This Pinot Noir comes from Craggy Range’s Te Muna Road Vineyard in Martinborough, featuring a blend of more than ten selected clones from different vineyard blocks. It’s crafted to capture varietal purity, depth, and a true sense of place, showing both finesse and character.
Grapes are hand-picked from terrace sites with very old, stony clay-infused soils that contribute intensity and minerality. Harvested by parcel with careful selection, the wine is fermented and aged in ways that preserve fresh fruit flavors and texture, while oak influence adds structure without overwhelming the core Pinot expression.
Bright red plum, cherry, and raspberry on the nose, followed by hints of rose, wild thyme, and damp earth. On palate, expect layers of crushed strawberry, red cherry, and a touch of orange zest, lifted by savory herbs and delicate oak spice. Tannins are silky, acidity is vibrant, and the overall texture is smooth and layered. The finish is long, clean, and seamless.
Serve slightly chilled (around 14-16°C / 57-61°F). Pairs beautifully with roast duck, spring lamb, grilled salmon, mushroom risotto, or dishes with earthy mushrooms or herbs. Also excellent with lighter red meats and charcuterie.
This Pinot Noir comes from Craggy Range’s Te Muna Road Vineyard in Martinborough, featuring a blend of more than ten selected clones from different vineyard blocks. It’s crafted to capture varietal purity, depth, and a true sense of place, showing both finesse and character.
Grapes are hand-picked from terrace sites with very old, stony clay-infused soils that contribute intensity and minerality. Harvested by parcel with careful selection, the wine is fermented and aged in ways that preserve fresh fruit flavors and texture, while oak influence adds structure without overwhelming the core Pinot expression.
Bright red plum, cherry, and raspberry on the nose, followed by hints of rose, wild thyme, and damp earth. On palate, expect layers of crushed strawberry, red cherry, and a touch of orange zest, lifted by savory herbs and delicate oak spice. Tannins are silky, acidity is vibrant, and the overall texture is smooth and layered. The finish is long, clean, and seamless.
Serve slightly chilled (around 14-16°C / 57-61°F). Pairs beautifully with roast duck, spring lamb, grilled salmon, mushroom risotto, or dishes with earthy mushrooms or herbs. Also excellent with lighter red meats and charcuterie.
