This is a very cool project I came across a few months ago at a tasting.  Rather than pontificate, I’m going to reprint the bio of the winemaker and the vineyard manager and a profile of the vineyard from the website.  The wines are as delicious as Pinot Noir can be, and though the critics disagreed with me slightly, this was my favorite of the three they made in 2006.  I have also reprinted the fiche technique below, for details on winemaking etc.

Grant Taylor is possibly New Zealand’s most awarded Pinot Noir winemaker, earning a string of gold medal and trophy accolades throughout his long career.  However, none surpasses winning the trophy for ‘Best Pinot Noir’ at the world’s largest wine competition, the London International Wine Challenge, twice – a feat achieved by no other winemaker in the world.

Grant established Valli in 1998 after eighteen years of winemaking experience in the USA and New Zealand, the philosophy behind which was to highlight the differences in three Otago sub-regions:  Bannockburn, Gibbston and Waitaki.

Born in Otago, Grant was educated at Lincoln College in Canterbury.  In 1980, he helped establish Pine Ridge Winery in Napa, California and worked there as assistant winemaker until 1986.  In 1987, he helped build another Napa winery, Domaine Napa, and worked there as head winemaker until 1993.

Lured back to Otago in 1993 by the promise of large and plentiful trout, cleaner air and less people, he signed on as winemaker for Gibbston Valley Wines.  At that time, only 20 hectares of grapes were planted in Otago; today there are over 1600.

As a pioneering winemaker in Otago, Grant has produced the first vintages for many of the region’s well-known labels including van Asch, Felton Road, Mt Difficulty, Carrick, Rockburn (aka Hay’s Lake), Mount Edward and Bald Hills.

Grant has kept his American ties along the way, helping to establish Oregon’s renowned Pinot Noir producing winery, Archery Summit, in 1995.  He has consulted there for most vintages since.

In 2006, Grant left Gibbston Valley to concentrate solely on Valli.

Having now completed 40 vintages, he looks forward to the next 40 and how much knowledge they will bring in helping to understand Otago’s potential.Duncan has worked in the Central Otago wine industry for almost 10 years, primarily developing and managing vineyards. He has also worked a number of vintages with Grant at Gibbston Valley Wines, as well as one of Oregon’s iconic Pinot Noir producers, Steve Doerner of Cristom.

Duncan Billing is never happier than when turning the fruits of his labour in to wine. When the harvest finishes, he signs up for winemaking and another couple of months of 80+ hour weeks.

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.

(This part I wrote) The wine is a beautiful, and beautifully balanced Pinot Noir.  The fruit sings new world, but the lightness and elegance screems Burgundy.  Woo-Hoo!  This is a perfect wine for Salmon, Roast Chicken, Wild Mushrooms and just about any non-smoked cut of pork.  Drink now – 2016. (end of part I wrote)

2006 Valli Waitaki Vineyard Pinot Noir
Total Production: 250 cases
Harvest Date: 29 April & 7 May 2006
Bottling Date: 23 March 2007

VITICULTURE
Vine Clone: UCD 5, 115
Vineyard Location: Grants Road and Dr.’s Creek vineyards, Kurow, North Otago
Climate: wet in 2006
Vines planted:
Soils: Limestone based soil spread through river gravels
Elevation:
Rainfall: 350 mls
GDD: 970
Yield: n/a as were young vines with low production
Brix: 23.0

WINEMAKING
Fermentation: 18% whole bunch/72% de-stemmed; peak fermentation temperature 29 deg C;
40% new oak, 40% one year, 20% two year; post fermentation maceration time: 8 days
Alcohol: 12.5%
pH: 3.36
TA: 8.8 g/l
Fining: none
Filtering: coarse (through 4 micron filter)

TASTING NOTES
Nose: Very open and perfumed aromatics, raspberry fruit with dusty/earthy herb notes in the
background
Palate: Waitaki Pinot Noirs are not about impact or density, they are “lightness of being.” This
wine has clear acidity which keeps the wine light on the palate but delivers great length, carrying
raspberry fruit flavours and minerality on for what seems like forever.