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.

This Pinot noir is the flagship from Two Paddocks an organically grown barrel selection from the estate properties. As in the vineyard, the wine is hand crafted using traditional methods including a 25% whole bunch indigenous fermentation and hand plunging. Maturation is in French barriques for 11 months, using a mix of older and new (25%) barrels.

Planted on terraces and alluvial schist based soils formed by the Mata-Au (Clutha) River producing perfumed wines with elegant texture, structure and mineral length.

This has the intensity and depth of flavour the Central Otago region is becoming renowned for. Mocha spice, blood plums and dark cherry characters with a seamless, silky texture and fine tannins that will see this develop for several years yet. 'Making good use of the Gibbston, Lowburn and Bendigo sub-regions of Central Otago, this readily available, quality pinot noir is medium-bodied with rhubarb and cranberry fruit. These silky-on-palate fruit aspects are lifted with hints of graphite minerals.' - 92 Points, Courier Mail, Brisbane, 14 Sep 2013, by Alan Hunter.

This wine highlights the slightly cooler season with lovely perfumed dark red forest berries and cherry fruits along with a hint of dried herb, adding complexity. The wine has a sweet berry entry which displays these same characters in abundance. Lovely ripe textural tannins rise gracefully out of the mid-palate to finish the wine. These are balanced by the wines acidity and fruit, to produce a long fruit-driven finish.

Long Gully Pinot Noir is handcrafted in very limited quantities and only released in outstanding vintages. Crisp blackberry and Bing cherry interplay with baronial floral notes alongside an assemblage of sweet brown spices. These same lifted dark cherry and berry notes dominate the entry onto the palate; theres a classic Long Gully dense mid-palate with flow and texture. The wine finishes strongly with a lovely tension present right through the fine-grained tannins and spicy dark berry fruit. Mt Difficulty Long Gully Pinot Noir will improve for 10 15 years given optimal cellaring conditions.