How it tastes Dried lavender and wild thyme over red cherry, then crushed raspberry and orange zest with a savoury undertow. Delicate, supple and approachable — 100% Pinot Noir. The producer Craggy Range was founded in 1998 by Terry and Mary Peabody beneath Te Mata Peak in Hawke's Bay, but this fruit comes from their Martinborough vineyard in the Wairarapa, at the south-eastern tip of the North Island, where layers of ancient weathered volcanic ash give Pinot Noir real complexity and length. Hand-harvested and fully destemmed, it was fermented with a mix of selected and indigenous yeasts in open-topped tanks and French oak vats, then aged eight months in French barriques, 21% new. Winemaker Ben Tombs; the estate is SWNZ-certified sustainable. Food and drinking Good with poultry & pork, duck, mushroom dishes and softer cheeses. Under screwcap and made to enjoy young — drink over the next three to four years. Serve lightly chilled at 14–16°C. Suitable for vegetarians; not suitable for vegans.
