Valli - In our own words.
Welcome to our blog. Have a look around and let us know what you think!
We had planned to launch the 6th vintage of our collaboration with much fanfare, including public events, tastings, food matchings etc. However, that planning has all been in vain as New Zealand's response to Covid has prohibited all such things.
However, the wines are ready to be released and aren’t going to be stopped by a virus. They want to be seen, tasted, and appreciated. 2019 in Otago was a truly excellent vintage with our Gibbston Vineyard Pinot Noir being pronounced one of the world’s top 10 wines at the 2021 IWC.
If there ever was a year to compare two producers from the same site, it is with the 2019s...especially as there won’t be the chance to do so again for a while. There was no collaboration in 2020, a victim of the first round of Covid.
While right now there is much that we can’t do, we can ship wine and you can receive it. We can enjoy a tasting together, albeit by screen.
- VALLI X Burn Cottage Virtual Tasting
“Now for something completely different."
Those much loved lines at the start of every Monty Python show couldn’t apply more to any Valli wine than our Vendemmia Tardiva Pinot Gris from the Waitaki Valley. The style of our other whites: our Waitaki Riesling, Gibbston Pinot Gris and Waitaki Chardonnay is based around freshness. They are white wines with bright acidity and length of flavour. They are linear wines with a vibrant and austere, yet exciting energy.
Vendemmia Tardiva is the opposite: it is rich, broad and opulent. While the others are sitting bolt upright in their hard backed chairs paying attention to every tiny detail, the VT is lounging in its lazy-boy, feet up and if you listen carefully you can hear it snoring.
Why is he making such a wine you may be asking yourselves? Well for a start it’s an interest in what my Northern Italy ancestors made a couple of hundred years ago. Vendemmia Tardiva translates literally to Late Harvest. These wines are produced by leaving grapes on the vine as long as...more
I was recently asked to co-host a webinar put on by New Zealand Winegrowers as part of their inaugural virtual New Zealand Wine Week. You can view the webinar on YouTube here.
The panel was led by New Zealand's only Master Sommelier Cameron Douglas MS. The rest of the panel was comprised of an all-star cast of New Zealand winemakers:
- Helen Masters - Ata Rangi, Martinborough
- Dom Maxwell - Greystone, North Canterbury
- Natalie Christensen - Yealands, Marlborough
The discussion was deeply informative on the soil and geography in New Zealand and how that pertains to winegrowing. For those of you who are so inclined, I am paraphrasing the topics below, with regard to VALLI's winegrowing area.
Greywacke (a sedimentary soil) is the base layer of New Zealand. It metamorphosises into schist from the pressure and heat from tectonic movements. On the whole, New Zealand soils are viewed to be 42 million years old - which is considered youthful. However the...more
Jen Parr, Karl Coombes, Nicole Schofield, Hollis Giddens
As 2020 rounds to an end, we find ourselves popping plenty of bubbles to celebrate the end of a tumultuous year for so many. A fun conversation topic is comparing “Champagne Moments”: moments in your life that may have been fancy, may have been rustic, may have been serendipitous, but where champagne was a central part of the memory. Champagne, perhaps even more so than its still wine counterparts, has the ability to capture those moments in time, preserving them like a photograph. Here are a few of ours.
Jen Parr, Winemaker:
At the turn of the century, I was living in London and my best mate (also a colleague) was Canadian and we loved discovering new bars, restaurants and wines together. We were both in software sales for different divisions of the same company and decided to make a bet on the last quarter of the sales season. (Quotas were all the rage at the time). In essence, whoever sold the most software that quarter had to shout dinner at a restaurant of the other person’s choosing. I ended up winning, or so I thought! I didn’t know much...more
It is October: pruning has just finished and we begin to think of the upcoming harvest, 2021. Will we glide through spring frost-free? Will we have settled weather over flowering giving us the desired quantity of fruit? Will the summer be warm and autumn dry giving us the desired quality of fruit?
At the same time the mind looks forward, it can’t help but look back at the last vintage as a reference. So, the other question is: Will we have to harvest again under government restrictions around a virus?
A look at the 2020 Growing Season and Grape Harvest
2020 will be one of those more easily remembered vintages, not just because of the nervousness surrounding Covid-19 but also because of the nervousness over summer. The growing season was cooler than average in Otago and by late March we were wondering if our fruit would ever reach desired ripeness levels before the season ended.
Then came April and May. It would be impossible to dream of a better autumn for...more
Jen Parr & Karl Coombes
2020: The Covid Harvest, in the words of our winemakers.
Jen Parr, Valli Winemaker
I understand the world will regard this vintage as the “Covid Harvest,” and it will be remembered for the global pandemic that enveloped us as we were about to hit “go” with picking grapes here in Central Otago.
