Single Vineyard Central Otago Pinot Noir 2013

The 2013 Single Vineyard Pinot Noir was bottled on 25 March 2014. This fine Bannockburn Central Otago Pinot Noir is developing beautifully with some additional time in the bottle.

Awards

Gourmet Traveller WINE Dec/Jan 2016 – 5 Stars

“Dense, rich and opulent pinot with dark plum, black cherry, chocolate, licorice and spicy oak flavours. Mouth-filling wine with a silken texture and long finish.”

 

Michael Cooper 2018 Edition – 4.5 Stars

 

 

“The 2013 vintage (4.5*) is also still unfolding, with deep, bright colour, mouthfilling body, and fresh, strong cherry, plum and spice flavours. Set for a long life, it should be at its best 2019+.”

Wine Pairing

This complex, medium-bodied Pinot Noir is superb with red meats such as lamb and venison as well as with pork.

Winemaking and Viticulture

The fruit (Clones 5, 10/5 and 115) was hand harvested on 8 and 16 April 2013 and destemmed into 2 x 4 Tonne stainless steel tanks to undergo a brief cold soak, before being inoculated with a selected wine yeast to carry out the fermentation. The wine was aged in French Oak barriques for 9 months, of which 33% was new oak.

Quantity

Price: $69.00

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Single Vineyard Central Otago Pinot Noir 2014

The 2014 Single Vineyard Pinot Noir was bottled on 22 July 2015. This double Gold Medal winning Bannockburn Central Otago Pinot Noir is drinking beautifully now and is well worth cellaring.

Awards

New Zealand International Wine Show 2017 – Gold

“Generous and inviting with gorgeous wood smoke, cherry and rose spice aromatics following through to the full bodied, velvety palate to mingle with smoky bacon, plum & cherry.” Sue Courtney

 

Bragato Wine Awards 2016 – Gold

 

Cameron Douglas, Master Sommelier 2020 – 94 Points (Outstanding)

“A striking and seductive bouquet with aromas of ripe, dark red berry fruits, savoury undertones with bracken and dried thyme, toasty wood and clove baking spices. On the palate – equally palate engaging with flavours that reflect the nose – raspberry and dark berries, dried herbs and French barrel. Tannins are firm, acidity – medium+, a youthful, tense and well made wine with a lengthy finish and medium+ complexity. Still coming together so no rush to drink. Decant for service if opening before 2021. Best drinking from 2021 through 2027.”

 

Michael Cooper 2019 Edition – 4.5 Stars

“The 2014 vintage (4.5*) is a stylish, deeply coloured red, mouthfilling and still youthful, with strong cherry, plum and spice flavours, integrated oak, and fine-grained tannins. Vibrantly fruity and concentrated, with good harmony, it has excellent cellaring potential.”

Wine Pairing

This wine has rich complexity and elegance. Enjoy with lamb, salmon, pork and blue cheese.

Winemaking and Viticulture

The fruit (clone 5, 10/5 & 115) was hand harvested on 2nd & 7th April 2014 and destemmed into two stainless steel tanks before being inoculated with selected wine yeasts to carry out the fermentation.  The wine was aged in French Oak barriques for 12 months, of which 29% was new oak.

Quantity

Price: $45.00

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Single Vineyard Central Otago Pinot Noir 2015

The 2015 Single Vineyard Pinot Noir was bottled on 16 June 2016. This multiple award winning Bannockburn Central Otago Pinot Noir is drinking superbly now and is well worth cellaring.

 

       

Awards

Sydney International Wine Competition 2018
TROPHY for Best Wine of Competition
TROPHY for Best Red Table Wine of Competition
TROPHY for Best Pinot Noir of Competition

GOLD – Decanter World Wine Awards 2017
GOLD – Air New Zealand Wine Awards 2017
5 STARS – Winestate Magazine 2017
GOLD – New World Wine Awards 2017 97/100 points

 

Decanter Comments

“Floral strawberry and maraschino cherry aromatics. On the palate fine sweet tannins that give the wine a savoury/sappy note; really pretty red fruit behind, plus a fine mocha edge. Lovely length. Superb.”

Wine Pairing

This elegant wine compliments a range of darker meat dishes including Peking Duck, lamb and quail.

Winemaking and Viticulture

The fruit (clone 5, 6, 10/5, Abel & 115) was hand harvested between the 8th and 13th of April and destemmed into open top fermenters before being inoculated with selected wine yeasts to carry out the fermentation.  The wine was aged in French Oak barriques for 12 months, of which 30% was new oak.

