Craggy Range, Martinborough, Aroha, Pinot Noir 2019 (3-bottle case)

Established in 1998, Craggy Range is a family-owned winery situated in the shadows of the spectacular Te Mata Peak in Hawke’s Bay. With an unrelenting focus on quality, Craggy Range produces a collection of iconic wines from their estate vineyards in Hawke’s Bay, Martinborough, and Marlborough. When owners Terry and Mary Peabody first set out to start a winery, they looked down from Te Mata Peak onto the land where Craggy Range now stands, and they were clear that they wanted to create wines which truly evoked the unique landscapes and heritage of the region. Since then, Craggy Range has developed into an iconic New Zealand winery which has never lost sight of its sense of place, or its family ties. Heavily invested in social and environmental sustainability, they are certified by SWNZ and have created initiatives such as the Children’s Christmas Foundation.

Aroha is a romantic word in Te Reo, Maori, meaning love. Reflective of its namesake, Aroha is handcrafted with passion from unique parcels of Pinot Noir grown on the upper terrace of the Te Muna Road Vineyard in Martinborough. The pedigree of particular blocks is paramount to the quality of this wine. At over 20 years of age, the balance in these premium blocks is identified by a narrow band of clay over stone, which straddles that line between power and beauty. The vines are VSP trained to allow appropriate airflow and capture sunlight. Pruning techniques are being evolved to improve sap flow and reduce trunk disease. Working towards a more organic approach, herbicides are being minimised, cover crops are being introduced, and the vineyard team is moving towards a more organic-based spray programme.

The fruit for this wine was hand harvested from the best blocks and meticulously sorted. 32% of the fruit was vinified as whole bunches, adding subtle complexity and structure, the remainder was destemmed. Fermentation took place in a combination of open top stainless-steel tanks and French oak vats with indigenous yeasts. Maturation lasted for 12 months in French oak barriques, of which 30% were new.