Valli Gibbston Vineyard Pinot Noir 2020 - Central Otago
Closure: Screw cap
Bottle size: 750ml
Bright garnet hue with fresh flavours of cherry, raspberry and sweet red apple mingled with intriguing scents of lilac, rosemary, pink peppercorn and graphite. The wine has a heady perfume of delicate spice, florals and ripe red fruit that delivers so intensely, making the elegant purity of the palate a wonderful segue. The glowing acidity is in perfect harmony with the supple texture creating a persistent and dynamic flow that gives the sensation of wine dancing in the glass. Often the cooler growing seasons capture the true essence of Gibbston - this vintage articulates the poise, grace and uniqueness of Pinot Noir from this tiny sub-region, when words simply fall short.
NEW! An absolute standout. Seriously good Pint here, more savoury, earthy elements on show with pinpoint precision. Another excellent release.
5 Stars Michael Cooper (2021 Vintage)
The very elegant 2021 vintage was hand-picked from vines planted in 2000, matured for 11 months in French oak barriques (30 per cent new), and bottled unfined and unfiltered. Still youthful, but already highly approachable, it is deep ruby, with a fragrant, savoury bouquet. Mouthfilling, rich and supple, it is vibrantly fruity, with deep cherry, plum and spice flavours, showing excellent ripeness and harmony. Best drinking 2025+.
"Deep ruby-red, moderate transparency, slightly lighter on edge. The nose is softly full and enticing with complex aromas of forest floor, crushed herbs, dried hibiscus enveloping delicate spice, cherry and plum. Medium-bodied, silky on the entry with concentration, scents of cherry and young plum entwined with crushed herbs, hibiscus, liquorice, forest floor and spice. The mouthfeel is supple and silky with fine powdery tannin, lightly veiling the palate; lacy, captivating acidity carries a very long, exquisite finish. The wine is harmonious, shows depth and complexity of delicate aromas, capturing the scent of Gibbston. Match with pigeon and truffle over the next 12+ years. Fruit from Gibbston Highway, fermented with 20% whole bunches, 13% alc, aged 11 months in French oak barrels, 30% new oak. 667 dozen produced."
Guiseppe Valli emigrated from an Italian winemaking background to New Zealand in the 1870s. Five generations later great great grandson Grant Taylor continues the family tradition in the Gibbston Valley near Queenstown. Winemaker for Gibbston Valley Wines, Valli is Grant Taylors first release of a wine under his own label.
The aim of Valli is to create premium quality Pinot Noir displaying the variety of characters found in Central Otago's grape growing sub regions. Vallis estate vineyard in Gibbston is planted at 4050 vines/ha and cropped at only1kg/vine to ensure perfect ripeness. It was also the first vineyard in the valley to be planted in true north to south direction, maximizing the amount of sunlight hours the vines receive. This contributes dramatically to the uniform ripening of fruit, a critical factor in Pinot Noir quality. This vineyard soils are windblown alluvial loess, mainly schist derived. The topsoil is between .5 and 1m deep over free draining gravels. These fairly fine gravels allow the roots to easily access water and nutrients. Gibbston is one of the coolest sub regions of Otago and consequently has one of the slowest ripening seasons.
One of the key factors in quality Pinot Noir from such a cool area is long hang time i.e. the amount of time the grapes are on the vine; this allows them to develop elegance and complexity of flavour. Sometimes the Pinot Noir is not picked until early May.
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