2021 Peregrine Pinot Noir Organic Half Bottle 375ml, Central Otago

I think the first Peregrine Pinot Noir I tasted was the 2002, on release, back in the day. I always like the look of the label.Cherry cola, thyme, Campari, ironstone, Dutch licorice. It’s quite rugged, with some pleasing herbal bitterness, ripe orange acidity, plenty of flavour, and a fair bit of oomph and character, then some chicory and cherry on a finish of good length. Nice wine. Balanced. Good to drink.

93 points Gary Walsh thewinefront.com.au

Peregrine Wines, founded in 1998 by the McLachlan family, is one of Central Otago’s leading producers, renowned for combining sustainable practices with a deep respect for the region’s rugged beauty. The winery is certified organic, with vineyards spread across Bendigo, Pisa, and Gibbston subregions, each bringing a distinct character to the final blend. Central Otago’s semi-continental climate, marked by hot days, cool nights, and a long, dry autumn, allows Pinot Noir to ripen fully while retaining vibrant acidity and aromatic lift. Peregrine’s organic approach focuses on soil health and biodiversity, ensuring wines that are pure, expressive, and reflective of place.

The Peregrine Pinot Noir Organic is a benchmark example of the region’s style. In the glass, it shows a deep garnet colour and opens with lifted aromas of black cherry, raspberry, and wild strawberry, intertwined with notes of violet, thyme, and subtle forest floor. The palate is silky yet structured, offering layers of red and dark berry fruit, hints of spice, and earthy undertones framed by fine tannins. Gentle French oak maturation adds a whisper of vanilla and cedar, supporting the fruit without overwhelming it. The wine finishes long, savoury, and refreshingly balanced, a testament to both site and careful winemaking.

This Pinot Noir shines with dishes like roast duck with cherry glaze, lamb backstrap with rosemary, grilled salmon, or wild mushroom risotto. It also pairs beautifully with aged Comté or Taleggio cheese. While already approachable, it has the structure to evolve gracefully over 8 to 10 years, gaining more savoury depth and complexity.