Deep red with a purple hue. Tremendous aromatic lift, with lavender and sweet cherries rising from the glass. The palate has significant density but a perfect balance that already encourages drinking. Again, so much energy in the 2021 wines but also a concentration due to the low yields. Delightful.
Food Match
Roasted garlic and thyme lamb rack, squid ink linguine
Recommended Cellaring
7 to 12 years from vintage
Vintage Detail
A very warm spring brought forward the growing season. Summer was mild but with minimal rain days, producing low yields. The result was near-perfect ripening conditions for Syrah.
Brix
22.8 average
Production Level
28 hl/ha average
Hand Harvested
50%
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Open-top stainless fermenters and open-top oak cuves.
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
23%
Maturation
15 months
Fining
Yes
Filtration
Yes
Bottled
Nov-22
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
Nil
pH
3.61
Acidity
5.6 g/l
Dark burgundy with a vibrant purple hue. Immediately the nose shows all the hallmarks of the variety on these soils. Olive tapenade, mulberries, and spicy, gamey notes are all in abundance. The palate has prominent ripe tannins and an intensity that speaks to a warm vintage. Medium to full-bodied, the unique savoury and fruit balance is sure to entice all flavours of Syrah from the Gimblett Gravels.
Food Match
Roasted garlic and thyme lamb rack, squid ink linguine
Recommended Cellaring
7 to 12 years from vintage
Vintage Detail
Warm and dry from Christmas onwards. Exceptional.
Brix
23.8 average
Production Level
45 hl/ha average
Hand Harvested
60%
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Open-top stainless fermenters and open-top oak cuves.
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
23%
Maturation
15 months
Fining
Yes
Filtration
Yes
Bottled
Dec-21
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.55
Acidity
6.1 g/l
Deepest red with a vibrant purple hue. So much lift and perfume. Violets, lavender and maraschino cherries lift from the glass. The palate has hallmarks of the gravels in graphite and black pepper. However, the succulence of fruit and beauty of the fruit speaks to that of a truly iconic vintage.
Food Match
Roasted garlic and thyme lamb rack, squid ink linguine
Recommended Cellaring
7 to 12 years from vintage
Vintage Detail
Wet up until Christmas, then dry and warm through ripening peroid. Iconic.
Brix
23.8 average
Production Level
45 hl/ha average
Hand Harvested
70%
Whole Bunch
18%
Destemmed
82%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
14 months
Fining
No
Filtration
No
Bottled
Aug-20
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
Nil
pH
3.56
Acidity
5.9 g/l
Deepest red with a vibrant purple hue. Beautiful aromatics of violet, dark rose, freshly cracked pepper and boysenberry. Wonderful fruit purity on the palate balanced with precise acidity and fine, dusty tannins for a long, elegant finish.
Food Match
Roasted garlic and thyme lamb rack, squid ink linguine
Recommended Cellaring
7 to 12 years from vintage
Vintage Detail
Warm and dry summer, wet final ripening period
Brix
22.5 average
Production Level
61 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
16 months
Fining
Yes
Filtration
Yes
Bottled
Oct-19
WINE ANALYSIS
Alcohol
12.9
Residual Sugar
Nil
pH
3.56
Acidity
5.1 g/l
Deepest red with a vibrant purple hue. Beautiful aromatics of violet, dark rose, freshly cracked pepper and boysenberry. Wonderful fruit purity on the palate balanced with precise acidity and fine, dusty tannins for a long, elegant finish.
Food Match
Lamb & venison dishes
Recommended Cellaring
7 to 12 years from vintage
Vintage Detail
Warm and dry summer, wet final ripening period
Brix
23.1 average
Production Level
41 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
18%
Maturation
16 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 18
WINE ANALYSIS
Alcohol
12.9
Residual Sugar
Nil
pH
3.61
Acidity
5.9 g/l
Deepest red with a vibrant purple hue. Beautiful aromatics of violet, dark rose, freshly cracked pepper and boysenberry. Wonderful fruit purity on the palate balanced with precise acidity and fine, dusty tannins for a long, elegant finish.
Food Match
Lamb & venison dishes
Recommended Cellaring
7 to 12 years from vintage
Vintage Detail
El Niño. Cool and wet start with a warm finish to summer.
Brix
23.1 average
Production Level
49 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
20%
Maturation
16 months
Fining
Yes
Filtration
Yes
Bottled
Nov – 17
WINE ANALYSIS
Alcohol
13.2
Residual Sugar
Nil
pH
3.56
Acidity
5.8 g/l
Deep red with a vibrant purple hue. Fresh aromas of blueberry and boysenberry meld with complex hints of baking spices, sage and lavender. The wine glides across the palate with a denseness and elegance to the black fruited core along with complimentary fine, dusty tannins, typical of the red wines from the Gimblett Gravels.
