Description
The Valli estate is based at Gibbston in Central Otago, their flagship Pinot Noir. Made in tiny quantities (under 100 cases), it is a star, and gives the Premier and Grand Cru Burgundies a run for their money!
TASTING NOTE: A distinctly red hue in the glass. On the nose: Notes of plum, red berry fruits and gentle spices. On the Palate: It’s medium-bodied and well-balanced, with excellent balanced tannin, as well as being very refreshing. There are masses of flavour and finesse that carry a long and juicy finish. 14% alcohol by volume.
FOOD PAIRING, STORING AND SERVICE: The juicy, red fruit character will partner well with dishes such as duck confit or grilled tuna steak, as well as fresh garden tomato salads. Drink now or keep for 5-8 years with ease.
ABOUT: The Valli is by far the most exciting Pinot Noir producer we have tasted from New Zealand in quite some time! Grant Taylor makes the wines; Grant founded the estate in Bibbston, in Central Otago, naming it Valli after his grandfather, Giuseppe who emigrated from Italy to New Zealand. He is one of the true pioneers of Pinot Noir winemaking in New Zealand, making the very first vintage for Felton Road and Mount Difficulty, amongst others.
See valliwine.com for more information.
