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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2011 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.1 pts. and median of 88 pts. in 52 notes) - hiding notes with no text | | | Tasted by LindsayM on 12/9/2014 & rated 92 points: Colour pale straw bordering on gold 15/15
Nose lots of tropical fruit grapefruit, pineapple , melon , herbaceousness great intensity and complexity
Palate full flavour spectrum , tangy , nice texture like it had seen some oak, brillant finish just goes on and on
Overall 9/11 for a wine that is now 6yo it just gets better and better, pity it's my last bottle (3492 views) | | | Tasted by gingerbreadman on 7/27/2013 & rated 89 points: Slightly off its best but still acidic with good structure and citrus and melon. (4368 views) | | | Tasted by Gustavo Brambila on 12/2/2012 & rated 88 points: The wine looks Straw colored. It smells like Grapefruit, and Apple. It tastes like Apple, Apricot, Stoniness, and Acetic Acid. The body is Light/Medium. The wine has Bright texture. The wine finishes Medium. I would buy this again. (5002 views) | | | Tasted by mithomps on 4/8/2012 & rated 89 points: - Greenish color. (5677 views) | | | Tasted by toddmk on 4/24/2011 & rated 91 points: Excellent SB! Taste profile falls in line with previous reviews. Grapefruit, grass and minerality dominate throughout. Great QPR for $20. (6914 views) | | | Tasted by wineywhites on 12/16/2010 & rated 88 points: Nice floral notes on the nose. Bright, not overly tart - almost tastes like there was some oak somewhere in there. Nice drop (4655 views) | | | Tasted by vino_per_tutti on 11/22/2010 & rated 90 points: Tasty, and very characteristic of a Marlborough SB. Herbacious, with the grapefruit/goosenberry thing. Surprised that it held up well over the course of a week(!), and retained its crispness. Buy again. (3605 views) | | | Tasted by JustinMcDonald on 10/10/2010: Very much in the French style, infinitely more interesting than most NZ SBs. would have liked to tried it next to a TeKoko and a dog point. (3311 views) | | | Tasted by wineywhites on 9/19/2010 & rated 88 points: Interesting. Grassy, herbal, sancerre like, but with more ripeness and citrus in the vein of a typical Marlborough sauvignon blanc. Definitely reminded me of the chalky nature of really nice dry champagne. Curious to see if this opens up a bit. Tasty. (3299 views) | | | Tasted by joshwoodward on 9/13/2010 & rated 92 points: Heidelberg (Toledo, OH): Unfortunately not 100% sure on the vineyard, but I think this was it. Restrained nose, dill? Good acid, elegant. Very balanced. Not hard. [Mixed opinions] (4582 views) | | | Tasted by MindMuse on 7/10/2010 & rated 90 points: This is a very appealing NZ SB. Nose of lime peel, sea spray, peach and mango, dry minerals. It is very supple in the mouth with interesting layers of fruit, grassiness, rodks and minerals. Manages to avoid the harsh edge so many of these carry. Excellent. (3710 views) | | | Tasted by graphite on 7/5/2010 & rated 90 points: On opening, very closed on the nose, with chalky minerality and a flinty finish. With a little air, develops hints of tangerine and white peach. Very balanced, with a light feel and low acid compared to many NZ SB. Elegant. (3531 views) | | | Tasted by The New Alcoholic on 6/13/2010 & rated 91 points: Pale lemon color with a nose of herbs, grass and some tropical fruit. Medium body with medium acidity and medium finish. This was a well balanced not over the top SB that I enjoyed a lot. (3553 views) | | | Tasted by Sauvyfan on 6/9/2010 & rated 88 points: A nice balanced NZSB. Great tropical fruit meets grapefruit on the nose. Good weight and nice tropical notes on the palate. Melon, cucumber, guava, mango. Finish is well balanced but lacks that zippy acid needed to clean the palate. Granted I like high acid in my SB's, and this one was adequate. (3650 views) | | | Tasted by wino_tim on 5/18/2010 & rated 89 points: Bright and generous with cucumber, melon, and mango aromas that give way to a dry, well focused palate full of slate, lime and slightly leesy - almost Muscadet-like - flavors. (3635 views) | | | Tasted by pmcquillen on 2/14/2010 & rated 85 points: A little light. Nothing offensive. Serve not so cold. (3999 views) | | | Tasted by OneLastSyrah on 1/22/2010 & rated 92 points: 13% ABV. Very pale in the glass. High toned lime metallic nose. Medium bodied with tangy white fruit. This bottles speaks less of gooseberry and more of tropical fruit with a nice saline mineral quality and a suggestion of chalk. Made a really nice impression on me this occasion. (4242 views) | | | Tasted by MindMuse on 1/19/2010 & rated 89 points: Pale straw colored. Bright nose of cat pee, grapefruit, lime leaves, peach, asparagus. Medium body, pretty big attack. Racy, but creamy. Really a lot of acidity here. Seems to come and go, but oveall very satisfying. (4106 views) | | | Tasted by kwattro on 1/9/2010 & rated 93 points: scent of Asparagus, green apple, vegetables taste of peach, vanilla. The wine has a lovely velvet and creamy mouth feel. NICE! (4277 views) | | | Tasted by Weston3220 on 1/6/2010: Trialto Trade Tasting (Cibo Restaurant at the Moda Hotel [Vancouver, Canada]): A: Grassy Just a beautiful Nose really complex a nice ripe style of fruit I like 95pts
