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Timeless techniques are used to make Gibbston Valley Gold River Wines. Handpicked fruit is gently crafted into premium Central Otago Pinot Noir. Batch Fermented in small open top tanks, it spends 6-9 months in 100% French Oak.

Don't miss this rare chance to secure a magnificent wine from a top producer that's in seriously short supply. Made by an acclaimed winemaker at the top of their game, this is a slice of wine history you don't want to miss. Add it to your collection while you can.

Looking to exploit the site’s unique location, the vineyard started redevelopment in 2009. Using a renownedFrench soil scientist, sampling revealed ground composition similar to the Rhone Valley and foothills of the French Alps, rich in minerals, nutrients and excellent water holding capacity. The focus shifted to high density planting Pinot Noir and Syrah vines and farming the vineyard organically (moving from 20,000vines to over 40,000). The project paid off, in 2016 The Ridge Block Pinot Noir 2013 was awarded the coveted IWSC international Pinot Noir of the Year, testament to the potential of this vineyard site Sitting below Fairhall Southern side valleys - carved by ancient glaciers, deep silt gravels within dispersed underlying light clays, free draining, top solid rich in organic matter 20-40cm rich in silt, 40-100cm layers of gravels rich in iron, great porosity and good moisture content. A dry Marlborough winter created some concern for the growing season. However, it was unnecessary as soil moisture levels were high enough to maintain exceptionally healthy vines through spring. In early December, warm average air temperatures helped ensure successful flowering. Timely rainfall in January and February ensured ideal fruit set and berry development. Dedicated yield and canopy management throughout the summer ensured balanced crops were maintained with light airy canopies that allowed dappled light and good air movement around the ripening fruit. Warm temperatures from February created the perfect ripening environment for flavour development. Overall vintage 2016 delivered fully ripe fruit with intense flavour and concentration. Minimal cold soak, followed by up to 25 days on skins. The fermentations were long and cool so as not to overly extract the tannin from the fruit.