Quantity

Price: $46.00

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3 Acres Central Otago Pinot Noir 2016

Bald Hills 3 Acres Pinot Noir is ready to drink now. Youthful yet elegant. This wine may also be cellared to enable further development.

Awards

Sam Kim, Wine Orbit 2019 – 5 Stars

‘Showing some bottle-matured complexity, this is gorgeously drinking; the inviting bouquet shows spiced cherry, game, thyme, mushroom and roasted nut aromas, followed by a beautifully weighted palate that is rounded and smooth. The wine offers sweet berry flavours together with delightful spicy nuances, making it a fabulous food partner. At its best: now to 2021.’

 

Cameron Douglas, Master Sommelier 2020 – 94 Points (Outstanding)

“Integrating bouquet of Pinot with aromas and palate flavours of raspberry and toasty oak, vanilla and black cherry, clove and crumbled rock & soil scents. Palate textures range from satin through fine & slightly sandy then tense with tannins still integrating and acidity still youthful. Fruit flavours mirror the nose through the palate. A balanced and well made wine drinking well today and through 2023.”

 

NZ International Wine Show 2019 – Silver Medal

 

Michael Cooper 2020 Edition – 4 Stars

“The 2016 vintage (4*) was estate-grown at Bannockburn and matured for a year in French oak barriques (31 per cent new). Full, bright ruby, it is mouthfilling and vibrantly fruity, with fresh cherry, plum and spice flavours, well-integrated oak, and very good complexity and depth.”

Wine Pairing

A delicious accompaniment to both luncheon and dinner dishes such as soups, salads, chicken, cheese, fish and meats. This wine will greatly enhance some of the stronger tasting meats such as duck and venison.

Winemaking and Viticulture

The fruit (10/5 & 115) was hand harvested between the 4th and 11th of April and destemmed into open top fermenters before being inoculated with selected wine yeasts to carry out the fermentation.  The wine was aged in French Oak barriques for 12 months, of which 31% was new oak. The wine was bottled on 23 June 2017.

Quantity

Price: $32.00

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Central Otago Pinot Gris 2016

The Bald Hills Central Otago Pinot Gris 2016 is fragrant and fruity with a touch of spice. The perfect summer wine.

Awards

Sam Kim, Wine Orbit 2019 – 4.5 Stars

‘The wine is beautifully maturing; the lifted bouquet shows grilled peach, poached pear, mixed spice and rich floral aromas, followed by a succulent palate that is supple and lingering. It is attractively expressed and flavoursome with a lingering silky finish. At its best: now to 2021.’

Michael Cooper 2019 Edition – 4 Stars


‘Grown at Bannockburn, the 2016 vintage (4*) is scented, mouthfilling and slightly sweet (6 grams/litre of residual sugar), with vibrant pear, peach, lychee and spice flavours, balanced acidity, a slightly oily texture and good concentration.’

 

Decanter World Wine Awards 2019  – Silver

 

 

 

Air NZ Wine Awards 2017  – Silver

Food Match

The Bald Hills Pinot Gris 2016 being medium-dry, but fruity and flavoursome lends itself beautifully to pairing with spicy foods .

We recommend that you try it with Asian-style foods such as spicy pork spare ribs or a San Choy Bao. It is also delicious simply chilled, then sipped while sitting in the garden with the sun on your back and nibbling on julienned vegetables dipped in sour cream and dukkah.

Winemaking and Viticulture

The fruit was hand harvested on 12th April 2016 (22.8 brix) and whole bunch pressed to tank and the juice was inoculated with selected wine yeasts. The juice was fermented in stainless steel tank. The fermentation was stopped retaining 6.05g/L of residual sugar.

 

Quantity

Price: $28.00

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Kirameki Central Otago Pinot Gris 2017

The Japanese word ‘Kirameki’ signifies the rocks that shimmer alongside the one hectare of sloping Pinot Gris vines at the Northern tip of our vineyard.

Our ‘Kirameki’ Central Otago Pinot Gris 2017 is fragrant and fruity with a touch of spice. The perfect summer wine.

Awards

Sam Kim, Wine Orbit 2019 – 4.5 Stars

‘It is delightfully fragrant on the nose showing baked apple, pear, orange peel and subtle spice characters with a hint of flint. The palate delivers lovely weight and fruit intensity, together with rounded mouthfeel and refreshing acidity, finishing long and appealing. At its best: now to 2021.’

