstanding
Brix
23.6 average
Production Level
53 hl/ha average
Hand Harvested
35%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
35%
Maturation
14 months
Fining
Yes
Filtration
Yes
Bottled
Jul-10
WINE ANALYSIS
Alcohol
13.80
Residual Sugar
<2 g/l
pH
3.69
Acidity
5.8 g/l
Very dark colour. Aromas of dust, cedar, violets and dark cherry fruit combine for a complex bouquet. The palate is structurally firm, but also awash with pure black fruits of plum and boysenberry. This wine is full bodied, but still tightly wound in youthful structure.
Food Match
Beef fillet and hollandaise sauce
Recommended Cellaring
Up to 7 years from vintage
Vintage Detail
Warm and dry, very good
Brix
23.8 average
Production Level
45 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Innoculated
Barrel Type
French oak barriques
New Barrel %
46%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Feb-10
WINE ANALYSIS
Alcohol
14.06
Residual Sugar
<2 g/l
pH
3.67
Acidity
5.7 g/l
Dark garnet core with youthful crimsom hues. A bouquet of dark plum, blackcurrant, dark chocolate and cinnamon. Layers of soft, silky tannin combine with dollops of ripe fruit flavours and a hint of oak derived mocha character to form a luscious and long palate.
Food Match
Rich red meat
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
warm, dry, excellent
Brix
24.1 average
Production Level
64 hl/ha average
Hand Harvested
75%
Whole Bunch
No
Destemmed
Yes
Fermentation Vessel
Closed stainless steel
Fermentation
Innoculated
Barrel Type
French oak
New Barrel %
31%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Dec-08
WINE ANALYSIS
Alcohol
14.4
Residual Sugar
<2 g/l
pH
3.65
Acidity
5.8 g/l
Dark garnet colour with a bright rim. A profusion of dark plum, blackcurrant, liquorice, thyme and cinnamon burst on the bouquet. Luscious ripe fruit flavours are layered with soft, silky tannin and meld with sweet mocha notes derived from new oak barrels, leaving a powerful, smooth finish.
Food Match
Rich red meat
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
warm, very good
Brix
23.8 average
Production Level
63 hl/ha average
Hand Harvested
75%
Whole Bunch
No
Destemmed
Yes
Fermentation Vessel
Closed stainless steel
Fermentation
Innoculated
Barrel Type
French Oak
New Barrel %
45%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Dec-07
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.64
Acidity
5.7 g/l
Deep garnet colour with a purple hue. Redolent aroms of ripe plum and raspberry with cedar and vanilla notes. Fine soft tannin belies the palate’s weight, the wine is soft and full with bright acids giving an overall impression of power and persistence. Spice and complexity is gained via the Cabernet Franc portion of the blend.
Food Match
Beef
Recommended Cellaring
10 years from vintage
Vintage Detail
Classic red vintage in all aspects
Brix
24.2 average
Production Level
69 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Closed Stainless Steel
Fermentation
Inoculated
Barrel Type
French Oak
New Barrel %
50%
Maturation
20 months
Fining
Yes
Filtration
Yes
Bottled
Dec-06
WINE ANALYSIS
Alcohol
13.9
pH
3.79
Residual Sugar
Nil
Acidity
6 g/l
Deep ruby in colour, with a crimson blush. The wine has heady aromas of ripe plum, blackberry, cedar and a hint of dark chocolate. The exquisite combination of sweet fruit framed with savoury oak and toast is matched on the palate by layers of fine tanning providing a taut yet filling texture.
Food Match
Strong flavoured red meat dishes
Recommended Cellaring
At least 7-10 years from vintage
Vintage Detail
Cool, sunny and dry
Brix
22.4-24.1 average
Production Level
60 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Stainless steel and oak
Fermentation
Inoculated
Barrel Type
French oak
New Barrel %
50%
Maturation
17 months
Fining
Egg White
Filtration
Yes
Bottled
Nov-05
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.64
Acidity
6 g/l
In its youth the wine is dense black/purple in colour, almost opaque. Aromas of dark berry fruits, spice, chocolate and coffee are all present. The palate is rich, concentrated and full with similar flavours and a lovely balanced structure with ample very fine-grained tannins. Cellaring potential is at least ten years from vintage.
Food Match
Strong flavoured red meat dishes
Recommended Cellaring
At least 7-10 years from vintage
Brix
22.5-24.4 average
Production Level
30 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Stainless steel tank
Fermentation
Indigenous & Introduced yeasts
Barrel Type
French Oak
New barrel %
50%
Maturation
15 months
Fining
Yes
Filtration
Unfiltered
Bottled
Nov-04
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.66
Acidity
5.9 g/l
Deep ruby in colour, with a crimson blush. The wine has heady aromas of ripe plum, blackberry, cedar and a hint of dark chocolate. The exquisite combination of sweet fruit framed with savoury oak and toast is matched on the palate by layers of fine tanning providing a taut yet filling texture.
Food Match
Strong flavoured red meat dishes
Recommended Cellaring
At least 7-10 years from vintage
Vintage Detail
Cool, sunny and dry
Brix
22.4-24.1 average
Production Level
60 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Stainless steel and oak
Fermentation
Inoculated
Barrel Type
French oak
New Barrel %
50%
Maturation
17 months
Fining
Egg White
Filtration
Yes
Bottled
Nov-03
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.64
Acidity
6 g/l
Deep ruby in colour, with a crimson blush. The wine has heady aromas of ripe plum, blackberry, cedar and a hint of dark chocolate. The exquisite combination of sweet fruit framed with savoury oak and toast is matched on the palate by layers of fine tannin providing a taut yet mouth filiing texture.
Food Match
Red meat dishes
Recommended Cellaring
At least 7-10 years from vintage
Brix
24.5 average
Production Level
20 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Stainless steel tank
Fermentation
Introduced yeasts
Barrel Type
French oak
New Barrel %
65%
Maturation
19 months
Fining
Yes
Filtration
Unfiltered
Bottled
Nov-02
WINE ANALYSIS
Alcohol
14
Residual Sugar
Nil
pH
3.52
Acidity
5.5 g/l
Wine Club
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