Vineyards

Gibbston Valley Vineyard

Gibbston Vineyard (Planted 2000) Valli’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.

Bannockburn Vineyard

Bannockburn Vineyard (Planted 1996) The location of Valli’s Bannockburn Vineyard is only 20km from Gibbston in the Cromwell basin but the difference in climate is markedly noted in the wines. The wines reflect this warmer area by displaying darker fruits and generally being more powerful. The soils are also windblown loess over gravelly schist but with sandier, deeper topsoil which allows for free draining as well. The main difference in the wines is attributed to climate rather than soil.

Waitaki Vineyard (Planted 2001) Waitaki- North Otago is New Zealand’s newest and most exciting wine growing region. Like Burgundy, the soils are limestone based, and after only one commercial vintage, we are already seeing great perfume and minerality in the wines. The Waitaki Valley is slightly cooler than Central Otago and perhaps should not be cropped as heavily. Consequently, Valli’s vineyard is close planted at 5000 vines per hectare with new early ripening clones from Dijon and Pommard.

"Control the quality of your grapes and you control the quality of your wine."
Grant Taylor