a family legacy
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.
AN AMBITIOUS YET CLEAR GOAL
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.
The family and founding team were not afraid to make sacrifices; forsaking entire vintages if it meant maintaining the unparalleled quality that defined Craggy Range wines.
With three generations of family working together in the business, our founding vision continues today as it was the day we first broke ground.
DRIVEN BY INNOVATION
Taking risks is a necessary part of the winemaking process and our culture. We push boundaries, explore new methods and continually strive for excellence. This adventurous spirit established Craggy Range as a force in the industry.
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. Wines that grace the tables of the finest restaurants around the world, and earn accolades from industry experts and enthusiasts alike.
A search for the perfect location across top winegrowing regions of the world led them to New Zealand. Here, Terry saw potential not seen elsewhere – an exceptional cool climate region, an emerging wine industry and a unique terroir with the potential to create benchmark wines.
LATITUDE: 39.5 °
ALTITUDE: 30M ABOVE SEA LEVEL
SEASONAL RAINFALL: 390MM ON AVERAGE
PURCHASED AND FIRST PLANTED: 1998
TOTAL AREA PLANTED: 85HA
VARIETALS PLANTED: SYRAH, CHARDONNAY, MERLOT, CABERNET FRANC, CABERNET SAUVIGNON, PETIT VERDOT
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. Accordingly, we are not just cultivating vines; we are cultivating the soil itself. As the vineyard evolves, so does the soil, slowly breaking down and developing its unique profile.
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. While working in narrow rows is challenging, the quality of the wine produced is exceptional and well worth the extra labour.
“I’ve grown on the gravels for over twenty years, and our Craggy Range Prestige Syrah blocks are the best Syrah blocks I’ve ever worked with.”
Jonathan Hamlet National Vineyards Manager
craggy range syrah
Gimblett Gravels, Hawke’s Bay
LAYERED, LUSCIOUS AND POWERFUL
Our Syrah is synonymous with the Gimblett Gravels. The synergy between site and grape variety is unparalleled. The unique terroir allows Syrah to reach an optimal level of ripeness and plushness, while the cool nights allow the fruit to maintin its aromatic intensity and vibrant flavour.
Our style is defined by several unique factors. After extensive clonal trials over the years, we now predominantly farm two clones – MS and All Saints. These clones give us intense aromatics with rich, fine tannins and an acid balance that is hard to replicate. Our low-vigour site, high density planting, temperate climate and close proximity to the riverbed, create optimal growing conditions. Our tried-andtrue clonal selection and meticulous farming practices ensure the highest quality grapes that best reflect our unique Gimblett Gravels location. We focus on low vigour and low cropping to concentrate flavours, employing hands-on management techniques to optimise the canopy and fruit exposure.
Our Syrah clones are known for their wild growth habit, which requires individual shoot positioning to create the desired canopy structure. We aim for natural exposure with dappled light, removing only the lateral growth in the fruit zone. This labour-intensive process fosters ideal conditions for aromatic development without overexposing the fruit. During veraison, we meticulously thin the crop further by removing bunches that lag in ripeness. This process involves multiple passes through the vineyard but has huge pay off; allowing every bunch to reach its full potential.
Over half the vines are from original plantings. Today, we are privileged to inherit and continue this legacy, crafting Syrah that embodies the unique essence of the Gimblett Gravels and the meticulous quality that defines Craggy Range.
LATITUDE: 41.2 °
ALTITUDE: 92M ABOVE SEA LEVEL
SEASONAL RAINFALL: 439MM ON AVERAGE
PURCHASED AND FIRST PLANTED: 1999
TOTAL AREA PLANTED: 250HA
VARIETALS PLANTED: SAUVIGNON BLANC, PINOT NOIR, RIESLING, PINOT GRIS
te muna estate
Martinborough
IN TE REO MAORI ‘TE MUNA’ MEANS THE ‘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, Te Muna is seven kilometres outside the Martinborough township and 50 metres higher in elevation, delaying harvest by up to ten days. The soils have some of the oldest surviving loess deposits in New Zealand, dating back 350,000 to 400,000 years. The unique soil composition, temperate climate, high winds and large diurnal temperature swings create the perfect terroir to produce wines of exceptional character.
