The opening of The Lodge at Craggy Range, an exclusive retreat set within the winery’s Giants Estate in Hawke’s Bay, has been designed to elevate the region’s global reputation for food and wine experiences, says Kristine Kilpatrick, Craggy Range Vineyards Ltd Head of People and Hospitality. “We are proud to build on Craggy Range’s luxury accommodation offerings, creating a truly distinctive experience that showcases Hawke’s Bay as a Great Wine Capital, and a world-class destination for food and wine,” she says.
Privately positioned beneath the dramatic silhouette of Te Mata Peak, the new lodge represents a significant investment by Craggy Range in high-end accommodation. The family-owned winery, long known for its premium, site-driven wines, is expanding its vision beyond viticulture to create a fully integrated destination experience.
Set across 430 square metres, The Lodge has been purpose-built to host intimate stays and small gatherings of up to 150 people, and offers a sense of privacy and calm, says Kristine. With four large bedrooms, each with its own ensuite, expansive living spaces and carefully designed outdoor areas, it accommodates up to eight guests in understated luxury.
The architecture, led by Simon Clarkson Architects, draws heavily on the surrounding landscape, using natural materials, such as stone and timber, to echo the textures of the estate. “Floor-to-ceiling glazing frames sweeping views of the Tukituki River and the surrounding ranges, creating a seamless transition between indoors and out,” says Kristine. “From sunrise to sunset, the building is designed to immerse guests in the rhythms of the environment, reinforcing the sense of place that underpins the wider estate.”
She says every detail within the lodge has been considered to support both relaxation and entertaining. A concealed butler’s kitchen allows for seamless hosting. Interiors feature a curated mix of custom furniture and artworks from the personal collection of founders Terry and Mary Peabody, adding a layer of authenticity and heritage to the contemporary design. Natural materials continue throughout, from a honed Hinuera stone fireplace to river stones sourced from the winery’s Te Muna Estate in Martinborough. Kristine says these elements reinforce the connection between the lodge and the wider Craggy Range story, which spans multiple vineyard sites across New Zealand.
Each stay includes gourmet breakfast provisions sourced from local producers and the estate’s own culinary gardens, as well as a complimentary wine experience and a bottle from the winery’s Prestige collection. Guests can also tailor their visit with optional additions such as private chefs, wellness treatments and curated excursions. “This is about giving people the space to slow down and engage with the very best of what we offer, whether that’s our wines, our gardens or the wider region,” says Kristine. “Every stay can be shaped to suit the guest.”
The new lodge at Craggy Range forms part of a broader strategy to position the estate as a leading destination for immersive tourism. Guests are encouraged to explore beyond the accommodation itself, with access to experiences such as guided vineyard tours, biodynamic garden visits and bespoke regional activities. These include trips to Cape Sanctuary, private wildlife excursions and cycling experiences through the surrounding countryside. Dining remains a cornerstone of the offering.
The on-site restaurant, led by executive chef Casey McDonald, has earned national recognition, including three hats at the Cuisine Good Food Awards. Its menu celebrates seasonal produce from the estate’s organic and biodynamic gardens, paired with wines that reflect the distinct terroir of the region. Upstairs, The Loft provides a more intimate dining setting, offering a dinner-party-style experience that complements the lodge’s focus on connection and shared moments. Together, these spaces create a cohesive hospitality ecosystem that extends from vineyard to table to accommodation, says Kristine.
The opening of the lodge follows the recent debut of The Loft and signals continued commitment by the winery to long-term investment in tourism infrastructure. This approach is underpinned by the Peabody family’s 1,000-year trust, which guides the business with a focus on sustainability and legacy.
Founded in 1998, the winery has built its reputation on crafting wines that express the unique character of their origins, from the Gimblett Gravels in Hawke’s Bay to the Te Muna Road vineyards in Martinborough. Kristine says the addition of The Lodge represents a natural evolution of that philosophy, extending the concept of terroir beyond the glass to the entire guest experience. “We want people to leave with a genuine sense of connection to this place. Not just the wine, but the land, the people and the care that goes into everything we do.”
“Our restaurant and accommodation are not additions to a wine business. They are expressions of the same enduring idea: that this place, and everything grown and made within it, belongs to the future as much as the present.”
When Terry and Mary Peabody set out in 1993 to build a wine estate capable of standing alongside the world’s great producers, few could have predicted quite how seriously they meant it. Aside from planting vines, hiring talented winemakers and seeking out a piece of exceptional land, they also placed the entire enterprise within a 1,000-year family trust.
“That founding decision remains the defining fact about Craggy Range,” says David Peabody, Executive Director and family member. “Everything that flows from it, including the vineyards and sustainability programme to the restaurant, and boutique accommodation, is shaped by an institution designed to outlast not just my grandparents, but my grandchildren’s grandchildren many times over. Our 1,000-year trust instils a long-term perspective in everything we do. It fuels our motivation to cultivate not just for today but for the future.”
The Peabodys’ search for the right location took them across France, America and Australia before finding what they were looking for in New Zealand, a rare combination of a cool, temperate maritime climate, youthful soils, an emerging wine industry and a pioneering spirit that matched their own ambitions. Two sites fitted their vision – the raw, gravelly soils of Gimblett Gravels in Hawke’s Bay and the wind-swept layered terraces of Te Muna Road in Martinborough.
From those beginnings in 1998, with three generations now working within the business, Craggy Range has grown into a 335-hectare estate. Yet scale has never trumped principle, says David. “Our family was prepared to forfeit vintages, rather than compromise on quality – a restraint that speaks to the seriousness of purpose underpinning every bottle produced.”
That same seriousness now shapes its sustainability agenda. Craggy Range is transitioning to fully certified organic farming across all its vineyard estates with a target of 2030. The approach is staged and deliberate, eliminating unnatural inputs to honour what David describes as a dual commitment. “Preserving our land and resources for generations to come and enhancing vineyard ecology are two sides of the same coin,” he says. “Organic farming ensures the purest expression of terroir.”
Regenerative viticulture runs through the farming philosophy. At Te Muna, over 25 hectares of river terraces unsuitable for viticulture have been restored with native plantings, drawing indigenous birdlife that provides natural pest control. Packaging is also part of the programme. Craggy Range engaged Toitū Envirocare to conduct a carbon audit, with bottle weight emerging as a key area for improvement.
Over two years, Craggy Range has reduced its average bottle weight by 22%, saving 326 tonnes and cutting transport emissions. All glass is now sourced locally, with suppliers using a minimum of 70% recycled content. “Sustainability isn’t something we see as a trend,” says David. “It is a responsibility we carry forward with intent and care.”
He says that sense of responsibility, inherited from the founding vision, now permeates every corner of the estate from the barrel halls of the Gimblett Gravels Winery to the dining room and guest rooms nestled beneath Te Mata Peak. “Our restaurant and accommodation are not additions to a wine business. They are expressions of the same enduring idea: that this place, and everything grown and made within it, belongs to the future as much as the present.”
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