Bright, deep scarlet in colour. Evocative floral aromatics of lavender and jasmine, with notes of sweet spice. Distinctly Te Muna, it is so elegant and poised. A very fine, ethereal palate. The silk laden tannins amalgamate with little resistance, giving incredible flow. A supremely elegant release.
Food Match
Spring lamb, grilled salmon, duck and mushroom risotto
Vintage Detail
A moderate spring led to a cooler ripening season defined by several large rain events. Picking and selection were critical.
Brix
22.2 average
Production Level
26 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open-top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
28%
Maturation
10 months
Fining
Yes
Filtration
Yes
Bottled
Feb-24
WINE ANALYSIS
Alcohol
12.5
Residual Sugar
Nil
pH
3.73
Acidity
5.3 g/l
Burgundy in colour with a light crimson hue. Dried lavender and garigue, distinctly Te Muna perfume on the nose. An elegant palate with a warm core of brambled wild berries, porcini mushroom and red cherry in balance with the silk-laden tannins, which perfectly frame the wine. It speaks volumes to an incredible site.
Food Match
Spring lamb and garlic potatoes
Cellaring
2 – 10 years from vintage
Vintage Detail
A warm spring, with minimal frost but a few rain events post-Christmas. A warm start to summer transitioned into a moderate season.
Brix
23.4 average
Production Level
39 hl/ha average
Hand Harvested
100%
Whole Bunch
5%
Destemmed
95%
Fermentation Vessel
Open-top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
21%
Maturation
11 months
Fining
Yes
Filtration
Yes
Bottled
Feb-23
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.75
Acidity
5.4 g/l
Deep burgundy in colour with a crimson hue. A plethora of brambled fruits and porcini mushrooms lead the bouquet. With an exciting and vibrant palate, a red-fruited core wraps the velvet tannin with an undeniable depth of flavour—a long road ahead for this wine that will reward with age.
Food Match
Spring lamb and garlic potatoes
Cellaring
2 – 10 years from vintage
Vintage Detail
A cool damp spring resulted in low yields, followed by a warm summer that accelerated ripening conditions.
Brix
23.5 average
Production Level
45 hl/ha average
Hand Harvested
100%
Whole Bunch
34%
Destemmed
66%
Fermentation Vessel
Open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
27%
Maturation
12 months
Fining
Yes
Filtration
Yes
Bottled
May-22
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
Nil
pH
3.68
Acidity
5.2 g/l
Deep burgundy with a purple hue. An abundance of complexity comes through in this vintage. Lavender, grated truffle and sautéed chanterelle mushrooms. The velvet-like tannins define this wine and speak to an incredible vintage and site. The fruit spectrum is red to dark, with blueberry and wild strawberry notes tempered by the earthy, savoury tones. Truly a beautiful wine.
Food Match
Pan-seared and roasted duck leg, fresh pasta, and sautéed mushroom risotto
Cellaring
2 – 10 years from vintage
Vintage Detail
Dry and warm through ripening period. Iconic.
Brix
24.2 average
Production Level
48 hl/ha average
Hand Harvested
100%
Whole Bunch
27%
Destemmed
73%
Fermentation Vessel
Open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
13 months
Fining
No
Filtration
No
Bottled
Jul-20
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.68
Acidity
5.33 g/l
Bright cherry with purple hue. Leaps from the glass. Wild strawberry, blueberry, and white truffle notes are all in abundance. The palate has so much excitement and vibrancy yet an undeniable depth of flavour. Red fruits and savoury notes are all present here. The acidity is fresh, yet doesn’t detract from the silky mouthfeel – still a long road ahead for this wine.
Food Match
Pan-seared and roasted duck leg, fresh pasta, and sauteed mushroom risotto
Cellaring
2 – 10 years from vintage
Vintage Detail
Cool and damp spring followed by warm and dry summer & autumn
Brix
23.5 average
Production Level
47 hl/ha average
Hand Harvested
100%
Whole Bunch
30%
Destemmed
70%
Fermentation Vessel
Open top stainless steel tanks and french oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
10 months
Fining
Yes
Filtration
No
Bottled
Mar-20
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.6
Acidity
5.29 g/l
Bright cherry with crimson hue. Lifted morello cherry, with complex notes of fresh truffle and wet earth. The palate provides the perfect amount of structure to carry the volume of varietal fruit that presents. The finish is endless.
