Craggy Range is a family-owned winery nestled beneath the majestic Te Mata Peak in Hawke’s Bay, New Zealand.
Guided by a philosophy of quality, innovation, and stewardship, Craggy Range crafts iconic wines from its estate vineyards in Hawke’s Bay and Martinborough. These vineyards, chosen for their exceptional soils and unique climates, yield wines of remarkable character and complexity.
In 2022, Craggy Range achieved a milestone as the first New Zealand winery to join the prestigious Bordeaux Negotiant Network, La Place de Bordeaux, realising the founders’ dream of standing among the world’s elite estates.
CRAGGY RANGE
Key Selling Points
• Leading family-owned luxury winery in New Zealand, safeguarded by a 1,000-year trust.
• Craggy Range owns two large vineyard estates in Hawke’s Bay and Martinborough and two state-of-the-art wineries in Hawke’s Bay.
• Globally acclaimed:
– 2014 Wine Enthusiast, New World Winery of the Year
– Listed in the World’s Best Vineyards Ranking (2019-2024)
– Named on Drinks International’s World’s Most Admired Brands (2019-2024)
– The Real Review’s Winery of the Year - New Zealand (2023)
– Global Winner, Great Wine Capitals – Best of Wine Tourism Awards (2025)
– No 11 on the 2024 Wine Spectator Top 100 List - 2023 Te Muna Sauvignon Blanc
• Craggy Range is one of Martinborough’s largest wine producers. Our 250-hectare Te Muna Road Vineyard estate was planted in 1999.
• We are converting all our vineyards to organic farming with the target of being fully organic across all 350 hectares (Hawke’s Bay and Martinborough Vineyard Estates) by 2030.
OUR FAMILY
Founded in 1998, Craggy Range is the embodiment of a dream, a commitment and a legacy. This is the story of Terry and Mary Peabody’s family and their unwavering dedication to the future.
The family aspired to create an exceptional wine estate that would sit comfortably alongside the world’s great wine producers. The desire was to produce wine and craft an enduring legacy that would stand the test of time. This vision was anchored by the establishment of a 1000-year trust; a commitment to their long-term thinking.
With three generations of family working together in the business, our founding vision continues today as it was the day we first broke ground.
OUR ESTATE VINEYARDS
From the raw, gravelly soils of Gimblett Gravels, Hawke’s Bay, to the layered terraces of Te Muna, Martinborough, Craggy Range has carved a legacy, producing world-class wines that capture the spirit of these unique terroirs.
GIMBLETT GRAVELS ESTATE
Hawke’s Bay
A little over 150 years ago, the Ngaruroro river flowed over the land where our vineyards now sit, making it a very young winegrowing region in geological years. Unlike the aged soils of many traditional wine regions, Gimblett Gravels is raw and unrefined, heavily influenced by the gravelly, free-draining soils for which the region is named.
Nestled away from the coast and protected from cooling sea breezes, the Gimblett Gravels benefits from a warm and consistent microclimate. The soils are composed of greywacke stones, interspersed with layers of silt and sand to a depth of at least 40 metres. The stony soil structure is both a challenge and a gift. Its low fertility and free-draining properties create a harsh, unforgiving environment for our vines. The lack of readily available nutrients in the soil forces the vines to struggle and dig deep. This reduces canopy vigour, resulting in wines of exceptional character and intensity.
It is considered a temperate maritime climate, but the stones absorb and radiate heat, creating a slightly warmer environment than other areas of Hawke’s Bay. This promotes good ripening and flavour development. The grapes retain fresh, aromatic characters while still producing full-bodied wines with a high level of complexity and robust structure.
When we founded the Gimblett Gravels vineyard, we implemented high-density planting with very narrow rows. This helps enhance wine quality by reducing the crop load and canopy on individual vines, achieving smaller, more concentrated berries.
“Te Muna” in te reo Maori means “Secret or Special Place.”
Nestled in a secluded valley, our Craggy Range Te Muna estate is a hidden gem of the wine world. Established in 1999, Craggy Range is now one of Martinborough’s largest producers, accounting for almost half the region’s annual harvest. The unique soil composition, temperate climate, and large diurnal temperature swings create the perfect terroir to produce wines of exceptional character. We embrace the challenge of harnessing a temperamental climate to produce exceptional wines. Our meticulous viticultural practices ensure each vine is cultivated to perform at its best. Low cropping and precise canopy management underscore our commitment to producing wines that truly represent the essence of Te Muna.
The river terraces carved by the local Huangarua river have deposited a diverse mix of rocks and minerals, contributing to the complexity of our wines. Our vineyard is the only one in Martinborough to span the three terraces, each representing different stages in the river’s evolution, providing a rich tapestry of soil types and microclimates. Pinot Noir thrives on the older, top terraces, with soil consisting of fine silty loam overlaying gravely river stones and ancient volcanic ash. Sauvignon Blanc flourishes on the lower terraces made up of young, gravely, free-draining soils.
