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2015 Craggy Range Gimblett Gravels Vineyard Chardonnay

Cracka Rating

Cracka Review

This elegant, richly fruited wine comes from a single vineyard spot on the famed Gimblett Gravels in Hawke's Bay. She's the 'It girl' of Chardonnay with lots of stone fruits, melon and florals with a lick of nuttiness. The palate is tight, dry and creamy with crisp acid and a finish that just keeps dancing on the tongue. It's a class act that will drink well now or over the next four to 5 years. Why not try it with some fresh crab from the fish markets - it'll go great!

Winemaker's Notes

Pale lemon straw. Bright nose of ripe apple, peach, freshly cracked river stones and the finest of oak.

Wonderful concentration of rich stone fruits with citrus like acidity and good phenolic tension to carry the wine long towards the dry finish.

Food match: Poultry dishes

Cellaring: 1 to 7 years from vintage

Alc/vol: 13.4%

expert reviews about

2015 Craggy Range Gimblett Gravels Vineyard Chardonnay

Expert Reviews

Mike Bennie (2015 Vintage) says
This wine drinks well. It’s got richness of flavour but good thrust of acidity. In the bouquet, light caramel, new chalk scents, honey on apple, sniff of citrus. It’s generous to taste, floods the palate with soft nougat oak and limey acidity. It feels luxurious. It’s going to need a decant or time to unwind in the glass too. Good wine.
2016 - 2025
93
Tyson Stelzer (2011 Vintage) says
This spicy and textural style relies equally on stony texture from the stony Gimblett Gravels as it does on acidity to build tension, structure and definition. Impressive grapefruit spice and lemon blossom sit over white peach and pear, carried through a long finish, accented with zesty acidity.
2012-2016
Wine Taste Special Edition 93
94
Tyson Stelzer (2011 Vintage) says
This spicy and textural style relies equally on stony texture from the stony Gimblett Gravels as it does on acidity to build tension, structure and definition. Impressive grapefruit spice and lemon blossom sit over white peach and pear, carried through a long finish, accented with zesty acidity.
Wine Taste Special Edition 93
94
Michael Cooper (2009 Vintage) says
“This stylish Hawke's Bay wine is mouthfilling, complex and savoury, with biscuity, nutty characters from fermentation and maturation in French oak barriques. The 2009 vintage is a refined, very youthful wine, with substantial body and ripe, citrusy flavours, seasoned with biscuity oak. Concentrated, savoury and complex, it’s a classy, tightly structured wine, well worth cellaring.”
Michael Cooper (2009 Vintage) says
This stylish Hawke's Bay wine is mouth filling, complex and savoury, with biscuity, nutty characters from fermentation and maturation in French oak barriques (23 per cent new in 2009). The 2009 vintage is a refined, youthful wine, with substantial body and ripe, citrusy flavours, seasoned with biscuity oak. Concentrated, savoury and complex, it's a classy, tightly structured wine, well worth cellaring.
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
“A classic Hawke’s Bay style, generous, ripe and rounded, with a fragrant, slightly toasty and mealy bouquet. Mouthfilling, with peachy, biscuity flavours, a hint of butterscotch, good complexity and a rich finish. Already delicious, it’s also a cellaring proposition.”
Michael Cooper (2007 Vintage) says
“Massive wine that’s big, soft and complex, with a great zesty grapefruit and oak nose and excellent, well-structured palate that has incredible length and is positively bursting with flavour.”
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
A consistently stylish Hawke's Bay wine. Complex, with an attractively creamy texture and good potential, the 2004 vintage was fermented and matured for 10 months in French oak barriques (60 per cent new). It's a mouthfilling wine with concentrated, ripe, citrusy, peachy flavours and biscuity, nutty characters adding complexity.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
“In terms of vineyard and cellar work, the 2003 vintage is the most challenging wine we have ever made, reports Craggy Range. Fermented and matured in French oak barriques (48 per cent new), it’s butterscotch, some savoury complexity and a crisp, minerally finish. Leaner than the 2002, it’s still youthful.”
Michael Cooper (2002 Vintage) says
“Elegant Hawkes Bay wine, showing sophisticated winemaking. Fermented and matured in French oak barriques (60 per cent), it has a stylish, citrusy bouquet with spicy, mealy notes. The palate is mouthfilling, with ripe grapefruit, peach an butterscotch flavours showing lovely softness, delicacy and complexity. Has come together very quickly.”

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