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 their Gibbston Vineyard is not picked until early May.
In any six
$78.19
Each
$84.99
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Additional details
Catalog:
Region:
Cellaring:
Enjoy now 7-10 years
Oak:
11 Months 32% new Oak
Nose:
Deep garnet hue with a fascinating array of aromas from mineral and floral to
earthy/animal and baking spice/wild thyme.
Palate:
The fruit shines through on the palate
with bright cherry, blackberry and mulberry complimented by a rich earthy vein. The
savoury characteristics from a cool and exceptionally low cropping vintage are
sensational when married with the classic Gibbston silky, fine tannins and electric
acidity. Perhaps our most intriguing Pinot to date from this vineyard with vine age
playing an important role in capturing a special vintage. This punchy young wine
gives immediate gratification but it has all the hallmarks of a wine that is very worthy
of cellaring and will show even more exciting features for many years to come.
Varietal Composition:
Pinot Noir