2023 Valli Gibbston Pinot Noir, Central Otago

The 2023 Gibbston Vineyard Pinot Noir is fresh, juicy and texturally detailed, with chalky, supple tannins that fill the mouth and saline acidity that courses through the layers of floral, red-berry fruit. There is real drive and elegance here. It's a superb wine, as all of these Valli Pinots tend to be. Drink 2024–2034.

96 points Erin Larkin for The Wine Advocate, February 2025

Evident whole-bunch spice complexity here with grainy, tight tannins, refreshing acidity and a deep but restrained palate of floral-infused black fruit. Mid-weight, concentrated but serious and currently quite austere, there is a mineral core to the sinewy palate which needs time to resolve. Concentrated and ripe without being boisterous. Restrained power with good ageing potential. Drink 2026–2038.

95 points Stephen Wong for The Real Review, November 2024 

Silken and suave, the 2023 Pinot Noir Gibbston does what it does best, offering a finely textured and aromatic style that is fully ripe yet retains finesse and elegance. This is not a big wine, but it has plenty of density and juice within its frame. Fine acidity and powdery tannins leave a precise, almost sinewy finish with notes of violet, plum, tomato leaf and black tea. The 2023 is already drinking beautifully, so there is no need to wait, but there's also no need to hurry. Drink 2025–2035.

95 points Rebecca Gibb MW for Vinous, July 2025

Lovely, bright fruit with black cherries, strawberries and orange peel as well as hints of peaches. Medium-bodied, this has firm tannins that are caressing and delicious. Fluid and attractive at the end. Drink or hold.

94 points James Suckling, March 2025

Gibbston is the coolest and highest of Valli's four vineyard sites, and the one where Grant Taylor first planted in 1998. The vineyard runs north to south — a deliberate choice to maximise sunlight hours across the slope — at a density of 4,050 vines per hectare, cropped to just one kilogram per vine. Windblown alluvial loess over free-draining schist-derived gravels gives the wines their characteristic fine-boned structure and earthy complexity. Gibbston Pinot Noir is the most delicate and perfumed expression in the Valli range, and the one most frequently compared to Chambolle-Musigny in Burgundy.

The 2023 is fermented with 25% whole bunches and aged 11 months in French oak with 27% new. At 13% alcohol it sits lightly on the palate. A wine to cellar with confidence, give it plenty of  air if opening in its youth.

Bright garnet, the nose shows wild thyme, rosemary, fennel and mushroom with dark cherry, ripe strawberry and dried rose petals. The palate is layered and compact with fine powdery tannins, lacy acidity and a long, spiced finish. One of the most compelling Pinot Noirs being made in the Southern Hemisphere.

A wine that deserves your full attention. Keep food preparation light, fragrant and elegant.