Craggy Range - 25 Years

Welcome

By the time you read this, Craggy Range will have just completed its 25th Vintage. With regard to vineyards, this milestone in many parts of the world would sound like a blink of an eye in terms of history. Our humble winery in New Zealand has asserted itself on the world stage quicker than any of our family could have anticipated.

When Terry and Mary Peabody first conceived the idea of Craggy Range, they wanted to create an estate that could sit alongside the world’s great vineyards. Understanding this goal may take multiple generations to see it through to fruition. They certainly did not believe Craggy Range would come close to the recognition it has today in their lifetime.

We have been blessed with many accolades. From many years of featuring in the World’s Most Admired Brands, World’s Best Vineyards and being named the top winery in New Zealand for 2023 to an incredible run of scores over the past decade, Terry and Mary may be closer to seeing their ultimate goal attained

in their lifetime. While four generations of our family are now walking the vineyards, there is still more work to do.

It is up to us to be caretakers of our land and stewards of what is in our bottles. Yet, what we do is only possible with incredible partners like Kobrand, who have been helping people discover Craggy in the US since 2003.

We have an exciting lineup of wines for you, from our beginning, middle, and present. This retrospective should shed light on Craggy Range’s journey to where it is today, how our vines have come of age, and how our winemakers, past and present, have interpreted the fruit they have been given.

We all at Craggy Range thank you for your continued support on our journey. We hope you enjoy this trip through seasons past.

- David T. Peabody

When Kobrand launched Craggy Range in the U.S. in 2003, we knew we had a special opportunity. The Peabody family’s faithful attention to quality, integrity, and innovation was inspiring. It has been a pleasure to watch Craggy evolve into the benchmark producer of quality wine in New Zealand that it is today.

While known for their Sauvignon Blanc from the cooler climate of Martinborough, we have been continually impressed by the world-class quality Pinot Noirs, Chardonnays, Syrahs, and Bordeaux varieties from the Craggy Range cellars. Their dedication to sustainability and their 1,000-year trust to preserve their legacy are what continue to excite us about this incredible team and the future of our work together.

- Bob DeRoose, Kobrand President & CEO

Craggy Range

Established in 1998, Craggy Range is a family-owned winery situated in the shadow of the spectacular Te Mata Peak in the premium wine-growing area of Hawke’s Bay, New Zealand. With an unrelenting focus on quality, Craggy Range produces a collection of iconic wines from their exceptional estates in Hawke’s Bay, Martinborough, and Marlborough.

When Craggy Range owners Terry and Mary Peabody first set out to start a winery with world class aspirations, their search quickly brought them to New Zealand. Looking down from Te Mata Peak onto the land where Craggy Range now stands, they were clear that they wanted to create a winery and an experience which truly evoked the unique landscapes and heritage of the region.

GIMBLETT GRAVELS, HAWKE’S BAY

TE MUNA ROAD, MARTINBOROUGH

Taking an innovative position of pursuing a multiregional approach to wine growing meant we didn’t have to compromise. After discovering the promise of New Zealand, the Peabody family focused on the Gimblett Gravels Winegrowing district in Hawke’s Bay and Te Muna Road in Martinborough to produce a collection of wines that speak very much of their place.

We have an ambition to sit comfortably alongside the great wineries of the world. This ambition is underpinned by a focus on quality, evolution and custodianship, specifically around community and the environment. In 2020 we embarked on an ambitious biodiversity project which will see us plant more than 100ha of native trees within our Martinborough vineyards, improving the biodiversity and eventually the quality of our land.

To ensure a firm commitment, Terry Peabody honoured the original promise of leaving a legacy for the family still to come and established a 1000 year trust, meaning the winery can never be sold. What has followed in the last 20 or so years has been the development of an iconic New Zealand winery which has never lost sight of its sense of place, or its family ties.

Te Muna Road

THE MARTINBOROUGH DISTRICT WAS ORIGINALLY SELECTED FOR ITS UNIQUE COMBINATION OF SOILS AND CLIMATE.

