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| Drinking Windows and Values |
| Drinking window: Drink between 2022 and 2028 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 89 pts. in 13 notes) - hiding notes with no text | | | Tasted by FraserMacmillen on 1/21/2024 & rated 89 points: Solid red. On nose abundant fruit and pencil lead, which follows through on taste. Cherry, cranberry fruit. Soft tannins. Bit split on rating, 87-90, this is on the fruity side of pinot which for us tones the rating down. (478 views) | | | Tasted by Raizzon on 12/26/2023: Pale garnet. Red fruits - tart cherry and cranberry, tea, forest floor, a nice vaguely chalky earthiness. Balanced with a medium finish. (479 views) | | | Tasted by sdwineguru on 11/8/2023 & rated 92 points: Fine Martinborough, NZ, 2019 Craggy Range Pinot Noir Single Vineyard Te Muna Road Vineyard ($43 Wine.com). Mid-dark ruby, rim variation, low viscosity (13.0 alc.); cherries, red fruit, smokey, oak nose; mid acids, tannins; balanced; nice structure and style; semi-long, semi-lush red fruit finish. w/salmon. 17 UC Davis scale, 92 other scales. (747 views) | | | Tasted by snamnoum@gmail.com on 10/30/2023 & rated 89 points: Light to medium ruby color and fairly translucent.
Very clean, red fruited nose. Aromas of high tone red cherry, strawberry, mint, leather, maybe a faint hint of graphite and iodine. Not a lot of earthiness or tertiary elements.
On the palate the wine is medium+ acidity, light bodied. Tannins are very delicate but the finish has a touch of astringency/ bitterness.
Balanced, fruit driven, and light but lacking a bit in complexity. Not bad but better Pinots can be found at this price point. (821 views) | | | Tasted by EshwarS on 10/26/2023: Aroma of ripe red cherries and menthol. Rich fruit taste on the palate. Fine tannins. Oak is just a tad assertive but beautiful nevertheless. Acidity was well balanced. I wondered if the oak would round out by day 2, but instead it all but disappeared so the balance was lost and more edges stood out. Overall, I enjoyed it much better on day 1. (672 views) | | | Tasted by chatters on 6/3/2023: Hawkes Bay Tasting (Prince Sydney, 40 Hansard Street): Rich, dark cherry and berry, a little carbo crush prettiness, plenty of good quality oak, sweet spice, quite pretty. Quite tight on the palate, fleshy rather than fresh fruit and tannins are persistent. Medium plus length. Slightly elbows at the moment. Hmm (1063 views) | | | Tasted by Trickyone on 5/13/2023: Better body than the '18 and my favorite N. Island Pinot. (761 views) | | | Tasted by Christopheroz on 4/8/2023: Lighter colour and body but a touch of spice and good berry fruit. (850 views) | | | Tasted by quaffnov on 3/30/2023 & rated 89 points: No formal note, a little thinner than expected, with good fruit and acidity but not as much body and mouthfeel. (761 views) | | | Tasted by Jeremy Holmes on 3/24/2020: Plenty of spice along with raspberry jam and ripe plum fruits. It is full, sweet of fruit and juicy, with the spicy notes kicking back in on the finish. (2152 views) |
| By Jancis Robinson, MW
JancisRobinson.com (2/10/2023)
(Craggy Range, Te Muna Road Pinot Noir Martinborough Red) Subscribe to see review text. | By Cameron Douglas MS
Decanter, Craggy Range: producer profile (8/23/2022)
(Craggy Range, Te Muna Road Vineyard Pinot Noir, Pinot Noir / Pinot Nero, Martinborough, Wairarapa, New Zealand, Red) Subscribe to see review text. | By Cameron Douglas MS
Decanter, Craggy Range: producer profile (8/23/2022)
(Craggy Range, Te Muna Road Vineyard Pinot Noir, Pinot Noir / Pinot Nero, Martinborough, Wairarapa, New Zealand, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (7/28/2021)
(Craggy Range Pinot Noir Martinborough Te Muna Road Vineyard, New Zealand) Subscribe to see review text. | By Mike Bennie
The WINEFRONT (5/13/2021)
(Craggy Range Te Muna Road Vineyard Pinot Noir) Subscribe to see review text. | By Rebecca Gibb MW
Vinous, Making the Case for New Zealand Reds (Mar 2021) (3/1/2021)
(Craggy Range Pinot Noir Te Muna Road Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Decanter and JamesSuckling.com and The WINEFRONT 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
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Single 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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