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Te Muna Pinot Noir 2018 - Craggy Range

A premium Pinot Noir from Martinborough with 93 pts from Decanter!

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Te Muna Pinot Noir 2018 - Craggy Range
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Why do we love it?

Craggy Range Te Muna 2018 Pinot Noir is a refined and richly expressive rendition of the variety, sourced from the highest point of the renowned Te Muna Road Vineyard. More than ten different Pinot Noir clones are harvested and vinified separately, allowing each parcel to reveal its own character. The final blend delivers a silky texture, generous aromas, and impressive purity, showcasing the authentic identity of the Martinborough terroir.

The wine embodies the philosophy of Craggy Range, a winery founded in 1998 by Terry and Mary Peabody with the vision of creating a lasting winemaking legacy rooted in exceptional vineyard sites. With the guidance of Steve Smith MW, they selected unique locations where each grape variety could express its full potential. Te Muna Pinot Noir 2018 is a hallmark of this approach a wine of depth, elegance, and a true sense of place that sets it apart in the New World.

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.

Aroma
Body
Acidity
Aromas
raspberry, black cherry, plum, strawberry, lavender, thyme, vanilla, pepper
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,4%
Origin Martinborough, New Zealand
Variety Pinot Noir
Bottle Size 750ml
Barrique 14 months
Serving temperature 16–18°C
Aging 5 years
Closure Cork
Organic No

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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Craggy Range

Te Muna Pinot Noir 2018 - Craggy Range

RED
SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aroma
Body
Acidity
Aromas
raspberry, black cherry, plum, strawberry, lavender, thyme, vanilla, pepper

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