Martinborough has two significant climatic influences. Firstly, wind. Particularly in spring and early summer, reducing vigour and crop on the vines. Secondly, warmth. While Martinborough is similar in degree days to Marlborough, the structure of this heat is quite different. The higher elevation, shelter and distance from the ocean means we are not affected by the sea breeze in summer. The effect is a cooler spring and later start to bud burst and a more continental environment.

Two distinct terraces make up the vineyard, one comprising alvi-fulvic soils that are more than 20,000 years old and at higher altitudes. These rocks are full of complex minerals such as feldspars

and argillite, slowly released into the surrounding soil. The subsoil layers also contain ancient weathered volcanic ash, which has reacted with the rocks and hastened their decomposition to a point where they can be easily broken. This produces exceptional Pinot Noir, which stylistically shows incredible complexity, a reserved intellectual feel, and great length.

The second lower terrace comprises younger stony soils interlaced with limestone lumps, providing an excellent environment for Sauvignon Blanc. Here the vines are matched and planted to these variations, creating more than ten individual parcels within the vineyard.

LATITUDE: 41.2

SEASONAL RAINFALL: 446mm average

AVERAGE VINE AGE: 15-20 years

DEGREE DAYS: 1160. This compares to 1346 in Marlborough

SOIL TYPES: Top Terrace: 75b Tauherenikau stony silt loam. Lower Terrace: Greytown silt loam and sandy loam, Ruamahanga sandy loam Omahu Stony Gravels Class 1

TOTAL PLANTED LAND AREA: 93 ha

LATITUDE: 39.6

SEASONAL RAINFALL: 448mm average

AVERAGE VINE AGE: 16-18 years

DEGREE DAYS: 1503. This compares to 1580 in Napa City, 1450 in Bordeaux and 1346 in Marlborough

SOIL TYPES: Omahu Stony Gravels Class 1

TOTAL PLANTED LAND AREA: 85ha (approx 15% of the total Gimblett Gravels Winegrowing District)

Gimblett Gravels

HAWKE’S BAY’S GIMBLETT GRAVELS

WINEGROWING DISTRICT LIES ON THE ANCIENT BED OF

THE

NGARURORO RIVER, WHICH CHANGED COURSE IN 1867 TO EXPOSE ITS SOILS FOR POSSIBLE VITICULTURE.

The soils are composed of small to mediumsized greywacke stones, interspersed with layers of silt and sand down to a depth of at least 40 metres. The stones on the surface absorb sunlight and heat during the day and then radiate heat at night, enhancing the vine’s ripening capacity. The stony soil structure allows for very rapid drainage after rainfall events; the low water-holding ability enables us to control vine growth.

Finally, with the low soil content in the profile, there is naturally low fertility which aids in keeping the vigour of the vine low to moderate. These are soils requiring precise preparation and management. When done well, they offer great potential in this locality to produce rich, ripe, yet elegantly structured red wines

with a distinctive mineral, hot stone and fine dusty character, which we affectionately call ‘Gimblett Dust’.

While the Gimblett Gravels is warm for New Zealand standards, it is still not hot in a world wine context. The combination of relatively low altitude and proximity to the sea, yet sheltered from the direct effect of the sea breeze, creates what we describe as a temperate maritime climate. This location, altitude, and the stony soil’s warming influence creates the warmest site in Hawke’s Bay.

The lack of excessive heat in the Gimblett Gravels is also a critical factor as it means the aromatic characters in the fruit, which contribute to the floral notes, are retained.

Aroha

Aroha is a romantic word in the Maori language of New Zealand, meaning love. Reflective of its namesake, Aroha is handcrafted with passion from unique parcels of Pinot Noir, including one of the renowned Abel clone. The pedigree of particular blocks in our Te Muna vineyard is paramount to the quality of this wine. At over 20 years of age, the balance in our best blocks, identified by a narrow band of clay over stone, straddles that line between power and beauty.