Handpicking a portion of our Sauvignon Blanc allows for whole bunch pressing and barrel fermentation, techniques that add layers of complexity to the wine. Each parcel of fruit from select blocks is managed and harvested individually, reflecting its specific growing conditions and characteristics. The majority of parcels are fermented and aged in stainless steel tanks and large format French oak barrels, with a small amount of sandstone tanks or Austrian oak foudres incorporated too. By blending the various components, over fifty parcels that have been picked, processed and fermented differently, Craggy Range crafts a Sauvignon Blanc that is greater than the sum of its parts, and the purest reflection of Te Muna’s terroir.
2023 TASTING NOTE
Precision and purity are hallmarks of the 2023 release. Very pale straw in the glass, it bursts with aromas of fresh kaffir lime leaf and white flowers. The palate shows an abundance of fruit intensity in tune with the textural elements and crystalline finish that this vineyard is loved for.
HARVEST NOTE
La Nina influenced. Began warm and early with only one substantial frost. Above average rainfall post-Christmas, the season cooled to match the long-term norm.
UNIQUE SELLING POINTS
2023 TECHINCAL DATA
GRAPES 100% Sauvignon Blanc
APPELLATION Martinborough
PH 3.23
ACIDITY 7.5 g/l
ABV 12.5%
AGING Aged on fine lees for 3 months in French oak puncheon and stainless steel tanks
• Te Muna Sauvignon Blanc is highly food-friendly, with bright acidity, low residual sugar, and a more complex palate than typical New Zealand Sauvignon Blancs
• Ten consecutive vintages of 90+ point scores from Wine Spectator
SUGGESTED FOOD PAIRINGS
Ideal pairings include fresh oysters, shellfish, goat cheese, grilled white fish, and Asian cuisine.
PARK HYATT MENU PAIRINGS
Onemata
Oysters with Pineapple-Fennel Mignonette, Lemon
Fish Crudo, Citrus, Chilli Sesame
Vegetable Spring Rolls, Black Vinegar
Curious Croppers Tomatoes, Buffalo Curd, Basil
Market Fish, Pan-Fried, Spring Pea, Asparagus, Béarnaise
The Living Room
Fresh Oysters
Laksa Noodle Soup
Tomato Soup
Heirloom Tomato & Burrata Salad
Mee Goreng ‘Mamak’ Style
The Pantry
Buddha Bowl
Golden Noodle
2024 CRAGGY RANGE ROSÉ
Hawke’s Bay
BRIGHT, RIPE, MINERAL
This rosé comes from the Gimblett Gravels Vineyard in Hawke’s Bay, where individual parcels of Merlot and Tempranillo are carefully selected for their balanced flavour and freshness. Grapes are destemmed before a gentle pressing for careful colour and flavour extraction. Fermentation in stainless steel tanks preserves that freshness and bright character.
2024 TASTING NOTE
Bright, pale salmon in colour, the aromas lead with notes of floral, ripe melon, and crushed stones—a distinct savoury thread with ripe red berries, pomegranate seeds, and citrus peel. Moreish, it glides across the palate yet is bone dry and finishes with a clean mineral line.
HARVEST NOTE
A cool, late winter delayed bud break, followed by a mild spring with winds that reduced yields. A warm, dry summer led to extended hang time. It was an iconic season, resulting in a concentrated yet fresh outcome.
UNIQUE SELLING POINT
2024 TECHINCAL DATA
GRAPES 80% Merlot, 20% Tempranillo
APPELLATION Hawke’s Bay
PH 3.33
ACIDITY 5.26 g/l
ABV 13%
AGING 3 months in stainless steel tanks
• A Provence-style rosé sourced from the famed Gimblett Gravels region in Hawke’s Bay, New Zealand
SUGGESTED FOOD PAIRINGS
Pairs beautifully with melon wrapped in prosciutto, citrusy summer salads, or grilled chicken dishes.
PARK HYATT MENU PAIRINGS
Onemata
Salmon Tatare, Soy Dressing, Ramen Cracker
Eggplant, Dates, Herb Salad
Crispy Fish, Sweet and Sour Sauce
The Living Room
Cured Salmon
Haloumi Fries
Charcutterie Board
Caesar Salad with Prawns
Vegetable Fried Rice
Mee Goreng ‘Mamak’ Style
Oven Roasted Salmon
Housemade Cauliflower Patty
The Pantry
Thai Beef Salad
Buddha Bowl
Golden Noodle
Donburi
2023 CRAGGY RANGE CHARDONNAY
Kidnappers, Hawke’s Bay
FRESH, CLEAN, FOCUSED
The cool but sunny environment of the coastal Kidnappers Vineyard, and its shallow, warm clay loam soils allow the development of intense Chardonnay flavours in the grapes. Made with traditional winemaking techniques that harness the coastal influence of the site. The grapes are hand-harvested and whole-bunch pressed before undergoing fermentation in stainless steel, closed oak tanks and new French oak puncheons. The wine is matured on the lees in oak barrels before bottling.
