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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 9 notes) - hiding notes with no text | | | Tasted by cweiss on 10/7/2022: Very good. Quite delicious fruit that tends more to raspberry than cherry, Excellent balance. Some earthiness that plays well off the fruit. Drink or hold. (276 views) | | | Tasted by Rogershkg on 7/14/2020 & rated 90 points: Well I would give this a 90. It has a dark fuit nose and and well balanced reasonably long blackberry taste. Maybe there is a tinge which stops it being a great wine, but that's all (410 views) | | | Tasted by chatters on 7/18/2019: Working wine wine Seminar two Burgundy, Beguiling, Bewildering and Beautiful (Est. Restaurant, George Street, Sydney): Smells big and bold, blackberry and Ribena, again a little wood glue/volatile note, a little spice very savoury and earthy. In the mouth it's juicy, tight, quite young still, black fruit, I ripe, the tannins are silkier than the e.g. ata rangi's lending more of a fleshy feel, bit. with time a little stalks on the nose. Hmm (734 views) | | | Tasted by Milliontown on 7/17/2019 & rated 86 points: Transparent orange-red colour. Some upfront DMS/canned corn character. A bit of spice apparent in there too which is nice. Big sense of ripeness to the aromas, some almost cooked fruit. I get a vibe of a pretty mature wine on the palate. Ripe strawberry with almost some cassis/dark fruit flavours in there too. Jubey, sweet feeling, very bright-fruited. Structure is more acid driven here, with tannins way off in the background. Interesting wine. (521 views) | | | Tasted by prasm on 4/24/2019 & rated 91 points: Consumed over 2 days, re-screwed and stored on counter-top, note from day 2. Nose: Medium expressiveness, red fruit overtones - cherry - with blue fruit undertones - blueberry, with rusty earth, burnt matchstick, allspice, and subtle green notes - rosemary. Palate: Medium bodied, red fruit - cherry & pomegranate, great balance, spice driven mid-palate lift, earthy notes appear in the back-end. Finish: Medium-plus length 45-60 seconds, dominated by slightly tart red fruit, spice and earthiness. Quietly complex is the best summary I can give for this wine, I enjoyed it very much. (500 views) | | | Tasted by chatters on 12/7/2017: Central Otago mini-expo 2017 (Prince Sydney, 40 Hansard Street): Ripe black cherry, sweet spice and slightly earthy notes. Spices over black cherry on the palate, quite savoury and finishes a little hard and bitter. Hmm (922 views) | | | Tasted by shashankl on 4/11/2017 & rated 90 points: Light on the nose with notes of cherry. Supple taste with some spice and medium finish. (603 views) |
| Valli Producer website |
See Sue Courtney's great Website for article about the 2006 Pinot Noir bottlings from this producerValli Pinot Noir Bannockburn VineyardThe location of Valli’s Bannockburn Vineyard is only 20km from Gibbston in the Cromwell basin but the difference in climate is responsible for creating markedly different wines. The Bannockburn wines reflect this warmer area by displaying darker fruits, by being denser, more powerful and with longevity based more on their tannin structure, as opposed to Gibbston wines which are based more on their acidity. The soils are also windblown loess over gravelly schist but with sandier, deeper topsoil, which allows for free draining. Climate, rather than soil, attributes to the main difference in the wines.
Location: Hall Road, Bannockburn
Climate: Semi-Continental
Altitude: 350m
Clones: 777, 115, UCD 5, 10x5, 113, 13
Soils: Wind-blown Loess over schist bedrock. Deep, moderately sandy, and free draining.
GDD: Approx. 1100
Rainfall: Approx. 450mm per Annum
Vine Age: Planted 2000
Vine Density: 3500 / Hectare
Trellis System: VSP
Pruning: CanPinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Bannockburn Vineyard.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Otago On weinlagen-info |
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