2022 Chard Farm The Viper Pinot Noir, Central Otago

Some hard reduction, but under it is fragrant floral, red fruit with baking spice complexity framed by serious structure. There is vibrant acidity for balance and the chalky tannins build across the palate towards the firm finish where purple fruit re-emerges. This will open up in time 17 Nov 2024 Drink 2026–2036

93 points Stephen Wong MW therealreview.com

Chard Farm The Viper Pinot Noir from Central Otago is a tightly coiled, site-driven expression of Pinot that reflects both the rugged beauty and raw precision of the Parkburn subregion. Grown on a steep, sun-drenched slope carved into the edge of the Pisa Range, The Viper vineyard takes its name from the twisting trail that snakes its way down to the vines. This is a wine of altitude, schist, and tension — more about structure and length than early charm.

The fruit is hand-picked, sorted, and fermented with wild yeasts. A portion of whole bunch is included to bring aromatic lift and fine tannin structure. The wine is matured in French oak barrels, around one third new, for about 12 months before bottling with minimal intervention. Winemaker John Wallace aims for purity and detail rather than weight, allowing the vineyard to do the talking.

In the glass, The Viper offers deep red cherry, wild thyme, redcurrant, and spice on the nose, with hints of rose petal, dried herbs and crushed rock. The palate is firm and energetic with fine tannins, high-toned acidity and a savoury, mineral core that carries through to a long, focused finish. There’s density here, but it’s tightly wrapped — a wine built more for ageing than for instant gratification.

Food pairing: Ideal with wild venison, duck with plum sauce, grilled shiitake and soba noodles, or beetroot and lentil salad with goat cheese and walnut. It works beautifully with earthy or gamey flavours.

Cellar potential: Can be decanted now but will benefit from 5 to 10 years in bottle, gaining complexity, forest floor notes and silky depth over time.