Trophy for Champion Pinot Noir – Royal Easter Wine Show Awards 2020
Gold Medal – Royal Easter Wine Show Awards 2020
From Chinaman’s Terrace in Bendigo, the Valli Bendigo Pinot Noir is the most powerful and structured of the subregions owing to 50% whole bunch during fermentation.
Winery notes (2018 Vintage)
"Deep garnet hue with bright fruit aromas of blackberry, cherry, and plum with toasted almond, coffee, and cedar. Fresh berry and cherry on the palate with nutmeg, mushroom, and earthy loam. A fresh and lively palate with fine tannins that build in the mouth with a long, vibrant finish. This vintage shows noteworthy freshness and refinement for Bendigo in a warm growing season. Bold and bright, this wine is intricately layered with a sturdy structure and incredible detail. Lively and inviting in its youth, this wine will also go the distance and is worthy of cellaring for 10+ years."
5 Stars & 97/100 Sam Kim, Wine Orbit, February 2020 (2018 Vintage)
"Offering opulence with sophistication, it’s immediately appealing on the nose showing sweet cherry, Black Doris plum, toasted spice and cedar with a light dusting of dark cocoa. The palate displays excellent concentration and plush texture, while remaining vibrant and structured with multi-layered mouthfeel and seamlessly integrated tannins. At its best: 2021 to 2030."
5 Stars Michael Cooper (2018 Vintage)
"The powerful, sweet-fruited 2018 vintage was hand-picked, matured for nearly a year in French oak casks (30 per cent new), and bottled unfined and unfiltered. Deep, bright ruby, it is sturdy and concentrated, with strong, ripe plum, cherry and nut flavours, well-structured, youthful and long. Best drinking 2023+."
19/20 Joelle Thomson, January 2020 (2018 Vintage)
"Chinaman’s Terrace in Bendigo is one of Central Otago’s most favoured vineyard sites, thanks to its altitude providing the benefit of escaping much of the region’s ever present frost risk and providing elevated levels of sunshine too. The wine is made from vines planted in 2005 and due to its ripe, rich flavours, a relatively large portion of the grapes – 50% – were whole bunch fermented then aged for 12 months in French oak, 30% new. It’s full bodied Pinot Noir with structure to burn. A vastly different style with more power than the other wines but retaining the elegance and silkiness provided by bright acidity, which gives length to every impressive sip. Drinks beautifully now and is a keeper for the long term too."
94/100 Nick Stock, JamesSuckling.com, October 2019 (2018 Vintage)
"Aromas of violet flowers, spiced plums and blueberries with background, spiced wood, leading to a palate that has a very fleshy, succulent and zesty core of ripe dark cherries, fine tannin and a plush, supple finish."
93/100 Bob Campbell MW, The Real Review (2018 Vintage)
"Big, solidly-structured pinot noir that shows the influence of a warm site, ripe vintage and 50% whole-bunches in fermentation. Seriously solid wine that’s a bit locked in by tannins right now but promises to reveal ever-increasing spicy complexity as it ages."