2023 TASTING NOTE
Brilliant, bright light yellow to pale lime. Vibrant aromatics of green citrus peel, white florals, and oyster shells. The palate is fresh, clean and focused. Grapefruit pith and kaffir lime leaf notes with a savoury envelope and satisfying finish.
HARVEST NOTE
A very warm, early spring, with minimal frosts. The season transitioned to a warm summer with several rain events postChristmas, attesting to a typical La Nina season.
UNIQUE SELLING POINT
2023 TECHINCAL DATA
GRAPES 100% Chardonnay
APPELLATION Hawke’s Bay
PH 3.34
ACIDITY 6.2 g/l
ABV 13%
AGING
Aged for 11 months in 15% new French oak before fining and filtering
• This wine is made from whole clusters, and is fermented and aged in stainless steel tank, large French oak foudre and puncheons.
SUGGESTED FOOD PAIRINGS
Pairs well with shellfish, seafood, comté cheese or rich pasta dishes
PARK HYATT MENU PAIRINGS
Onemata
Smoked Fish, Crudités, Yuzu
Mussels, Paua XO, Butter
Market Fish, Pan-Fried, Spring Pea, Asparagus, Béarnaise
The grapes of this Pinot Noir are 100% hand-harvested and sourced from vines grown on the famed alluvial soils of the Martinborough region. Grapes are destemmed prior to whole-bunch fermentation in a combination of open top stainless steel tanks and French oak cuves, using indigenous yeasts. The wine ages for ten months in French oak barriques, 28% new, before being fined, course filtered, and bottled.
2023 TASTING NOTE
Bright, deep scarlet in colour. Evocative floral, lavender and jasmine on the nose, with subtle notes of sweet spice. A very fine, ethereal palate. Elegant, silk laden tannins on the finish.
HARVEST NOTE
A moderate spring led to a cooler ripening season defined by several large rain events. Picking and selection were critical.
2023 TECHINCAL DATA
GRAPES 100% Pinot Noir
APPELLATION
Martinborough
PH 3.73
ACIDITY 5.3 g/l
ABV 12.5%
AGING
Aged 10 months in French oak barriques, 28% new
UNIQUE SELLING POINTS
• Martinborough consistently produces some of New Zealand’s most highly regarded Pinot Noirs – a testament to the region’s unique geology, meticulous winemaking practices and the dedication of its small, passionate producers.
SUGGESTED FOOD PAIRINGS
Martinborough Pinot Noir pairs perfectly with roasted lamb, duck, and earthy mushroom-based dishes.
Crafted at our Giants winery, Sophia embodies opulence and ripe flavours with a tannin structure supporting graceful aging. With vines now over 25 years old, our vineyard practices prioritise complexity and phenolic maturity. Distinct merlot blocks –one gravel, and the other made up of clay and silt – contribute aromatic elegance and plush power, respectively. Whole berry fermentation, yield silk laden tannins and intoxicating perfume.
2013 TASTING NOTE
Dark garnet colour. Beautifully lifted and complex aromas of spiced red fruits, crushed autumn leaves and sandalwood. Classically composed on the palate with fruit richness given length by balanced acidity and fine dusty tannins. Finishes elegant, dry and long.
HARVEST NOTE
Warm and dry, iconic. The 2013 Gimblett Gravels vintage is considered one of the greatest in Hawke’s Bay.
UNIQUE SELLING POINTS
2013 TECHINCAL DATA
GRAPES 62% Merlot, 19% Cabernet Sauvignon, 18% Cabernet Franc
APPELLATION Gimblett Gravels, Hawke’s Bay
PH 3.61
ACIDITY 5.9 g/l
ABV 13.8%
AGING Aged 19 months in French oak barriques, 42% new
• Gimblett Gravels is known as New Zealand’s best terroir for Bordeaux blends and Syrah.
• The stony vineyard absorbs the day’s heat and radiates it at night, helping ripeness.
SERVING TIP
• When a bottle of 2013 Sophia is ordered, serve in a Craggy Range decanter, allowing the wine to breath and open up.
SUGGESTED FOOD PAIRINGS
Sophia pairs beautifully with slow-cooked beef or lamb, rich pasta dishes, hard aged cheeses, complementing their hearty, savory flavours.
