2018 Te Kahu

Gimblett Gravels Vineyard, Hawke’s Bay
Family Collection

$29.95

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Te Kahu means 'the cloak' in te reo Maori and refers to the mist that envelops Giants Winery in the Tukituki Valley. Legend has it that this mist was used to protect a mythical Maori maiden from the sun as she visited her lover Te Mata. This is a wine of richness and an abundance of black fruit flavours and a long structured finish.
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Tasting Notes

Deepest crimson red. Brooding aromatically with notes of cassis, black olive, dried tobacco and the faintest hint of caramel. The wine has a lovely focus on the palate with dark fruits framed by fine tannins to deliver a classical structure with an excellent future ahead.

Food Match
Braised lamb

Recommended Cellaring
1 to 15 years from vintage

Vintage Details

Variety
54% Merlot, 27 %Cabernet Sauvignon, 10% Malbec, 7% Cabernet Franc, 2% Petit Verdot

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%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
20%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Nov – 19

WINE ANALYSIS

Alcohol
13.1

Residual Sugar
Nil

pH
3.65

Acidity
5.5 g/l

Tasting Notes

Deepest crimson red. Brooding aromatically with notes of cassis, black olive, dried tobacco and the faintest hint of caramel. The wine has a lovely focus on the palate with dark fruits framed by fine tannins to deliver a classical structure with an excellent future ahead.

Food Match
Rich red meats

Recommended Cellaring
1 to 15 years from vintage

Vintage Details

Variety
66% Merlot, 21% Cabernet Sauvignon, 13% Cabernet Franc

Vintage Detail
Warm and dry summer, wet final ripening period

Brix
23 average

Production Level
50 hl/ha average

Hand Harvested
50%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
20%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Nov – 18

WINE ANALYSIS

Alcohol
12.75

Residual Sugar
Nil

pH
3.66

Acidity
5.44 g/l

Tasting Notes

Deepest crimson red. Brooding aromatically with notes of cassis, black olive, dried tobacco and the faintest hint of caramel. The wine has lovely focus on the palate with dark fruits framed by fine tannins to deliver a classical structure with an excellent future ahead.

Food Match
Rich red meats

Recommended Cellaring
1 to 15 years from vintage

Vintage Details

Variety
63% Merlot, 18% Cabernet Sauvignon, 14% Cabernet Franc, 3% Petit Verdot, 2% Malbec

Vintage Detail
El Niño. Cool and wet start with a warm finish to summer.

Brix
23.8 average

Production Level
64 hl/ha average

Hand Harvested
20%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
28%

Maturation
10 months

Fining
Yes

Filtration
Yes

Bottled
Nov – 17

WINE ANALYSIS

Alcohol
13.36

Residual Sugar
Nil

pH
3.64

Acidity
6.1 g/l

Tasting Notes

Deep crimson red. Complex aromatics of ripe plum, a touch of cassis, fresh rosemary and roasted meats. The palate is generous and approachable but also has a high level of sophistication with fine grained tannins enveloping a dense body of succulent black fruits.

Food Match
Rich red meat dishes

Recommended Cellaring
1 to 12 years from vintage

Vintage Details

Vintage Detail
Warm and early, excellent

Brix
23.8 average

Production Level
49 hl/ha average

Hand Harvested
20%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
18%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Dec-16

WINE ANALYSIS

Alcohol
13.9

Residual Sugar
Nil

pH
3.65

Acidity
5.7 g/l

Tasting Notes

Vibrant deep garnet colour. Inviting aromas of cassis, ripe plum, rosemary, and cedar meld together. A lovely richness of fruit warms the palate with youthful finely textured dusty tannins carrying the wine long to a classic dry finish.

