Exudes bright red fruits, with lovely lift, and a fragrant, earthy complexity.
Made in a high quality manner, being handpicked, small batch fermented and barrel aged in French oak
Pair with rich hearty red meat dishes such as juicy flame grilled steaks.
Gibbston Valley Gold River Central Otago Pinot Noir 2016
Gibbston Valley Gold River Central Otago Pinot Noir 2016
Accolades
Awarded Gold Medal & 95/100 Points
New World Wine Awards, Oct 2017
Awarded 94/100 Points
Cameron Douglas, Master Somilier, Nov 2017
Awarded 18/20 Points
Raymond Chan, Oct 2017
Description
"From the Gibbston Valley stables – Very fruity and varietal bouquet with aromas and flavours of raspberry and red cherry, soft brown spices from mild oak influences and light savoury complexity. Youthful structure with medium+ acidity and fresh vibrant tannins; light to moderate weight, dry finish. Plenty of pepp in this example; can be drunk now though best decanted or cellared. Ideal drinking from 2019 through 2026" Cameron Douglas, Master Somilier, Nov 2017
"Even, dark ruby-red colour with some depth and slight purple hues, lighter on the rim. The nose is full, dense and solidly packed with dark-red and black berried fruits along with a layering of thyme herbs and some earthy and minerally notes. Medium-full bodied, the palate has sweetly ripe dark raspberry and blackberry fruit with hints of plums and thyme herbs adding interest. The fruit is rich and luscious and forms a deeply packed heart. The tannins are supple and provide plenty of structure, and the mouthfeel is enlivened by fresh, lacy acidity. The flavours carry with good energy to a lingering finish of dark-red fruits with thyme herb elements. This is a solidly packed, ripe and luscious Pinot Noir with dark raspberry and thyme herb flavours on a well-structured, lively palate. Match with lamb, beef and vensison dishes over the next 5-6+ years. A mix of Dijon clones from three vineyards, 50% Bendigo and 50% Gibbston fruit, fermented with a low percentage of whole clusters to 13.5% alc., the wine aged 9-10 months in French oak" Raymond Chan, Oct 2017
Even red colour. The nose exudes bright red fruits, with lovely lift, and a fragrant, earthy complexity. The palate is very approachable, laden with creamy red fruit that has good persistence. Fine and delicate, it has a silky, lasting charm.
Fruit from 3 vineyards was divided into 15 different open top fermenters. A low percentage of whole cluster was used. Typical maceration was 21-24 days before pressing. The wines went through MLF in barrel and spent 9-10 months in French oak.
An even split between Bendigo and Gibbston, with Bendigo providing structure and weight, Gibbston fragrance.
Made in a high quality manner, being handpicked, small batch fermented and barrel aged in French oak, the Gold River Pinot Noir offers exceptional quality and regionality at a good price.
Whilst successive cool fronts brought cool, frosty conditions to the Central Otago spring, the vintage saw generally warm conditions. Flowering was fast and very even, with excellent set. Cool conditions in January 2016 slowed growth, but record temperatures in February hastened development. March and April had sporadic rain events, that elongated ripening, ensuring a long extended opportunity for flavour development. Crop loads were slightly up due largely to even, uniform berry size and bunch weights. Picking began in mid March, with most vineyards being picked on schedule in early to mid April. Flavours were fulsome with lower than normal acid levels, matching lovely low sugar levels.
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This one is great. One of the best Pino I have bought on black market
Gudsteinn - 23/11/2017
High on my list of value Pinots. Smooth and would be better in my opinion of a lot of $30 plus alternatives.
Wayne - 22/07/2017
Very satisfied with the quality of this offering
Geoff - 21/10/2017
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