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 represents different stages in the river’s evolution, providing a rich tapestry of soil types and microclimates.
The specific area of river terrace where our estate vineyard is located is perfectly suited for viticulture; prime land that cannot be replicated or expanded. This exclusivity ensures the distinctiveness of our Te Muna wines. Our vineyard’s strategic location across all three terraces allows us to harness the best qualities of each. 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.
“What Te Muna offers, that separates us from many other New Zealand Sauvignon Blanc or Pinot Noir producers, is an aromatic purity and elevated perfume that is distinct to this small sub-region”
Ben Tombs Chief Winemaker
A
SILVER HEIRLOOM THAT HAS BEEN IN THE FAMILY FOR GENERATIONS IS BURIED BENEATH THE VERY FIRST VINE EVER PLANTED AT TE MUNA
Martinborough’s climate has a harsh edge to it. The cold bites with spring frosts and chilly winters, while the wind stresses the vines, controlling their vigour. Yet this harshness is a blessing. The stress on the vines results in thicker skins and more concentrated flavours. The hot, dry summers create ideal ripening conditions, allowing the grapes to fully develop and retain their vibrant character.
At Te Muna, 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 art of farming grapes involves finding the best blocks of land within the estate for each varietal, then making footprints in the vineyard, vigilantly managing and nurturing the vines to maximise their potential.”
Jonathan Hamlet National Vineyards Manager
“We strive to achieve a sophisticated and moreish style of sauvignon blanc with a ripe depth of flavour and a bright, pristine purity to the wine.”
Ben Tombs Chief Winemaker
craggy range
sauvignon blanc
Te Muna, Martinborough
SOPHISTICATED COMPLEXITY
Te Muna Sauvignon Blanc is a masterpiece of complexity and elegance; a mature expression that transcends the typical vibrancy of a New Zealand Sauvignon Blanc. This wine captures the essence of Te Muna’s unique terroir, characterised by its refined aromatics, mineraldriven profile and sophisticated structure.
Unlike the overt tropical fruit and fresh herbaceous notes Marlborough has become known for, Te Muna’s Sauvignon Blanc is marked by ripe citrus and dried herb aromas. The aromatics are elevated, pure and salivating, providing a mineral-driven complexity. This distinct profile is a result of the valley’s unique terroir. The significant diurnal temperature variation intensifies the aromatic profile and backbone of our Sauvignon Blanc, contributing to its remarkable intensity and freshness.
The cultivation of Te Muna Sauvignon Blanc is a blend of tradition and innovation. Unlike the vigorous, leafy canopies typical of Sauvignon Blanc, Te Muna’s harsher climate combined with diligent vineyard management, results in smaller, more open canopies that allow for dappled light and good fruit exposure. This ensures the vine’s energy is directed towards the fruit instead of the canopy, resulting in lower
yields and higher-quality grapes. Handpicking a portion of the Sauvignon Blanc allows for whole bunch pressing and barrel fermentation, techniques that add layers of complexity to the wine.
The winemaking process for Te Muna Sauvignon Blanc is an intricate art. 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. These diverse fermentation and aging techniques contribute to the wine’s depth and complexity.
By blending these 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. It is a Sauvignon Blanc of refined aromatics, mineral salinity and sophisticated complexity.
te muna pinot noir
Martinborough
SAVOURY ELEGANCE
Despite its small size, Martinborough consistently produces some of New Zealand’s most highly regarded Pinot Noirs. In prestigious wine reviews, Martinborough dominates the top rankings, showcasing the region’s ability to produce world-class wines that punch well above their weight. This success is a testament to the region’s unique geology, meticulous winemaking practices and the dedication of its small, passionate producers.