Food Match
Rich red meat dishes

Recommended Cellaring
1 to 10 years from vintage

Vintage Details

Vintage Detail
Warm and early, excellent

Brix
23.2 average

Production Level
62 hl/ha average

Hand Harvested
15%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
28%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Dec-15

WINE ANALYSIS

Alcohol
13.2

Residual Sugar
Nil

pH
3.58

Acidity
6.1 g/l

Tasting Notes

Vibrant deep garnet colour. Enticing aromas of dark plums and cassis meld with those of nutmeg, tobacco and sandalwood in a classically composed nose. The palate is rich and yet quietly composed, with layers of flavour and tannin linked by fine acidity and the refined dusty tannins of the gravels. Finishes dry and long.

Food Match
Rich red meat dishes

Recommended Cellaring
1 to 10 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
23.7 average

Production Level
77 hl/ha average

Hand Harvested
15%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
Oak barriques

New Barrel %
15%

Maturation
17 months

Fining
Yes

Filtration
Yes

Bottled
Dec-14

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.55

Acidity
5.8 g/l

Tasting Notes

Vibrant deep colour with purple hues. Lifted aromatics of violets, boysenberry, sandalwood and a touch of cinnamon. A well-rounded elegant palate with fine grain tannins providing refreshing length to a soft red fruited core.

Food Match
Red meat dishes

Recommended Cellaring
1 to 7 years from vintage

Vintage Details

Vintage Detail
Cool and wet, late ripening

Brix
21.5 average

Production Level
73 hl/ha average

Hand Harvested
85%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
32%

Maturation
16 months

Fining
Yes

Filtration
Yes

Bottled
Feb-14

WINE ANALYSIS

Alcohol
12.8

Residual Sugar
Nil

pH
3.5

Acidity
6 g/l

Tasting Notes

Vibrant deep colour with purple hues. Fresh aromatics of dark cherry, plum and dried herbs. The palate is lithe with balanced acidity and rich tannin providng a youthful backbone to the lovely sweet fruited core.

Food Match
Rich beef

Recommended Cellaring
1 to 8 years from vintage

Vintage Details

Vintage Detail
Warm, LaNiña Summer

Brix
22.3 average

Production Level
72 hl/ha average

Hand Harvested
10%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
French oak barriques and open stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
19%

Maturation
13 months

Fining
Yes

Filtration
Yes

Bottled
Nov-12

WINE ANALYSIS

Alcohol
12.8

Residual Sugar
Dry

pH
3.64

Acidity
5.1 g/l

Tasting Notes

Dark colour. Bold aromatics of black fruits. Boysenberry, blackberry and plum dominate the subtle varietal aromatics of fresh mint and thyme with some cinnamon showing from its time in oak. The palate is fresh and lively. Lovely fine tannins surround a ripe core of sweet fruit with good acidity providing balance and length.

Food Match
Rich red meat dishes

Recommended Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
Cold, wet start followed by dry but cooler conditions

Brix
23.4 average

Production Level
47 hl/ha average

Hand Harvested
15%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Innoculated

Barrel Type
French oak barriques

New Barrel %
28%

Maturation
13 months

Fining
Yes

Filtration
Yes

Bottled
Oct-11

WINE ANALYSIS

Alcohol
13.40

Residual Sugar
<2 g/l

pH
3.66

Acidity
5.4 g/l

Tasting Notes

Opaque core with garnet rim. Blackberry and briar notes combined with cedar and tobacco form a classic aromatic profile from these Bordeaux varieties. Layers of fine dusty tannin are supported by opulent dark fruits. The incredibly long finish continuously builds in intensity.

Food Match
Rich red meat dishes

Recommended Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
Sunny and warm, outstanding

Brix
23.9 average

Production Level
40 hl/ha average

Hand Harvested
50%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Innoculated

Barrel Type
French oak barriques

New Barrel %
22%

Maturation
15 months

Fining
Yes

Filtration
Yes

Bottled
Sep-10

WINE ANALYSIS

Alcohol
13.90

Residual Sugar
<2 g/l

pH
3.78

Acidity
5.6 g/l

Tasting Notes

Very dark colour. Blackberry, cinnamon, sandalwood, and oyster shell like minerality mesh for an intense and complex aromatic profile. Layers of fine tannin lend tension to the opulent fruit flavours and provide the framework for the long and intense finish.

