CUISINE 2020 NZ Pinot Noir RESULTS are out, Neck of the Woods 2017 Pinot Noir came in at NUMBER 2!!

Jen Parr (also of Valli) has created a stunning Pinot Noir from Gibbston, that has immense complexity and herbaceous characters, but with plush red fruits and silky tannin structure. This wine is quite new to the scene, and has already developed quite a following


  • 5 Stars Cuisine Magazine
  • Number 2 Cuisine Magazine
  • 5 stars (94/100) Wine Orbit
  • ‘Outstanding’ (94/100) Cameron Douglas MS
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  • Toasty French oak
  • Dark cherry
  • Spiced plum
  • Fine, polished tannins

“A totally enticing bouquet of Pinot Noir with aromas of brown baking spices and warm dark red cherry, whispers of wild thyme and stony soil, toasty wood with clove and vanilla, a seam of dark rose and violet throughout. On the palate – fantastic!  Flavours of dark cherry, raspberry and dark red currant then dried herb and dry stone mineral layered throughout. Youthful chalky textured tannins and acidity to match – both suggesting an unfiltered fine dusty layer. Balanced and well made, but also youthful and still yet to reach total harmony. Decant for service with best drinking from late 2020 through 2025” Cameron Douglas, Master Sommelier, Feb 2020

“Wonderfully fruited and immediately appealing, the richly expressed bouquet shows dark cherry, spiced plum, vanilla, toasted nut and subtle game characters. The palate is concentrated and superbly weighted with velvety mouthgfeel and polished tannins, finishing long and gratifying. At its best: now to 2023” Sam Kim, Wine Orbit, Jul 2019

Aromas of plum, dark cherry, red licorice and rosemary on the nose with the addition of raspberry and cassis on the palate. This sexy, understated wine exudes elegance with persistent bright red fruit, fine tannins and enduring freshness. The athletic frame speaks of its “classic” Bendigo origins, yet it’s supple and graceful side show a character less often found in the sub-region. It’s class in a glass!

The hand harvested fruit was picked from each vineyard at optimal ripeness which occurred on average one month earlier than normal in 2018. The lower (warmer) site was harvested fi rst with the two clones co-fermented in one vessel with 20% whole clusters. The terraced site came a week or so later and was fermented in 2 vessels with 15-25% whole clusters. Including fermentation of about seven days, the average time on skins was 25 days. All three ferments were pressed to 2bar with no press cuts and were settled over night before going to barrel. The wine underwent full malolactic fermentation and was aged in fine grain french oak barrels (28% new) for around 11 months before all components were blended in preparation for bottling

Additional information


New Zealand


Central Otago