2023 Rockburn Eleven Barrels Pinot Noir, Central Otago

A magnificent rendition, showing dark plum, baking spice, vanilla, floral, and stylish oak aromas on the nose. The palate is both opulent and elegant, with outstanding weight and persistence. Wonderfully framed by velvety texture and loads of polished tannins, making it structured and sturdy with a long, refined finish. At its best: 2026 to 2040. April 2025.

98 points Sam Kim wineorbit.com

Rockburn Eleven Barrels Pinot Noir from Central Otago is a striking, small-batch wine that captures the power, perfume and precision of the region’s finest vineyards. Crafted by winemaker Malcolm Rees-Francis, it represents the pinnacle of Rockburn’s Pinot Noir program — a careful selection of just eleven barrels that show exceptional balance, aromatic depth and structure. Produced only in outstanding vintages, it’s a wine that embodies both the intensity of Central Otago and the finesse that comes from thoughtful, hands-on winemaking.

The fruit is sourced from premium sites in Parkburn and Gibbston, subregions that bring together Central Otago’s extremes of altitude, sunlight and cool nights. Each parcel is hand picked, destemmed and fermented with wild yeasts in small open-top tanks, with gentle plunging to extract colour and tannin. The best-performing barrels are identified during maturation in French oak, around half new, and blended to create a wine that balances richness with elegance and length.

In the glass it shows deep ruby with violet hues. The aroma is seductive and complex, revealing layers of dark cherry, plum and wild raspberry, lifted by notes of violet, thyme, graphite and fine oak spice. The palate is plush yet refined, with concentrated red and black fruit flavours wrapped in silky tannins. Subtle hints of forest floor, clove and mineral carry through a long, savoury finish that speaks of both vineyard character and meticulous winemaking.

This Pinot Noir pairs beautifully with duck, venison, lamb or mushroom risotto. It also complements truffle dishes, roasted beetroot or soft cheeses. Stunning on release for its perfume and texture, it will cellar gracefully for fifteen years or more, developing earthy, tertiary complexity with time.