Food Match
Rich red meat dishes

Recommended Cellaring
Up to 7 years from vintage

Vintage Details

Vintage Detail
Warm and dry, very good

Brix
23.8 average

Production Level
41 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Innoculated

Barrel Type
French oak barriques

New Barrel %
49%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Feb-10

WINE ANALYSIS

Alcohol
13.92

Residual Sugar
<2 g/l

pH
3.64

Acidity
5.7 g/l

Tasting Notes

Opaque core with a dark garnet coloured rim. A complex array of fruit; blackberry, blueberry and plum; dried herbs; such as thyme; and spice in the form of aniseed, with hints of earth and camphor. Equally as complex on the palate, yet meshed by savoury tannins and balanced acidity. Very long.

Food Match
Venison and lamb dishes

Recommended Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
warm, very good

Brix
24.1 average

Production Level
64 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
Yes

Destemmed
No

Fermentation Vessel
French oak barriques

Fermentation
100% Spontaneous natural

Fermentation
Inoculated

Barrel Type
French Oak

New Barrel %
50%

Maturation
10 Months

Fining
Skim Milk

Filtration
Sterile

Bottled
Feb-05

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.47

Acidity
6 g/l

Tasting Notes

Opaque colour with crimson hues. Ripe blackberry, sandalwood and camphor aromas abound. Dusty mineral notes combine with opulent black fruits on a palate that is thick with layers of taut, fine tannins, giving a firm structure for the rich, highly spiced fruit to flow into complex finish.

Food Match
Rich red meat and game dishes

Recommended Cellaring
Up to 15 years from vintage

Vintage Details

Vintage Detail
Warm, very good

Brix
23.9 average

Production Level
54 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
Yes

Fermentation Vessel
Closed stainless steel

Fermentation
Innoculated

Barrel Type
French Oak

New Barrel %
51%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Dec-07

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.63

Acidity
5.8 g/l

Tasting Notes

Dense garnet colour with vivid purple hues. Dark plum and cassis fruits dominate the nose, supported by cedar, thyme and vanilla characters. Deep weighty fruit on the palate is supported by layers of ripe tannin, soft natural acids and a rich long finish. The structure is harmonious and long, the wine is complete; fragrant, ripe yet  balanced.

Food Match
Beef

Recommended Cellaring
10 years from vintage

Vintage Details

Vintage Detail
Classic red vintage in all aspects

Brix
24.2 average

Production 
69 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Closed stainless steel

Fermentation
Inoculated

Barrel Type
French Oak

New Barrel %
55%

Maturation
19 months

Fining
Yes

Filtration
Yes

Bottled
Oct-06

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Nil

pH
3.72

Acidity
6 g/l

Tasting Notes

Opaque garnet core with youthful crimson hues. Aromas of ripe fruit plum and fruit cake characters neatly meshed with sandalwood and spicy cinnamon overtones. The overall aromatic impression is one of brooding complexity. Fine layers of mouth filling tannin provide the texture and structure to support ample fruit flesh. Natural acidity completes this seamless integration, resulting in wine with uncommon length and power.

Food Match
Red meats

Recommended Cellaring
7-10 years of vintage

Vintage Details

Vintage Detail
cool, lo, yielding, classic

Brix
23.6-24.3 average

Production Level
60 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Stainless steel

Fermentation
Inoculated with selected yeast

Barrel Type
French oak barriques

New Barrel %
60%

Maturation
16 months

Fining
Egg white

Filtration
Yes

Bottled
Nov-05

WINE ANALYSIS

Alcohol
13.9

Residual Sugar
Nil

pH
3.7

Acidity
6 g/l

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