Valli Vineyards 2013 Otago Pinot Noirs
Grant’s first Valli wine was from his own Gibbston vineyard with the 1998 vintage. This was followed by the Bannockburn bottling, the fruit from his good friend Steve Davies’ site at Doctor’s Flat in 2000. Then wine from the Waitaki Valley, starting in 2004. The most recent sub-regional bottling is that of Bendigo, from the ‘Zebra’ vineyard on Chinaman’s Terrace, first released in 2010. The wines consistently receive high ratings from me, and this year, Valli Vineyards was my runner-up ‘Winery of the Year’, (click here to this year’s awards) based on the quality and style of the 2012 vintage wines (click here to see my reviews).
The 2013s which I review here, again show superb definition of regionality, and the wines exhibit balanced and appropriate structure as well as the fresh, aromatic nature of the 2013 vintage. They will be eligible for consideration, and from these reviews are indeed strong candidates for ‘Winery of the Year’ in 2015. www.valliwine.com
FEATURED WINES IN THIS REVIEW
Valli ‘Gibbston Vineyard’ Central Otago Pinot Noir 2013Pinot Noir from New Zealand - OtagoReview Date : 14-Dec-2014Dark, deep, purple-hued ruby-red colour, lighter on rim, youthful in appearance. The nose is full, bold and deeply concentrated with aromas of ripe black and dark red berry fruits entwined with thyme herbs and savoury lifted dried herb and whole bunch elements. The complexity and array of herbal aromatics is sensational. Spices, violet florals and oak toast notes emerge with aeration. Medium-full bodied, bright, vibrant and succulent dark cherry and berry fruit flavours are enlivened by fresh, lively acidity. Complexing, savoury whole bunch nuances unfold with finely expressed herbal layers. The fruit is supported by plenty of tannin extract and structure providing a firm, concentrated core and line. The mouthfeel is rich and sinewy and is carried with energy to a very long, fine-textured and sweet-fruited finish. This is a concentrated and sinewy Pinot Noir with vibrant berry fruit complexed by an array of herb and savoury elements. Match with lamb, beef and Mediterranean fare over the next 7-8 years. Clones 5, 6, 115, 113, 114, 777 from vines planted in 2000, fermented with 35% whole bunches to 13.4% alc., with a cuvaison of 22 days, the wine aged 11 months in 34% new French oak. 816 dozen made. 19.5-/20 Dec 2014 RRP $65.00
Valli ‘Bannockburn Vineyard’ Central Otago Pinot Noir 2013Pinot Noir from New Zealand - OtagoReview Date : 14-Dec-2014Full, dark, deep ruby-red colour with youthful purple hues. This has a full, densely packed nose of black berries and dark red plums with lifted violet florals, spices, and nuances of earth and savoury whole bunch herbal notes. The aromatics unfold soft and harmonious layers of detail. Medium-full bodied, soft, fleshy plum and dark red berryfruit flavours are the feature on palate. Gentle dark red floral and aromatic herbal whole bunch elements emerge to add to the fruit interest. The tannins are very fine-grained and powdery, building in presence to support the fruit. This is mouthfilling, the flavours and textures opening with breadth and depth, and carrying through to a succulent, textured finish of cherries, berries, plums and earth. This is a full, broad and ripe fruited, plummy Pinot Noir with plenty of fine-grained tannins and considerable structure. Match with roasted lamb, beef and venison over the next 8-9+ years. Clones 115 and 777 from vines planted in 2000, fermented with 33% whole bunches to 13.8% alc., with a cuvaison of 22 days, the wine aged 11 months in 34% new French oak. 440 dozen made. 19.0-20 Dec 2014 RRP $65.00
Valli ‘Waitaki Vineyard’ North Otago Pinot Noir 2013Pinot Noir from New Zealand - OtagoReview Date : 14-Dec-2014Even ruby-red colour with youthful purple hues, lighter on rim. The nose is very fine and elegantly concentrated with black cherry fruit, lifted violet perfumes and fresh, aromatic herbs. This is still youthful and primary. Subtle whole bunch savoury, stalky perfumes unfold with nuances of soy sauce, smoke and dried herbs. Medium-full bodied, the palate is elegantly proportioned with tightly bound black cherry fruit infused with aromatic herbs, revealing complex stalky whole bunch flavours. The fruit is sweetly luscious and gently succulent, balanced by very fine-grained tannin extraction. This has supple textures, and the mouthfeel is lively and vibrant with excellent lacy acidity. The wine has linearity and flows with tension and energy leading to a long and sustained finish of black cherries and herbs. This is an elegant, sweet and succulent, black cherry fruited Pinot Noir with vitality and very fine structure. Match with poultry and pork over the next 6-8 years. Clones 5 and 115, from vines planted in 2001, fermented with 25% whole bunches to 13.2% alc., with a cuvaison of 22 days, the wine aged 11 months in 34% new French oak. 355 dozen made. 19.0/20 Dec 2014 RRP $65.00
Valli ‘Bendigo Vineyard’ Central Otago Pinot Noir 2013Pinot Noir from New Zealand - OtagoReview Date : 14-Dec-2014Full, very dark, deep, purple-hued ruby-red colour, youthful in appearance. The nose is concentrated with intense black cherry and mineral aromas, lifted by black floral and violet perfumes and subtle whole bunch savoury herb notes. The aromatics are fresh and primary with piquant iron-earth elements that emerge from the core. Medium-full bodied, tightly concentrated flavours of black cherries and black berries show with violet floral, liquorice and whole bunch herbs, minerals and earth. The fruit is rich and sweet, enlivened by soft acidity. The palate features considerable extraction and structure, with very fine-grained, powdery tannins supporting the fruit, forming a firm core and line that leads to a very firm, tightly bound, fine-textured finish with succulent black fruits. This is a firmly extracted and tightly structured, black fruited Pinot Noir with underlying richness. Serve with beef, lamb and game meat, and with hard cheeses over the next 8-10 years. Clones 667, 777, 115, Abel and 5, from vines planted in 2006, fermented with 45% whole bunches to 14.3% alc., with a cuvaison of 23 days, the wine aged 11 months in 34% new French oak. 402 dozen made. 19.5-/20 Dec 2014 RRP $65.00