Food Match
Lamb and venison
Recommended Cellaring
7 – 12 years from vintage
Vintage Detail
Warm and early, excellent
Brix
22.7 average
Production Level
43 hl/ha average
Hand Harvested
100%
Whole Bunch
15%
Destemmed
85%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
16 months
Fining
No
Filtration
Yes
Bottled
Nov-16
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.6
Acidity
6.1 g/l
Inky purple red with a vibrant hue. Aromatically expressive with notes of boysenberry, lavender , sandalwood and freshly cracked pepper. The palate has a lovely round feel of ripe fleshy fruit and an elegant line of fine minerally tannins, finishing dry.
Food Match
Lamb and venison
Recommended Cellaring
6 – 10 years from vintage
Vintage Detail
Warm and early, excellent
Brix
23.7 average
Production Level
52 hl/ha average
Hand Harvested
100%
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Open and closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
26%
Maturation
16 months
Fining
No
Filtration
Yes
Bottled
Dec-15
WINE ANALYSIS
Alcohol
14
Residual Sugar
Nil
pH
3.76
Acidity
5.8 g/l
Deep red with vibrant purple hues. Complex aromatics of boysenberry, black pepper, cedar, anise and garrigue herbs. The palate is beautifully poised with the richness and dark berry ripeness balanced with fine acidity and superb fine minerally tannins, finishing dry and long.
Food Match
Lamb and venison
Recommended Cellaring
8 – 10 years from vintage
Vintage Detail
Warm and dry, excellent
Brix
23.5 average
Production Level
51 hl/ha average
Hand Harvested
90%
Whole Bunch
5%
Destemmed
95%
Fermentation Vessel
Open and closed top stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
22%
Maturation
17 months
Fining
No
Filtration
Yes
Bottled
Dec-14
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.61
Acidity
6.0 g/l
Deep darkest red. Lifted aromatics of lavender, blueberries, subtle oak and a hint of cocoa. The palate is elegant, refreshing and long. Expressive black fruits and fine dusty tannins meld to provide great harmony.
Food Match
Lamb
Recommended Cellaring
3 to 5 years from vintage
Vintage Detail
Cool and wet, late ripening
Brix
21.1 average
Production Level
43 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel & french oak cuves
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
22%
Maturation
16 months
Fining
No
Filtration
Yes
Bottled
Nov-13
WINE ANALYSIS
Alcohol
12.8
Residual Sugar
Nil
pH
3.7
Acidity
5.4 g/l
Deep dark purple colour. Complex aromatics of black currants, wooden spices, cocoa and clay. The palate is rich with sweet dark fruits framed by lovely balanced acidity and fine grainy tannins.
Food Match
Lamb
Recommended Cellaring
5 to 8 years from vintage
Vintage Detail
Warm, LaNiña Summer
Brix
21.7 average
Production Level
63 hl/ha average
Hand Harvested
40%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
22%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Dec-12
WINE ANALYSIS
Alcohol
12.5
Residual Sugar
<1 g/l
pH
3.65
Acidity
5.1 g/l
Ripe fresh cherry melds with floral honeysuckle and lavender notes and black pepper. The satin like texture gives way to fleshy, vibrant blueberry fruit. The palate finishes with some charcoal and flint to add mineral interest and complexity.
Food Match
Venison
Recommended Cellaring
7 to 10 years from vintage
Vintage Detail
Cool and dry
Brix
22.8 average
Production Level
60 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
25%
Maturation
16 months
Fining
No
Filtration
Yes
Bottled
Dec-11
WINE ANALYSIS
Alcohol
13.4
Residual Sugar
<1 g/l
pH
3.7
Acidity
5.7 g/l
Very dark colour with vibrant crimson hues. This wine aromatically abounds with trademark characters of blueberry, aniseed, lavender and black pepper. The firm tannin give way and melt in the presence of ripe fruit flavours. The palate flows effortlessly to a long finish. A vintage to savour.
Food Match
Wild fowl or game dishes
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
Sunny and warm, outstanding
Brix
23.4 average
Production Level
36 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
31%
Maturation
15 months
Fining
No
Filtration
Yes
Bottled
Dec-10
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
<2 g/l
pH
3.69
Acidity
6.0 g/l
A dark garnet core illuminated by vibrant crimson hues. Aromas of crushed rock, black doris plums, liquorice and a hint of camphor combine for a complex bouquet. The palate is packed with taut, yet fine tannins matched by focussed fruit flavours of dark cherry, oak spice and site derived black pepper notes adding to a long finish.
Food Match
Wild fowl, game or lamb
Recomemnded Cellaring
Up to 10 years from vintage
Vintage Detail
Warm and dry, very good
Brix
23.7 average
Production Level
62 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Stainless steel and French oak cuves
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
40%
Maturation
18 months
Fining
No
Filtration
Yes
Bottled
Nov-09
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
<2 g/l
pH
3.8
Acidity
5.6 g/l
Deep red colour with vivid purple hues. An array of characters such as lavender, black pepper, black cherry and spices combine for an intense and complex bouquet. The palate possesses fine layers of tannin with a ripe mid-palate texture which envelops the rich dark fruits, providing a long generous finish.
