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Aroha Te Muna Pinot Noir 2022 - Craggy Range
Craggy Range

AROHA TE MUNA PINOT NOIR 2022 - CRAGGY RANGE

  New Zealand
€125.50
€109.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

A premium Pinot Noir from Martinborough with 93 pts from James Suckling and 92 from Wine Enthusiast!

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Why do we love it?

Aroha Te Muna Pinot Noir 2022 by Craggy Range is one of the top Pinot Noirs from the famous Martinborough region, and both critics and wine lovers are raving about it. It’s a beautiful expression of the grape, with vibrant strawberry aromas and elegant floral notes. With 93 points from James Suckling and 92 from Wine Enthusiast and Wine Spectator, this is a must-try!

Craggy Range was founded by Terry Peabody and his wife Mary, who wanted to leave behind a wine legacy for future generations. Terry’s vision was to grow grapes in his own vineyards to ensure quality from vineyard to bottle. In 1997, he met Steve Smith MW, and they shared the same philosophy: to craft wines that would define the New World by planting each variety in the site that best showcases its character. The winery was established in 1998 at the foot of Te Mata Peak in Hawke’s Bay and quickly became the most advanced winery in the region.

Martinborough has earned its reputation as one of New Zealand’s top Pinot Noir regions. Craggy Range wines are known for their intense fruit, structure, and balance, and they consistently receive high praise from top critics like James Suckling, Wine Enthusiast, and Wine Spectator.

Aroha Te Muna Pinot Noir 2022 is a standout, made from the best vineyard blocks at the highest point of Te Muna, from vines over 20 years old. The vineyard’s soil adds a refined elegance to the wine. The wine fermented with ambient yeasts in a mix of stainless steel and French oak tanks, then aged for 14 months in French oak barrels (35% new). It’s bottled unfiltered, resulting in a wine with impressive complexity, aromatic intensity, power, and finesse.

We’re always intrigued by the scores, but we prefer to taste first and decide for ourselves. In this case, the verdict was unanimous: you won’t get enough of it! It’s perfect to enjoy now—but if you can hold off, it’ll be even more amazing in 3 to 5 years.

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Generous aromas of raspberry, black cherry, plum, and strawberry, layered with hints of lavender, thyme, vanilla, and pepper.

On the palate, it’s medium-bodied with bright acidity and silky tannins. Flavors of sour cherry, dark berries, cherry tart, strawberry, and raspberry dominate, with clove, pepper, and black tea adding depth and complexity.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13,4%
Origin Martinborough, New Zealand
Variety Pinot Noir
Aromas raspberry, black cherry, plum, strawberry, lavender, thyme, vanilla, pepper
Bottle Size 750ml
Barrique 14 months
Serving temperature 16–18°C
Aging 5 years
Closure Cork
Organic No

AROHA TE MUNA PINOT NOIR 2022 - CRAGGY RANGE

PAIR IT

Pair it with beef tenderloin, mushroom tart, or porchetta with baby potatoes.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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