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Craggy Range The Quarry Red Blend

expert reviews about

Craggy Range The Quarry Red Blend

Expert Reviews

Michael Cooper (2009 Vintage) says
Powerful but not heavy, the 2009 vintage of this Gimblett Gravels, Hawke's Bay red was based entirely on Cabernet Sauvignon. Matured for 20 months in French oak barriques (50 per cent 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.
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
The inky-black 2001 is a notably concentrated, brambly, spicy and nutty Hawke's Bay wine with huge potential. The 2002 vintage is Cabernet Sauvignon-based (80 percent), with Merlot (15 per cent) and Cabernet Franc (5 per cent). Grown in the stoniest part of the company's Gimblett Gravels vineyard and harvested at 23. 5 to 24. 8 brix, it was matured for a year in all-new French oak barriques, then for a further eight months in older barrels, and bottled unfiltered. Densely coloured and packed with blackcurrant, spice and nut flavours, it's a splendidly intense and tannic wine, built to last, but let down by a distinct whiff of acetic acid (a vinegary- character which bothers some tasters, but not others).
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Recommended for cellaring 'for at least a decade', the inky-black 2001 vintage is a Cabernet Sauvignon-based Hawke's Bay red (71 per cent), with Merlot (24 per cent), Cabernet Franc (4 percent) and Malbec (1 percent). Grown in the stoniest part of the company's Gimblett Gravels vineyard, matured for 20 months in French oak barriques (70 per cent new), and bottled unfiltered, it has a youthful, fragrant bouquet of berries, blackcurrants and spice. Still a baby, it's a powerful, superbly concentrated (but not tough) wine, packed with brambly, spicy, nutty flavour, warm and chewy. It needs at least another two or three years to open out, but shows huge potential.
Buyer's Guide to New Zealand Wines

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