Savoury dried herbs and earthy notes lead into this impressively structured Pinot Noir from the Gibbston Valley, the last region typically to harvest its grapes each year in Central Otago. This cool climate is expressed in this wine in the high acidity and dried herb notes, which add depth and complexity to the weighty red plum notes and lovely full body. An impressive wine from a very good vintage and likely to shine in 10 years' time - if it lasts that long. 

Released and on the market now. Ageing time: potentially 10 to 11 years+.

The four Valli Pinot Noirs

The four sub regions that winemaker Grant Taylor makes Pinot Noir from each year encompass widely varying landscapes, soil types and climates from the maritime influenced weather in the Waitaki Valley Vineyard on the ironically named Grant's Road; a site that Grant Taylor owns, through to the semi continental climates of Gibbston, Bannockburn and Bendigo. 

Bendigo

Valli Bendigo Pinot Noir is made from grapes grown on the Chinaman's Terrace Vineyard in Bendigo, Central Otago. This elevated vineyard was planted in 2005 between 314 metres and 374 metres above sea level with five different Pinot Noir clones; Abel, 115, UCD5, 667 and 777. The soils are shallow sandy loams with a high clay content and also include a small lower section with gravel soils.  Bendigo has a semi continental, arid climate. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Bannockburn

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir; namely, 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Gibbston Valley

Valli Gibbston Pinot Noir is made with grapes grown on the Gibbston Highway, which were planted between 1999 and 2000 at between 343 and 351 metres above sea level. The Pinot Noir clones on this site are 777, 115, UCD5 and 114. Soils are alluvial loess which ranges from 0.5 to 1 metre deep over firm river gravels.

Rainfall is lower here than in Bannockburn and Bendigo. The climate is considered semi continental. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Waitaki Valley

Valli Waitaki Pinot Noir is made with grapes grown on Grant's Road in the Waitaki Valley, a maritime influenced climate planted between 2004 and 2005 at 200 metres above sea level on limestone based soils. River gravels also make up some of the soil type here and vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

'Deep ruby hue with inviting savoury, fruit and floral aromas including Portobello mushroom, dark Ghana chocolate, cedar, blackberry, *Bing cherry and lilac flower. The palate is also complex with layers of dark fruit, spice, and umami that are woven together by a fresh vein of acidity. The texture is vibrant and delectable with fine, firm tannins that build in the mouth giving a long, memorable finish. Playful with understated power, this quintessential Bendigo Pinot has a tangy freshness that comes from grapes grown at elevation. Intriguing and approachable in its youth, this wine should develop beautifully for 15+ years. (*Bing cherry originated in the Pacific Northwest in Milwaukie, Oregon, the town where I was raised.  This wine evokes many happy memories for me and I wish the same for you). ' 

Jen Parr - September 2023

The four Valli Pinot Noirs

The four sub regions that winemaker Grant Taylor makes Pinot Noir from each year encompass widely varying landscapes, soil types and climates from the maritime influenced weather in the Waitaki Valley Vineyard on the ironically named Grant's Road; a site that Grant Taylor owns, through to the semi continental climates of Gibbston, Bannockburn and Bendigo. 

Bendigo

Valli Bendigo Pinot Noir is made from grapes grown on the Chinaman's Terrace Vineyard in Bendigo, Central Otago. This elevated vineyard was planted in 2005 between 314 metres and 374 metres above sea level with five different Pinot Noir clones; Abel, 115, UCD5, 667 and 777. The soils are shallow sandy loams with a high clay content and also include a small lower section with gravel soils.  Bendigo has a semi continental, arid climate. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Bannockburn

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir; namely, 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Gibbston Valley

Valli Gibbston Pinot Noir is made with grapes grown on the Gibbston Highway, which were planted between 1999 and 2000 at between 343 and 351 metres above sea level. The Pinot Noir clones on this site are 777, 115, UCD5 and 114. Soils are alluvial loess which ranges from 0.5 to 1 metre deep over firm river gravels.

Rainfall is lower here than in Bannockburn and Bendigo. The climate is considered semi continental. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Waitaki Valley

Valli Waitaki Pinot Noir is made with grapes grown on Grant's Road in the Waitaki Valley, a maritime influenced climate planted between 2004 and 2005 at 200 metres above sea level on limestone based soils. River gravels also make up some of the soil type here and vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

This Pinot Noir highlights the distinctive character of New Zealand’s southernmost wine-growing region. Produced in limited quantities, it captures the essence of Alexandra’s dramatic climate, with lifted aromatics, bright acidity, and an elegant, finely woven structure.

Tasting Note: This Pinot Noir displays notes of strawberries, blackberries, red flowers and cinnamon spice. On the palate, it is elegant with very fine tannins.

95 Points - Cameron Douglas, MS
"Excellent" - Mark Henderson, Otago Daily Times
94 Points - Stephen Wong, MW
94 Points - Candice Chow

2024 ORATERRA PINOT NOIR 

SEASON BRIEF FOR 2024 The 2024 season was a contrast to 2023, coming with a sting - or in this case, a grand finale - at the end. It was a splendid season, and the general feeling is that 2024 will be remembered alongside 2013, 2001 and 1998 as an outstanding year. A cool and turbulent spring meant that the fruit set was reduced, and thus the potential yield at harvest was down too. However, summer conditions were nothing short of amazing, the sun was out in full force, with very little rainfall. The key to the success was our vineyard management this year by keeping ample shade and leaf cover to lower vineyard temperatures and conserve water. The extended warm and dry weather periods resulted in wines that have retained freshness with good generosity. 

