Valli Bannockburn Vineyard Central Otago Pinot Noir 2023

Description

Cherry, Oak, Spice

"Wonderfully fruited and lifted, the bouquet shows dark berry, cured meat, tar, olive, and hazelnut aromas. This leads to a wonderfully weighted palate delivering terrific fruit intensity with gorgeous complexity. Wonderfully framed by silky texture and layers of polished tannins, it is bold and sturdy with a super-long, harmonious finish. At its best: 2026 to 2038" Sam Kim, Wine Orbit, Apr 2025

"Ripe and toasty with houjicha aromas adding dimension to the black fruit. The flavours continue apace on the powerful, sinewy and structured palate, framed by ripe, grippy tannins and an earthy, chocolaty finish. Very drying as the tannins build on the back. A winemaker's style of wine which needs some time to come together" Stephen Wong, The Real Review, Nov 2024

"The 2023 Bannockburn Vineyard Pinot Noir is vibrant, lithe, spicy, saturated with red fruit flavor and persistent through the finish. In the mouth, the tannins are chalky, fine and pliable, and they serve to shape the fruit as it flows across the palate. The acidity contributes a little race and pace to the palate, but it all works in concert. This is a delicious wine of personality and elegance but, most importantly, of place" Robert Parker's Wine Advocate

"Aromas of flowers, beans, brine and black cherries follow through to a medium body with fine and integrated tannins and a fresh and vivid finish. This needs some bottle age or at least air before serving. Best from 2026" James Suckling, Jamessuckling.com

Bright garnet hue with a lifted fragrance of blackberry, blueberry and dark cherry laced with wild thyme, evergreen, lily and sweet jasmine. The palate is buoyant and luxuriously fruited with dried herb spice and a delightful tangy finish. The tannins are generous yet fine, flowing in harmony with the fresh acidity. Layered and inviting at release, this wine is apt for cellaring and will continue to evolve for 20+/- years.

Harvested on 23rd & 30th March, 4th, 6th & 14th April 2023. 35% whole bunch fruit, fermented in 27% new oak for 11 months. Unfined, Crossflow filtered. 1,700 dozen total production.