2016 The Quarry

Gimblett Gravels, Hawke’s Bay
Prestige Collection

$150.00

Out of stock

The Quarry is about providence. This wine exists simply because of the tenacity of a small group of local vignerons who saved the Gimblett Gravels from becoming a gravel quarry. Predominately made from Cabernet Sauvignon, it is deeply coloured, ripe fruited and classically structured.
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Tasting Notes

Deepest red almost opaque. Complex aromatic meld of cassis, dried tobacco, rosemary and freshly toasted oak. Classically structured wine with a lovely density of dark fruits given breadth and length by fine dusty tannins finishing long, savoury and dry.

Food Match
Rich red meat

Recommended Cellaring
10-20 years from vintage

Vintage Details

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

Brix
23.7 average

Production Level
38 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
50%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Jan-18

WINE ANALYSIS

Alcohol
13.4

Residual Sugar
Nil

pH
3.82

Acidity
6.2 g/l

Tasting Notes

Dark garnet colour. An intense and complex bouquet of cassis, blackberries, black plums and dried tobacco. Firm yet elegant tannins frame the black fruited core with lovely fresh acidity providing length and finesse to the finish.

Food Match
Rich red meat

Recommended Cellaring
10-15 years from vintage

Vintage Details

Vintage Detail
Warm, La Niña Summer

Brix
22.85 average

Production Level
40 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Closed top stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
50%

Maturation
19 months

Fining
Yes

Filtration
Yes

Bottled
Feb-13

WINE ANALYSIS

Alcohol
12.76

Residual Sugar
Nil

pH
3.85

Acidity
5.8 g/l

Tasting Notes

Dark garnet core with a crimsom rim. Blackberry, briar, crushed autumn leaf, cedar and savoury oak meld for a complex bouquet. This is highly structured wine, where the layers of ripe tannin are enveloped by fleshy fruit flavour. This wine’s generosity extends to a seamless and long finish.

Food Match
Venison

Recommended Cellaring
20+ years from vintage

Vintage Details

Vintage Detail
Sunny and warm, outstanding

Brix
23.2 average

Production Level
32 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 %
50%

Maturation
20 months

Fining
No

Filtration
Yes

Bottled
Dec-10

WINE ANALYSIS

Alcohol
13.80

Residual Sugar
<2 g/l

pH
3.81

Acidity
6.2 g/l

Tasting Notes

Dark red core with vivid crimson hues. Blackcurrant, wild thyme, crushed autumn leaf and a dusting of cocoa powder provide aromatic intensity and complexity. The highly focussed fruit and sheer purity is given substance via layers of fine, dusty tannin. Harmonious and long.

Food Match
Rare beef

Recommended Cellaring
15+ years from vintage

Vintage Details

Vintage Detail
Warm and dry, very good

Brix
23.6 average

Production Level
37 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 %
59%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Jan-10

WINE ANALYSIS

Alcohol
13.80

Residual Sugar
<2 g/l

pH
3.68

Acidity
5.7 g/l

Tasting Notes

Opaque core colour with vibrant crimson rim. Aromatically cassis, thyme, oyster shell, vanilla and tobacco abound. The palate is polished yet has depth and breadth of layered tannin, which provides the framework for the rich fruit to persist on the palate.

Food Match
Rare beef

Recommended Cellaring
15+ years from vintage

Vintage Details

Vintage Detail
Long, dry and cool

Brix
24.4 average

Production Level
37 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 %
64%

Maturation
20 months

Fining
Yes

Filtration
Yes

Bottled
Feb-09

WINE ANALYSIS

Alcohol
14.39

Residual Sugar
Nil

pH
3.66

Acidity
5.88 g/l

Tasting Notes

Opaque core colour with vibrant crimson rim. Aromas of cassis, scorched earth, vanilla and tobacco abound. The palate is savoury and intense with graphite-like tannins providing depth of fruit flavour, structure and complexity. The overall impression is one of layered power and length of flavour.

Food Match
Rare beef

Recommended Cellaring
20+ years from vintage

Vintage Details

Vintage Detail
very warm

Brix
24.7 average

Production Level
40 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 %
84%

Maturation
21 months

Fining
Yes

Filtration
Yes

Bottled
Feb-08

WINE ANALYSIS

Alcohol
14.2

Residual Sugar
Nil

pH
3.63

Acidity
5.92 g/l

Tasting Notes

Opaque purple colour with vibrant crimson hues. The wine exudes perfumes of cassis, plum and iodine. The palate is savoury and intense with grainy tannins that unleash waves of rich fruit flavour coupled with spicy cedar and lead pencil nuances. Complex, brooding and long.

Food Match
Red meats, game dishes

Recommended Cellaring
Up to 20 years from vintage

Vintage Details

Vintage Detail
Classic red vintage in all aspects

Brix
24.1-24.6 average

Production Level
50 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Open top oak cuves

Fermentation
Inoculated neutral yeast

Barrel Type
French Oak

New Barrel %
71%

Maturation
16 months

Fining
Yes

Filtration
Yes

Bottled
Nov-06

WINE ANALYSIS

Alcohol
14.1

Residual Sugar
Nil

pH
3.63

Acidity
6.15 g/l

Tasting Notes

Deep ruby in colour with a purple hue. Intoxicating aromas of blackcurrants, dusty ripe plums and savoury notes of tobacco and cedar meld exotically together. Sweet ripe fruit flavours are enhanced by notes of coffee, cigar and violets, framed by strong yet perfectly ripe tannin, indicating perfect balance and years of cellaring potential.

Food Match
Red meats, game dishes

Recommended Cellaring
Over 10 years

Vintage Details

Vintage Detail
Cool, sunny and dry

Brix
24.3 average

Production Level
37 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Closed top Oak Cuves

Fermentation
Inoculated

Barrel Type
French Oak

New Barrel %
100%

Maturation
21 months

Fining
Egg White

Filtration
Coarse Earth

Bottled
Feb-06

WINE ANALYSIS

Alcohol
13.4

Residual Sugar
Nil

pH
3.74

Acidity
6 g/l

Tasting Notes

Intense vibrant, deep black/purple colours, almost opaque. Aromas of blackcurrants, ripe black plums, hot stones and hints of aromatic cigar box and floral notes. The palate is intense and complex with currant and blueberry flavours. Coffee, dried herbs, mocha and fine leather notes add complexity.

Food Match
Red meats, game dishes

Recommended Cellaring
Over 10 years

Vintage Details

Brix
23.5-24 average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Closed top oak cuves

Fermentation
Inoculated

Barrel Type
French Oak

New Barrel %
100%

Maturation
20 months

Fining
Skim Milk

Filtration
Unfiltered

Bottled
Feb-05

WINE ANALYSIS

Alcohol
13.9

Residual Sugar
Nil

pH
3.5

Acidity
6 g/l

Tasting Notes

The colour is dark and brooding, almost opaque. Strong blackcurrant and rip plum aromas dominate the nose, supported by fine cedar notes. The palate is intense and long, powerful tannins have mellowed and allow beautiful cassis and berry flavours to flow smoothly, enchanced by toast, smoky oak and spice nuances. Powerful yet stylish, a very sophisticated wine.

Food Match
Red meats, game dishes

Recommended Cellaring
Over 10 years

Vintage Details

Brix
23.7-25.3 average

Production Level
12 hl/ha 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
Feb-03

WINE ANALYSIS

Alcohol
14

Residual Sugar
Nil

pH
3.71

Acidity
5.66 g/l

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