Power and elegance jostle across the palate. Classic fine grained tannins vitalize the rich fruit core and carry the wine long for an elegant, dry and sophisticated finish. Quintessential cool-climate Syrah. Deepest red with vibrant purple hue. 100% Syrah
Le Sol', French for 'the soil', is born of the renowned Gimblett Gravels viticultural appellation. The importance of the soil in the creation of this wine and the respect for the Rhone Valley were the leading elements for defining its name. Intensely hand managed, the grapes reveal a deep and dark Syrah with purple hues which represents the very best of the style for that year. 'Le Sol' is always aromatically pure with a luscious yet elegant mid-palate and a distinctive fine tannin finish we call 'Gimblett dust'. Deepest red with vibrant purple hue. Expressive cool climate Syrah with lifted notes of violets, fresh boysenberries, sandalwood and a hint of dried, peppered meat. The palate has a dense core of dark fruits beautifully integrated by acidity and fine, dusty tannins giving the wine a long, elegant feel towards the dry finish.
Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough these exceptional vineyards produce wines with amazing aromatics, purity and complexity. The wines, produced for the Prestige and Family Collections are pure expressions of the unique terroir in which they were grown.
GARY WALSH - THE WINE FRONT
Contrary, perhaps, to the received wisdom, I think the best red wines from NZ are made from Merlot/Cabernet and blends, or Syrah. Hawke’s Bay is my favourite region in NZ, though it’s neck and neck with Martinborough. In short, I’m a North Island kind of guy. In terms of my reading of Le Sol, it seems a process of continual refinement: oak is pulled back, as is excess ripeness. It’s good to see. Blueberry and blackcurrant, white (and some all black) pepper, grilled meat, dried flowers, star anise and cinnamon. Medium bodied, fresh and spicy, dusty peppery tannin, vibrant minerally acidity, savoury first, with succulent small berry and dark cherry flavour in tow. Bursts with fresh fruit and white pepper on the long finish. Classic Syrah. All just so.