When crafting this wine, we look for the quality of tannin to be the ultimate driver, and with Aroha, the velvet line provides unmistakable length. Less extraction in the winery and longer duration in barrel are constant progressions of our thought, as we believe this wine reflects a world style of Pinot Noir that strives to sit in the top echelons of this variety.

TASTING NOTE:

Intense purple colour. Brooding aromatics of black cherry, tar and old rose underlaid by a dark, savoury element. The palate is rich and deeply concentrated with velvety mouth-coating tannin, flavours of black cherry, florals, forest floor spices and warm spice. The structure is long and complex, filled with savoury black-fruited characters.

2006

BRIX 24.2 average

PRODUCTION LEVEL 30 hl/ha average

HAND HARVESTED 100%

WHOLE BUNCH 0%

FERMENTATION VESSEL Combination of open top stainless steel tanks and French oak cuves

FERMENTATION

Indigenous yeast with hand punchdown up to five times daily

BARREL TYPE French oak barriques

NEW BARREL % 35%

MATURATION 8 months

FINING No

FILTRATION No

BOTTLED March 2007

ALCOHOL 13.9

PH 3.55

ACIDITY 5.6 g/l

2014 2019

BRIX 24.2 average

PRODUCTION LEVEL 52 hl/ha average

HAND HARVESTED 100%

WHOLE BUNCH 50%

FERMENTATION VESSEL Combination of open top stainless steel tanks and French oak cuves

FERMENTATION Indigenous

BARREL TYPE French oak barriques

NEW BARREL % 30%

MATURATION 10 months

FINING No

FILTRATION Yes - Coarse

BOTTLED March 2015

ALCOHOL 13.8

PH 3.69

ACIDITY 5.2 g/l

TASTING NOTE:

Vibrant dark cherry colour. Beguiling aromatics of dark rose, ripe cherry, and a hint of freshly trampled dry pine needles. The wine unfolds seamlessly across the palate with the dense core of ripe red fruits made to feel lithe by lovely acidity and complex fine tannins, befitting the growing maturity of our Pinot Noir vines.

BRIX 23.8 average

PRODUCTION LEVEL 42 hl/ha average

HAND HARVESTED 100%

WHOLE BUNCH 63%

FERMENTATION VESSEL Combination of open top stainless steel tanks and French oak cuves

FERMENTATION Indigenous

BARREL TYPE French oak barriques

NEW BARREL % 36%

MATURATION 14 months

FINING Yes

FILTRATION No

BOTTLED August 2020 ALCOHOL 12.9

3.7

5.5 g/l

TASTING NOTE:

Pale burgundy with a purple hue. An elevated menagerie of flavours. Black truffle, fresh-picked blueberries, brioche, chanterelle mushroom, lavender and dried goji berries. The palate is that of a peacock feather, starting modestly but fanning out to a length rarely seen in this variety. The tannins are satin, and a pure acid line deftly hides the concentration level. Majestic.

Le Sol

While always a highlight of our collection, Le Sol has evolved in style since its first release over twenty years ago. The blocks, our farming—we are consistent now in what we do to achieve that balance between intense but floral wine in its purest form. The alcohol or oak is not distracting as we focus on fruit concentration and tannin maturity.

The longevity of this wine is never doubted; however, there is an increasing approachability in this wine upon release so that those who taste it can appreciate its beauty now while also anticipating future occasions when it will truly shine.

TASTING NOTE:

Intense bright, deep black/purple colours, almost opaque. Heady aromas of blackberry, exotic spices, black pepper, complex dust, and sweet blueberry aromas. The palate promises almost precisely the same and, while again rich and heady, maintains the tightness of structure and fineness of tannin that is a hallmark of this style. The tannins feel coated in a sweet covering, and acidity is beautifully integrated, providing length and potential for longevity.

