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The offer includes 2 of each of the 2006 Valli Pinot Noir listed below
2006 Valli Bannockburn Pinot Noir New Zealand Central Otago RRP $65.00
The 2006 Bannockburn Vineyard Pinot Noir is more reticent on the nose before developing chalky notes, the palate gritty but very cohesive on the finish. Complex with a lot of dry extract on the finish, this is an intellectual, multi-faceted wine. Should drink between 3-5 years. 90 points, The Wine Advocate, #176 April 2008
Grant Taylor captures the essence of the single-vineyard pinot noirs he releases under his own label. This is a deeply layered and grainy expression of Bannockburn pinot that brings a depth of sumptious blackberry, redcurrant and dark cherry-like fruit that should have moved into a deliciously complex phase by the time its structure yields and softens. It’s lightly spicy, with meaty, mineral and funky undertones beneath its opulent fruit. Its underlying sappiness suggests an ethereal future. ‘Wines to Cellar’ – Gourmet Traveller Wine Magazine Feb/March 2008.
The 2006 vintage, barrel-aged for 11 months, is floral, mouthfilling and smooth, with strong berry/plum flavours and gentle tannins. 4 stars – Michael Cooper’s 2008
2006 Valli Gibbston Pinot Noir RRP $65.00
"92 points - Stylish and focused, with outstanding depth to the black cherry, wild berry, spice and mineral accents. Intense stone flavors weave through the fruit, with nicely integrated oak and supple structure. Refinement and intensity carry through the bright, lingering finish. Drink now through 2012. 250 cases imported." Wine Spectator May 15th 2008
The 2006 Gibbston Vineyard Pinot Noir is evidence that Grant knows this land better than many, exhibiting an engaging, savory-tinged nose with admirable concentration on the palate that is suffused with both texture and tension. Perhaps a -brooding- wine overall, this is nevertheless top-class winemaking. Should drink between 3-5 years. 92 points, The Wine Advocate, #176 April 2008
Here’s a pinot noir for all the purists: fine, subtle and dry with deep and long savoury flavours, although it needs a bit of time to show its best. 17.5 points, No. 80 in Peter Forrestal’s top 100 Winter Wines. The Sunday Times Magazine 20 April 2008.
Good deep, bright red. Wild blackberry, minerals and exotic spices on the captivating nose complicated by dried herbs and flowers, no doubt due to the inclusion of some whole clusters. Sappy, spicy, sweet and concentrated, with pungent, chewy flavours of blackberry, exotic spices, orange peel and minerals. Kept quite vibrant by brisk acids and some apparent CO2 Very firmly built and long pinot. . 91 points, Stephen Tanzer’s International Wine Cellar Sept/Oct 07
Good full red. Slightly high-toned, perfumed aromas of cherry, cinnamon and mace, with hints of exotic spices. Suave on entry, then sappy and silky, with a fine-grained texture, subtle flavors of raspberry, spices and minerals, and a very long, smooth finish. This pinot has a delicacy and weightlessness that come from limestone-rich soils. This site is actually located in a new growing region far north of Queenstown; since it's outside the Central Otago appellation, winemaker Grant Taylor simply labels all his pinots Otago. Valli is the new venture of the veteran pinot maker Grant Taylor, who has previously crafted pinot noirs at numerous Central Otago wineries, including Gibbston Valley Vineyards, Peregrine, Felton Road and Carrick. 91 points, Stephen Tanzer’s International Wine Cellar Sept/Oct 07
Region: central otago
