Coxs' Vineyard located in the Gibbston Back Road in the Gibbston Valley. The couple Leah Seifert & Simon Cox greets you at their Tasting Room and Gallery, right next to their vineyard. They run on an appointment only basis.
Cox family have been growers since 1999. Produced amazing fruit and supplied fruit to others previously, IWSC 2018 winner of World's Best Pinot Noir trophy Takapoto Gibbston Pinot Noir 2014 came from here. Simon took over from his father since 2009.
The pair started to produce wines under their own Coxs' Vineyard label since 2016.
FEATURED WINES IN THIS REVIEW
Coxs’ Vineyard Gibbston Pinot Gris 2018, Central OtagoPinot Gris from New Zealand - OtagoReview Date : 05-Jun-2020Bright, light yellow with a slight green hue, even throughout. The nose is elegantly presented, soft, delicate notes of white florals, sweet pear, yellow apple and a subtle mineral underlay. Dry to taste, clean and crisp with aromas of sweet pear and apple, faintly white florals, unfolding some delicate spices leads to a prickly sensation. Medium-bodied, the oily texture providing a smoothness; mouthwatering acidity carries the wine with a breeze, refreshing and light; chalky mineral presenting on the finish leaves the mouthfeel with a dusting of dryness. Good energy and youthful, a richness of honey nuance accompanied by an amalgam of spices, contributing balance and complexity, carries to a long sustained finish. This medium weight Pinot Gris has the quintessential of Central Otago, swell with plenty of beautiful subtleties, honeyed oily texture and minerality, rich yet refreshing. Match with Vietnamese pork dishes and Asian fare over the next 5+ years. 85% fermented in stainless steel, 15% fermented in used oak barrels to 13.5% alc, 2 g/l RS. Rested on lees for 6 months. 867 bottles produced. 18.5+/20pts June 2020 RRP$30
Coxs’ Vineyard Gibbston Pinot Noir 2017, Central OtagoPinot Noir from New Zealand - OtagoReview Date : 25-May-2020Bright, medium ruby-red, lighter on the rim. The nose is soft, fragrant with gentle aromas of plums, red cherries, raspberries with aromatics of savouriness, salted plums, dried shiitake mushroom and crushed rock minerals melded with soft notes of thyme, great intensity. Medium-full bodied, it has power and elegantly concentrated red cherries, raspberries, salted plums, lifted notes of thyme and liquorice. The palate has fine-grain tannin lacey acidity lending vitality. The wine is finely structured with soft grainy tannin, cool-climate characters of lacey acidity along with nuances of red fruit and thyme, powerful and elegant. Drink now to 2028, match with venison, duck or wild boar. The wine was fermented to 12.5% alc. 25% whole bunch, matured 11 months in French oak, 27% new. 2432 bottles produced. 19/20pts May 2020 RRP$70
Coxs’ Vineyard Gibbston Pinot Noir 2016, Central OtagoPinot Noir from New Zealand - Northland & AucklandReview Date : 05-Jun-2020Bright, light ruby-red with depth, lighter on edge. The bouquet is mellow, and poise with fragrant of red florals, cherries, plums entwined with savoury mushrooms and a layer of an earthy undertone. Medium-bodied, the palate is soft and graceful with a concentrated core of cherries and plums melded with red florals scent, developments of savoury and earthy elements enriched the complexity. The fruit is guided by a sour cherry toned acid, flows with good energy; silken fine-grained tannin provides a well-structured frame, leads to focus linearity. This is an alluring, gracefully developed Gibbston Pinot Noir with charming fruit, delicate florals and savoury elements, framed by silky fine-grained tannin. Serve with duck and quail over the next 5 years. A mix of clone UCD5, UCD6, 115. 28% whole bunch, fermented to 13% alc. Aged 11 months in French oak, 28% new. 867 bottles produced. 19.5/20pts June 2020 RRP$90