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Valli Gibbston Pinot Noir 2006

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$51.98Original List Price

43.99Best Price On The Web
*Including cost of shipping per bottle.

per btl

Code: 44872

Cinderella Wine says: Product Details:

Newest Cinderella Wine offer is here!
Since May 7, 2024 12:00PM

Please note, orders are processed on a first come basis. If you leave the wine in your cart for even a few minutes it might have already sold out as our stock quantity is removed when you submit the order in final, not when you add it to your cart! You will get a confirmation from us when your order is confirmed.

Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday: Wine Library sells this for our sale price of $39.99 and we are the lowest on the web. Following that, there are six other stores that sell this from $40 to $44.99. Please note, if you are not using the Pro version you will only see one result! You must be logged into the Pro version to see all the results!

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This wine is 100% Pinot Noir from the Central Otago in New Zealand.

Please Note it may take 24-48 hours for your order to be put together for store pickup. You'll get an email when it's ready for pick up.

Rating:	92 Pts Wine Spectator	Size:	750ML
Region:	South Island	Country:	New Zealand
Varietals:	Pinot Noir	ABV:	13%

More Ratings:

92 Pts 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

"Valliâs 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. Gibbstonâs length of flavour and longevity is due to this bright acidity whereas Bannockburn Pinots live more on their tannins.-Winery

Description:

"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

"ValliÃ¢â¬â¢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. GibbstonÃ¢â¬â¢s length of flavour and longevity is due to this bright acidity whereas Bannockburn Pinots live more on their tannins.-Winery