Our Te Muna Pinot Noir is a story of refined complexity and depth; a wine that embodies the unique terroir of Martinborough. Our Pinot Noir blocks are on the top terrace in our estate vineyard with soil consisting of fine silty loam overlaying gravely river stones and ancient volcanic ash. The unique soil composition, temperate climate, high
winds and large diurnal temperature swings create the perfect terroir to produce Pinot Noir that exudes savoury elegance, complex aromatics and a sophisticated structure.
Vine by vine we individually manipulate our shoot, leaf and fruit densities to create perfect balance. At shoot thinning we keep only the best growing positions for an optimal canopy. We leaf pluck one-by-one to create airflow and maintain dappled sunlight, and crop thin throughout the growing season, keeping only the best and most consistent clusters of fruit.
“Te Muna gives us a distinctly evocative perfume, and fine, elegant tannins in our Pinot Noirs that are unique to our small sub-region in Martinborough.”
Ben Tombs Chief Winemaker
For those seeking an escape away, our luxurious on-site accommodation allows visitors to immerse themselves in the breathtaking surroundings.
world class wineries
Located in the heart of one of New Zealand’s most celebrated wine regions are our two wineries, Giants Estate and Gimblett Gravels. They have been meticulously designed and equipped with state-of-the-art-technology to bring out the best in the unique parcels of grapes harvested from our vineyards in Hawke’s Bay and Martinborough.
KEY ACCOLADES
2014 Wine Enthusiast, New World Winery of the Year 2019-2024 Listed in the World’s Best Vineyards Ranking 2019-2024 Drinks International, World’s Most Admired Brands 2023 The Real Review, Winery of the Year - New Zealand
GIANTS ESTATE
Our Giants Estate property is nestled beneath the majestic Te Mata Peak in Havelock North, Hawke’s Bay. The winery boasts three bespoke cellars, each tailored to perfect a specific style of wine. Our Sophia barrel room is circular design and contains 8,000-litre French oak cuves. Below is our Quarry barrel room where the blended components of our Prestige wines are aged together in optimal conditions.
Beyond winemaking, Giants Estate is home to the Craggy Range Restaurant; an awardwinning dining experience.
Our organic and biodynamic culinary garden is the heart of Craggy Range Restaurant’s seasonal menu; embodying the essence of gardento-plate cuisine at its finest. Guests enjoy a regionally inspired menu crafted by Executive Chef Casey McDonald, in an intimate, relaxed setting.
Our cellar door offers a range of tasting experiences from latest releases to immersive tours that capture the spirit of this remarkable place.
GIMBLETT GRAVELS WINERY
Our primary production winery is in the heart of the Gimblett Gravels Winegrowing district. This is where most of Craggy Range’s wines come to life. This winery features four distinct cellars, each serving a specific purpose in the winemaking process. The southern side of the winery houses a multi-functional service area for grape receival, sorting, crushing and pressing, allowing for meticulous preparation of the grapes. Inside the winery, state-of-the-art equipment ensures a gentle process, adhering to Craggy Range’s highly crafted winemaking approach.
Utilising a high-tech winery process control system, the winemakers gather data to make informed and creative decisions, continuously pushing the boundaries of quality and innovation.
Our goal is to let the terroir shine through in every wine. This is why we opt for a restrained approach when it comes to oak aging and why we have made a substantial investment in varying fermentation vessels including sandstone, ceramic and concrete tanks.
innovation in the pursuit of excellence
From the outset, Craggy Range embraced a mindset of thinking differently. Our founders were not afraid to experiment with their viticulture and winemaking; knowing this approach would lead to significant successes and learning experiences that were critical in shaping our winery’s character.
With a blend of reverence for the past and a keen eye on the future, we honour time-tested techniques and are not afraid to innovate when we see opportunity for improvement. This balance defines us.
The ability to trial at scale sets us apart. With over 250 blocks of estate-grown fruit offering a high level of complexity and over 160 different parcels of wine fermented separately each vintage, we have the scope and support of our owners to experiment. This scale of innovation is rare, and our approach ensures that every block, every barrel and every batch contributes to the exceptional quality of our wines.