Food Match
Pan-seared and roasted duck leg, fresh pasta and sauteed mushroom risotto
Cellaring
5 – 7 years from vintage
Vintage Detail
Warm early then moderate rainfall during the ripening period.
Brix
22.3 average
Production Level
39 hl/ha average
Hand Harvested
100%
Whole Bunch
25%
Destemmed
75%
Fermentation Vessel
Combination of French oak cuves and open top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
22%
Maturation
9 months
Fining
Yes
Filtration
Yes – coarse filtration
Bottled
Mar-19
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.72
Acidity
5.7 g/l
Vibrant red cherry with a crimson hue. Complex aromatic array of dark rose, plum, cherry, tree bark and wooden spices. Supple palate entry with attractive varietal red fruits and lovely tension from the fine tannin profile. A joyful wine full of charm.
Food Match
Duck dishes
Cellaring
5 – 7 years from vintage
Vintage Detail
Cool, light crops, early harvest
Brix
23.2 average
Production Level
22.1 hl/ha average
Hand Harvested
100%
Whole Bunch
15%
Destemmed
85%
Fermentation Vessel
Combination of French oak cuves and open top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
22%
Maturation
10 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
Mar-18
WINE ANALYSIS
Alcohol
12.76
Residual Sugar
Nil
pH
3.72
Acidity
5.7 g/l
Dark cherry with a crimson hue. Dark aromatics with notes of ripe cherry, sage, dried bark and thyme emerging. Wonderful integration of ripe red fruits and velvety tannins across the palate. It has great density yet carries a very elegant feel as it flows towards the savoury dry finish.
Food Match
Duck
Cellaring
5 – 7 years from vintage
Vintage Detail
El Niño, warm and dry. Excellent.
Brix
24.2 average
Production Level
45 hl/ha average
Hand Harvested
100%
Whole Bunch
20%
Destemmed
80%
Fermentation Vessel
Combination of French oak cuves and open top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
23%
Maturation
9 months
Fining
No
Filtration
Yes – Coarse
Bottled
Mar-17
WINE ANALYSIS
Alcohol
13.9
Residual Sugar
Nil
pH
3.62
Acidity
5.2 g/l
Bright red cherry colour. Seductive aromas of plums, raspberry, dried rose petals and damp earth. Delicious and long feel on the palate with a fresh core of red fruits integrated with fine dry tannins to create a beautiful yet texturally dry finish.
Food Match
Poultry
Cellaring
3 to 5 years from vintage
Vintage Detail
El Niño, warm and dry. Excellent.
Brix
24.2 average
Production Level
45 hl/ha average
Hand Harvested
100%
Whole Bunch
15%
Destemmed
85%
Fermentation Vessel
Combination of French oak cuves and open top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
9 months
Fining
Yes
Filtration
Yes – Coarse
Bottled
Mar-16
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.61
Acidity
5.3 g/l
Bright red cherry colour with a crimson hue. Seductive aromas of dark cherry, dried rose petals, thyme and damp earth. Beautifully varietal, elegant and long on the palate. Medium weight red fruit richness and fine-grained tannins are drawn out long across the palate by acidity to create a finish which is savoury and dry.
Food Match
Duck
Cellaring
5 to 7 years from vintage
Vintage Detail
Warm and early, excellent
Brix
24.3 average
Production Level
52 hl/ha average
Hand Harvested
100%
Whole Bunch
15%
Destemmed
85%
Fermentation Vessel
Combination of French oak cuves & open top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
22%
Maturation
10 months
Fining
No
Filtration
Yes – Coarse
Bottled
Mar-15
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.63
Acidity
5.1 g/l
Bright red cherry with a crimson hue. Aromas of black cherry, gentle toast and wild herbs prevail with a strong sense of the forest. Lovely ripe flavours of black cherry and red fruits are balanced with fine velvety tannins and a hint of dry earth. Long, soft, fine grained finish.
Cellaring
5 to 7 years from vintage
Vintage Detail
Warm and early, excellent
Brix
24.3 average
Production Level
41 hl/ha average
Hand Harvested
100%
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Combination of French oak cuves & open top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
10 months
Fining
No
Filtration
Yes – Coarse
Bottled
April-14
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.7
Acidity
4.6 g/l
Deep brick red colour. Vibrant aromatics of red and black cherries, rose petal, sandalwood and wet earth. On the palate, fresh red fruits and fine dry tannins provide a soft yet complex finish.