T: High Acid Med Intensiyt, the Flavour let me down on the palate compared to the nose good tho 90pts (5562 views) | | | Tasted by faucel on 1/4/2010 & rated 91 points: Pale straw yellow with very expressive grassy nose that you would expect from New Zealand. Crisp, clean, and very good acidity balanced with ripe red grapefruit, citrus, and notes of apple and kiwi. The finish was extremely long and clean. Paired over the top with fresh raw Chesapeake oysters. Trying to forget the restaurant’s 3x+ price, but this was my first Martinborough experience. Memorable. Definitely recommend at under $30 if you can find it. (4440 views) | | | Tasted by OneLastSyrah on 1/3/2010 & rated 90 points: Light straw in the glass with high toned typical NZ SB notes on the nose - gooseberry, passionfruit, and a touch of metallic cat's pee. Medium bodied with nice sweet grapefruit flavors. Good. (4206 views) | | | Tasted by chatters on 11/5/2009 & rated 79 points: Wine-Ark Cellar Club Tasting 10 - November 2009. Josef Chromy, Giant Steps, Craggy Range (Roof Terrace Australian Museum): Nose: Gooseberry, gym armpit, layered over passion fruit
Mouth: dull & acidic. little fruit.
The nose was veering to the interesting side of Kiwi Sav Blanc but the mouth was terrible (4904 views) | | | Tasted by peternelson on 10/14/2009 & rated 89 points: Joshua Tree: Good--grassy, frty; can’t remember (1158 views) | | | Tasted by Ombibulous on 10/13/2009 & rated 85 points: Heavy cat pee flavour. Or maybe cat sweat. But there are complexity and depth. I almost taste some guanabana and perhaps even tamarind. Very good (84.5). (4492 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (9/7/2009)
(Craggy Range, Te Muna Road Vineyard Sauvignon Blanc Martinborough White) Subscribe to see review text. | By Stephen Tanzer
Vinous, September/October 2009, IWC Issue #146
(Craggy Range Vineyards Sauvignon Blanc Te Muna Road Vineyard Martinborough) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/2/2009)
(Craggy Range, Te Muna Road Vineyard Sauvignon Blanc Martinborough White) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Craggy Range Producer website
U.S. Importer (Addt'l Info)
THE STORY OF CRAGGY RANGE BEGAN WITH THE DESIRE TO CREATE A LEGACY...WHAT HAPPENED NEXT, SURPASSED EVEN THE EXPECTATIONS OF THE FAMILY WHO STARTED IT.
When Australian businessman Terry Peabody visited New Zealand in 1997, he was introduced to noted kiwi viticulturalist and Master of Wine, Steve Smith. That’s when the promise he’d made to his wife and daughter – to create an enduring family wine legacy – took a different turn. They may have expected Old World France. What they got was something altogether more interesting…
Terry sensed a new and exciting possibility in New Zealand, a potential he hadn’t seen elsewhere. The exceptional climate and the spirit of the people aligned with his own philosophy and desire to cut a new path. His ambition was not merely to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally regarded as World classics - wines that would be listed in the world’s greatest restaurants and sold by fine wine merchants.
The two men made an important decision from the beginning - to pursue the Single Vineyard Philosophy of winemaking - to select and source the best land and vineyards in the country, and to plant the vines perfectly suited to that terroir. Craggy Range was the first in the Southern Hemisphere to adopt such an approach from multiple regions of the country.
The winery - one of the most technically advanced ever built in New Zealand - is known for uncompromising standards and meticulous craftsmanship.
The wines, at first somewhat scene stealing, have refined over the years, developing a certain reserve, depth and maturity. Their ability to intrigue remains. These award winning wines now grace the tables of the finest homes and restaurants internationally. The interest they exert lies in the restless nature of their makers and the qualities of the land itself.
Creating New World Classics
When Terry Peabody arrived home from a four-week business trip in the fall of 1986 his wife Mary, and daughter Mary-Jeanne, cooked him dinner. The meal was long and leisurely, but not without purpose. Terry wasn't allowed to leave until he had agreed to go into the wine business. The specification was that the business must never be sold. It was to be a family business, an enduring heritage legacy.
