The Home Block Vineyard boasts some of the Central Otago region’s very oldest Pinot Noir vines, planted by local winemaking pioneer, Alan Brady.
The combination of light soil, over flinty schist and river gravels, with a cooler climate sees fruit from this vineyard ripen last – allowing it to take on a marvellous spicy perfume.
In the late 1990’s Gibbston Valley selected and purchased land in the Bendigo sub region, choosing five premium locations covering 30 hectares for vineyard development.
The variations in the sites selected for the Gibbston vineyards, from the lower flats to the higher terraces give the wines their distinctive characteristics. Earlier ripening wines from the more widely planted lower terraces and valley floor provide firmness and strength. Flavours are in the dark spectrum, with substantial structure, and accumulating, dark chocolate like tannins.
Up higher, where the soils are more complex and the growing season drawn out, the wines acquire more interest, elegance, perfume and length.
China Terrace is a marvelous midpoint between the lowest and highest points of the region. Ripening mid April, the Pinot Noir has a red fruit freshness and clarity. Chardonnay also grows well, obtaining ripeness but always remaining linear and elegant
School House could be considered Gibbston Valley’s finest vineyard. Last to ripen, in mid to late April, the balance of soil type and elongated ripening period gives a fine lushness to the Pinot Noir. Whites here are likewise perfumed and flavorsome, with some verve in the Pinot Gris, and waxy texture in the East West La Dulcinee portion.