Cellaring
10 years from vintage
Vintage Detail
Cool, light crops, late harvest
Brix
22.6 average
Production Level
34 hl/ha average
Hand Harvested
100%
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Combination of French oak cuves & open top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
10 months
Fining
No
Filtration
Yes – Coarse
Bottled
March – 13
WINE ANALYSIS
Alcohol
12.8
Residual Sugar
Nil
pH
3.86
Acidity
4.5 g/l
Deep red colour. Prominent aromatics of black cherry and boysenberry overshadow subtle notes of rose petal, bark, and a hint of fresh mint. Rich on the palate, fine oak and intriguing mushroom, soy and dried herb flavours provide complexity to the sweet dark fruited core of this wine. The finish is long and lithe.
Food Match
Game and lamb dishes
Cellaring
7 years from vintage
Vintage Detail
Mild, dry, excellent
Brix
23.8 average
Production Level
47 hl/ha average
Hand Harvested
85%
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Combination of French oak cuves & open top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
27%
Maturation
10 months
Fining
No
Filtration
Yes
Bottled
March – 12
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.62
Acidity
5.3 g/l
A medium ruby colour. Bright aromas of cherry, raspberry, dried sage and a hint of smoke make for an enticing nose. On the palate the taut, focussed fruit tannin sits seamlessly in this medium weight wine with a silky savoury finish.
Food Match
Veal
Cellaring
5 years
Vintage Detail
Cold dry and late
Brix
22.8 average
Production Level
28 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel open top tanks and small oak cuves
Fermentation
Inoculated yeast and inoculated
Barrel Type
French oak barriques
New Barrel %
31%
Maturation
9 months
Fining
Yes
Filtration
Yes
Bottled
March – 11
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
dry
pH
3.66
Acidity
6.0 g/l
A bright and deep rosey red. Fragrant aromatics of red fruits, plum, tree bark, a variety of flowers, spice and earth. 2009 is a year of seamless structure, satin tannins and gentle supporting acidity. The palate is pure, long, very finely textured. The lush mid palate holds a mix of red berries, violets, ruby grapefruit, liquorice and exotic spice. The wine finishes with length, poise and delightful focus.
Food Match
Salmon, game birds, pork or lamb fillet
Cellaring
Up to 7 years from vintage
Vintage Detail
Dry, hot summer, cool finish, excellent
Brix
24.6 average
Production Level
27 hl/ha average
Hand Harvested
100%
Whole Bunch
5%
Destemmed
95%
Fermentation Vessel
Open top oak tanks
Fermentation
Inoculated yeast
Barrel Type
French oak barriques
New Barrel %
32%
Maturation
10 months
Fining
No
Filtration
Yes
Bottled
March – 10
WINE ANALYSIS
Alcohol
14.4
Residual Sugar
<2 g/l
pH
3.52
Acidity
5.6 g/l
Deep blackish red. Dark brooding fruit aromas of black cherry, boysenberry with florals, truffle and tar. The palate is silkily structured, with layered fine tannins giving a texture of silk and rose petals. Flavours of the same black fruits and florals, backed with mushroom, bark, fennel and other spices. Dense yet elegant and poised. The finish gradually unwinds revealing bright
red berry and violets.
Food Match
Game birds, lamb, porcini mushrooms
Cellaring
Up to 7 years from vintage
Vintage Detail
Warm, dry, balanced crops, exceptional
Brix
24.4 average
Production Level
25 hl/ha average
Hand Harvested
100%
Whole Bunch
5%
Destemmed
95%
Fermentation Vessel
Open top oak tanks
Fermentation
Indigenous yeast
Barrel Type
French barriques
New Barrel %
33%
Maturation
10 months on lees
Fining
No
Filtration
Yes
Bottled
March – 09
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Dry
pH
3.62
Acidity
5.5 g/l
Deep black, plummy red. Vibrant and complex aromatics of black fruit, flowers, liquorice, plum and cherry, with secondary notes of earth, cocoa and spice. The palate is full and sweet-fruited with flavours of cherries, violets, tar, bark, smoke, spice and liquorice. Full bodied with fine, velvety tannins that coat the mouth. The finish is long and bright.