Food Match
Wild fowl, game or lamb
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
warm, dry, excellent
Brix
23.5 average
Production Level
52 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
Yes
Fermentation Vessel
Open top stainless steel and oak cuves
Fermentation
Spontaneous
Barrel Type
French oak
New Barrel %
42%
Maturation
17 months
Fining
No
Filtration
Yes
Bottled
Nov-08
WINE ANALYSIS
Alcohol
13.4
Residual Sugar
<2 g/l
pH
3.71
Acidity
5.9 g/l
Deep red colour with vivid purple hues. An intense array of pepper, black cherry, sandalwood and liquorice notes form a complex nose. The palate is richly textured combining fine layers of tannin and ripe dark fruits with a long, generous finish.
Food Match
Wild fowl, game or lamb
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
warm. very good
Brix
23.4 average
Production Level
65 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
Yes
Fermentation Vessel
Open top stainless steel and oak cuves
Fermentation
Spontaneous
Barrel Type
French Oak
New Barrel %
42%
Maturation
17 months
Fining
Yes
Filtration
Yes
Bottled
Nov-07
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
Nil
pH
3.47
Acidity
6 g/l
Deep ruby with crimson highlights. A complex array of lavender, raspberry, black cherry, sandalwood, and liquorice combine for an intense and complex bouquet. Ripe berry fruits balance with exotic spice flavours through the palate. Sensuous texture and a persistent length of flavour, the hallmarks of this vineyard.
Food Match
Game dishes
Recommended Cellaring
7-10 years of vintage
Vintage Detail
Classic red vintage in all aspects
Brix
23.1 average
Production Level
67 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Open Oak & Stainless Cuve
Fermentation
Spontaneous
Barrel Type
French Oak
New Barrel %
54%
Maturation
17 months
Fining
No
Filtration
Yes
Bottled
Nov-06
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.61
Acidity
6 g/l
Midnight ruby in colour, deeply concentrated. Powerful aromas of damson, blackberry and chocolate are enhanced by fine white pepper and cinnamon, finishing with intense violet florals. Sweet fruit carries through the palate, clean and flowing with an underlying richness. The wine finishes with a haunting memory of fine spice.
Food Match
Game and lamb dishes
Recommended Cellaring
At least 7-10 years from vintage
Vintage Detail
Cool, sunny and dry
Brix
23.5-25.2 average
Production Level
66 hl/ha average
Hand Harvested
100%
Whole Bunch
5%
Destemmed
95%
Fermentation Vessel
Open top oak & stainless cuves
Fermentation
Indigenous
Barrel Type
French Oak
New Barrel %
40%
Maturation
17 months
Fining
Unfined
Filltration
Yes
Bottled
Nov-05
WINE ANALYSIS
Alcohol
14.1
Residual Sugar
Nil
pH
3.67
Acidity
6 g/l
Dense, deep ruby-velvet with bright purple hue indicates youth and intensity of extraction. Lifted and delicate floral notes of violets, lilac and pepper mix with intense blueberry aromas. The palate is fine and supple on entry, with restrained and well integrated oak. Sweet fruit flavours give rise to a firm but balanced structure and impressive length.
Food Match
Game dishes, lamb
Recommended Cellaring
At least 7-10 years of vintage
Brix
22.8 average
Production Level
34 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top oak & stainless cuves
Fermentation
Indigenous
Barrel Type
French Oak
New Barrel %
35%
Maturation
15 Months
Fining
Unfined
Filtration
Unfiltered
Bottled
Oct-04
WINE ALCOHOL
Alcohol
13.8
Residual sugar
Nil
pH
3.8
Acidity
6 g/l
Dense, deep ruby-velvet with bright purple hue indicates youth and intensity of extraction. Lifted and delicate floral notes of violets and lilac grace the brooding, intense blueberry and cassis typical of this fantastic Syrah vintage. The palate is fine and supple on entry, with sweet fruit giving rise to a firm but balanced structure, hedonistic weight, and impressive persistence.
Food Match
Game dishes, lamb
Recommended Cellaring
At least 7-10 years from vintage
Brix
23.8 average
Production Level
34 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top oak & stainless cuves
Fermentation
Indigenous
Barrel Type
French Oak
New Barrel %
35%
Maturation
17 months
Fining
Unfined
Filtration
Unfiltered
Bottled
Dec-03
WINE ANALYSIS
Alcohol
14.3
Residual Sugar
Nil
pH
3.65
Acidity
5.9 g/l
Dense, deep ruby-velvet with bright purple hue indicates youth and intensity of extraction. Lifted and delicate floral notes of violets and lilac grace the brooding, intense blueberry and cassis typical of this fantastic Syrah vintage. The palate is fine and supple on entry, with sweet fruit giving rise to a firm but balanced structure, hedonistic weight, and impressive persistence.
Food Match
Game dishes, lamb
Recommended Cellaring
At least 7-10 years from vintage
Brix
23.6 average
Production Level
18 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Stainless steel tank
Fermentation
Indigenous
Barrel Type
French Oak
New Barrel %
35%
Maturation
15 months
Fining
Unfined
Filtration
Unfiltered
Bottled
Dec-02
WINE ANALYSIS
Alcohol
14.4
Residual Sugar
Nil
pH
3.5
Acidity
7.16 g/l
Related Wines
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.