Ben Tombs Chief Winemaker
our sustainability ethos
Craggy Range is governed by a 1000-year family trust. This trust instils a long-term perspective in everything we do, from soil to wine. It fuels our motivation to cultivate for today and the future.
A commitment to leaving the world in a better place is a cornerstone of our ethos and operations. This is woven through our vineyard management and winemaking processes, driving us to innovate and implement sustainable practices that honour and protect the environment for future generations.
“As
a business, we’re not looking to cut corners. Craggy Range was founded on a vision for the future – everything is done with a sense of permanence in mind.”
David T. Peabody
organics
Our commitment to organic farming is twofold – preserving our land and resources for generations to come – and enhancing vineyard ecology by eliminating unnatural inputs to ensure the purest expression of terroir. Each vineyard block tells its own story and we recognise this shapes our approach to transitioning to organic practices. We embrace the challenge of converting blocks with their own distinct attributes – whether it’s rocky terrain or other complexities – by thinking creatively.
In 2020, we appointed one of New Zealand’s leading specialists in organic viticulture, Jonathan Hamlet, as National Vineyards
Manager. Jonathan is the past chair of Organic Winegrowers New Zealand and has been on their Executive Committee since 2008.
We are transitioning to fully organic farming through a carefully planned, staged approach, ensuring the successful implementation of sustainable practices across every block of our 335 hectares of estate-grown vineyards.
We aim to balance the drive to farm organically with a desire to execute the transition flawlessly, ensuring we maintain the wine quality for which we are globally recognised.
ORGANIC FARMING CONVERSION TARGETS
2025 – ALL PRESTIGE BLOCKS ACROSS BOTH ESTATES
2026 – ALL RED VARIETAL BLOCKS ACROSS BOTH ESTATES
2027 – ALL WHITE VARIETAL BLOCKS AT GIMBLETT GRAVELS
2028 – 70% OF OUR WHITE VARIETAL BLOCKS AT TE MUNA
2030 – FULLY ORGANIC ACROSS ALL CRAGGY RANGE VINEYARD ESTATES
“By prioritising the health of our vineyards and embracing the unique characteristics of each block, we are committed to making wines that express their sense of place as vividly as possible.”
Ben Tombs Chief Winemaker
precison viticulture
Precision viticulture helps us uncover and harness the nuances of our terroir, allowing us to fine-tune our viticultural techniques to bring out the best in every vine. Over the past five years, we’ve intensified our commitment to innovation, continuously investing in new advancements. These tools don’t replace our intuition and hands-on experience but complement them, providing objective data that enhances our traditional practices. Using new and emerging technology, we gain detailed data and insights into vine health, water stress and soil composition. This enables us to precisely tailor our farming practices row-by-row and vine-by-vine.
This practice also informs our picking decisions by accurately identifying grape ripeness and flavour profiles.
Monitoring the water needs of each individual block has the benefit of reducing our water consumption, as we can accurately target our irrigation usage. Some of the cutting-edge technologies we use day-to-day in our vineyards include:
• Athena probes - Accurately measures water stress at the vine level, allowing us to implement targeted irrigation to enhance wine quality and conserve water.
• Multi spectral drone imaging - Measures the vigour variability across a block so we can tailor our management to optimise vine health and quality.
• VPA Self-steering tractor - Performs multiple tasks in a single pass such as trimming, spraying and weed control.
Winemaking is both an art and a science.
carbon reduction
Over the past two years, we have partnered with Toitu Envirocare to embark on our journey toward carbon and environmental certification. By identifying key areas for improvement, we have committed to a significant reduction in our company’s overall carbon emissions. We have made substantial investments in new, fuelefficient equipment and machinery capable of performing multiple functions in a single pass through the vines, thereby minimising carbon usage.
