2025 Craggy Range Kidnappers Chardonnay, Hawkes Bay

An initial cloak of oak lifts to reveal a taut and zingy style of chardonnay built around its long, sleek core of acidity. The persistent, mid-weight flavours of grilled lemon and yuzu taper down to a grainy finish of wet stone with a lick of salt. Linear, tangy and driven, yet it retains a silken texture which just softens the edges enough to be approachable now. Drink 2026–2032.

92 points Stephen Wong for The Real Review, March 2026

Craggy Range was established in 1998 by Terry and Mary Peabody in the shadow of Te Mata Peak in Hawke's Bay with the ambition to build one of the world's great wine estates. Now in its third generation, Craggy Range produces wines from exceptional sites across Hawke's Bay, Martinborough and Marlborough, with an unflinching focus on quality.

The Kidnappers vineyard sits close to the coast, where the cooling influence of the Pacific Ocean moderates the warmth of Hawke's Bay and clay soils add texture and depth to the fruit. The result is a distinctly coastal expression of Chardonnay with a saline thread running through both nose and palate that is the vineyard's unmistakable signature.

The 2025 season brought a warm, dry spring that pushed ripening forward, before welcome rain over the Christmas period slowed things down and allowed excellent acid retention — ideal conditions for a Chardonnay of this style. Seventy-five percent of the fruit was hand-harvested and whole bunch pressed before fermentation in a combination of predominantly seasoned French oak and a smaller portion in stainless steel to preserve freshness. Full malolactic fermentation added gentle creaminess.

The 2025 is taut and vibrant: lemon curd, fresh lime and white blossom on the nose, with a subtle minerality and a distinct sea-spray quality. The palate is bright and linear, with preserved lemon, white-fleshed peach and a chalky, saline texture lifting through the mid-palate to a long, focused finish. Fresh and energetic, with just enough depth to reward patience.

Pour alongside a seared hiramasa kingfish with a citrus and caper butter, or a Japanese-style carpaccio of scallops with yuzu and micro herbs.

Drink now through 2030.