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Red Wine
'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.
Palliser Estate Pinot Noir is one of our favourites here at Regional, made with hand picked grapes grown on three vineyards in Martinborough - Hua Nui, home block and Pencarrow. Flavours of red fruit, smoky oak, a velvet texture and full body all make this incredibly elegant wine a keeper for up to five years. It also drinks beautifully now with its smooth texture and freshness.
The grapes were given 5% whole bunch fermentation which adds structure, which is accentuated by French oak aging for 10 months.
Bottled in March 2023.
What the critics say
"Silky, smooth and powerfully elegant Pinot Noir from Palliser Estate."
Joelle Thomson, wine writer and wine programme director for Regional Wines
Biodynamic Pinot Noir from the Pisa Range in Central Otago. This is Burgundy meets Otago in style, with dark cherries and herbal spice notes on the nose and a medium palate of further dark cherries, licorice spice and nutty oak elements. Acid, tannins and fruit all in balance and delivered in a lush velvet mouthful.
Pair with duck, pork beef and lamb over the next four years.
Dark, earthy and delicious with a smooth body and structure to burn. This is an impressive Pinot Noir made by the Bourgeois family, who originate in Sancerre in the Loire Valley, France but luckily for us, they wanted to break out of their comfort zone, so they bought a property in Marlborough in 1999 and the rest is history, which is still in the making, thanks to impressive wines such as this mid tier, 100% certified organic Pinot Noir. It’s made entirely from grapes grown on the winery’s site. No grapes are bought in. There is no fining in any of the wines so all are vegan friendly. The Clos Henri winemaking team want the wines to speak about the place so they focus on low intervention.
Sensational certified organic Marlborough Pinot Noir with dark fruit flavours, elegant structure and a spicy style. All grapes in this wine were hand picked and 20% were whole bunch fermented in large French oak with no crushing. Light extraction is the aim, says winemaker Damien Yvon, who gave the wine less than three weeks of total post ferment maceration time. The finished wine was then aged for 12 months in French oak, 20% of which was new ? a relatively modest amount, which allows the fruit to be hero in this wine. It is a beautifully refined, silky and elegant Pinot Noir.
Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.
From Quartz Reef?s Bendigo Estate vineyard which is BioGro certified organic and Demeter certified biodynamic. Deep ruby-red in colour exhibiting spiced wild berries. Opulent and rich on the palate with notes of dark cherry, blackberry and liquorice. Silky tannins with a muscular structure and impressive length.
Handpicked, small batch fermented, and barrel aged in French oak,
the Gold River Pinot Noir offers exceptional quality and typicity at a good price.
The grapes are from a mix of vineyards found in Bendigo (57%), Pisa (32%) and Gibbston (11%). Fruit from these three subregions was fermented in small 5 tonne open top fermenters. Typical maceration was 21-24 days before pressing. The
wines went through MLF in barrel, and spent 9 months in French oak.
The Gold River Pinot Noir expresses fragrant red and dark fruit aromas, and a complex balance of fruit and spice on the palate.
This wine will drink well in its youth but will comfortably handle 3-5 years in the cellar.
This carefully cellared reserve wine is only released a minimum of five years after harvest. It represents a tiny selection from their Home Vineyard, grown and made to showcase their unique site with the benefit of time.
Home vineyard is located on a high-elevation, steep glacial terrace in the Bendigo sub-region of Central Otago. This stunning site has clay and pedogenic limestone soil, featuring schist and quartz.
Central Otago Pinot Noir is one of New Zealand's great wine success stories, especially when it comes from the sun drenched rocky soils of Bannockburn, one of the great sub regions of this majestic area.
The Mysterious Diggings Vineyard in Bannockburn is on the site of a former gold mine and is a dry, fruit driven and smooth Central Otago Pinot with an accessible price.
The Main Divide is the name of the majestic Southern Alps, which form the back bone of the South Island, and it is also the name of a range of great value wines which consistently over deliver on depth of flavour and complexity for the price.
This Pinot Noir is made 100% from North Canterbury grapes, 25% of which were whole bunch fermented with natural yeasts. The wine was given a week long, post ferment maceration in French oak, approximately 20% new.
It's a weighty, earthy style with lively dark and red fruit flavours. It delivers big time for the money.
This exciting Alexandra Pinot Noir is made from grapes grown on warm, north facing slopes across the Clutha River from Alexandra township on Earnscleugh Road on a site that was known for the early establishment of grape vines in the 1870s during the goldrush. It's the area of Central Otago that most attracted the shareholders, a group of friends who collectively own the vineyard and Grasshopper Rock wine brand.
Pinot Noir is the only wine they produce and theirs has a history of exceptionally elegant aging, thanks to its high acidity (a direct expression of the cool climate here) and its savoury, earthy flavours as it develops in the bottle.
This wine drinks beautifully now and has a long life ahead, for those with willpower.
Complex, dry, savoury and sophisticated Pinot Noir; consistently one of the best from Central Otago. This wine is an outstanding expression of cool climate Pinot and is 100% certified organic made from two vineyards with approximately 75% of the grapes from Pisa with the balance coming from Muirkirk Vineyard on Felton Road in Bannockburn. A star. Drinks well now and is a keeper for at least four to five years, over which time it will evolve into an even more layered wine.
Pinot Noir is the jewel in the crown of the evocatively named Mount Beautiful Wines and this producer makes several different styles.
This is the signature wine, made in the highest volumes and from a very different vintage; 2018, which was warmer, more humid and earlier than any other year on record with hand harvesting of the grapes starting 10 days earlier than usual on 21 March. For the 2018 vintage, 100% of the grapes were destemmed and the wine was gently plunged twice daily. This PInot Noir was aged in French oak, 20% new, for 11 months.
It's a ripe, fruit driven Pinot Noir with earthy flavours and represents great value for money.
Greystone is one of North Canterbury's wine stars situated on the slopes of limestone rich hills in Omihi. All of the grapes that go into Greystone wines are 100% certified organic with BioGro NZ and all are estate grown. No additional fruit is purchased to supplement production, which is one of many incremental steps that go into Greystone's high quality wines.
This impressive Pinot Noir is the top of the Pinot tree at Greystone. It's made from fully destemmed whole berries which were cold macerated and fermented with wild yeasts, 25% of the wine having been fermented in small tanks amongst the vines, which ensures a completely wild vineyard yeast fermentation. The wine is bottled without fining, filtration or cold stabilisation.
It drinks well now but will reward those with patience to wait for it to develop further with age and has the potential to evolve positively for up to a decade, if kept in good conditions.
Certified organic with BioGro NZ.
About Greystone
The Greystone wine story began in 2000 when the Thomas Family bought an old sheep farm on the Omihi hills in the Waipara Valley, North Canterbury. The rolling limestone hills lured this family in and their goal was a single minded one: to make great wines from the limestone rich soils here. Fast forward 20 years and Greystone is one of the great (and, some might say, yet to be fully discovered) wineries in this outstanding wine region. Not least due to the work of winemaker Dom Maxwell and general manager Nick Gill, who began working together in 2005 and has grown along with the brand and quality.