Craggy Range, Hawke's Bay, Le Sol, Syrah 2019

Established in 1998, Craggy Range is a family-owned winery situated in the shadows of the spectacular Te Mata Peak in Hawke’s Bay. With an unrelenting focus on quality, Craggy Range produces a collection of iconic wines from their estate vineyards in Hawke’s Bay, Martinborough, and Marlborough. When owners Terry and Mary Peabody first set out to start a winery, they looked down from Te Mata Peak onto the land where Craggy Range now stands, and they were clear that they wanted to create wines which truly evoked the unique landscapes and heritage of the region. Since then, Craggy Range has developed into an iconic New Zealand winery which has never lost sight of its sense of place, or its family ties. Heavily invested in social and environmental sustainability, they are certified by SWNZ and have created initiatives such as the Children’s Christmas Foundation.

Hawke's Bay's Gimblett Gravels winegrowing district lies on the ancient bed of the Ngaruroro River, which changed course in 1867 to expose the soils for possible viticulture. The relatively low altitude and proximity to the sea yet sheltered from the direct effect of the sea breeze, creates a temperate maritime climate. This location, altitude, and the stony soil's warming influence make it the warmest site in Hawke's Bay. The lack of excessive heat in the Gimblett Gravels is also a critical factor as it means the aromatic characters in the fruit, which contribute to the floral notes, are retained. The soils are composed of small to medium-sized greywacke stones interspersed with layers of silt and sand down to a depth of at least 40 metres. The stones on the surface absorb sunlight and heat during the day and then radiate heat at night, enhancing the vine's ripening capacity. Le Sol (French: the soil) is inspired by these renowned Gimblett Gravels. The vines are planted in the stoniest parts of the vineyard to a heritage clone of Syrah brought to New Zealand in the 1840s.

The fruit for this wine was hand harvested, meticulously sorted and partially destemmed. 27% was vinified as whole bunches imparting delicate complexity. Fermentation took place in open top French oak vats. Maturation lasted for 17 months in a combination of French and Austrian oak barriques and puncheons, of which 32% were new.