2002

BRIX 25 average

PRODUCTION LEVEL 66 hl/ha average

HAND HARVESTED 100%

WHOLE BUNCH 0%

FERMENTATION VESSEL Stainless Steel

FERMENTATION Indigenous

BARREL TYPE French oak barriques

NEW BARREL % 55%

MATURATION 17 months

FINING No

FILTRATION No

BOTTLED December 2003

ALCOHOL 15 PH 3.58

ACIDITY 5.5 g/l

2009 2020

BRIX 23.7 average

PRODUCTION LEVEL 39 hl/ha average

HAND HARVESTED 100%

WHOLE BUNCH 0%

FERMENTATION VESSEL Open top French oak cuves

FERMENTATION Inoculated

BARREL TYPE French oak barriques

NEW BARREL % 39%

MATURATION 20 months

FINING No FILTRATION Yes

December 2011

TASTING NOTE:

An opaque black core with a dark garnet rim, this wine is redolent of black cherry, blueberry, melted liquorice, wild thyme, and black pepper. It is intensely flavoured with layers of fine, ripe tannin. Incredible length from a remarkable vintage.

BRIX 23.2 average

PRODUCTION LEVEL 34 hl/ha average

HAND HARVESTED 100%

WHOLE BUNCH 56%

FERMENTATION VESSEL French and Austrian barriques and puncheons

FERMENTATION Indigenous

BARREL TYPE French oak barriques

NEW BARREL % 38%

MATURATION 17 months

FINING No

FILTRATION Yes - Coarse

December 2021

TASTING NOTE:

Deep garnet with a burgundy hue. A plethora of notes leaps from the glass. Ripe red-blue berries intertwine with the savoury complexity of black pepper and graphite. The palate is seamless and perfect to a point. Voluptuous fruit greets the palate and fills the mouth. However, the exceptionally fine graphite tannins race through, giving the wine a persistence rarely seen.

Sophia

2001

Sophia, the height of elegance and longevity, predominantly showcases Merlot, complemented by Cabernet Sauvignon and increasingly significant Cabernet Franc. Crafted at our Giants winery, Sophia embodies opulence and ripe flavours with a tannin structure supporting extensive aging. With vines now over 25 years old, our vineyard practices prioritise complexity and phenolic maturity. Distinct Merlot blocks, one gravel and the other clay/silt contribute aromatic elegance and plush power, respectively. Evolving winemaking techniques, such as whole-berry fermentation, yield silk-laden tannins and intoxicating perfume.

From its origins as a concentrated and highly extracted wine, Sophia has evolved through a style marked by meticulous reserve, ultimately finding its place with depth and balance with silk-laden tannins accentuated by elevated perfume.

TASTING NOTE:

Very dark purple core. Abundant sweet, black fruits lead the bouquet, notably boysenberry and blueberry aromas. The tannin structure of the wine is exemplary and seamless from start to finish. The wine shows considerable drinkability in its youth, and the intensity is the highest in several years. One of our finest examples of Le Sol.

VARIETY

61% Merlot, 23% Cabernet Franc, 14% Malbec, 1% Cabernet Sauvignon

BRIX 24.2 average

HAND HARVESTED 100%

WHOLE BUNCH 0%

FERMENTATION VESSEL Closed top French oak cuves

FERMENTATION Inoculated

BARREL TYPE French oak barriques

NEW BARREL % 70%

MATURATION 19 months

FINING Yes FILTRATION No

November 2002

14

3.25

2013

VARIETY

62% Merlot, 19% Cabernet Sauvignon, 18% Cabernet Franc

BRIX 24.3 average

PRODUCTION LEVEL 48 hl/ha average

HAND HARVESTED 100%

WHOLE BUNCH 0%

FERMENTATION VESSEL French oak cuves

FERMENTATION Inoculated

BARREL TYPE French oak barriques

NEW BARREL % 42%

MATURATION 19 months

FINING No

FILTRATION Yes

BOTTLED February 2015

2020

VARIETY

65% Merlot, 22% Cabernet Franc, 13% Cabernet Sauvignon

BRIX 24 average

PRODUCTION LEVEL 48 hl/ha average

HAND HARVESTED 100%

WHOLE BUNCH 0%

FERMENTATION VESSEL French oak cuves

FERMENTATION Inoculated

BARREL TYPE French oak barriques

NEW BARREL % 36%

MATURATION 18 months

FINING Yes

FILTRATION Yes - Coarse

BOTTLED December 2021

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.

