Gibbston Valley
“There is no better country on the face of the earth for the production of Burgundy grapes than Central Otago” - So said Italian trained viticulturist Romeo Bragato in a New Zealand government report in 1895. The Pinot Noir and Chardonnay grapes of Burgundy excel in the extreme continental climate of inland Central Otago, as do other cool-climate varieties such as Pinot Gris, Riesling and Pinot Blanc.
Bragato’s predictions are endorsed by modern day authorities:
* “This is God’s country when it comes to Pinot Noir” - James Halliday, MW
* “The unsung region of Central Otago will knock the rest of the Pinot Noir gang for six” - Jane MacQuitty, The Times, London
* Jancis Robinson, MW and editor of the World Wine Atlas, named Central Otago as one of the top five New World wine regions.
Gibbston Valley Wines founder, Alan Brady, had owned land in Gibbston (25 minutes by road from Queenstown) since the 1960’s. He kept weather and temperature readings of the area, and in the early 1980’s was one of a handful of new pioneers who started to plant grapes. Most locals thought he was crazy - planting grapes surrounded by snow-capped mountains and further south than any of the world’s other vineyards - and doomed to failure. But the vines survived and those early vintages were better than he had hoped for. Alan had merely intended to indulge his passion for winemaking as a hobby, but now he was sure that there was serious wine to made here. Gibbston Valley Wines was born, and the region’s first commercial wine was released in 1987.
728369 - 2007 Pinot Gris
Our aim for the Pinot Gris is to produce a wine with a real textural presence, and strong varietal characteristics. In the vineyard yields are kept low so that the fruit reaches full physiological ripeness. Bendigo’s warmth produces spicy rich tones, whilst Gibbston gives very aromatic Gris that is ideal for barrel fermentation. Multiple sites provide unique flavours and make for a more interesting complex blend.
All the fruit is hand harvested and whole bunch pressed, which is crucial in providing pure fruit free from coarseness. 15% of the fruit was fermented in barrel to add intrigue to the wine; whilst the stainless portion was blended post ferment and given 3 months of lees contact with regular stirring.
Attractively bright on the nose, with a real sense of energy and life. Flavours are complex with a tropical freshness and sherbet like lift. On the palate, the character of the wine is maintained with a lovely expansive creaminess, and a full surge of concentrated fruit. Long and lingering, with a balancing tang to all the decadence.
730500 - 2007 Gold River Pinot Noir
A cool December was followed by a warm growing season, meaning lower than normal yields and small berries, giving very good concentration and clear vineyard expression. Fruit from each vineyard was hand-picked, and destemmed into open top fermenters. The total maceration time was lengthy, between 21 and 28 days, but extraction techniques were very gentle given the small berry size, with a maximum 2 punch downs a day during fermentation, and at least one aerative pump over.
When the wine’s structure met our satisfaction, we pressed into a settling tank, and went to barrel for malolactic and aging (6 months French oak, 30% new). An intriguing blending followed, with the terrific diversity of styles from each vineyard providing interesting fodder for debate. The final blend reflects a style that offers richness as well as immediate drinking appeal.
A dark red colour for Pinot with nice depth. Complex nose with ripe cherry aromas underpinned by a brooding earthy, wild thyme component. The palate is full but very soft, silky and delicious. A very harmonious wine designed to be enjoyed immediately.
704052 - 2003 Pinot Noir
The different vineyard sites and fermentation techniques were treated as individual lots right through production. This allows us to identify particular characteristics in our vineyards and follow the progress of each lot through maturation in our underground Wine Cave. The wine was bottled in March 2005.
The wine displays a bright medium cherry-red colour. The nose is fragrant with the aromatics of a quintessential Central Otago pinot noir - earthy notes wrapped with briar bush, dried herbs and spices. The palate delivers a pleasing depth of red berry characters and a firm acid backbone - elements that will come together as the wine further develops with age to produce a pinot noir of subtlety and elegance. 11 months French Oak maturation; 40% new, 35% one year, 35% two year old. 5 stars WineState Magazine
728371 - 2006 Reserve Pinot Noir
The Reserve Pinot Noir represents the pinnacle of our winemaking at Gibbston Valley, and is only released in exceptional vintages. 2006 was such a year, with warm weather during the season leading to even fruit development, earlier than usual ripening, and intense, generous flavours. Hand harvested, the fruit was fermented in small open top fermenters, with differing whole bunch percentages varying used to add complexity. Fermentation temperatures peaked at between 30 to 33ºC and the wines were pressed at an average of 5 days after reaching dryness, some 25 days maceration total. The wines then spent 11 months in French oak (45% new), before blending. Each portion was kept separate throughout, which gives a true indication of the vineyards’ characteristics and expression. The Gibbston fruit provided depth of flavour and perfume, whilst the Bendigo wines gave delicious fruit sweetness and intensity.
Almost flashy depth to the colour, luminous dark red. Luscious, clearly expressed ripe Pinot nose, with black fruit swirling with some lovely underlying spicy/mocha oak. Lifted floral high tones from the Gibbston fruit. The palate has a creamy elegance, a defining silkiness that emerges immediately and prevails. The charming fruit succulence and richness is counterpointed by a thread of minerality, finishing with dense end tannins. A very graceful expression of Pinot power. Can be cellared 8-12 years. Luscious in a primary fruit sense now, more savoury complexities can be expected to appear within the next few years.
2006 Reserve Pinot Noir awards:
• GOLD MEDAL — New Zealand International Wine Show
• GOLD MEDAL — Bragato Wine Awards
• GOLD MEDAL — Japan International Wine Challenge
