Craggy Range Aroha Pinot Noir 2014
SKU
CRSP201410 UCAU
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Handpicked, carefully selected wine aged in French oak barrels for 11 months.
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Inviting aroma of ripe cherries, raspberries, and a hint of spice, with soft, velvety tannins and complex flavours that linger on the tongue.
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It has received numerous accolades from wine critics, praising its remarkable harmony, persistence, and sophistication.
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1 or more bottles$150.00
Editors notes
The Craggy Range Aroha Pinot Noir is a true masterpiece that showcases the essence of the winery's philosophy. This wine is made from handpicked grapes that are carefully selected from the best parcels of the vineyard. The wine is aged for 11 months in French oak barrels, which adds a subtle, yet distinctive complexity to its flavour.
Upon opening the bottle, you are greeted with an inviting aroma of ripe cherries, raspberries, and a hint of spice. On the palate, the wine is elegant and well-structured, with layers of complex flavours that linger on the tongue. The tannins are soft and velvety, adding a silky smoothness to the wine's texture.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Floral
- Lemon
- Mineral
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Palate
- Slate
- Stonefruit
- Tropical Fruit
Food Pairings
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Asian -
Fish -
Shellfish
Critic Scores & reviews
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Wine Spectator
93"A seamless, supple expression of Earl Grey tea, plum pudding and huckleberry flavors, with tannins providing some traction on the finish. Vanilla and clove details linger. Drink now through 2026."
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Mike Bennie
94+"Sourced from the upper terrace of Te Muna vineyard, with a mix of pinot noir clones, including, for the number geeks, 114, 667 (with some whole bunch usage to temper the fruit sweetness), and the famed, late-ripening Abel clone. Fruit is sent to Hawkes Bay and hand sorted for best bunches. It’s about 40% whole bunches in the ferment. Has that heightened aromatic profile that great pinot noir can get, perfumed, rich cherry fruit, mahogany wood back notes, fine spice detail, faint whiff of dried herbs and undergrowth. Brooding power beckons. Savoury tannin drives the wine, dark, juicy fruit swirls, but its the twiggy, briary tannins that are the take home. Structure, firmness, then that flicker of pretty. It’s drinking superbly but you know this will age wonderfully too. Let it unfurl."
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Bob Campbell MW
98"Very pure, elegant pinot noir that delivers power with consummate subtlety. Red cherry, raspberry, violet and mineral underpinned by spicy French oak. A thoroughly seductive wine that can be appreciated now but has plenty of cellaring potential."
Other vintages
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Locations
New Zealand
The New Zealand wine industry is one of the younger wine regions in the world, whose popularity grew immensely when Marlborough Sauvignon Blanc hit the world wine scene, quite unique in style when compared to the typical French Sancerre.
Wine is successfully cultivated on both the North and South islands from a latitude of 36 degrees in the North to 45 degrees for the most southerly wine region in the world, the South Island's Central Otago. The majority of regions are located in free-draining alluvial valleys except for Waiheke Island and Kawarau Gorge in Central Otago and benefit from the moderating effect of the maritime climate as no vineyard is more than 80 miles from the ocean. With plentiful sunshine hours and cool evening sea breezes, the grapes thrive.
Sauvignon Blanc is the major white variety people will think of when you mention New Zealand Whites, however fantastic Chardonnay, Riesling, Pinot Gris, Gewurztraminer and less commonly Viognier, Chenin Blanc and Pinot Blanc. Pinot Noir is the most widely planted red variety in New Zealand although Cabernet Sauvignon, Merlot (Bordeaux Blends), Syrah are also grown and in even smaller amounts, Tempranillo and Montepulcianos can too be found. Sparkling wines of very high standards are also made in New Zealand.
The key wine regions in New Zealand include Auckland, Canterbury, Central Otago, Gisborne, Hawke's Bay, Marlborough and Nelson.
Hawkes Bay
New Zealand’s second largest wine region (behind Marlborough), Hawkes Bay is on the east coast of the north island, to the south of Gisborne, and is New Zealand’s leading wine and food tourism destination. Many of the finest wines come out of the Hawkes Bay wine region.
A temperate climate with lots of sun is suited to superb Chardonnays in the whites and also later ripening red varieties like Cabernet Sauvignon, Merlot, Cabernet Franc (Bordeaux varietals) and Syrah.
A very special sub region in the Hawkes Bay region is the Gimblett Gravels. This sub region was thought to be not even good enough to graze sheep on, but in 1981 was planted under vine and now represents some of the world’s finest full bodied red wines. The unique terroir of the Gimblett Gravels comes from the old Ngaruroro River which until flowed through what is now known as the Gimblett Gravels, dumping gravel and heavy sands. The earthquake of 1931 changed the course of the river, leaving bare 800 hectares of prime new world terroir. Being 15km inland it doesn’t get the cooling sea breezes, so the region can get much hotter than the rest of Hawkes Bay.
Gimblett Gravels
Gimblett Gravels is one of the only wine-growing zones in the New World defined solely by soil type. This was made possible when the Ngaruroro River changed its course in 1867 as a result of a major flood. Where the river previously flowed through the Omahu channel, vines are now planted in low-fertility stony/gravelly soils (with various pockets of sandstone, silt and clay) that benefit from extremely good drainage.
The region combines the French concept of terroir with modern day thinking to define, protect and market wine. In what is believed to be a first for winegrowers in the New World - wine growing countries outside Europe - Gimblett Gravels is basing the ultimate designation of their district according to a tightly specified soil type.
About the brand Craggy Range
A desire to build a beautiful legacy for his family is what drove businessman’s Terry Peabody’s pursuit of winemaking excellence, resulting in New Zealand’s stunning Craggy Range. A global search that commenced in 1996 saw the family scout for vineyards in the world’s greatest regions but it was a chance meeting with noted Kiwi viticulturist Steve Smith that steered fate and saw the Peabody family lay down their winemaking roots in New Zealand’s burgeoning Gimblett Gravels.
Enlisting the help of Steve Smith and a superior winemaking and viticulture team, Craggy Range has gone on to produce some of the world’s best Syrah, Pinot Noir and Chardonnay with a legacy that is set to live on for many more years to come. “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,” says Terry Peabody.
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