• 2024 Craggy Range Gimblett Gravels Syrah 750ml
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2024 Craggy Range Gimblett Gravels Syrah 750ml

2024 Craggy Range Gimblett Gravels Syrah 750ml

$53.00 AUD
$58.00 AUD $53.00 AUD
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Producer Notes

Appearance | Deep purple with a garnet hue.

Aroma | The nose is richly perfumed, with vibrant purple florals and dark fruits intertwined with aniseed.

Palate | The palate carries a plush, concentrated core that is generous yet never heavy, showing superb balance. Layers of blackberry, cracked pepper and violet flow into a mineral finish, laced with black olive. Powerful yet detailed, this Syrah clearly reflect the character of the Gimblett Gravels, offering both intensity and precision.

Winemakers Comments | From the stony soils of the famed Gimblett Gravels, this Syrah captures the unmistakable synergy between site and variety. Defined by a legacy of meticulous farming, clonal precision, and low-vigour, high-density vines, this wine reflects decades of refinement in one of New Zealand’s most distinctive terroirs. Deeply expressive, it champions lifted aromatics of florals, black pepper, and dark fruit with a palate supported by vibrant energy, refined structure, concentration and poise, with fine tannins and an elegant finish.

Vintage Notes | A cool, late winter delayed budbreak, followed by a mild spring that tempered yields, led into a warm, dry summer allowing for extended hangtime.

About the Producer

Established in 1998, Craggy Range is a family owned winery producing a collection of iconic wines from grapes grown on exceptional sites in Hawke’s Bay and Martinborough, New Zealand. From the stony, warm soils of the Gimblett Gravels vineyard in Hawke’s Bay to the volcanic, clay soils of the Te Muna Road vineyard in Martinborough, these revered vineyards produce profound wines of great longevity, purity and complexity.

Specifications

  • Vintage: 2024
  • Grape Variety: Shiraz & Shiraz Blends
  • Region: Hawke's Bay / New Zealand
  • Alcohol: 13.0%
  • Closure: Screwcap
  • Acidity: 5.6 g/L
  • Acidity pH: 3.63
  • Fermentation: Fermented in oak cuves, stainless steel tanks, and concrete vats with an average of 20 days on skins
  • Maturation: Matured for 16 months in French and Austrian oak, 22% new
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