In the spring of 2024, we will trial our aerial drone spraying programme to reduce the use of diesel-fuelled machinery in the vineyard. In our winery, we have an electric boiler as opposed to the more standard diesel model. Starting with the 2023 vintage, all our wines will be packaged in lighter-weight glass bottles. This change will reduce the average bottle weight across our entire range by 22%.
OUR GLASS BOTTLES FOR OUR CORE VOLUME WINES ARE NOW SOURCED LOCALLY IN NEW ZEALAND, AND WE HAVE REDUCED THE GLASS WEIGHT FROM OVER 600 GRAMS TO JUST 390 GRAMS PER BOTTLE
biodiversity
Biodiversity is the lifeblood of a thriving ecosystem, and the presence of native plants and bird life significantly enhances the unique terroir of our vineyard sites. At Te Muna, areas within our river terraces that are unsuitable for vines are perfect for cultivating native plants.
We have actively planted over 25 hectares of natives to enrich the ecosystem and attract indigenous birds that help displace non-native, grape-eating birds and contribute to natural pest control.
Across all our estates, we plant diverse cover crops to protect the soil, suppress weeds and provide essential nutrients, all while fostering biodiversity among the vines.
”We don’t grow in isolation, and neither do we want to. Improving biodiversity recognises the value and strength of the wider ecosystem, creating a diverse growing environment that is more robust and resilient.”
Jonathan Hamlet National Vineyards Manager
our wines
“We believe we produce some of the new world’s most inspiring fine wines; wines that are a true reflection of the place and people.” – Terry Peabody, owner & founder
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.
PRESTIGE
Our icon wines represent the pinnacle of our terroir and winemaking, meticulously crafted from select blocks of our single vineyard estates. With limited case production, these sought-after wines are allocated each vintage.
ESTATE
Single estate wines focused on complexity and showcasing the truest expression of our vineyard’s terroir.
APPELLATION
Expressive wines that are synonymous with Craggy Range the world over. They are sourced from the two regions where we have focused our grape-growing expertise: Hawke’s Bay and Martinborough.
MADE WITH FOOD IN MIND
Our white wines are crafted to be exceptionally food-friendly, with lower residual sugar levels. Our Sauvignon Blanc typically contains around two and a half to three grams per litre of residual sugar, compared to the five or six grams found in many other New Zealand Sauvignon Blancs. This lower sugar content makes our white wines more versatile by perfectly complementing a variety of dishes.
Our red wines are well-balanced with a savoury profile and intriguing aromatic notes, making them a harmonious companion with food.
2023 Sauvignon Blanc
TE MUNA, MARTINBOROUGH
This wine captures the essence of Te Muna, characterised by its refined aromatics, mineral-driven profile, and sophisticated structure. Unlike the overt tropical fruit and fresh herbaceous notes Marlborough has become known for, Te Muna’s Sauvignon Blanc is marked by ripe citrus and dried herb aromas. The aromatics are elevated, pure, and salivating, providing a mineral-driven complexity. This distinct profile is a result of the valley’s unique terroir. The significant diurnal temperature variation intensifies our Sauvignon Blanc’s aromatic profile and backbone, contributing to its remarkable intensity and freshness.
TASTING NOTE
Very pale straw. Precision and purity are hallmarks of the 2023 release. Fresh kaffir lime leaf and white floral aromatics. The palate shows an abundance of fruit intensity in tune with the textural elements and crystalline finish that this vineyard is loved for. Sophisticated and moreish.
VARIETY
100% Sauvignon Blanc
HARVEST DATA
VINTAGE DETAIL La Nina influenced. Began warm and early with only one substantial frost. Above average rainfall postChristmas, the season cooled to match the long-term norm.
