Who makes it?

To me, Craggy Range Te Muna Sauvignon Blanc, is all about getting texture into Sauvignon Blanc. While the team at Craggy Range have been introducing the Gimblett Gravels region to world, they have not forgotten the neighbouring region of Martinborough. The Te Muna estate has vines up to 30 years old so is producing some exceptional wines that reflect the terrior of the region. 

The team at Craggy Range have been introducing the Gimblett Gravels region to world, they have not forgotten the neighbouring region of Martinborough. They also not only this Sauvignon Blanc, but a Pinot Noir from Martinborough as well. The team seeks to put New Zealand North Island wines in the limelight. 

Craggy Range has some outstanding wines, and if you enjoyed this one, then also look for Craggy Range Le Sol. The Peabody family planted Craggy Range in the 1990s after any extensive search around the world for a site. The vineyards in the Gimblett Gravels were planted against a scenic back drop of a small unknown sub-region of Hawkes Bay. Le Sol is their 100% Syrah which is made for cellaring, but is always enjoyable young as well. They also make this Gimblett Gravels Syrah.

From Martinborough, there is also a Pinot Noir partner to the Te Muna.

If you are interested in more about Gimblett Gravels and Craggy Range, please click here to read ‘Craggy Range & the rock star vintage’

Click here to read the review on the Craggy Range Gimblett Gravels Syrah.

How do they make it?

I have said before that this wine will encourage diehard Marlborough Savvy drinkers to try something new. And I still believe it. The grapes grow on the Te Muna estate in the Martinborough region of Wairarapa. This region is on the south of the North Island. Importantly, the temperature shift between day and night there brings great fruit ripeness while retaining fresh acid. 

To build this wine, the team use whole bunches of fruit. The must is portioned and each batch has a different fermentation method. All the batches use indigenous yeasts to ferment. 

The Te Muna Sauvignon Blanc has batches from ferments in seasoned large French oak barrels, amphora and even Austrian oak fuders (foudre). After ferment, the wine rests on lees (or dead yeast cells). 

To read more about lees, please read What are Lees?

What does it taste like?

This is a full bodied white wine with a richness while still retaining elegance. It has a smooth silkiness in texture, while the aromas and flavours have tropical depths. Passionfruit and herbs are highlighted by floral and citrus notes. That time in barrel and foudre gives body to the wine. There is some soft spice on the finish as well and a savoury minerality.

This is a wine to take slowly and to let it unfurl in your glass. 

What to drink it with?

Enjoy the Te Muna Sauvignon Blanc with roast chicken, pork, fish. Grilled scallops would be great too. Also pear, camembert and onion chutney tartlets.

Cheese

Enjoy with herb flavoured cheeses, bloomy cheese including Saint Nectaire. Mersey Valley would be great. 

Quickie review « A great introduction to the wilder side of Sauvignon Blanc »

Country of Origin: Martinborough, New Zealand
Tasting Date: February 2026
Price:  AU$ 35  | NZ $30   | UK £ 17 | US$20 ++
Drink: 3 + years
Needs food: no
Source: purchase

If you like New Zealand Sauvignon Blanc , why not check out:
Craggy Range Martinborough Sauvignon Blanc
Cloudy Bay Sauvignon Blanc
Cloudy Bay Te Koko Sauvignon Blanc

Visit craggyrange.com for more.