92 Wine Spectator

"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

"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." -92 points- Neal Martin- Wine Advocate

"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 flavors 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- International Wine Cellar

"Valli’s Gibbston vineyard was the first vineyard in the valley to be planted in true north to south direction, maximizing the amount of sunlight hours the vines receive. This contributes dramatically to the uniform ripening of fruit, a critical factor in Pinot Noir quality. This vineyard soils are windblown alluvial loess, mainly schist derived. The topsoil is between .5 and 1m deep over free draining gravels. These fairly fine gravels allow the roots to easily access water and nutrients. Gibbston is one of the coolest sub regions of Otago and consequently has one of the slowest ripening seasons. One of the key factors in quality Pinot Noir from such a cool area is long hang time i.e. the amount of time the grapes are on the vine; this allows them to develop elegance and complexity of flavour. Often the Pinot Noir is not picked until early May."

"Fermentation: 25% whole bunch/75% de-stemmed; peak fermentation temperature 31 deg C; 35% new oak, 35% one year, 30% two year; post fermentation maceration time: 7 days. Alcohol: 13%"

"Layered spice, cedar and violet aromatics on the nose. Long silky textured mouth feel supported by a structure of bright acidity. This is the core and backbone which is complimented by the red fruits, dried tarragon, thyme and seasoned spices. Gibbston’s length of flavour and longevity is due to this bright acidity whereas Bannockburn Pinots live more on their tannins.-Winery