TASTING NOTE Beautiful vintages like 2024 risk losing a certain hook, or friction, in the wine. By picking early we avoided this risk and were able to retain good acidity and a degree of disposition to provide interest in the wine. Dark and bright fruit are the antagonists, with Morello cherry cutting through the riper characters. This Pinot Noir goes beyond typical varietal qualities to offer an array of complex and inviting aromatics. The wine is rounded and softly cushioned, moving effortlessly over the palate, with soft tannins acting as chaperones and guiding the fruit toward each corner of the mouth. Ageing: Age for 10-15 years Enjoy at a temperature of 18°C-20°C 

WINEMAKING We harvest all our fruit by hand into small tubs. The fruit is sorted the following day, cold, fully destemmed into small ferment vessels. Natural fermentation occurs, with an occasional hand plunge to help keep the ferments happy and homogenous. At around 18 - 24 days in the fermenting vessel, we pressed the wines and transferred them to large format barrels, 300 & 500 litres, for 12-18 months. The wine is racked and blended into stainless steel tanks before bottling without fining or filtration. 

TECHNICAL INFORMATION Vineyard source(s): McCreanor Vineyard, 37 Princess Street & La Belle Vie Vineyard, 115 New York Street, Martinborough, NZ Harvest dates: 8-18 March 24 | Harvest Brix: 21.5 - 24 Brix Alcohol by Volume: 13% | pH 3.68 | TA: 5.2 g/l

SINGLE VINEYARD - PARKBURN VALLEY

DESCRIPTION:
The Pinot Noir from Viper Vineyard is crafted using grapes cultivated in the Grandstand Block, situated within the Viper Vineyard itself, nestled in the Parkburn region on the western shores of Lake Dunstan. This vineyard derives its name from the profusion of the wildflower "Vipers Bugloss" that blankets the surrounding area.

Perched upon an undulating terrace above the valley floor, the vineyard's soil predominantly consists of sandy loam layered over red clay fused with schist gravel. With the moderating influence of cooling daytime temperatures, the ripening process extends into the late season, imparting a spicy character to the wines, accompanied by deep fruit flavours and richness.

WINEMAKERS COMMENTS:
The wine exudes an aromatic and vibrant bouquet, showcasing notes of red cherry, pomegranate, and delicate, freshly bloomed florals. Fresh red fruit notes and herbal undertones rest on a foundation of silky tannins, evolving into a refined and enduring finish. Pronounced mineral nuances and acidity harmonize to create an invigorating and confident balance.

Prophet Rock’s flagship Pinot Noir – Sourced from their ‘Home Vineyard’ on a steep, elevated terrace in the Bendigo sub-region of Central Otago. Here, altitude, climate, soils and meticulous viticulture combine to produce Pinot Noir with stature and concentration. Careful cellaring will reward collectors over the next 10+ years.

Fruit aromas of blackcurrant, dark cherries and plums unfold from the glass, combined with hints of dried herbs. The palate is very complex and enticing with a beautiful, smooth texture and a firm structure. Flavours of very ripe fruit, minerals, subtle leafiness and rosewood. The supporting role of the oak intensifies underlying dark chocolate and toasty characters.

BIG Ted Pinot noir 2023
Classic Central Otago Pinot Noir in classic packaging

Organic, soft, supple and Otago delicious fruit with red fruits, cherries, plums and all in between– everything you want in premium Pinot Noir.

Yes  - it is wine with a tap. it's really good wine, yes again. We have sourced the very newest packaging that allows us to put this high end wine in a cylinder, allows you to have a glass when you want with nothing to worry about including not finishing the bottle. Finally premium wine with convenience.

New tech delivers no wastage, fresh with every glass, lasts up to a month once opened, fully recyclable, and less than half the carbon footprint of the same wine in bottles. Times are a changing so get with a new programme - BigTed

Grapes from our Estate vineyards, destemmed, wild yeasts all aged in French oak.

100% organic, vegan friendly.
2 litres, 2.67 bottles

Artwork by Callum Robertson

TED  - redefining wine culture

Dark crimson in colour, this wine is brooding with a rich, bold, and powerful bouquet of savoury red berry fruit, aromas of sweet raspberries, framboise liqueur and sweet vanilla. Lush, juicy, and very appealing savoury tannins give the wine great texture.

We expect this wine to reward careful cellaring over 7-10 years.

If dark and broody with loads of black cherry and dried herb aromas sounds like a wine you'd love to drink, buy this beautiful Pinot Noir from the Inlet Vineyard in Bannockburn, Central Otago. 

This 5.25 hectare site is situated 225 to 245 metres above sea level where the grapes' growing season is extended thanks to the elevation, which provides cool nights as a foil to the hot days here. 

Flavours of structured dark fruit combine with firm tannins and a long life ahead.

The wine was aged in French oak and bottled unfined.

Located on the north facing slopes of the Brancott Valley, Clayvin Vineyard takes its unique name from the clay based soil profile that lies beneath the vineyard. The complex clay profile varies across the vineyard, allowing a number of different varieties to be grown, including Pinot Noir and Chardonnay.

The clay soil gives our Clayvin Pinot Noirs richness and generosity and an immediately appealing soft texture.

High density planting allows for very low yields per vine. Low yielding vines tend to produce wines of great concentration and richness.

This vineyard consistently produces grapes of outstanding quality.

There are three single vineyard Pinot Noirs in the Mount Edward stable, including this outstanding full bodied example which is made from grapes grown on the upper terraces of the Pisa sub region. These grapes are always the first to be harvested and Pisa Terrace Pinot Noir is a wine of perfume and aromatics, a lifted wine, light in feel and weight, elegant with a purity of fruit.

Great gateway into the wonderful, deliciously complex world of Pinot Noir from its most famous traditional homeland, Burgundy in France. This is a top producer's starting point into the silky elegance and power of French Pinot Noir.