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Ata Rangi Craighall Riesling 2012

Availability: In stock


Quick Overview

A very classic, dry style, this wine sings clearly of its provenance; the prized Craighall Vineyard and the now deep-rooted vines planted there over 30 years ago.
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Waxy white-flower notes, nectarine, lime zest and hints of salty sea spray all feature on the nose of this wonderfully crisp and intense 2012 Riesling. The sheer complexity and the very pure, tight mineral run across the palate complete another stand-out release of this reputable and cellar-worthy Riesling. A very classic, dry style, it sings clearly of its provenance; the prized Craighall Vineyard and the now deep-rooted vines planted there over 30 years ago. Gently pressed, the unsettled juice was fermented naturally in tank. Now very complete after 4 years in the bottle, we expect to be savouring this silken beauty for at least another decade. Just 70 cases produced.

Customer Reviews

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Ata Rangi Craighall Riesling 2012 - 19/20 pts Review by Raymond Chan | October 2016
Brilliant straw-yellow colour with a pale edge. The bouquet is very elegant in proportion with a tightly bound core and intense, penetrating aromas of lime fruit entwined with a complex amalgam of honey, toast and kero, along with steely minerals. This has developed savoury secondary nuances adding a delicate layer to the aromatics. Dy to taste and medium-bodied, the palate is fine in concentration and presentation, showing lime fruit layered by complexing notes of honey and toast, along with savoury minerals and nuances of kero. The palate is taut and sleek, with brisk, racy acidity providing energy, tension and linearity. The mouthfeel is fine-textured and the wine leads to a dry, very long and sustained, thirst-quenching finish of limes, toast and minerals. This is a tight, firm and intensely penetrating dry Riesling with complex lime and honey flavours with secondary toast and mineral notes, and excellent linearity. Serve as an aperitif and with seafood over the next 4-5+ years. Riesling fruit from the ‘Craighall’ vineyard, some vines over 30 y.o., hand-picked and WBP, and indigenous yeast fermented in tank to 12.5% alc. and 5 g/L RS, TA 7.1 g/L and pH 2.9. 70 cases made. (Posted on 12/10/2016)

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