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2015 Craggy Range Kidnappers Vineyard Chardonnay

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Cracka Review

This rather cool and vibrant wine is another single vineyard offering from top NZ producers, Craggy Range. Made in the more pared back, far less oaky style, this zesty, zippy number is citrusy, creamy and nutty on the nose, and this carries through to the palate where vibrant lemon acidity joins the party, coupled with a fine, talcy texture. It's a super, svelte little wine that is perfect by itself or with some nice grilled prawns.

Winemaker's Notes

A modern, new world expression of pure Chardonnay. The cool yet sunny environment of our Te Awanga Vineyard near Cape Kidnappers allows the development of intense Chardonnay flavours in the grapes, captured using traditional winemaking techniques seen in the Chablis region of France.

Tasting Note: Lemon straw with green hue. Lifted fragrant nose of citrus blossom, lime, apple and the sense of a stony seashore. Softly textured with layered fruit richness and elegant integration of subtle fine grained oak. A dry, salivating finish.

Food Match: Fresh seafood.

Cellaring: 1-5 years from vintage.

Alc/vol: 13.0%

expert reviews about

2015 Craggy Range Kidnappers Vineyard Chardonnay

Expert Reviews

Campbell Mattinson (2015 Vintage) says
Smoky, almost gravelly, reductive elements add both complexity and tautness to this strictly controlled Chardonnay. Steely stone fruit flavours run through the palate with just the slightest hints of both sage and buttered toast. It’s a good wine. Not especially generous and certainly not flamboyant, but controlled and textural and with just enough fruit power.
2017 - 2019
91
Nick Stock (2011 Vintage) says
Vivid citrus fruits draw you in here: grapefruit, lime and lemon, with flashes of white peach and nectarine for good measure. Soft spice and potted cream feature on the mid-palate, and the finish powers along propelled by the mineral-laden acid line. Citrus-infused finish.
2013
Good Wine Guide
92
WINESTATE (2010 Vintage) says
Subtle style, fermented in tanks and barrels using Òthe traditional techniques of Chablis.Ó Fresh and fruit-focused, with good weight and ripe grapefruit, pear and apple flavours, slightly mealy, finely poised and lingering. Not showy, but refined and satisfying.
WINESTATE Volume 34 (2011) 2011
Michael Cooper (2010 Vintage) says
Made using 'the traditional techniques of Chablis', the 2010 vintage is a very gently oaked style, full of interest. Grown near the coast at Te Awanga, and fermented in a mix of tanks (mostly) and French oak barrels, it is fresh and fruit-focused, with good weight and ripe grapefruit, pear and apple flavours, slightly mealy, finely poised and lingering. It's not showy, but refined and satisfying.
Buyer's Guide to New Zealand Wines
Michael Cooper (2009 Vintage) says
“Made using ‘the traditional techniques of Chablis’, the 2009 vintage is a gently oaked style, full of interest. It is weighty and sweet-fruited, with very fresh and vibrant, grapefruit and peach flavours, slightly mealy and leesy, surprising complexity, and a lengthy finish. It’s a subtle style of Chardonnay, yet very refined and satisfying."
Michael Cooper (2008 Vintage) says
“Made using ‘the traditional techniques of Chablis’, this is a very gently oaked style, but still full of interest. Grown near the coast, at Te Awanga, it is weighty and smooth, with fresh, ripe, citrusy, appley flavours, slightly leesy and nutty. A subtle style of chardonnay, refined and persistent.”
Nick Stock (2007 Vintage) says
A lovely restrained, savoury - almost chalky - nose, fine steely edges, and some stone fruits, all neatly integrated. Really tightly wound palate, compact and savoury, with restrained melony fruits, bright acidity and a steely/chalky finish. Chablis-like, delicious.
Good Australian Wine Guide 2009 2008
93
Matthew Jukes & Tyson Stelzer (2007 Vintage) says
This is a really flashy wine with a Californian glossiness to it (in the best possible way, of course). Glistening hazelnut brioche and marmalade notes and very fine, minerally acidity swell to tropical fruit richness on the finish. Matthew ate two chocolates after this wine (to stay alive, he says) and he could still taste it! This wine has the texture and class of a very expensive bottle indeed.
Taste Food and Wine Guide 2009
Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines

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