Deep, garnet red. From the glass are lifted notes of anise, blackcurrant and bergamot. The pedigree and longevity of this wine are defined by the tannin. Abundant in quantity and quality, we already see the classic hallmarks of famed Cabernet blends. Blackberry, redcurrant and sweet brioche are all in abundance. The sweet and savoury are in perfect harmony in The Quarry, ensuring this will be a wine that will age with grace.
Recommended Cellaring
10 – 30 years from vintage
Vintage Detail
Warm and dry throughout the entire growing season. Iconic.
Brix
23.8 average
Production Level
48 hl/ha average
Hand Harvested
100%
Destemmed
100%
Fermentation Vessel
Closed top French oak cuves
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
37%
Maturation
18 months
Fining
Yes
Filtration
Yes – coarse filtration
Bottled
Dec-21
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.59
Acidity
6.42 g/l
Medium burgundy but deep in intensity. The lift of blueberry and leafy, ripe herbs is unmistakable. That is a wine of variety and place. Cinnamon and clove also round out an exotic nose. The palate is characterised by a ripeness in tannins only seen in these wines in the great years. It carries the medium-weighted fruit effortlessly. After several years of absence, the reward is a stellar release of Quarry.
Food Match
Braised beef, strong blue based cheese
Recommended Cellaring
10 – 20 years from vintage
Vintage Detail
Wet up until Christmas, then dry and warm through ripening peroid. Iconic.
Brix
24.1 average
Production Level
42 hl/ha average
Hand Harvested
100%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
40%
Maturation
18 months
Fining
Yes
Filtration
Yes
Bottled
Dec-20
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.66
Acidity
6.5 g/l
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 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%
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
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 Detail
Warm, La Niña Summer
Brix
22.85 average
Production Level
40 hl/ha average
Hand Harvested
100%
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
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 Detail
Sunny and warm, outstanding
Brix
23.2 average
Production Level
32 hl/ha average
Hand Harvested
100%
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
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 Detail
Warm and dry, very good
Brix
23.6 average
Production Level
37 hl/ha average
Hand Harvested
100%
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
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 Detail
Long, dry and cool
Brix
24.4 average
Production Level
37 hl/ha average
Hand Harvested
100%
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
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 Detail
very warm
Brix
24.7 average
Production Level
40 hl/ha average
Hand Harvested
100%
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
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 Detail
Classic red vintage in all aspects
Brix
24.1-24.6 average
Production Level
50 hl/ha average
Hand Harvested
100%
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
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 Detail
Cool, sunny and dry
Brix
24.3 average
Production Level
37 hl/ha average
Hand Harvested
100%
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
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
Brix
23.5-24 average
Hand Harvested
100%
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
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
Brix
23.7-25.3 average
Production Level
12 hl/ha average
Hand Harvested
100%
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
Wine Club
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