TASTING NOTE:

Deep, garnet red. Blackcurrant, Doris plum and the complexity of butter sautéed chanterelle mushrooms round out an exceptionally lifted palate defined by the sheer concentration of ripe fruit flavours. Sweet plum, redcurrant and blackberry are interwoven with cinnamon and mocha notes. The tannins offer a savoury counterpoint to the sweetness of fruit and the traditional hallmark of being powder-fine in texture.

Family Collection Wines

CURRENTLY AVAILABLE IN THE US

Sauvignon Blanc Chardonnay

TE MUNA, MARTINBOROUGH

Te Muna Sauvignon Blanc is a harmonious blend of 20-year-old vines from the Te Muna Road vineyard and newer plantings along the Te Muna terrace. Thriving in gravel-rich, low-fertile soils, it boasts a unique texture and intensity. Influenced by the cool climate and oceanic breezes, it offers a vibrant lime and citrus profile with a hint of wild herbs, leaving a mouthwatering impression. Purity and avoiding dominant thiol/sulphide or green notes are paramount. Instead, it aims for a long, moreish finish, showcasing flavoursome elegance and beauty without excessive sweetness or acidity.

KIDNAPPERS, VINEYARD, HAWKE’S BAY

Kidnapper’s Chardonnay is characterised by its coastal proximity and clay soils, shaping its distinctive profile. The cooling influence of ocean winds prevents overheating of the grapes, prolonging the ripening period. Clay soils, with their moisture-retaining properties and canopy shading, yield fresher and lighter wines than those from Gimblett Gravels. Large format barrels and a touch of tank fermentation are employed to preserve its nuanced flavour profile, resulting in a subtler oak presence. With a focus on balance, Kidnapper’s Chardonnay is crafted to achieve a slightly lower alcohol content, enhancing the connection of its lime and orange zest notes.

Pinot Noir Te Kahu

TE MUNA ROAD, MARTINBOROUGH GIMBLETT GRAVELS, HAWKE’S BAY

Te Muna Pinot Noir, sourced from over 20-year-old vines on the top terrace of the Te Muna Road Vineyard, showcases the epitome of individual expression and complexity, boasting 45 block sections comprising every Pinot Noir clone available in New Zealand. This small Burgundian village-like terroir offers diverse soil compositions, from clay-rich lower sections yielding fruitier wines to gravelly mid-slopes providing intensity and silky tannins, with the gravel-rich upper reaches offering savoury tannins and remarkable aging potential. The wine’s allure lies in its elevated perfume, complex flavour profile, and long, pure tannins. It carefully avoids shrivelling or one-dimensional fruitiness while incorporating a touch of whole-cluster fermentation for complexity without excessive greenness. Te Muna Pinot Noir reveals a notable acidity upon release, ensuring freshness and vibrancy, while its wild herb and lavender notes render it unique. Fermented separately with wild yeast and with extended barrel aging in low-char barrels to soften tannins, this wine undergoes gentle extraction techniques during fermentation, resulting in a harmonious balance of flavours and beauty.

Te Kahu embodies the essence of a Bordeaux-style “vineyard blend,” reflecting the planting percentages of the vineyard with a Merlot-dominant composition followed by Cabernet Sauvignon. Crafted from fruit grown in The Quarry and Sophia blocks, it is the pinnacle of value. This wine delivers ripe black and red fruit flavours with a softer tannin profile, ideal for shorter aging than Sophia or Gimblett Gravels Merlot. Sourced from multiple blocks, it harmonises higher-toned red fruit from silty soils with darker, concentrated black fruit from stony blocks, resulting in a blend prioritising drinkability and complexity.