2023 Valli Bendigo Pinot Noir, Central Otago

The 2023 Bendigo Vineyard Pinot Noir is powerfully ripe and concentrated, and it has softer acidity than the Bannockburn tasted next to it. I like this wine very much... It really penetrates the palate with flavor and is built with such complexity and layers. Texturally, the tannins are plentiful but remain pliable, and there is a real garden-rose floral character here that persists beyond the intense cherries, raspberries and moss. This is a gorgeous wine, thoroughly recommended. Drink 2024–2034.

95 points Erin Larkin for The Wine Advocate, February 2025

Black cherries, terra-cotta, strawberries, orange peel, flint and dried flowers follow through to a medium body with fine and silky tannins and a lightly chewy finish. Shows tension and focus. Drink in two or three years and beyond.

95 points James Suckling, March 2025

Restrained and brooding, the nose is young and closed with warm, earthy spice nuances over purple fruit. Firm, chewy tannins encase the mid-weight flavours which are presently too submerged to enjoy. Give it a year or two to relax; there is density to the back-palate with good potential. Drink 2026–2036.

94 points Stephen Wong for The Real Review, November 2024

Dark, concentrated and almost coulis-like in its richness of plum fruit, the 2023 Pinot Noir Bendigo Vineyard is an impressive wine. Classic power from this area in Central Otago is on display, with a punchy, fruit-filled opening, presence on the mid-palate and assured grip on the finish. The 2023 is powerful and needs more time for its Bendigo-derived muscles to unclench. Drink 2027–2038.

93 points Rebecca Gibb for Vinous, July 2025

Bendigo is one of the warmest and driest sub-regions in Central Otago, producing Pinot Noir of density, dark fruit and structure that rewards patience above almost anything else. Grant Taylor identified the Zebra Vineyard on Chinaman's Terrace early as the standout Bendigo site — elevated enough to retain freshness and lift despite the warmth below.

The 2023 was fermented with 40% whole bunches, significantly more than the other Valli Pinots, adding spice, complexity and tannic grip. Eleven months in French oak with 26% new.

Deep garnet, the nose is dark and complex with aromas of black plum, forest floor, cured meat, fennel and cedar with a floral lift from the elevation. The palate is concentrated and structured with bold, fine tannins, dark fruit depth and a long, savoury finish.

Somewhat closed now, and worth cellaring for at least a couple of years. Will be able to handle reasonably strong flavours at the table. Drink now through 2038.