Craggy Range Te Muna Sauvignon Blanc 2024

Winery Background and History

Craggy Range was established in 1998 by Terry and Mary Peabody in Hawke’s Bay, New Zealand. They pioneered single-vineyard expressions across recognized terroirs such as Gimblett Gravels, Martinborough’s Te Muna, and Marlborough. The Peabodys, inspired by fine wine traditions and a meeting with Baron Rothschild, aimed to elevate New Zealand’s wine reputation. Over 25 years, Craggy Range has grown into a benchmark New World wine producer, balancing modern precision with respect for terroir and sustainable practices under a 1,000-year family trust  .

Producer and Winemaker

Currently, Julian Grounds, who joined in 2019, continues the winery’s terroir-driven mission. Under his direction, single-vineyard sourcing is key—meticulous parcel tracking from vineyard to bottle ensures site specificity. The team combines traditional wisdom with modern techniques—alongside cellar director Ben Tombs—to produce wines that reflect both place and vintage with clarity and finesse .

Vineyards and Micro‑Climate

Fruit for the Te Muna bottling comes exclusively from the Te Muna Road Vineyard in Martinborough, Wairarapa. Planted on well-draining stony terraces rich in limestone and greywacke, with elevated northern exposures. Cool maritime influence and strong prevailing southerly winds slow ripening, fostering tension, intense natural acidity, and finely textured minerality—a hallmark of Martinborough terroir  .

Vinification & Aging Methods

After hand harvesting, 90% of grapes are destemmed (10% whole bunch), cold soaked, then fermented using both inoculated and indigenous yeasts. Fermentation occurs in stainless steel tanks, French oak puncheons/barriques (3% new oak), and some sandstone vats. The wine ages on fine lees for about three months, blending parcels to create balance and integrate oak, fruit, and minerality before bottling under screw cap  .

Tasting Notes

Pale straw-yellow color. Aromas of white peach, passionfruit, Meyer lemon, and kaffir lime blossom. The palate is bright and focused, with crisp green apple, key lime, honeycrisp apple, and subtle pineapple. Underpinning these are saline, stony minerals and a chalky texture. The finish is persistent, clean, and elegantly balanced  .

Food & Wine Pairing

This wine pairs beautifully with oysters, shellfish, ceviche, goat and feta cheeses, grilled white fish, chicken with herb sauces, and light Asian cuisine like Vietnamese spring rolls or Thai basil chicken. It also complements antipasti and fresh salads, enhancing brightness and texture  .

Service Methods and Temperatures

Serve chilled between 8–10 °C. No decanting needed—open 15 mins ahead to allow aromas to evolve. Use clean tulip or white wine glasses to emphasize its expression. Aim to maintain consistent temperature while sipping to preserve structure and freshness.

Storage and Aging Potential

Best enjoyed young for vibrant fruit and crispness. However, in a cool, stable cellar it can develop complexity and texture over 2–4 years from vintage. Peak freshness achieved by 2026–2028 .

Grape Varietals

100% Sauvignon Blanc.

ABV

13%.

Scores (2024 vintage)

• Wine Spectator: 93 pts 

• Wine Enthusiast: 92 pts 

• Wine Review Online: 92 pts