Blackberry, cinnamon, and minerals mesh for an intense and complex aroma and flavor profile. Layers of fine tannin lend tension to the opulent fruit flavors and provide the framework for the long and intense finish.
Wine Advocate 87 points - Blended of 69% Merlot, 13% Cabernet Sauvignon, 9% Cabernet Franc and 9% Malbec, the 2011 Te Kahu Vineyard Proprietary Red displays a deep purple-black color and nose of fresh black currants, blackberries and black cherries with hints of violets, cigar boxes and dried Provence herbs. Medium bodied, it is just a little lean on fruit concentration in the mouth, nonetheless offering fresh, youthful black and red berry flavors and complimentary herbal accents structured with well-balanced chewy tannins and just enough acidity, finishing just a tad abruptly. (Jan 2015)
Wine Advocate 87 points - A blend of 69% Merlot, 9% Cabernet Franc, 13% Cabernet Sauvignon and 9% Malbec, the deep garnet-purple-colored 2011 Gimblett Gravels Te Kahu has a nose of warm plums, crushed black currants and wild blueberries with nuances of cedar, toast, cloves and dried mint. Light to medium-bodied with a slightly hollow mid-palate, it nonetheless gives very drinkable, delicate, black fruit and spice flavors in the mouth supported by crisp acid and chewy tannins. It finishes medium to long. Drink it now to 2017+. (Oct 2013)
The fruit for Te Kahu is grown in the Hawkes Bay Gimblett Gravels Vineyard, which has one of the warmest, driest, most sundrenched climates in New Zealand. Stony gravel in the soil forces the vines to fight for water, giving the grapes a particular vibrancy. Fruit is hand harvested and destemmed before undergoing fermentation in stainless steel tanks. The wine is matured in oak barriques before bottling.
|Terrific paired with red meat dishes.
|Craggy Range exclusively crafts single-vineyard, terroir-driven wines from key winegrowing properties—and serves as a benchmark ambassador for the high quality of New Zealand’s wines.