Craggy Range Sauvignon Blanc (750ml)
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Wine Type
White Wine
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Size
750ml
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Vintage
2022
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Country
New Zealand
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Region
North Island
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Sub-Region
Martinborough
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Grape
Sauvignon Blanc
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Food Pairing
Cold SaladsSeafood
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Farming Method
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Founded by Terry and Mary Peabody in 1998, their journey into winemaking originally started in 1993 when they began looking for land to create a wine estate that could be passed down to future generations. Although they began looking in France and the United States, they eventually settled on New Zealand given its temperate maritime climate and (at the time) unrealized potential. Keeping to the North Island, the Peabodys setup vineyards on the Gimblett Gravels Wine Growing district, on Ngaruroro River, Hawkes Bay- ideal to produce high quality reds including Syrah, Merlot, and Cabernet Sauvignon, and in Te Muna Road in Martinborough, perfect for Pinot Noir and Sauvignon Blanc.
A proud member of Sustainable Winegrowing New Zealand (SWNZ), the winery has also begun the largest biodiversity project in the New Zealand wine industry; planting 150,000 native trees, plants, and around their Te Muna Road vineyards in Martinborough. With this project, they’re also focusing more on farming organically as well as investing in water storage to capture water during the winter months, when rivers flow at their peak. Craggy Range has started to incorporate organic practices in both the vineyard and the winery.
Tasting Notes
Intense aromas of fresh lime juice, white flowers, lemongrass, candied citrus and nectarines. The palate is concentrated and dense with fruit, yet lively thanks to the high acidity. Zesty citrus, stone fruit, herbs and floral flavours fill the mouth along with a fine chalky mineral texture that focuses the finish.
Method
Made from 100% Sauvignon Blanc, 10% of the grapes are hand-harvested- this vintage produced a cold and windy spring, resulting in lower than average crops, followed by a warm summer and cool nights. 10% of the grapes were kept in whole bunches and the rest was destemmed; fermented in a combination of stainless steel tanks, French oak cuves, and French oak barriques with both inoculated and indigenous yeasts, aged four months in French oak barriques (3% new oak). Fined and filtered.
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