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  • From Grant Taylor, 4x Best Pinot Noir Trophy at the London IWC.
  • Made to showcase the cool climate characters of Gibbston.
  • Highly concentrated, richly concentrated & incredibly energetic.
 

Tasting Notes
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Colour Garnet Red
Nose An alluring ripe cherry, raspberry and rose petal nose, with nuances of mushroom and cardamom.
Palate A sophisticated and layer palate builds from cherry and raspberry fruit to dried rosemary herbaciousness and earthy notes. The fresh acidity is balanced perfectly against fine tannins, making a wine with plenty of intrigue in its youth and great cellaring potential.
Food Pairing Sesame seared salmon with snow peas.
Cellaring 10-15 Years
Notes Valli’s estate vineyard in Gibbston was the first vineyard in the valley to be planted in the true north-to-south direction for uniform ripening of fruit, a critical factor in Pinot Noir quality. As one of the coolest sub regions of Otago, has one of the slowest ripening seasons allowing the grapes time to develop elegance and complexity of flavour.
Variety Pinot Noir
Body Medium - Full Bodied
Oak Type French Oak
Vintage 2016
Region Gibbston Valley
Country New Zealand
Sustainability None
Alcohol 13.5%
Bottle Size 750ml (Bottle)
Closure Stelvin
Valli
In the words of Grant Taylor, the pioneering winemaker of Valli, “When you drink a Valli wine you are enjoying more than just a wine, you are experiencing a place.” True to his words, the wines of Valli are well known in the wine world; Taylor has been awarded three times for ‘Best Pinot Noir’ at one of the world’s largest wine competitions in London.



Located in New Zealand’s Central Otago on the South Island, Valli is named after Taylor’s great-great grandfather who immigrated from New Zealand from an Italian winemaking background. The winery was established in 1998, with a keen focus on creating wines that highlight the diversity among Otago’s subregions, a task Grant has taken on with considerable results.



The winery is based around the close-planted estate vineyard in Gibbston and produces a dry Riesling from vines in the Alexandra basin, and a botrytised Riesling, Dolce Vita, from Lowburn fruit. Valli also makes a range of impressive single-vineyard Pinot Noirs from the Otago subregions of Bannockburn, Bendigo and Waitaki Valley.
Gibbston Valley
The first area of Central Otago to be planted with vines, the coolest of the sub regions with the latest harvests of Pinot Noir in the region.
96
points
Bob Campbell MW
Aromatic and elegant pinot noir with raspberry, violet, fresh herb and spicy oak flavours. A tight and moderately intense wine with a distinctive and appealing Gibbston character. Exquisitely balanced and with a lengthy finish. Drink 2017 to 2024
19.5/20
points
Raymond Chan
Dark, deep ruby-red colour with slight purple hues, a little lighter on the rim. This has a softly full and well-concentrated and packed nose of ripe dark-red berried fruits harmoniously entwined with a layering of dark herbs and soft whole bunch stalk perfumes and a touch of undergrowth. The aromatics possess savoury earthy complexities, and the nose is quite complete in expression. Medium-full bodied, the palate has rich and lusciously vibrant fruit flavours of ripe, dark-red berries harmoniously melded with a layering of dark herbs entwined with savoury whole bunch stalk flavours and hints of undergrowth. Nuances of dark-red florals and minerals add to the complexity. The mouthfeel has fresh acid vitality with fine, grainy textures and tannin structure providing plenty of presence. The fruit sweetness carries the wine to a very long, lingering finish of savoury dark fruits and herbs. This is a rich, lusciously vibrant Pinot Noir with deeply concentrated flavours of dark-red berry fruits, dark herbs, whole bunch complexities on a well-structured palate. The wine is complete in expression. Match with slow-cooked game meat and casseroles over the next 8-10+ Years. Clones 5, 6, 115, 113, 114 and 777, from the estate ‘Gibbston’ vineyard, vines planted in 2000, fermented with 30% whole bunches to 13.5% alc., the wine spending 28 days on skins and aged 11 months in 28% new French oak. 1, 250 dozen made.

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