BRIX 21.2 average
PRODUCTION LEVEL 85 hl/ha average
HAND HARVESTED 8%
WINEMAKING
WHOLE BUNCH 8%
FERMENTATION VESSEL French oak barriques and stainless steel tanks
FERMENTATION Indigenous and inoculated
BARREL TYPE French oak barriques
NEW BARREL % 3%
MATURATION 3 months
FINING Yes
FILTRATION Yes
BOTTLED July - 23
WINE ANALYSIS
ALCOHOL 12.5
RESIDUAL SUGAR 2.5 g/l
PH 3.23
ACIDITY 7.5 g/l
NOTES
2023 Chardonnay
KIDNAPPERS VINEYARD, HAWKE’S BAY
Characterised by its coastal proximity and clay soils that shape its distinctive profile, this Chardonnay is fresher and lighter in style to preserve its nuanced flavour profile, resulting in a subtler oak presence. The vineyard is tempered by the cooling influence of a sea breeze, allowing the development of intense citrus flavours with fresh mineral complexity.
TASTING NOTE
Brilliant, bright light yellow to pale lime. Vibrant aromatics of green citrus peel, white florals, and oyster shells. Undeniable complexity. The palate is fresh, clean and focused. Grapefruit pith and kaffir lime leaf notes with a savoury envelope. The wine offers fantastic detail and a satisfying finish.
VARIETY
100% Chardonnay
HARVEST DATA
VINTAGE DETAIL A moderate spring gave way to an average-temperature ripening season defined by several large rain events. Picking and selection were critical.
BRIX 19.8 average
PRODUCTION LEVEL 37 hl/ha average
HAND HARVESTED 100%
WINEMAKING
WHOLE BUNCH 100%
FERMENTATION VESSEL Combination of French oak foudre, puncheon, and stainless steel tanks
FERMENTATION Inoculated
BARREL TYPE French and Austrian oak puncheons
NEW BARREL % 15%
MATURATION 11 months
FINING Yes
FILTRATION Yes
BOTTLED Feb - 24
WINE ANALYSIS
ALCOHOL 12.5
RESIDUAL SUGAR <1 g/l
PH 3.35
ACIDITY 6.3 g/l
NOTES
2023 Pinot Noir
MARTINBOROUGH
Martinborough Pinot Noir is crafted from vines grown on the aluvial gravel soils of the famed Martinborough winegrowing region. Individual parcels of Pinot Noir are selected for their varietal purity and unique regional expression to create a vibrant, fruit-driven wine with a beautiful, velvety texture for immediate enjoyment.
TASTING NOTE
Bright red in colour, with a burgundy hue. Dried lavender and wild thyme combine with red cherry and rosehip aromatics. The palate exhibits flavours of orange zest and crushed raspberries with savoury undertones. Delicate, supple, and approachable.
VARIETY
100% Pinot Noir
HARVEST DATA
VINTAGE DETAIL La Nina influenced. Began warm and early with only one substantial frost. Above average rainfall postChristmas, the season cooled to match the long-term norm.
BRIX 22.1 average
PRODUCTION LEVEL 46 hl/ha average
HAND HARVESTED 100%
WINEMAKING
WHOLE BUNCH 0%
FERMENTATION VESSEL French oak cuves and open top stainless steel tanks
FERMENTATION Indigenous and inoculated
BARREL TYPE French oak barriques
NEW BARREL % 21%
MATURATION 8 months
FINING Yes
FILTRATION Yes
BOTTLED Dec - 23
WINE ANALYSIS ALCOHOL 12.5 RESIDUAL SUGAR Nil
5.62 g/l
NOTES
2021 Pinot Noir
TE MUNA VINEYARD, MARTINBOROUGH
Te Muna Pinot Noir offers a story of refined complexity and depth, a wine that embodies the unique terroir of Martinborough. Our Pinot Noir blocks are located on the top terrace in our estate vineyard, with soil consisting of fine silty loam overlaying gravely river stones and ancient volcanic ash. The unique soil composition, temperate climate, high winds, and large diurnal temperature swings create the perfect terroir to produce Pinot Noir that exudes savoury elegance, complex aromatics, and a sophisticated structure.
