2023 Valli Bannockburn Pinot Noir, Central Otago

What a beautiful-smelling pinot noir from the Bannockburn subregion of Central Otago; 35% whole bunch and matured for 11 months in French oak, 27% new. Tendrils of amaro herbs and struck flint flow down through the ripe, juicy red and dark cherry and damson plum fruits. There are hints of medina spice, dried citrus rind, twiggy bits 'n' bobs, Chinese barbecue joint, pomegranate, citrus blossom, thyme and undergrowth. The wine, initially focused in flavours, flairs out on the mid-palate, taking on a composed, graceful and wonderfully complex path across the palate. Fine, schisty tannin and bright acidity play their role nicely and the finish is elegant and all class. Drink 2025–2040.

96 points Dave Brookes for Halliday Wine Companion, February 2026

Ripe and toasty with houjicha aromas adding dimension to the black fruit. The flavours continue apace on the powerful, sinewy and structured palate, framed by ripe, grippy tannins and an earthy, chocolaty finish. Very drying as the tannins build on the back. A winemaker's style of wine which needs some time to come together. Drink 2027–2034.

94 points Stephen Wong for The Real Review, November 2024

The 2023 Bannockburn Vineyard Pinot Noir is vibrant, lithe, spicy, saturated with red fruit flavor and persistent through the finish. In the mouth, the tannins are chalky, fine and pliable, and they serve to shape the fruit as it flows across the palate. The acidity contributes a little race and pace to the palate, but it all works in concert. This is a delicious wine of personality and elegance but, most importantly, of place. Drink 2024–2034.

94 points Erin Larkin for The Wine Advocate, February 2025

The 2023 Pinot Noir from the Bannockburn area of Central Otago offers a fuller expression of the variety, but that is its sense of place. It's ripe and round, with an abundance of fine, powdery tannins. Attractive damson and black cherry fruit suffuse the palate, and the fruit concentration soaks up the oak maturation admirably. Barrel-aging adds a subtle note of nutty toastiness but allows the fruit to shine. The finish is quite long, with the tannin and fruit density to see positive evolution in bottle. Drink 2026–2038.

93 points Rebecca Gibb for Vinous, July 2025

Aromas of flowers, beans, brine and black cherries follow through to a medium body with fine and integrated tannins and a fresh and vivid finish. This needs some bottle age or at least air before serving. Best from 2026. 

93 points James Suckling, March 2025

Bannockburn tends to sit between Gibbston and Bendigo in the Valli offering of subregions of Central Otago Pinot Noir. It is more generous and structured than the Gibbston, but also more restrained and elegant than the Bendigo. The vineyard source for this wine is a cooler, elevated site within its sub-region on oamy schist soils. This gives the wine freshness and lift that a warmer Bannockburn site would not.

The 2023 was a dry, warm vintage across Central Otago. The Bannockburn reflects that, with concentrated and layered but with real poise and flow rather than weight. 35% whole bunch fermentation, 11 months in French oak with 27% new.

Bright garnet, the nose shows blackberry, dark cherry and damson with wild thyme, dried florals, amaro herbs and a flinty mineral edge. The palate is buoyant and finely structured with chalky tannins, vibrant acidity and a long, complex finish.

Drink now or lay down for a couple of years with confidence. The structure of the wine will support roasted game meats and game fowl, just keep the overall preparation reasonably light.