Bright, pale yellow with a light green hue, this wine explodes with ripe aromatics of stone fruits, florals and spice. The palate has intense flavours of stone fruits, citrus peel and nashi pear with a lively, pithy length. It is a powerful and flavourful release.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
A cool spring transitioned into warm, dry summer days, with brisk evenings offering a striking contrast that made this vintage truly iconic.
Brix
24 average
Production Level
30 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel tanks and French oak barriques.
Fermentation
Inoculated and ingidenous
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jun – 23
WINE ANALYSIS
Alcohol
14.0
Residual Sugar
3 g/l
pH
3.12
Acidity
6.2 g/l
Pale straw with an olive green hue. Freshly cut green apple, nashi pear and exotic spice aromas lift from the glass. The palate is generous in its texture, yet the sweet fruit is still balanced with lemon pith acidity. It is a plentifully fruited wine that will appeal to all fans of this variety.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
A moderate spring led to an average temperature ripening season defined by several significant rain events. Picking and selection were critical.
Brix
22.3 average
Production Level
23 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel tanks and French oak barriques.
Fermentation
Inoculated and ingidenous
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jun – 23
WINE ANALYSIS
Alcohol
13
Residual Sugar
1.8 g/l
pH
3.25
Acidity
13.1 g/l
Pale straw with a brilliant hue. Exotic nose bursting with notes of nashi pear, lavender and rose petal. The varietal fruit purity is exemplary across the palate, with a rich weight yet still exudes elegance. The wine has excellent length with a complex dry finish.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
A warm spring with minimal frost followed by a summer that began warm, transitioning into moderate. Several rain events post-Christmas.
Brix
22.5 average
Production Level
22.5 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel tanks and French oak barriques.
Fermentation
Inoculated and native
New Barrel%
0%
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Jun – 22
WINE ANALYSIS
Alcohol
13
Residual Sugar
3.15
pH
3.20
Acidity
6.45 g/l
Pale straw with a brilliant hue. The aromas and characteristics of this variety; include nashi pear, freshly cut green apple and a hint of jasmine. On the palate, there is a juicy fruit core and a level of sophistication that indicates the split-block nature of this wine. Utterly delicious whilst long enough in the palate to ensure it will provide intellectual enjoyment also.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
A cold and windy spring resulted in lower-than-average crops. However, followed by a warm summer with cool nights. Pristine and typical.
Brix
22.9 average
Production Level
35 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel tanks, French oak cuves and French oak barriques.
Fermentation
Inoculated and native
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jul – 21
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
2.5
pH
3.19
Acidity
5.8 g/l
Pale lime to pale straw. Exotic nose with notes of nashi pear, lavender and rose petal. The palate has slippery phenolics and a
prominent acid line that perfectly matches the hint of lingering residual sugar. It is a wine that is robust in flavour but also
delectable.
Food Match
Seared pork cutlet, scallop, blue cheeses
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Wet until Christmas. Dry and warm through the ripening period. Iconic.
Brix
22.5 average
Production Level
61 hl/ha average
Hand Harvested
100%
Whole Bunch
65%
Destemmed
35%
Fermentation Vessel
Closed top stainless steel tanks and neutral barrique
Fermentation
Inoculated and native
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jul – 20
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
2.6
pH
3.1
Acidity
6.7 g/l
Pale golden straw. A nose that over-delivers in both fruit and spice intensity. Lifted nashi pear, apricot flesh and subtle freshly
grated ginger. A great core of plush fruit, with a soft but linear acidity carrying the sweetness of fruit through the finish. A perfect
varietal expression.
Food Match
Pork cutlet, glazed turkey or crayfish dishes
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Wet until Christmas. Dry and warm through the ripening period. Iconic.
Brix
22.7 average
Production Level
45 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated and native
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jul – 19
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
1.2
pH
3.1
Acidity
5.7 g/l
Pale golden straw. Aromatic meld of poached pear, brioche, red apple and crystallised ginger. Beautifully structured on the palate with varietal fruit richness tempered by a lovely line of acidity to create an elegant, almost dry finish.
Food Match
Crustacean & aperitifs
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Warm, humid season. Early harvest.
Brix
22.3 average
Production Level
43 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jul – 18
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
5.4
pH
3.2
Acidity
5.83 g/l
Pale lemon straw. Aromas of spiced pear, ginger, freshly baked brioche and a hint of beeswax. The varietal fruit purity is exemplary across the palate with a weight that is rich yet still exudes elegance. The wine has great length with a complex dry finish.
Food Match
Seafood, coconut-based curries
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Cool, light crops, early harvest
Brix
23.2 average
Production Level
33 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
August 2017
WINE ANALYSIS
Alcohol
13.4
Residual Sugar
2.8 g/l
pH
3.24
Acidity
5.8 g/l
Pale lemon straw. Aromas of peach, poached pear, pinenut and honeysuckle. Luscious texture with crystalline fruit notes and a lovely, long, dry finish.
Food Match
Seafood, coconut-based curries
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
El Niño, warm and dry.
Brix
25 average
Production Level
45 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
New Barrel%
0%
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
August 2017
WINE ANALYSIS
Alcohol
13.4
Residual Sugar
2.8 g/l
pH
3.24
Acidity
5.8 g/l
Lemon straw. Lifted aromatics of peach, spiced pear and a hint of fresh beeswax. There is a softness on the palate with a crystalline fruit core with attractive phenolic drive leading to a long, dry, textural finish.
Food Match
Seafood, coconut-based curries
Cellaring
1 – 2 years from vintage
Vintage Detail
Cool start, low crops, dry and early
Brix
23.3 average
Production Level
25 hl/ha average
Hand Harvested
100%
Whole Bunch
65%
Destemmed
35%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
New Barrel%
0%
Maturation
5 months
Fining
Yes
Filtration
Yes
Bottled
Sep – 15
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
4.1 g/l
pH
3.1
Acidity
6.2 g/l
Pale golden straw. Lifted aromatics of elderflower, pear, cinnamon and a hint of glazed ginger. Pure flavours of succulent pear and peach, layered with a lovely creamy textural feel and carried long with vibrant acidity.
Food Match
Spiced dishes, seafood
Cellaring
1 – 3 years from vintage
Vintage Detail
Warm and early
Brix
24.3 average
Production Level
47 hl/ha average
Hand Harvested
100%
Whole Bunch
100%
Destemmed
0%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
New Barrel%
0%
Maturation
6 months
Fining
Yes
Filtration
Yes
Bottled
Oct – 14
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
2.7 g/l
pH
3.14
Acidity
6.3 g/l
Wine Club
Sign up to the Craggy Range wine club as a Prestige Gold Member. Enjoy tickets to the Deep Purple club day, exclusive discounts and benefits, along with three shipments of 12 bottles of Craggy Range wines per year.
