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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2023 (based on 47 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 91 pts. in 5 notes) - hiding notes with no text | | | Tasted by Pinotphile123 on 5/22/2018 & rated 90 points: Agree with many of the comments but in addition found an edge of chalkiness. (920 views) | | | Tasted by LindsayM on 9/6/2017 & rated 93 points: Colour dark, deep ruby-red colour with youthful purple hues on the edges 15/15
Nose great intensity of black fruits , cherries and plums , florals of violets and roses and dried herbs and spices, and some savoury notes form whole bunch fermentation , aromas build n the glass over time 28/30
Palate full bodied, youthful black fruits of cherries and plums , tannin punch kicks in from whole bunch add complexity and texture . Tannins and acidity are there in spades ensuring a long life ahead to the wine the finish is long , balanced and full of fruit 40/44
Overall very intense and complex Pinot , still very youthful and but needs more time to fully integrate 10/11
Clones 115 and 777 from vines planted in 2000, so 13 yo now, fermented with 33% whole bunches ,the wine aged 11 months in 34% new French oak. (920 views) | | | Tasted by chatters on 8/22/2015: Central Otago Pinot Noir (Prince Sydney, 40 Hansard Street): red tending to black fruit (cherry), chocolate, cedar and quite a floral top note. N the mouth the wine is lightly juicy, silky but drying tannins tend to knock the fruit about a bit but all carries long. Good but not for me. (1582 views) | | | Tasted by evanqian on 4/8/2015 & rated 90 points: Taste Magazine Apr/15 (Taste Magazine, Auckland City): m+ depth ruby. nose shows dark berries, spicy herbals, violet perfume. good density, sweet savoury, m+ acidity, fine grained tannins. medium finish.
as Valli gibbston valley vineyard impressed me by its super intensity and power, this one is surprisingly moderate, showing elegance side and nicely balanced.
Alc 13.8%, TA 8.1 g/L, pH 3.35. RC 19.0-
Ap: 5/5; Ar: 12/15; Palate: 17/20; overall: 3+3/10
TOTAL: 90+/100 (2096 views) |
| Valli Producer website |
See Sue Courtney's great Website for article about the 2006 Pinot Noir bottlings from this producer2013 Valli Pinot Noir Bannockburn VineyardLocation: Bannockburn, Central Otag
C l i m a t e : Semi-Continenta
Clones: Dijon115, 777
Soils:Wind blown Loess over schist bedrock. Deep, moderately sandy, and free-draining
GDD: 1170
Rainfall:Approximately 400mm pa
Vine Age: Planted 2000
Yield:3.8 Tonnes / Hectare
Vine Density: 3,500 / Hectare
Trellis System:VSP
Harvest Date:
Brix:
pH:
T.A.:
Whole Bunch:
Peak Fermentation Temp:
Cuvaison:
Oak Percentages:
Time in Barrel:
Coopers Used:
Fining:
Filtering:
Alcohol:
Total Bottles Produced:
12 April 2013 24.2
3.35
8.1 g/l
33%
32°C
22 Days
New 34%, One Year 33%, Two Year 33% 11 Months
Sylvain None None 13.8% 5,280
Tasting Note
Dark violet. Ripe, complex aromatics including exotic spices, mulberry and juicy fruit. Big, rich, round mouthfeel, with a concentrated core of fruit, balanced and framed with ripe tanins. This wine is power and concentration with seamless structure.” -Grant TaylorValli 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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