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Buy Online5 Stars Yvonne Lorkin, June 2025 (2023 Vintage)
"The new Ballasalla has excellent energy, power and stacks of spice that’ll soothe the throat and clear the nose. Powerfully perfumed with redcurrant, raspberry, rhubarb crumble and smoked cherry topping, this wine saturates the palate with all that good stuff, and injects earthy spices into it’s long, textural finish. Youthful, complex and ready for a decade or more of action."
Gold Medal – Dish Magazine, May 2025 (2023 Vintage)
"Powerfully perfumed with redcurrant, raspberry, rhubarb crumble and smoked cherry topping, this example brings that aromatic energy racing across the palate and slides smoothly toward a long, suede-like finish. A lighter style licked with tobacco, it’s terrific!"
18.5/20 Joelle Thomson, September 2024 (2023 Vintage)
"This lively, lovely youthful Pinot Noir comes from a single vineyard in Bendigo, Central Otago, and is named after a village on the Isle of Man. Ballasalla is a medium bodied Pinot Noir, aged for 10 months in French oak, which adds a framework of depth and spicy notes of cedar, red cherries and red summer berries."
92/100 Cameron Douglas MS, September 2024 (2023 Vintage)
"Varietal, fruity, youthful and fleshy textured expression. Raspberry and cherry flesh with some plum and red apple skin suggestions. Layers of wood spice and earth smoke, some lees and core fruit flavours that reflect the bouquet. Fine tannins and plenty of acidity present a wine that is ready to drink and will match all sorts of different cuisines. Best from late 2024 through 2029."
93/100 Susie Barrie MW & Peter Richards MW (UK), Susie & Peter New Zealand Wines of the Year 2026 (2023 Vintage)
"Established by former doctors Tim and Nikki Kerruish, Folding Hill was first planted to vines in 2003 and the focus here has always been firmly on Pinot Noir. A decade ago, a small amount of Chardonnay was added and today the fruit for all Folding Hill’s wines is estate-grown. The 4.5-hectare vineyard is organic and situated in Central’s warm, dry Bendigo sub-region, where yields (particularly those of Pinot) are kept deliberately low. The aim is to take an ‘Old World’ approach to winemaking with hand-picking and whole berry ferments, where different clones are kept separate until final blending. A mix of new and older François Frères medium toast oak is used, and the wines are bottled unfined and unfiltered. Ballasalla is the less expensive of the two Folding Hill Pinots in our line-up and it spends a shorter time in oak, 11 months (10% new). That said, there is a similarity of style here with both wines showing malty, autumnal notes and woody complexity. There’s also tense red fruit acidity and gravelly tannins in the Ballasalla that suggest it will benefit from time in bottle."
