Description

ABOUT THE PRODUCER:
Established in 1998, Craggy Range is a family-owned winery situated in the shadows of the spectacular Te Mata Peak in Hawke’s Bay. With an unrelenting focus on quality, Craggy Range produces a collection of iconic wines from their estate vineyards in Hawke’s Bay, Martinborough, and Marlborough. When owners Terry and Mary Peabody first set out to start a winery, they looked down from Te Mata Peak onto the land where Craggy Range now stands, and they were clear that they wanted to create wines which truly evoked the unique landscapes and heritage of the region. Since then, Craggy Range has developed into an iconic New Zealand winery which has never lost sight of its sense of place, or its family ties. Heavily invested in social and environmental sustainability, they are certified by SWNZ and have created initiatives such as the Children’s Christmas Foundation.

THE VINTAGE:
A moderate spring gave way to average temperatures during the ripening season. The 2023 vintage was defined by several large rain events, consequently picking and selection were critical.

ABOUT THE VINEYARD:
The Pinot Noir fruit comes from the Wairarapa subregion of Martinborough, in the southeastern corner of the North Island. The soils contains layers of ancient weathered volcanic ash, which has reacted with the rocks and hastened their decomposition to a point where they can be easily broken. This soil produces exceptional Pinot Noir, which stylistically shows incredible complexity, a reserved intellectual feel, and great length. The vines are VSP trained to allow appropriate airflow and capture sunlight. Following the practises used by viticulturist François Dal, pruning techniques are being evolved to improve sap flow and reduce trunk disease. Working towards a more organic approach, herbicides are being minimised, cover crops are being introduced, and the vineyard team is moving towards a more organic-based spray programme. The grapes are hand-harvested.

THE WINEMAKING PROCESS:
This fruit was carefully sorted before being 100% destemmed. Fermentation took place with selected and indigenous yeasts in open-topped stainless-steel tanks and French oak vats. The wine was aged in French oak barriques for eight months, 21% of which were new.

OUR TASTING NOTES:
A delicate, supple and approachable Pinot Noir with aromas of dried lavender and wild thyme combined with red cherry. On the palate, flavours of crushed raspberry and orange zest are layered with savoury undertones.

GRAPE VARIETY:
Pinot Noir 100%.