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Craggy Range The Quarry Cabernet Sauvignon

expert reviews about

Craggy Range The Quarry Cabernet Sauvignon

Expert Reviews

WINESTATE (2009 Vintage) says
Powerful but not heavy, this Gimblett Gravels red is based entirely on cabernet sauvignon. Matured for 20 months in French oak barriques (50% new), it is deeply coloured and rich, with highly concentrated, blackcurrant-like flavours, hints of plums and spices, and fine, supple tannins. A very elegant, pure expression of cabernet sauvignon, it should mature well.
WINESTATE Volume 34 (2011) 2011
Michael Cooper (2008 Vintage) says
“Quietly classy, it is fragrant and dark, concentrated and complex, in a more open and relaxed style than some past releases. It offers an array of blackcurrant, plum and spice flavours, slightly leathery and nutty, with ripe, balanced tannins, and notable complexity and harmony. It’s already very complete, but also has a real sense of depth and potential.”
Michael Cooper's Buyer's Guide to New Zealand Wine 2010
Nick Stock (2007 Vintage) says
The left bank version of Craggy's top clarets, this leads with cabernet sauvignon (83%), with the balance split almost evenly between merlot and cabernet franc. Attractive ripe berries and a very deep cassis, gravel and leafy cabernet nose augmented in the finest manner with swish new wood - it oozes intensity. The palate delivers really juicy, flavoursome cabernet flavours, gravel soaked in cassis and dark fruits; tannins are commanding yet not at all overbearing. Terrific depth and still very much on the ascent.
The Penguin Good Australian Wine Guide 2010 2009
96
Michael Cooper (2007 Vintage) says
"Youthful yet approachable, this cabernet sauvignon-based blend (83%) was grown in the Gimblett Gravels and matured in French oak barriques. Deeply coloured, it is mouthfilling (14.5% alc.) and supple, with powerful blackcurrant, plum and spice flavours.”
Winestate Magazine 2009
Angus Hughson (2007 Vintage) says
The Quarry is the rather rare 100% Cabernet Sauvignon from Craggy Range with tremendous purity of cedary, cassis fruit. Very Cabernet from start to finish, it is a full-bodied and powerful wine boasting layered fruit finely woven with quite dense and chewy tannins. Certainly not ready to drink now, this will come of its shell beautifully over the next 5 to 10 years.
Michael Cooper (2006 Vintage) says
“Built to last, this cabernet sauvignon-predominant (95%) Gimblett Gravels red is densely coloured and hugely concentrated, with beautifully ripe blackcurrant, spice and coffee flavours seasoned with smoky oak and a firm, lasting finish.  Brambly, finely structured and youthful, it’s an obvious candidate for long-term cellaring.”
Winestate Magazine 2008
Michael Cooper (2004 Vintage) says
“Built to last, this powerful Gimblett Gravels Hawke’s Bay red is densely coloured, highly fragrant and drenched with ripe blackcurrant, plum and spice flavours, framed by firm tannins. One for the cellar.”
Cuisine Magazine 2006
Michael Cooper (2002 Vintage) says
“Densely coloured and packed with blackcurrant, spice and nut flavours, it’s a splendidly intense and tannic wine, build to last, but let down by a distinct whiff of acetic acid (a vinegary character which bothers some tasters but not others.)”
Michael Cooper's Buyer's Guide to New Zealand Wines 2005
Michael Cooper (2001 Vintage) says
“The inky-black 2001 is a notably concentrated, brambly, spicy and nutty Hawke’s Bay wine with huge potential.”
Michael Cooper's Buyer's Guide to New Zealand Wine 2005

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