Craggy Range Martinborough Sauvignon Blanc
Craggy Range Martinborough Sauvignon Blanc is grown on the lower terrace at Te Muna Road, this wine shows a unique level of texture and complexity. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils gives intensity of the fruit.
Pale lemon straw. Ripe Sauvignon Blanc aromatics with notes of white peach, citrus blossom, honeysuckle and kaffir lime.
Harmonious and rich on the palate with ripe citrus and fresh apple and a layered, dry, textural feel.
Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning.
New Zealand, with its diversity of soils types, offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke’s Bay to the volcanic, clay soils of Te Muna Road in Martinborough these exceptional vineyards produce wines with amazing aromatics, purity and complexity.
The wines, produced for the Prestige and Family Collections are pure expressions of the unique terroir in which they were grown.
The New Zealand wine growing regions are temperate and maritime in climate and when combined with its youthful soils, the result is a wine growing environment totally different from any other. It offers the potential of making wines with freshness, purity and elegance; wines that are truly unique.
It was here that Terry Peabody was introduced to noted kiwi viticulturist Steve Smith, and together they sought out the best sites in this relatively young country with the ambition of being recognised as one of New Zealand’s iconic wine producers. They chose unique parcels of land and planted vineyards that would produce wines that were a pure expression of their place.
Fermentation Vessel: Stainless steel tanks, French oak cuves and French oak barriques
Fermentation: Inoculated and indigenous
Maturation: 4 months
Bottled: Aug – 19
Residual Sugar: 3.8
Acidity: 6.4 g/l
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