2018 Sophia

Gimblett Gravels, Hawke’s Bay
Prestige Collection

$140.00

-
+

A refined and elegant hand-crafted Merlot dominant blend that represents both the vigneron’s art and inherent understanding of the land, ensuring ‘Sophia’ is the finest expression of the terroir and the people. ‘Sophia’, meaning ‘wisdom’ in greek mythology, pays tribute to the goddess of knowledge and experience, information and understanding - a philosophy adopted by our winemakers and viticulturists when creating this wine.
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Tasting Notes

Deep, dark red. An intensely lifted nose of blackcurrant, mulberry and other autumnal berries, but evident mocha and cinnamon eluding to an impending sweetness of the palate. The tannins and incredibly fine and powdery. They carry the volume of fruit effortlessly. While delivering immediate enjoyment with the abundance of flavour, it is clear this a high-quality wine built for time.

Food Match
Slow cooked beef cheek, smoked brassica sides

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
Warm and dry summer, with a rain event mid ripening

Brix
23 average

Production Level
48 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
45%

Maturation
18 months

Fining
Yes

Filtration
Yes – coarse filtration

Bottled
Jan-18

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.68

Acidity
6.2 g/l

Tasting Notes

Deep darkest red. Aromatically complex with notes of ripe dark plum, violets, an autumnal forest and a touch of smoke. The wine exhibits great focus and intensity with fine tannins layered through a core of dark fruit. The wine carries a real seriousness that underlies its youthful charm.

Food Match
Rich red meats

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
Cool spring and early summer, warm and dry finish. Excellent.

Brix
23.8 average

Production Level
34 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
45%

Maturation
18 months

Fining
Yes

Filtration
Yes – coarse filtration

Bottled
Jan-20

WINE ANALYSIS

Alcohol
13.1

Residual Sugar
Nil

pH
3.64

Acidity
5.31 g/l

Tasting Notes

Deep darkest red. Complex aromatic profile with notes of ripe plum, cassis, dried rose and spice from the finest French Oak. The wine exhibits a wonderful depth of dark red fruits whilst maintaining an enticing level of freshness across the palate. Layered, youthful and persistent, this is a classically composed wine.

Food Match
Rich red meats

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
Cool spring, early summer, warm & dry finish. Excellent.

Brix
23.9 average

Production Level
41 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
45%

Maturation
19 months

Fining
Yes

Filtration
Yes

Bottled
May-17

WINE ANALYSIS

Alcohol
14

Residual Sugar
Nil

pH
3.69

Acidity
5.7 g/l

Tasting Notes

Darkest red. Brooding aromatically with blackcurrant, blackberry, dried red rose and cedar notes emerging. The wine exerts elegance across the palate with a pure red /black fruit core drawn long by layers of fine grained tannins.

Food Match
Rich Beef

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
Warm and early, excellent

Brix
24 average

Production Level
48 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation
Vessel Closed top French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
40%

Maturation
19 months

Fining
Yes

Filtration
Yes

Bottled
Feb-16

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Nil

pH
3.68

Acidity
5.7g/l

Tasting Notes

Dark garnet colour. Beautifully lifted and complex aromas of spiced red fruits, crushed autumn leaves and sandalwood. Classically composed on the palate with fruit richness given length by balanced acidity and fine dusty tannins. Finishes elegant, dry and long.

Food Match
Rich Beef

Recommended Cellaring
15 – 20 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
24.3 average

Production Level
48 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
42%

Maturation
19 months

Fining
No

Filtration
Yes

Bottled
Feb-15

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Nil

pH
3.61

Acidity
5.9 g/l

Tasting Notes

Dark garnet colour. Lifted aromatics of dark berries, cassis, cocoa and wooden spices. Rich sweet fruit and hints of caramel are surrounded by firm fine tannins which provide elegance and great length on the palate.

