Valli
Summary
Valli is a boutique Central Otago producer founded in 1998 by veteran winemaker Grant Taylor, specializing in subregional Pinot Noir from four distinct vineyard sites spanning the region's diverse microclimates and soil compositions. Their methodical approach of applying consistent winemaking techniques across all vineyard sources—including partial whole-cluster fermentation, indigenous yeasts, and French oak aging—has established them as pioneers in documenting and defining Central Otago's terroir expression.
Heritage & Leadership
Valli was established in 1998 by winemaker Grant Taylor, who named the winery after his great-great grandfather, Giuseppe Valli, an Italian immigrant who settled in New Zealand. Before founding Valli, Taylor had already accumulated significant experience in Central Otago, having worked as the founding winemaker at Gibbston Valley Winery from 1991. His earlier career included winemaking positions in California, Oregon, and France, providing him with extensive international experience before returning to his native New Zealand.
In 2015, Taylor brought on Jen Parr as co-winemaker, who had previously worked at wineries in Oregon, Burgundy, and Australia before settling in Central Otago. The leadership structure expanded in 2017 when Taylor's nephew Tim Valli joined the business operations team, reinforcing the family connection to the brand. Throughout its development, Valli has maintained its position as a boutique producer focused on expressing the distinct subregions of Central Otago through single-vineyard wines.
## Vineyards & Wines
Valli's approach centers on showcasing the subregional diversity of Central Otago through four distinct vineyard sites. The original Gibbston Vineyard, planted in 1998, sits at 320-350 meters above sea level in the coolest of Central Otago's subregions. The Bannockburn Vineyard, established in 2000, benefits from a warmer microclimate and schist-based soils. In 2006, Taylor added the Bendigo Vineyard, located on north-facing slopes with free-draining loam soils over schist rock at 220-300 meters elevation. The Waitaki Vineyard in North Otago, planted in 2007, represents the coolest site in the portfolio with limestone-influenced soils.
Pinot Noir forms the backbone of Valli's production, with each vineyard producing a distinct expression of the variety. The portfolio also includes Riesling from Gibbston, and since 2015, a Pinot Gris from the Gibbston Vineyard. The Real McCoy Pinot Gris, made in an Alsatian style with skin contact, represents a departure from typical New Zealand expressions of this variety. Production remains deliberately small, allowing for meticulous attention to each vineyard block.
## Philosophy & Practice
Valli's winemaking philosophy centers on the concept of transparent subregional expression, summarized by their motto: "When the winemaking is constant, the differences in the wines are derived from the vineyards." This approach involves consistent winemaking techniques applied across all vineyard sources to highlight terroir differences rather than winemaking variations.
In the vineyard, Valli practices sustainable viticulture with careful canopy management and yield control. Harvest decisions are based on physiological ripeness rather than sugar levels alone. The winemaking process for Pinot Noir includes partial whole-cluster fermentation (percentages varying by vineyard and vintage), indigenous yeast fermentation, and aging in French oak barrels (25-30% new) for approximately 11 months.
Valli employs minimal intervention techniques, with gentle handling throughout the process. Wines are bottled unfined and with minimal filtration. This methodical approach has allowed Valli to document the distinct characteristics of Central Otago's subregions through consistent winemaking applied to different vineyard sites, creating a comparative study of the region's terroir through their portfolio of single-vineyard wines.
Vineyards & Wines
Valli's approach centers on showcasing the subregional diversity of Central Otago through four distinct vineyard sites. The original Gibbston Vineyard, planted in 1998, sits at 320-350 meters above sea level in the coolest of Central Otago's subregions. The Bannockburn Vineyard, established in 2000, benefits from a warmer microclimate and schist-based soils. In 2006, Taylor added the Bendigo Vineyard, located on north-facing slopes with free-draining loam soils over schist rock at 220-300 meters elevation. The Waitaki Vineyard in North Otago, planted in 2007, represents the coolest site in the portfolio with limestone-influenced soils.
Pinot Noir forms the backbone of Valli's production, with each vineyard producing a distinct expression of the variety. The portfolio also includes Riesling from Gibbston, and since 2015, a Pinot Gris from the Gibbston Vineyard. The Real McCoy Pinot Gris, made in an Alsatian style with skin contact, represents a departure from typical New Zealand expressions of this variety. Production remains deliberately small, allowing for meticulous attention to each vineyard block.
## Philosophy & Practice
Valli's winemaking philosophy centers on the concept of transparent subregional expression, summarized by their motto: "When the winemaking is constant, the differences in the wines are derived from the vineyards." This approach involves consistent winemaking techniques applied across all vineyard sources to highlight terroir differences rather than winemaking variations.
In the vineyard, Valli practices sustainable viticulture with careful canopy management and yield control. Harvest decisions are based on physiological ripeness rather than sugar levels alone. The winemaking process for Pinot Noir includes partial whole-cluster fermentation (percentages varying by vineyard and vintage), indigenous yeast fermentation, and aging in French oak barrels (25-30% new) for approximately 11 months.
Valli employs minimal intervention techniques, with gentle handling throughout the process. Wines are bottled unfined and with minimal filtration. This methodical approach has allowed Valli to document the distinct characteristics of Central Otago's subregions through consistent winemaking applied to different vineyard sites, creating a comparative study of the region's terroir through their portfolio of single-vineyard wines.
Philosophy & Practice
Valli's winemaking philosophy centers on the concept of transparent subregional expression, summarized by their motto: "When the winemaking is constant, the differences in the wines are derived from the vineyards." This approach involves consistent winemaking techniques applied across all vineyard sources to highlight terroir differences rather than winemaking variations.
In the vineyard, Valli practices sustainable viticulture with careful canopy management and yield control. Harvest decisions are based on physiological ripeness rather than sugar levels alone. The winemaking process for Pinot Noir includes partial whole-cluster fermentation (percentages varying by vineyard and vintage), indigenous yeast fermentation, and aging in French oak barrels (25-30% new) for approximately 11 months.
Valli employs minimal intervention techniques, with gentle handling throughout the process. Wines are bottled unfined and with minimal filtration. This methodical approach has allowed Valli to document the distinct characteristics of Central Otago's subregions through consistent winemaking applied to different vineyard sites, creating a comparative study of the region's terroir through their portfolio of single-vineyard wines.