Food Match
Game and lamb dishes
Cellaring
Up to 10 years from vintage
Vintage Detail
Cool, sunny, miniscule crops
Brix
24.6 average
Production Level
3.2 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Small oak cuves
Fermentation
Indigenous yeast
Barrel Type
French Oak
New Barrel %
38%
Maturation
10 months on lees
Fining
No
Filtration
Yes
Bottled
March – 08
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.62
Acidity
5.9 g/l
Bright ruby red in colour. Savoury spice notes are accented by perfumed aromas of violets, red cherry, blackberry and ruby grapefruit on the nose. Complex flavours of cherry, root spice, smoke and florals predominate the textural and creamy palate. The finish is long with redfruit and spice drawn out by the fine, silky tannin structure.
Food Match
Game and lamb dishes
Cellaring
At least 5 years from vintage
Vintage Detail
Warm, classic, balanced crops
Brix
24.2 average
Production Level
30 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Stainless steel & oak open top tanks
Fermentation
Indigenous yeast
Barrel Type
French Oak
New Barrel %
35%
Maturation
9 months on lees
Fining
No
Filtration
Yes
Bottled
Feb – 07
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.55
Acidity
5.6 g/l
Full purple colour. Brooding aromatics of black cherry and musky plum, with liquorice and floral notes. Dark berry fruit, tar, and spice flavours dominate the rich, full palate that has a fine core of central tannin and bright acidity giving a distinctive velvety texture and persistence on the palate.
Food Match
Game and lamb dishes
Cellaring
At least 5 years from vintage
Vintage Detail
Moderate temperatures, damp, low cropping
Brix
24.5 average
Production Level
15 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Small Oak cuves
Fermentation
Spontaneous natural ferment
Barrel Type
French Oak
New Barrel %
45%
Maturation
9 months
Fining
Unfined
Filtration
Coarse
Bottled
Mar – 06
WINE ANALYSIS
Alcohol
14.5
Residual Sugar
Nil
pH
3.62
Acidity
6 g/l
The colour is bold, moving into dusk-purple. The nose is a perfume of violets, black plums and smoked mushroom. Flavours of ripe cherry and black berry fruit flood the mouth, with forest floor and root spices. The palate is elegant and velvety, give the wine a warming yet clean feel, carrying intense flavours into a seamless, lingering finish.
Food Match
Game, lamb or savoury vegetarian dishes
Cellaring
At least 7 years
Vintage Detail
Cool, damp summer, late dry spell
Brix
24.5 average
Production Level
31 hl/ha average
Hand Harvested
100%
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Small wooden cuves and open top stainless steel tanks
Fermentation
100% Spontaneous natural ferment
Barrel Type
French Oak
New Barrel %
50%
Maturation
9 months
Fining
Unfined
Filtration
Unfiltered
Bottled
Mar – 05
WINE ANALYSIS
Alcohol
14
Residual Sugar
Nil
pH
3.59
Acidity
6.6 g/l
The wine is a dark black/purple in colour, denser than all but the finest vintage Pinot Noir. Aromatically complex and initially closed, the fine hazelnut aromas of oak and lees grace the intense violet and creamed black-fruit characters. The silky, classic Pinot Noir full and rich with ripe black-fruit flavours, hints of cola nut and intense forest floor earthiness characters. Fine, long tannins add structure to a complete example of the variety.
Food Match
Game and lamb
Cellaring
At least 7 years from vintage
Vintage Detail
Cool, damp summer, late dry spell
Brix
24-24.5 average
Production Level
<1.5 kg/vine
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Oak, cuves, barriques
Fermentation
Indigenous
Barrel Type
French Oak
New Barrel %
55%
Maturation
15 months on lees
Fining
Unfined
Filtration
No
Bottled
July – 04
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
Nil
pH
3.83
Acidity
5.2 g/l
In its youth the wine is a moderate black/purple in colour. On the nose the wine is complex and lifted, with aromas of black cherries, dark plums, aromatic sweet herbs and hints of wet forest, spice and lovely nutty oak. The palate is classic Pinot Noir, with warm ripe cherry and blackberry flavours, hints of root spices and dried herbs and again a lovely hint of fine French oak.
Food Match
Game and lamb dishes
Cellaring
At least 7 years from vintage
Vintage Detail
Cool, damp summer, late dry spell
Brix
23 average
Production Level
13 hl/ha average
Hand Harvested
100%
Whole Bunch
20%
Destemmed
80%
Fermentation Vessel
Open top tanks
Fermentation
Indigenous
Barrel Type
French Oak
New Barrel %
50%
Maturation
15 months
Fining
Unfined
Filtration
Unfiltered
Bottled
Mar – 03
WINE ANALYSIS
Alcohol
12.9
Residual Sugar
Nil
pH
3.78
Acidity
5.8 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.