That night, Terry made a commitment to the most important people in his life, and he intended to honour it. The search for a winery began traditionally enough - in France and America, spreading then to Australia. Other business brought him to the edge of the world, to New Zealand: a land of mountains, fire and ice - geographically the youngest country in the world – situated in the sweet latitudes for winegrowing.
'When I pictured a life among the vines, I didn't immediately think of New Zealand, but New Zealand was wonderful, because we were interested in clean air, green fields and a culture of care for the land. We didn't want to inherit or extend other people's mistakes.'
~ Mary Peabody
LAND IS THE MOST IMPORTANT THING IF YOU'RE GOING TO START A WINERY
Terry had always been impressed with the quality of New Zealand wines and he sensed a new and exciting possibility. In New Zealand he saw potential he hadn't seen elsewhere. The country's exceptional climate, the youth of the wine industry and the pioneering spirit of the people aligned with his own philosophy and desire to cut a different path. His ambition was not merely to buy into an existing vineyard or to emulate the greatest examples of wine styles in the world - it was bolder. He wanted to create new benchmarks with wines that would become internationally known as the New World classics.
WE DIDN'T WANT TO INHERIT OR EXTEND OTHER PEOPLE'S MISTAKES.
~ Mary Peabody
AN INTRODUCTION TO THE BEST OF THE BEST
Fate played its part. An acquaintance introduced Terry to noted Kiwi viticulturist Steve Smith, who had been named by Decanter magazine as 'one of the 50 most influential people in the world of wine going into the next millennium.' He was in good company alongside Chateau Margaux's Paul Pontallier, Pierre Henry Gagey of Louis Jadot, and Jancis Robinson MW. He'd just become a Master of Wine - the only specialist viticulturist in the world to have the distinction.
YOU WALK INTO A PLACE AND KNOW WHETHER IT'S GOING TO BE A GREAT VINEYARD.
As some collect antiquities or vintage cars, Steve collected land for vintages. A consultant with a rare instinct, and experience in South Africa and Bordeaux, he received more than 350 parcels of wine annually from all over New Zealand. He saw that some pieces of land came through with distinction every time and he'd pinpointed some special places. Gimblett Gravels in the Hawke's Bay on the east coast of New Zealand was an area with the perfect growing conditions for his favourite wines – the Bordeaux reds and particularly Syrah. The spectacularly beautiful Tuki Tuki valley had the soil for Chardonnay and would be the ideal home base from which to build a new kind of winery.
PIONEERS BY NATURE.
Steve, who always wanted to stretch the boundaries and to whom 'it's nice' would be the ultimate insult about a wine, joined Terry. They made an important decision from the beginning to exclusively pursue the Single Vineyard Philosophy of winemaking – fresh thinking back in 1997. Craggy Range was the first in the Southern Hemisphere to adopt making single vineyard wines from multiple regions of the country. Grape was matched to place.
The family business has grown up. Bolstered over the years by input from other singularly talented individuals, the winery – the most technically advanced ever built in New Zealand - is known for uncompromising standards and meticulous craftsmanship.
'This business is a legacy for the family still to come. We have ambitions to grow it further as every business has to grow to be successful. However the mandate for the future will always continue to focus on producing quality wines.'
~ Terry Peabody
Sauvignon Blanc Varietal CharacterSingle VineyardThe wine takes its name from a single vineyard owned by the Scholz family, in the northern area of the Barossa Valley. This single vineyard Shiraz is a great example of vibrant Barossa fruit. Dense dark fruits and a hint of chocolate. An exercise in opulence.
Elegance and fineness wines, sourced from a single vineyard, planted to develop a specific variety.
The vineyard surrounding the 1905 built Ebenezer church in Barossa's north are defined by a distinct bright red clay soil. The Scholz vineyard has a remarkable lack of variation across this block. This area of the Barossa is renowned for its richly flavoured Shiraz with intense and luscious middle palate flavours. The wine from the Scholz Estate vineyard is an excellent example of this.New Zealand New Zealand Wine (New Zealand Winegrowers)North IslandHaving a cool factor is a great start.
When they were creating climate classifications for wine regions around the world, we weren’t exactly complaining that New Zealand’s was called ‘cool.’ Step out in the middle of the day on a classic Marlborough or Hawke’s Bay’s summer, and you may wonder if they got it right. The brightness is beautifully intense, and sunshine plentiful.
But stay about a little. Until nightfall. The shift from day to night isn’t just defined by light, but temperature too. It chills quickly. The South Pacific Ocean taking its deep breath over our two islands. For the grapes, this makes for more than a chilly night. Ripening is gradual, almost methodical. As each day edges the grape towards ripeness, each night captures its flavour.
This pattern creates one of the longest grape growing seasons on earth – and those unmistakable, remarkable zesty flavours, and fragrance that are the hallmark of our wines.

Sometimes the world really is your oyster.
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