2011 Valli "Gibbston Vineyard" Pinot Noir Central Otago (Previously $50)

SKU #1199594 95 points Raymond Chan

 Full, deep purple-red colour with a dark heart, youthful in appearance. The nose is very refined with beautifully bright, aromatic dark red berry and cherry fruits, showing excellent ripeness, intermixed with fragrant fresh thyme herbs and hints of Asian spices. Medium-full bodied, sweet and succulently ripe, dark red berries and cherries are complexed by layers of florals and herbs forming a detailed amalgam of flavours. Oaking is very harmonious, adding spicy nuances. The tannin extraction is very fine, providing a good core and elegant palate line, which is enlivened by lively, fresh acidity. This has impressive balance, tension and energy, and the flavours flow to a very long, lingering finish featuring sweet fruit notes. This is a classically structured, fragrant and sweet-fruited Pinot Noir with notewory balance.

94 points Sam Kim

 When they get it right, Gibbston pinots show wonderful perfume and elegance. And Grant Taylor seems to get it right every year. This stylish pinot is beautifully fragrant with red/black cherry, floral, dried herb and spice aromas. The palate is focused and finely textured with outstanding mid-palate weight, leading to an extremely long, delicate finish. This is less upfront than the Bendigo or Bannockburn pinots, but should evolve graciously with time. At its best: 2015 to 2023.

93 points Bob Campbell

 Winemaker Grant Taylor’s considerable experience with Gibbston Pinot Noir shows on this beautifully sculpted wine. It’s a mix of red cherry, floral and savoury/herb flavours with a smooth texture and perfect balance of fruit sweetness with fine tannins. A supple, elegant Pinot Noir with energy.

93 points James Suckling

 A beautifully realised pinot that has swirling fragrance and bright, sappy, red-cherry fruit aromas, with lovely purity and aromatic depth. Plenty of wild herbs, too. The palate has compact, fine tannins that hold boysenberry and red-cherry fruit flavor neatly through to an expansive, breathy finish.  (10/2014)

91 points Stephen Tanzer's International Wine Cellar

 Good bright, dark red. Soil-inflected aromas of red berries, mushroom and truffley underbrush complicated by a smoky, flinty quality; showed a higher pitch with aeration. Silky, broad, savory and dry, boasting excellent cut to its flavors of red berries, herbs and pepper. Very dry and uncompromising pinot with noteworthy subtle persistence. 91+ points. (ST)  (9/2013)

Wine Spectator

 Light, crisp and juicy, with a fresh herbal note to the cranberry, rhubarb and pomegranate flavors, accented by earth, pepper and floral details that linger on the finish. Drink now through 2024. (Web only—2014)

K&L Notes

"Top Ten Best NZ Pinot Noir" in the Wall St. Journal.

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Staff Image By: Steve Bearden | K&L Staff Member | Review Date: 4/1/2015 | Send Email
Of the four Valli Pinots I tasted i think I prefer the 2011 to any of the 2012's most likely due simply to the extra year of age. All four of these fantastic Pinot Noir bottlings are simply delicious and will only improve with time although the Gibston vineyard seemed the most complete and ready to drink at this stage. This is bright and floral with plenty of rich red fruit flavors and a wonderful acid tension that keeps this substantial wine fresh and balanced. Just a lovely bottle.

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 3/26/2015 | Send Email
Glass Full Glass Full Glass Full Glass Full Glass Full
Winemaker Grant Taylor is a legend in Gibbston Valley and this wine shows why. He has skilfully and subtly crafted this wine to show the nuances of this very tricky terroir. The nose shows lifted ripe red fruits, bramble fruit and dried herbs. On the palate the wine is medium-bodied with silky tannins and a lovely balance of savory spice and earthy meaty aromas to balance the brightness of the clean red fruits. The spicebox notes expand with air and the wine takes on some lovely sandalwood tones. Pure and polished, a lovely reflection on Gibbston Pinot Noir. 900 case total production. 13.0% ABV.
Drink from 2015 to 2022

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 13.5