About this wine
Craighall is Ata Rangi's flagship Chardonnay, sourced from a single vineyard of low-yielding Mendoza clone vines over 30 years old, located directly across from the Ata Rangi home block in the heart of the Martinborough Terrace. Hand-picked and whole-bunch pressed, the wine is barrel-fermented in Burgundian barriques using indigenous yeasts, yielding notes of white flowers, hazelnut, stone fruit and toasty lees character.
A rich yet precisely balanced Chardonnay that shows how well New Zealand can rival Burgundy.
Sommelier's Note
"Craighall consistently ranks among New Zealand's most age-worthy Chardonnays — power and precision in equal measure."
Food Pairings
Excellent with roasted chicken, grilled seafood such as scallops and lobster, pork dishes and cream-based sauces.
When to drink it
Fine dining, celebratory dinners centred on seafood or poultry
Specs
- Grape Varieties
- Chardonnay
- Style
- White
- Alcohol
- 13.5%
- Price Range
- $35-50 (varies by market and vintage)
Terroir & Winemaking
Whole-bunch pressed, wild-yeast barrel fermentation in French (Burgundy) oak barriques; typically aged around 10-11 months on lees before bottling.
Frequently Asked Questions
- Where do the grapes for Craighall Chardonnay come from?
- From a single vineyard of Mendoza clone vines over 30 years old, situated directly across from Ata Rangi's home block on the Martinborough Terrace.
- How is Craighall Chardonnay made?
- The fruit is hand-picked, whole-bunch pressed and fermented with indigenous yeasts in Burgundian oak barriques, then aged on lees for around 10-11 months.
- What does Craighall Chardonnay taste like?
- Expect white flowers, hazelnut, stone fruit and a creamy, toasty character balanced by crackling acidity and a long, mineral-driven finish.
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