Product Information:
This vintage has delivered a complexly layered Gibbston Pinot Noir that is bold yet graceful. Captivating aromas of dried herbs, tapenade, kanuka, and wet pebbles that “leap” out of the glass, followed by fig, morello cherry, and strawberry brûlée. The palate commences savoury with delicious dried herb and artichoke flowing into wild strawberry. The wine has a silky texture with fine tannins and exquisite detail. A suspenseful red, a delight to the senses at release, this wine will continue to captivate for 15 or more years.
Maker:
Valli is the personal vocation of pioneering winemaker Grant Taylor a name that's synonymous with Otago Pinot Noir. He has been crafting wines there since 1993 when there were only 20 ha planted – today there are over 2000. Grant founded Valliin 1998 with the intention to produce single vineyard Pinot Noirs highlighting the different characteristics of Otago’s sub regions. More than 20 years later, Valli is doing just that, producing single-vineyard pinot noirs from Gibbston, Bannockburn, and Bendigo in Central Otago and the Waitaki Valley in North Otago, as well as a dry Pinot Gris from Gibbston and a Riesling from Waitaki. In 2015, established Otago winemaker Jen Parr joined Grant in the winery, where the two aim to create wines with honesty, integrity, and most of all, a sense of place. When you drink a Valli wine, you are enjoying more than just a wine: you are experiencing a place.
Vineyard:
Just off the Gibbston Highway in Central Otago, this vineyard embraces a semi excellences a semi-continental climate, at altitudes ranging from 320 to 475 meters, the vines thrive with a composition of Dijon clones. Purchased by Grant in 1998 and planted from 1999-2000, Valli’s estate vineyard in Gibbston is planted at 4050 vines/ha and cropped at only1kg/vine to ensure perfect ripeness. The first vineyard in the valley to be planted in the true North-to-South direction, it maximises the amount of sunlight hours the vines receive, contributing dramatically to the uniform ripening of fruit, a critical factor in Pinot Noir quality. The vineyard soils are mainly schist derived, windblown alluvial loess. The topsoil is between .5 and 1m deep over free draining gravels that allow the vine roots to easily access water and nutrients. Gibbston, one of the coolest sub regions of Otago, has one of the slowest ripening seasons. A key factor in quality Pinot Noir from such a cool area is long hang time, that is, the amount of time the grapes are on the vine; this allows them to develop elegance and complexity of flavour. Sometimes our Gibbston Vineyard is not picked until early May.
Nose - Ripe Red Plum, Barrel Smoke, Spice
Scents of ripe red stone fruits and site, layers of spice and barrel smoke
Palate - Dried Herb, Wild Strawberry, Mineral
The palate commences savoury with delicious dried herb and Jerusalem artichoke flowing into wild strawberry with a long, spicy finish. The wine has a silky texture with fine tannins and exquisite detail.
Finish - Taut, Creamy Tannins, Dark Fruit Finish
Medium-bodied with creamy tannins that are nicely chewy and juicy at the end. There’s softness with tension here.
A complex and enticing bouquet filled with scents of ripe red stone fruits and site, layers of spice and barrel smoke. The mineral earthy quality shows a seam of crumbled schist and stone then a fine lees complexity. Delicious, taut, dry and with a core of red stone fruits and raspberry along with some black currant reflect the bouquet adding depth and complexity. Lengthy balanced and well made with best drinking from 2026 through 2036. – Cameron Douglas MS, 96 Points.
Taut, elegant pinot noir with a mix of dark cherry, floral/rose petal/violet, savoury/baked earth and spicy oak flavours. From a top Gibbston vineyard. A wine with energy and age-ability. - Bob Campbell, The Real Review, 95 Points.
The red cherries, plums and mushrooms come through clearly on the nose. Medium-bodied with creamy tannins that are nicely chewy and juicy at the end. There’s softness with tension here. Drink or hold. – James Suckling, 94 Points.
The 2022 Gibbston Vineyard Pinot Noir is mineral and yet fleshy on the nose, with cherry pip and star anise, both of which pull through onto the plate. There’s cracked fennel seed, pink peppercorns, blond tobacco and finely milled white pepper to close. The fresh acidity eddies about like leaves caught in a whirlwind updraft, and it freshens all aspects of the palate. In conjunction with the tannins, this really pulls the flavour across through to the finish. Balanced, superb. – Robert Parker’s Wine Advocate, 94+ Points.
The Finer Details
Style - Red Wine
Varietal - Pinot Noir
Country - New Zealand
Region - Central Otago
Vintage - 2022
Bottle Size - 750ml
ABV - 14%
