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 Vintage2007 Label 1 of 21 
TypeRed
ProducerValli (web)
VarietyPinot Noir
Designationn/a
VineyardBannockburn Vineyard
CountryNew Zealand
RegionSouth Island
SubRegionOtago
AppellationCentral Otago

Drinking Windows and Values
Drinking window: Drink between 2009 and 2015 (based on 5 user opinions)

Community Tasting History

Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 6 notes) - hiding notes with no text

 Tasted by jmastores on 8/2/2021 & rated 91 points: Still fruit up front but raspberry bomb has softened off, subtle on nose, at the peak of its drinking now ! colour Browned off bu only a little, smooth and balanced, pinnacle of otago Pinot !! (174 views)
 Tasted by EmDubyah on 7/14/2014 & rated 92 points: Quite different from the previous bottle. Raspberry, red and black cherry fruit, spice and dried herbs on the nose. Lovely raspberry, black cherry and plummy fruit sweetness with dried thyme and plenty of super fine tannin and a nice line of acidity. Length and balance. What a shame that's it for my supply, I think it would continue improving for a good while yet... (1040 views)
 Tasted by EmDubyah on 12/6/2013 & rated 90 points: Deep ruby, red berries and spice, a little pleasantly green asparagus too on the nose. Soft red plum and cherry, lovely juicy mouthfeel with a little dried herbs and spice. Drops off a little, with no great persistence or length, but a mighty pleasant drop. (1173 views)
 Tasted by jmastores on 6/8/2012 & rated 93 points: Soft well structured wine, Forrest floor nose. Fruit driven, cherry, pepper, still tannic. Years to go, doesn't drink like a 2007. (1228 views)
 Tasted by burgburgburg on 10/29/2010 & rated 89 points: pale ruby; on the nose less fruity than other NZ PN; red fruits, froest floors and earthy undertones, a little bit lossen palate; minder acidity will be better (slight overripe?); fairly long aftertaste (1605 views)
 Tasted by VinoHobo on 2/12/2010 & rated 87 points: A jammy plum and rich ripe nose, with dark brooding fruit and hints of tobacco leaf. Very fruit forward on the palate with some mocha notes and drying tannins. (1477 views)

Professional 'Channels'
By Stephen Tanzer
Vinous, September/October 2008, IWC Issue #140
(Valli Pinot Noir Bannockburn 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

Valli Pinot Noir Bannockburn Vineyard

The 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: Can

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, 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

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New Zealand

New Zealand Wine (New Zealand Winegrowers)

South Island

Noeth Island (wine-pages.com)

Otago

On weinlagen-info

 
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