Coal Pit - Domaine Thomson - Hawkshead - Valli - Wild Irishman
The Gibbston Wine Experience
Our 5 local wine partners together represent the best of the area, and at Kinross you can experience them all in one place. Buy online or come and visit, at Kinross you can taste the best of the Gibbston Wine Experience.
Only 25 km east of Queenstown, the Gibbston Valley falls gently to the Kawarau Gorge and the beautifully rugged river below. Located on the 45th Latitude, once considered far too southerly to support vines, Gibbston has far exceeded all doubts and has proven to be a multi award winning region for wines due in part to its near continental climate, where warm days and cool nights evoke memories of Burgundy and the north-facing slopes benefit from sunshine all year round. A long dry autumn, accompanied by warm daylight temperatures, ensures slow ripening and intense flavour development.
Just 5 mins from Kinross, located at an elevation of 380 metres Coal Pit's Gibbston vineyard takes its name from the historical coal pit site in the nearby mountain ranges.
First planted in 1994 with Pinot Noir and Sauvignon Blanc, Coal Pit is now one of the few "single" vineyards in Gibbston where the grapes are grown, picked and crafted on site to express the distinct purity of the wines from this unique Central Otago terroir. The wines are all produced to exacting and traditional methods being ages in French oak barrels for a minimum of 12 months.
Its recent Coal Pit Tiwha pinot noir 2014 received 'pure elite gold' and the Air New Zealand wine awards and also a Gold at the IWC (International Wine Challenge) .
Since its purchase in 2001 by the current owner, Rosie Dunphy, only modest amounts of wine have been produced, with the focus on improving the viticultural aspect of the business...
As one of our only biodynamic wine partners, we stock both their Central Otago offering and also a small amount of their French pinot noir, Gevrey Chambertin.
They produce single vineyard Pinot Noir under 2 labels - Domaine Thomson and Surveyor Thomson. www.domainethomsonwines.com
Denis, being the ex-Minister of Conservation, and Ulrike, having a vast amount of winemaking knowledge and experience together have collaborated new and old world techniques to create renowned wines both in NZ and overseas.
Their viticulture and winemaking philosophy is uncompromising and the majority of vineyard work is carried out by hand. All wines are individually handcrafted using 'Old World' secrets, with a vibrant New Zealand personality.
Hawkshead is registered with Sustainable Wine Growing New Zealand and is working toward organic status. www.hawksheadwines.com
Valli's Gibbston vineyard is next door to Kinross, growing some of the best pinot noir and pinot gris that Gibbston has become known for. Grant Taylors' name is synonymous with central Otago pinot noir and is one of NZ's most awarded pinot noir winemakers. Most famous for winning the trophy for 'Best Pinot Noir' at the one of the world's largest wine competitions in London, not once, but four times – a feat achieved by no other winemaker in the world.
An Otago native, Grant's wine journey began 18 years before establishing Valli in Napa, California where he helped establish two different world renowned wineries and at the same time becoming a renowned winemaker.
Upon his return to New Zealand, he became the first and probably most renowned winemaker at Gibbston Valley, During the past 19 years he has made the first wines for a number of iconic Otago wineries, but now concentrates on Valli.
Established in 1998, with the aim of creating true representations of Otago's subregions, four in total, Bendigo, Waitaki, Bannockburn and Gibbston he expresses these with unflinching intensity and purity, it was also a first for the region – no one had attempted to capture, let alone master the developing subregional plot that has now begun to unfold as the next exciting chapter in the Otago wine story. www.valliwine.com
He established Gibbston Valley Wines and introduced Vallis' Grant Taylor as its first winemaker and then much later, Mount Edward.
Having "retired" officially in 2005, Alan is still indulging his passion in pinot and has come out of hiding to make Wild Irishman. It is a boutique wine made in very limited quantities and to an excellent standard and with no commercial pressure to meet a certain market or style, he says he's having "a lot of fun."
"Wild Irishman" is an apt play on Alan's ancestry, as well as being another name for matagouri, the prickly plant often seen around Central Otago's hills...