Food Match
Rich Beef

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
Warm, La Niña Summer

Brix
23.7 average

Production Level
45 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
37%

Maturation
19 months

Fining
Yes

Filtration
Yes

Bottled
Feb-13

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.72

Acidity
5.6g/l

Tasting Notes

Dark garnet core colour. Spicy notes of cinnamon and freshly roasted espresso beans combine with oak and herb notes of cedar and thyme to overlay a ripe blackcurrant base aroma. The palate exudes elegance via a balance of fine layered tannin and mid palate fruit presence. This wine has a soft texture on a mid weight frame, yet has immense length.

Food Match
Rich Beef

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
Cool, dry autumn, very good

Brix
23.1 average

Production Level
43 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
44%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Dec-11

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
Nil

pH
3.74

Acidity
5.4 g/l

Tasting Notes

Opaque core flanked by a magenta rim. Black doris plum, blackcurrant, dried rosemary, cocoa dust and a hint of vanilla vie for attention. Brooding and ripe. The palate is layered with fine dusty tannins providing the structure for the ample flavour and length. Exceptional balance between fruit richness, tannic backbone and acidity is immaculate.

Food Match
Rare beef fillet

Recommended Cellaring
10+ years from vintage

Vintage Details

Vintage Detail
Sunny and warm, outstanding

Brix
24 average

Production Level
40 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed oak cuve

Fermentation
Inoculated yeast

Barrel Type
French oak barriques

New Barrel %
45%

Maturation
18 months

Fining
No

Filtration
Yes

Bottled
Dec-10

WINE ANALYSIS

Alcohol
14.2

Residual Sugar
<1 g/l

pH
3.73

Acidity
5.9 g/l

Tasting Notes

Dark garnet coloured core with vivid crimson hues. Unctuous blackberry fruit is sprinkled with dried herb notes of wild thyme and rosemary plus a hint of vanilla. Layers of dusty fine tannin provide a savoury impression to match the currant flavours and long spicy finish.

Food Match
Rare beef fillet

Recommended Cellaring
15 years from vintage

Vintage Details

Vintage Detail
Warm and dry, very good

Brix
24.1 average

Production Level
48 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed oak tanks

Fermentation
Inoculated yeast

Barrel Type
French oak barriques

New Barrel %
52%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Jan-10

WINE ANALYSIS

Alcohol
14.4

Residual Sugar
<2 g/l

pH
3.61

Acidity
5.7 g/l

Tasting Notes

Dark garnet coloured core with vivid crimson hues. Aromas of violets, cedar, darkest plum and subtle vanilla meld for a complex bouquet. The palate possesses layers of fine tannin polished by unctuous fruit character and incredible length.

Food Match
Rare Beef

Recommended Cellaring
10-15 years from vintage

Vintage Details

Vintage Detail
Long, dry yet cool

Brix
24.1 average

Production Level
43 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed oak cuve

Fermentation
Inoculated neutral yeast

Barrel Type
French oak barriques

New Barrel %
50%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Dec-08

WINE ANALYSIS

Alcohol
14.3

Residual Sugar
Nil

pH
3.59

Acidity
5.93 g/l

Tasting Notes

An opaque core colour with vivid crimson hues. Aromas of blackberry, plum and thyme mingle with characters of cedar, sandalwood and tobacco. On the palate, these complex characters are laced with layers of silky tannin, providing structure and flavour persistance. The textural and aromatic elements are seamless, framed by balanced acidity.

Food Match
Beef fillet

Recommended Cellaring
10-15 years from vintage

Vintage Details

Vintage Detail
Very warm

Brix
23.9 average

Production Level
51 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Closed top oak cuve

Fermentation
Inoculated

Barrel Type
French oak

New Barrel %
60%

Maturation
19 months

Fining
Yes

Filtration
Yes

Bottled
Dec-07

WINE ANALYSIS

Alcohol
14.1

Residual Sugar
Nil

pH
3.61

Acidity
5.78 g/l

Tasting Notes

Deep garnet colour with an evident ruby hue. Aromas of black cherry, blackberry and plum mingle with characters of cedar, sandalwood and tobacco. On the palate these same characters are laced with layers of firm tannin proving a taut structure. The wine is powerful and intense, yet seamless and framed with bright acidity.

