Deep garnet hue with a fascinating array of aromas from mineral and floral to earthy/animal and baking spice/wild thyme. The fruit shines through on the palate with bright cherry, blackberry and mulberry complimented by a rich earthy vein. The savoury characteristics from a cool and exceptionally low cropping vintage are sensational when married with the classic Gibbston silky, fine tannins and electric acidity. VALLI is the personal vocation of pioneering winemaker Grant Taylor. Grants name is synonymous with Otago Pinot Noir. He has been crafting wines there since 1993 when there were only 20 ha planted today there are over 2000. Grant founded VALLI in 1998 with the intention to produce single vineyard Pinot Noirs highlighting the different characteristics of Otagos sub regions. More than 20 years later, VALLI is doing just that, producing single-vineyard pinot noirs from Gibbston, Bannockburn, and Bendigo in Central Otago and the Waitaki Valley in North Otago, as well as a dry Pinot Gris from Gibbston and a Riesling from Waitaki. In 2015, established Otago winemaker Jen Parr joined Grant in the winery where the two aim to create wines with honesty, integrity, and most of all, a sense of place. When you drink a Valli wine, you are enjoying more than just a wine: you are experiencing a place.

Originating from a unique vineyard site anchored in black volcanic soil, Farrside Pinot Noir is one of Australias finest singe vineyard wines, displaying great structure, tannin backbone and layered complexity. The wine is distinguished by its savoury mineral edge, firm backbone of fine tannin and more resolute, masculine structure. Situated on a north east facing slope, the vine rows of the Farrside vineyard are planted in an east-west orientation providing additional protection from intense summer sunlight.

JEAN-NOEL GAGNARD Cuvee L'Estimee , Chassagne-Montrachet

Made with fruit grown on 60+ year old vines, the Côte de Nuits Villages Vieilles Vignes is a light, bright Pinot with aromas of light spice, pot pourri and red berries. Grapes are grown in limestone soil using biodynamic viticulture. The wine is 25-30% whole bunch, fermented with indigenous yeast with minimal added sulphur. As with all Galeyrand wines, this example is certified organic. It is aged in oak barrels, a maximum of 20% new.

Moss Wood are not know for their Pinot Noir, however this is a fine a unique expression of region and variety. A fruit bomb of rich and integrated flavours of cherry, spice, charry oak and silky finesse on the finish. The flavours pop and linger in the mouth long after the wine has left it.

Lovely blood plum & strawberry notes with hints of aged beef.

Red fruit aromas in the red cherry and redcurrant spectrum carry through onto the palate.