TASTING NOTE
Deep burgundy in colour with a crimson hue. A plethora of brambled fruits and porcini mushrooms lead the bouquet. With an exciting and vibrant palate, a red-fruited core wraps the velvet tannin with an undeniable depth of flavour—a long road ahead for this wine that will reward with age.
VARIETY
100% Pinot Noir
HARVEST DATA
VINTAGE DETAIL A cool damp spring resulted in low yields, followed by a warm summer that accelerated ripening.
BRIX 23.5 average
PRODUCTION LEVEL 45 hl/ha average
HAND HARVESTED 100%
WINEMAKING WHOLE BUNCH 34%
FERMENTATION VESSEL French oak cuves and open top stainless steel tanks
FERMENTATION Indigenous
BARREL TYPE French oak barriques
NEW BARREL % 27%
MATURATION 12 months
FINING Yes
FILTRATION Yes
BOTTLED May - 22
WINE ANALYSIS
NOTES
2021 Syrah
GIMBLETT GRAVELS VINEYARD, HAWKE’S BAY
Produced from the stony soils of the Gimblett Gravels, this distinctly unique Syrah, aged in French oak barriques, shows an intense aromatic lift of floral, pepper, and black fruit. Concentrated flavours and excellent purity on the palate are balanced with fine tannins for a long, elegant finish.
TASTING NOTE
Deep red with a purple hue. Tremendous aromatic lift, with lavender and sweet cherries rising from the glass. The palate has significant density but a perfect balance that already encourages drinking. Again, so much energy in the 2021 wines but also a concentration due to the low yields. Delightful.
VARIETY
100% Syrah
HARVEST DATA
VINTAGE DETAIL A very warm spring brought forward the growing season. Summer was mild but with minimal rain days, producing low yields. The result was near-perfect ripening conditions for Syrah.
BRIX 22.8 average
PRODUCTION LEVEL 28 hl/ha average
HAND HARVESTED 50%
WINEMAKING
WHOLE BUNCH 10%
FERMENTATION VESSEL French oak cuves and open top stainless steel tanks
FERMENTATION Indigenous
BARREL TYPE French oak barriques
NEW BARREL % 23%
MATURATION 15 months
FINING Yes
FILTRATION Yes
BOTTLED Nov - 22
WINE ANALYSIS
NOTES
2021 Te Kahu
GIMBLETT GRAVELS VINEYARD, HAWKE’S BAY
Te Kahu embodies the essence of a Bordeaux-style ‘vineyard blend’, reflecting the planting percentages of the vineyard with a Merlotdominant 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. 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.
TASTING NOTE
Deepest crimson red with a purple hue. Concentrated nose, with notes of cassis, black olive, and dried tobacco leading the bouquet. The wine has a lovely energy amplifying the red fruits and liquorice characters framed by dark chocolate-laced tannins, delivering a classical structure—a perfect example of a Bordeaux-style blend from the Gimblett Gravels with an excellent future ahead.
VARIETY
49% Merlot, 34% Cabernet Sauvignon, 12% Cabernet Franc, 3% Malbec, 2% Petit Verdot
HARVEST DATA
VINTAGE DETAIL A very warm spring brought forward the growing season. Summer was mild but with minimal rain days, producing low yields.
BRIX 23.6 average
PRODUCTION LEVEL 54 hl/ha average
HAND HARVESTED 30%
WINEMAKING
WHOLE BUNCH 0%
FERMENTATION VESSEL Stainless steel tanks
FERMENTATION Inoculated
BARREL TYPE Oak barriques
NEW BARREL % 18%
MATURATION 16 months
FINING Yes
FILTRATION Yes
BOTTLED Dec - 22
WINE ANALYSIS
ALCOHOL 14
RESIDUAL SUGAR Nil
PH 3.57
ACIDITY 6.24 g/l
NOTES
2021 Aroha
TE MUNA VINEYARD, MARTINBOROUGH
Aroha is a 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.