Food Match
Beef

Recommended Cellaring
Up to 15-20 years from vintage

Vintage Details

Vintage Detail
Classic red vintage in all aspects

Brix
24.2-25 average

Production Level
62 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Closed oak cuve

Fermentation
Inoculated neutral yeast

Barrel Type
French Oak

New Barrel %
80%

Maturation
19 months

Fining
Yes

Filtration
Yes

Bottled
Dec-06

WINE ANALYSIS

Alcohol
14.1

Residual Sugar
Nil

pH
3.63

Acidity
6.01 g/l

Tasting Notes

Opaque purple with a cherry flush in colour. Intensely aromatic nose of plum, ripe cherries and currants spiced with liquorice, mocha and sandalwood notes. These flavours awash the mouth, the wine is full and lush, complimented by new leather and bitter chocolate characters. The structure is long and seamless with a fine tannin structure.

Food Match
Juicy beef and lamb dishes

Recommended Cellaring
10+ years from vintage

Vintage Details

Vintage Detail
Cool, dry and sunny

Brix
24.3 average

Production Level
49hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
None

Destemmed
100%

Fermentation Vessel
Closed top oak cuve

Fermentation
Inoculated

Barrel Type
French Barriques

New Barrel %
70%

Maturation
20 months

Fining
Egg White

Filtration
Coarse Earth

Bottled
Dec-05

WINE ANALYSIS

Alcohol
13.9

Residual Sugar
Nil

pH
3.63

Acidity
6.1 g/l

Tasting Notes

Intense, brooding, deep black colour, almost opaque. Concentrated, complex aromas of black plums, spices, tobacco, coffee and violets that in their youth are tightly held. The palate is densely structured, with concentrated flavours that reflect the nose adding a further hint of sweet fruit and chocolate notes with fantastic fine fruit and oak tannins to finish.

Food Match
Beef

Recommended Cellaring
10+ years from vintage

Vintage Details

Brix
23.5 – 24.8 average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Open Top Wood Cuves

Fermentation
Innoculated

Barrel Type
French Oak

New Barrel %
70%

Maturation
16 months

Fining
Yes

Filtration
Unfiltered

Bottled
Nov-04

WINE ANALYSIS

Alcohol
13

Residual Sugar
Nil

pH
3.63

Acidity
6 g/l

Tasting Notes

Intense brooding, deep black cherry colours, almost opaque. Concentrated, complex aromas of black plums, cassis, liquorice, root spices, tobacco, coffee and violets that in their youth are tightly held. The palate is densely structured, with concentrated flavours that reflect the nose adding a further hint of sweet blueberry pie and bitter chocolate notes with fantastic fine fruit and oak tannins to finish.

Food Match
Beef

Recommended Cellaring
Up to 10-15 from vintage

Vintage Details

Brix
23.5-24.8 average

Production Level
34 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
French oak cuves

Fermentation
Introduced yeasts

Barrel Type
French Oak

New Barrel %
100%

Maturation
20 months

Fining
Yes

Filtration
Unfiltered

Bottled
Feb-04

WINE ANALYSIS

Alcohol
14

Residual Sugar
Nil

pH
3.50

Acidity
6.3 g/l

Tasting Notes

Intense in colour, almost opaque. The nose is of musky black fruit and lifted floral notes. Rich and luscious ripe plum, sweet berry and spice characters typical of Merlot are enhanced by the juiciness of Cabernet Franc. The wine is mouth filling, rich and powerful. Tannins are fine and ripe, the structure is long and the finish lingering.

Food match
Poultry

Recommended Cellaring
Drink between 2-4 year

Vintage Details

Brix
24.2 average

Hand Harvested
100%

 

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Closed top oak cuves

Fermentation
Inoculated

Barrel Type
French Oak

New Barrel %
70%

Maturation
19 months

Fining
Egg white

Filtration
Unfiltered

Bottled
Nov-02

WINE ANALYSIS

Alcohol
14

Residual Sugar
Nil

pH
3.25

Acidity
5.7 g/l

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