The day before the first fruit descended upon the Valli winery, I responded to a query from the New Zealand Editor for the American Publication Wine Spectator with these sentiments: “Our minds are on things other than grapes as we commence harvest. Our minds are on our families, many of whom live regions, if not oceans away. They are on each other and keeping each other safe. Now more than ever, we must have a bond of trust. No hugs or handshakes but a solidarity that is bound by the love we have for our profession."
"Our hearts are with our nation as we unite in an unprecedented way. We think about the world, the planet, about people we have never thought about before, feeling a connection to them. I approach this harvest...more
2020 aka The Covid Vintage.
As good as the wines from 2020 are, the vintage will probably be remembered more for Covid-19 as much for wine quality.
We had a couple of very, very nervous days at the beginning, unsure if harvest was even going to go ahead. Vintage is stressful enough in its own right, we definitely didn’t need that. To have spent the whole year - all your effort, energy and money - riding the emotional rollercoaster of the weather that every farmer rides, only to be told at the last moment it was all in vain would have been truly heartbreaking.
Fortunately, the wine industry was deemed an essential service, and rightly so: the New Zealand wine industry brings in close to $2 billion in export income per year. As a small island nation normally reliant on tourism to maintain a robust economy, we will need that money now more than ever.
We were able to continue, albeit under extremely strict protocols. Everyone in the industry took the responsibility seriously. I guess the proof is in the fact that were...more
Nicole Schofield, Harvest Coordinator
Q. Where do you get your picking crews from?
A. It is a trade secret! Unsuspecting, well-intentioned victims!
On picking days we take on whoever is willing to give up a warm sunny autumn day and break their back with manual labor, all for a higher cause. Grant’s first Valli vintages were made up of mostly family and a few close friends, many who have smartened up and have not set foot on the vineyard again. We still have family come from near and far: from the Catlins to Hong Kong. Friends come from Christchurch, Napier, Auckland, Invercargill and even Australia just to pick grapes! The hefty makeup of the crew comes from the best and brightest of the hospitality industry in Queenstown and surrounds. This sort can work hard, play hard and are always looking to expand their knowledge of wine, vintage and vineyard. Picking days are perfect for that!
Q. Why do you organise picking yourselves and not just hire a contract crew, which would certainly be easier?
A. If we did that, I would be out of a job!...more
We spend so much time thinking about our wines that they almost feel like part of the family. Although our family isn’t quite this famous, I use analogies of universal figures in history to describe our wines. If we threw up a photo of Aunty Alice the majority of you wouldn't know what we were talking about.
Our Gibbston Vineyard Pinot Noir is like Audrey Hepburn – timeless, complex, generous and full of grace.
Theatre, film, musicals, fashion - Audrey was a master of the arts and was admired by all who knew her. However she was also innately shy, suffered from depression since childhood, and longed for the simple domestic life which was at odds with her fame. She loved animals and believed laughter could cure a multitude of ills, and above all and she was known to have an incredible desire to love and a passionate need to give it.
She spent the last chapter of her life as a special Ambassador for UNICEF, helping children that suffered from hunger and the...more
The time has come to release the 2018 Valli Pinot Noirs. The first question always asked about now is: “What was the vintage like?" Well, the 2018 vintage is best summed up by the graph included here. The graph shows growing degree days from the last five vintages as compared with the the longterm average (depicted by the grey dashed line). Growing degree days (or GDD) calculate the amount of warmth available for plant growth during a given growing season. GDD counts the total number of degrees each day above a base temperature. Temperatures below the base temperature would be too cold for growth and the plant would remain dormant until the temperature increased.
Looking at the graph, it is easy to see that 2018 was considerably warmer than average, or even the next-warmest vintage, being 2016. It was the warmest vintage I have seen in 25 vintages of winemaking in Central Otago. The vines loved it almost as much as the winemakers. Across all regions we produced fully ripe grapes and with healthy crop levels of between 5-6 tonnes per hectare (2-2.4 tonnes per acre), even...more
Our Collaboration with Burn Cottage Vineyard: How a penchant for pioneering led to two limited-edition Pinot Noirs.
As we release our fifth collaboration wine with Burn Cottage Vineyard, I'd like to share with you how "The Great Grape Swap" came to be. Burn Cottage Winemaker Claire Mulholland and I made wine together at Gibbston Valley Wines through the late '90s, where we not only made wines for Gibbston Valley with grapes grown around the winery, but also for a number of the region's new wineries just starting up with grapes from their vineyards spread all across Central Otago.
Discovering the Central Otago subregions & characteristics
We were the first to see wines from these new sites within new subregions and I don’t think you necessarily have to be a winemaker to understand how much pleasure we got from being the very first people ever to see how these various places expressed themselves through Pinot Noir. The idea that Central Otago is a number of different subregions...more