Valli Bendigo Vineyard Pinot Noir 2021

“A good example of Bendigo pinot noir with typically ripe plum, dark berry and spice flavours. It manages to be concentrated and fruit-forward without being a fruit-bomb style thanks, perhaps in part, to a structure of ripe, peppery tannins. Should develop well with bottle age. Drink 2021 to 2030.” – Bob Campbell MW

“A rich, ripe expression of blueberries, sweet spices, violets and blackberries. The palate has smooth-honed, blueberry and blackberry flavors with plush, ribbon-like layers of tannin. Strong yet fine style here.” – James Suckling

“The powerful, rich, sweet-fruited 2019 vintage was hand-picked, matured in French oak barriques (30 per cent new), and bottled unfined and unfiltered. Deep ruby, it is extremely youthful, with a strong surge of vibrant, plummy, spicy flavours, a hint of liquorice, fresh acidity, and good tannin backbone. Best drinking 2023+.“ – Michael Cooper

“From ostensibly the warmest site in the Valli arsenal, the 2019 Bendigo Vineyard Pinot Noir might also be the edgiest. It features hints of crushed stone on the nose, alongside black cherries and pencil shavings, but there’s also a tangy, almost cranberry-ish note on the medium to full-bodied palate. This gives it “edges,” rather than an even, seamless flow across the palate, with a tart crispness to the gently tannic finish. Try giving it a year or two to settle down and smooth out.” – Robert Parker’s Wine Advocate

Tasting Note: “Purple hue with an incredible floral fragrance and lifted fruit aromas of boysenberry and plum, followed by savoury notes of toasted almond, coffee, and cedar. Flavours of blackberry and cherry on the palate with nutmeg, mushroom, and earthy loam. The palate is voluminous and mouth-filling with silky tannins that build in the mouth giving a long, memorable finish. Powerful yet refined, this is quintessential Bendigo Pinot with a tangy freshness that comes from grapes grown at elevation. Lively and inviting in its youth, this wine will also go the distance and is worthy of cellaring for 12 + years.” – Jen Parr