TASTING NOTE
A traditional burgundy in colour with a soft crimson hue. A very savoury Aroha with chanterelle mushroom and white truffle aromas dominating the bouquet. The palate is lively and pure, focusing towards a red fruit core, whilst the tannins are prevalent but balanced. The concentration of flavour is high as a result of the low yield. Plenty of personality in a wine that will continue to soften with age.
VARIETY
100% Pinot Noir
HARVEST DATA
VINTAGE DETAIL A cool damp spring resulted in low yields, followed by a warm summer that accelerated ripening.
BRIX 23.7 average
PRODUCTION LEVEL 25 hl/ha average
HAND HARVESTED 100%
WINEMAKING WHOLE BUNCH 32%
FERMENTATION VESSEL French oak cuves and open top stainless steel tanks
FERMENTATION Indigenous
BARREL TYPE French oak barriques
NEW BARREL % 30%
MATURATION 12 months
FINING Yes
FILTRATION No
BOTTLED May - 22
WINE ANALYSIS
ALCOHOL 13.5
RESIDUAL SUGAR Nil
PH 3.69
ACIDITY 5.43 g/l
NOTES
2021 Le Sol
GIMBLETT GRAVELS, HAWKE’S BAY
Le Sol (the soil) is crafted from Syrah grown in the stoniest parts of our Gimblett Gravels Estate, planted to a heritage clone brought to New Zealand in the 1840s. Le Sol is intensively hand-managed and always aromatically pure with a luscious yet elegant mid-palate and a distinctive fine tannin finish. Rich, evocative, yet refined, Le Sol has evolved since its first release to achieve that balance between intense but floral Syrah in its purest form. The longevity of this wine is never in doubt; however, there is an increasing approachability upon release, so its beauty can be appreciated now while also anticipating future occasions when it will truly shine.
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
100% Syrah
HARVEST DATA
VINTAGE DETAIL A very warm spring brought forward the growing season. A mild summer with minimal rain days produced low yields. Near-perfect ripening conditions for Syrah.
BRIX 23 average
PRODUCTION LEVEL 28 hl/ha average
HAND HARVESTED 100%
WINEMAKING
WHOLE BUNCH 27%
FERMENTATION VESSEL Open top French oak cuves
FERMENTATION Indigenous
BARREL TYPE French and Austrian oak barriques and pucheons
NEW BARREL % 32%
MATURATION 17 months
FINING No
FILTRATION Yes
BOTTLED Dec - 22
WINE ANALYSIS
ALCOHOL 13
RESIDUAL SUGAR Nil
PH 3.62
ACIDITY 5.3 g/l
NOTES
2021 Sophia
GIMBLETT GRAVELS, HAWKE’S BAY
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 with ripe flavours and a tannin structure supporting extensive aging. With vines now over 25 years old, our distinct Merlot blocks contribute aromatic elegance and plush power. Evolving winemaking techniques yield depth and balance with silk-laden tannins accentuated by elevated perfume.
TASTING NOTE
Deep, garnet red, the 2021 Sophia has an openness rarely seen in this wine, owing to a perfect summer of heat and dry days. Subtle notes of wild thyme and sage seamlessly blend with plum, fruit cake, and brioche. The mid-palate suppleness and sweetness are already so enticing and sure to appeal to loyal followers of this wine. A delicious release.
VARIETY
77% Merlot, 23% Cabernet Franc
HARVEST DATA
VINTAGE DETAIL
A very warm spring brought forward the growing season. Summer was mild but with minimal rain days, producing low yields.
BRIX 24.2 average
PRODUCTION LEVEL 35 hl/ha average
HAND HARVESTED 100%
WINEMAKING
WHOLE BUNCH 0%
FERMENTATION VESSEL Closed top French oak cuves
FERMENTATION Inoculated
BARREL TYPE French oak barriques
NEW BARREL % 33%
MATURATION 17 months
FINING Yes
FILTRATION Yes
BOTTLED Nov - 22
WINE ANALYSIS
ALCOHOL 14 RESIDUAL SUGAR Nil
NOTES
