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 Vintage2006 Label 1 of 3 
TypeRed
ProducerValli (web)
VarietyPinot Noir
Designationn/a
VineyardBannockburn Vineyard
CountryNew Zealand
RegionSouth Island
SubRegionOtago
AppellationCentral Otago

Drinking Windows and Values
Drinking window: Drink between 2011 and 2014 (based on 3 user opinions)

Community Tasting History

Community Tasting Notes (average 89.6 pts. and median of 89 pts. in 9 notes) - hiding notes with no text

 Tasted by fingers on 2/13/2013 & rated 89 points: Uncrewed to slow-O overnight. Notes from following day. Color is a dark brick red, about 50% saturated with quick and clear legs. Profound aroma of dark toasted oak, prune, cherry, plum, and a bounty of dirt and earth. Soft attack with grippy tannins and a wide swath of flavor across the palate. Average acidity, big umami factor and although it's warm, it is not hot on the abv. Long, smoky finish. 4+12+16+7 = 89 (908 views)
 Tasted by fllinc on 4/6/2012 & rated 90 points: Good nose. Great taste of dark fruits, cherries and spice. Better than the first bottle, seems to still have a few good years ahead.

Decante at least 30 minutes. (935 views)
 Tasted by kosmik on 1/29/2012 & rated 89 points: Pas de notes détaillées. Projection 5/10, fruits confits, touche végétale élégante, boisé, invitant mais manque de fraîcheur. Le nez a évolué toute la soirée par ailleurs, initialement austère, il s'est ouvert graduellement en devenant de plus en plus charmeur, dévoilant des épices douces, et gagnant en complexité au fur et à mesure.
Bouche : ample, sec, acidité modérée, tanins plutôt souples et de grain moyen, persistance moyenne+, rétro fruitée, boisée, végétale, épicée.
Conclusion : bel ensemble. Un peu plus de fraîcheur pour le faire vibrer aurait été bienvenu. Tout de même excellent. (1003 views)
 Tasted by fllinc on 10/22/2011: Was ready to be drank. Better after 30 minutes of decantation. Perfect for sweet and sour meal (general tao chicken).

Not as persistent as I was expecting. (1092 views)
 Tasted by thierrynz on 11/14/2010 & rated 91 points: Under screwcap, so it took several minutes for the fizz to go away. Fruit-driven nose with dark cherries, plums and pomegranate. Definitely in the darker end of the spectrum for a central otago pinot. There is more than just a fruit bomb here; some nice earthy notes, and developing secondary character. The oak is probably rather toasted but this adds to the complexity of the wine.
On palate, lovely rich fruit with great silkyness. It has more than just a sappy and rich front palate which is usually the case with central Otago pinot noir. There are some good tannins here and some spices and dried herbs. A very well balanced wine. (1333 views)
 Tasted by TiggerK on 9/26/2010 & rated 89 points: Lots of stalky and brambly notes, and no lack of fruit. Probably should have left it for much longer to see how much complexity would evolve, but I enjoyed it. (912 views)
 Tasted by cweiss on 2/18/2009: Molana. Considerable depth of fruit and good balance, needs some time. All that said, no match for a couple of good burgundies at the table. (960 views)
 Tasted by air guitar & pinot noir on 8/8/2008 & rated 92 points: Full red in color. Cinnamon, cherry and other spices on the nose. Raspberry and spice flavors as well as mineral notes. Delicacy and elegance. Fine texture and leather with complexity. Very long smooth finish. (737 views)

Professional 'Channels'
By Stephen Tanzer
Vinous, September/October 2007, IWC Issue #134
(Valli Pinot Noir Bannackburn Vineyard Otago) Subscribe to see review text.
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Valli

Producer website | See Sue Courtney's great Website for article about the 2006 Pinot Noir bottlings from this producer

Pinot 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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.

New Zealand

New Zealand Wine (New Zealand Winegrowers)

South Island

South Island (wine-pages.com)

 
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