Cellar for up to 11 years. No need to decant before serving.

Grant Taylor has a special affinity for Pinot Noir, having won the Best Pinot Noir Trophy at the International Wine Competition three times. Over the course of his career Taylor has helped many top New Zealand wineries create their very first vintage including Felton Road, Mt Difficulty, Bald Hills, Mount Edward, Carrick, and Hawkshead. Since 1998 Taylor has also been making wines at Valli Vineyards, one of the leading wineries in the Central Otago region.

The Valli philosophy is focused on expressing the beauty of the terroir and the Pinot Noir grape by making single vineyard wines. Valli Gibbston is crafted from fruit from the Gibbston vineyard which is aromatic and fresh as well as some grapes from the Bendigo vineyard which add depth and structure.

The fruit is picked by hand and fermented in 18 separate batches. The young wine is then matured in oak barrels for 11 months before bottling. Bright red cherry, dried herbs and hints of baked earth burst out of the glass while the first sip reveals a vibrant freshness, medium body and smooth texture. A great partner for charcuterie, duck or game dishes such as partridge or wood pigeon.