Valli Gibbston Vineyard Pinot Noir, Central Otago

Gibbston Vineyard

The topsoil (schist derived alluvial loess) in Valli’s estate vineyard in Gibbston sits on top of free-draining gravel. The vines, close-planted (4050 vines/ha) are cropped and harvested to just 1kg per vine. These demanding conditions force the roots to search the well-drained soils for a source of water then the restricted output is concentrated in the berries that are permitted to thrive. The challenge in getting this balance right is required for an area like Gibbston, one of the coolest subregions of Otago.

Otago Winemaker Grant Taylor planted this vineyard in a north-to-south direction, the first in the region to do so, to maximise the long days of sunlight. Gibbston has one of the slowest ripening periods in Otago and the time on the vine is essential to developing character in the grape and complexity in the wine.

Grant Taylor has been making wines in the region since 1993. When he started out, there were few vineyards. Today, the region is renowned for making some of the most desirable ‘New World’ Pinot Noirs. Along the way, he has built a reputation as a pioneering winemaker who has won the Best Pinot Noir Trophy at the International Wine Competition four times, more than any other winemaker.