Craggy Range Kidnappers Chardonnay 2024 is a refined expression of coastal Hawke’s Bay, shaped by the cool maritime influence of Te Awanga. Aromas of white peach, pear, lemon and white flowers lead to a fresh, saline palate with subtle flint, silky texture and vibrant acidity, finishing with elegant mineral length.

Decanter | D 95
Published: May 1, 2026
Drink: 2026-2036

Showing the freshness and salinity of its coastal Te Awanga origin, this is a pure-fruited style with a fragrant nose of white peach, white flowers, lemon and subtle flint. The palate is fine, silky and tightly structured, with nice intricacy. Great finesse with good layers and length, finishing with an attractive chalkiness. Fermented and aged in tank and large format French and Austrian oak, 15% new.

James Suckling | JS 93
Published: Feb 27, 2025

Restrained and discreet aromas of lemon peel, oyster shells, talcum powder and orange blossoms. The palate is light- to medium-bodied with high-tension acidity and an underlying power. Very mineral and polished. Delicious. Drink or hold. Screw cap.

Jancis Robinson | JR 16.5
Published: Feb 27, 2025
Drink: 2026-2029

Full screwcapped bottle just 1,144 g. This was the first vintage Ben Tombs took over from Julian Grounds. Coastal proximity and clay soils characterise Kidnappers Chardonnay. The cooling influence of the Pacific, coupled with high-vigour soils, yields fresh, lighter wines. Large-format barrels and a touch of tank fermentation ‘are designed to preserve this freshness and a certain salinity. Minimal sorting was needed.’ 70% of the fruit was hand-harvested and whole-bunch pressed before fermenting in oak puncheons with inoculated yeast. The machine-harvested portion was fermented in stainless-steel tanks before ageing. The wine underwent partial malo and was aged for eight months in French and Austrian oak (15% new). pH 3.26, TA 7.28 g/l. 
Very pale straw. Very distinctive nose. Unadorned, almost Chablis-like. Really quite mineral rather than fruit-focused. Sleek acidity on the finish. More vineyard than winery. Not massively complex but confidently put together. Appetising. I may well be underestimating its longevity. GV Jancis Robinson

Craggyrange.com

Influenced by the coastline near its namesake Cape Kidnappers, this Chardonnay is defined by its cool maritime climate. Delicately handled in a traditional Chablis-style, subtle oak frames a crisp, mineral-driven palate, with lifted aromatics and a refined saline finish.

Kidnappers, Hawke's Bay
Our Kidnappers Chardonnay is sourced from coastal Hawke’s Bay vineyards near the well-known landmark, Cape Kidnappers. These sites enjoy warm summers moderated by cooling sea breezes, allowing the development of intense citrus flavours with fresh, mineral complexity. The coastal influence creates a vibrant and balanced expression of Chardonnay that is uniquely Hawke’s Bay. 

Technical Specs

Alcohol: 13.0%
Closure: Screw Cap
Harvest: 2024
Oak: Lightly oaked
Varietals: 100% Chardonnay
Vineyard Area: Kidnappers Vineyard, Te Awanga, Hawke’s Bay
Soil: Coastal clay soils with free-draining gravel
Vinification: Whole-bunch pressed and fermented in a combination of French and Austrian oak puncheons, foudres and stainless-steel tanks. Partial malolactic conversion, followed by 8 months of ageing in oak, with approximately 15% new oak.
Region: Hawke's Bay, New Zealand
Sub-Region: Te Awanga, near Cape Kidnappers

Serving Temperature: 10-13°C
Decanting: No decanting required
Food Pairing: Oysters, seafood, grilled fish, roast chicken, creamy pasta and soft cheeses