 

NZ Wine of the Year 2019 – Silver

Cameron Douglas, Master Sommelier 2020 – 89 Points

“Plush, fleshy, fruity and varietal bouquet with aromas of white nectarine and peach blossom, sweet lemon and apple then a light but easily spotted wet stone mineral-like layer. On the palate – fruity with a whisper of white spice, apple and pears, white fleshed stone fruits and a floral stony soil note. Integrated and ready to enjoy upon purchase and through 2021.”

Food Match

The Bald Hills ‘Kirameki’ Central Otago Pinot Gris 2017 being a dry style wine, but fruity and flavoursome lends itself beautifully to pairing with spicy foods.

We recommend that you try it with Asian-style dishes, seafood, and chicken. It is also delicious simply chilled, then sipped while sitting in the garden with the sun on your back and nibbling on julienned vegetables dipped in sour cream and dukkah.

Winemaking and Viticulture

The fruit was hand harvested on 4th of April 2017 (24 brix) and whole bunch pressed to tank and the juice was inoculated with selected wine yeasts. The juice was fermented in stainless steel tank. The fermentation was stopped retaining 4.9g/L of residual sugar.

 

Quantity

Price: $30.00

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Central Otago Riesling 2016

The Bald Hills Central Otago Riesling 2016 is a fragrant Riesling with apricot, green apple and pineapple on the nose and ripe citrus flavours on the palate. An off-dry style wine with zingy acidity which perfectly balances the fruit sweetness.

Awards

Michael Cooper 2020 Edition – 5 Stars

The classy 2016 vintage (5*), grown at Bannockburn, has a scented, minerally bouquet. Drinking well in its youth, it has concentrated, ripe, citrusy, peachy flavours, gentle sweetness (17 grams/litre of residual sugar), good acid spine, and a very long finish.”

 

Japan Wine Challenge 2017 – Trophy & Gold

Regional Trophy for Best White Wine for New Zealand

 

International Wine Challenge 2019 – Silver

Food Match

For the Bald Hills 2016 Riesling, try matching with meat dishes that benefit from a touch of sweetness such like chicken in a creamy sauce or belly pork. If matching with South East Asian dishes choose lightly spiced stir fries or mild curries. Try also matching our Riesling with citrus, lemongrass and orange based Cantonese classics as an added treat.

Winemaking and Viticulture

The fruit was hand harvested on 4 April 2016 at 20.3 brix. The fruit was whole bunch pressed to tank and the juice was inoculated with a selected wine yeast to undergo fermentation. The fermentation was stopped retaining around 17.35g/L residual sugar.

Quantity

Price: $28.00

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Last Light Central Otago Riesling 2017

The fruit selected for this Riesling has been hand-picked from one hectare of vines that are ideally situated to soak up the ‘last light’ from the days sun, allowing the grapes to ripen slowly, intensifying the fruit flavours.

Our ‘Last Light’ Central Otago Riesling 2017 is a fragrant Riesling with citrus, honeysuckle and ginger on the nose and juicy citrus, apricot and passionfruit on the palate.

Awards

Sam Kim, Wine Orbit 2019 – 5 Stars

‘It is instantly appealing on the nose showing candid orange, lemon peel, apple and subtle toasty notes. The palate displays excellent fruit intensity and vibrancy, wonderfully supported by subtle sweetness and refreshing acidity. Up front and delicious. Style: Off-dry. At its best: now to 2025.’

Food Match

For the Bald Hills ‘Last Light’ Central Otago Riesling 2017, try matching with Thai style dishes, seafood, salmon and cheeses. Try also matching our Riesling with citrus, lemongrass and orange based Cantonese classics as an added treat.

Winemaking and Viticulture

The fruit was hand harvested on 21st of April 2017 at 22.4 brix. The fruit was whole bunch pressed to tank and the juice was inoculated with selected wine yeast to undergo fermentation. The fermentation was stopped retaining around 20.8g/L residual sugar.

Quantity

Price: $30.00

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Friends and Lovers Central Otago Rosé 2019

NEW RELEASE!

Our Bald Hills ‘Friends and Lovers’ Central Otago Rosé is back!

With aromas of raspberry, jasmine, rose petal and a palate rich with berry fruit and cherries, this is a deliciously dry style Rosé. The supple fruit sweetness and balanced acidity gives this wine a delightful finish.

Enjoy as an aperitif or as the perfect accompaniment to grilled chicken, fish or lamb with herbs.

Winemaking and Viticulture

The fruit was hand harvested Pinot Noir (clones Abel and 115). Harvest took place on April 12th 2019. The fruit was whole bunch pressed to a stainless steel tank for cold settling for two days. The juice was then racked and the juice inoculated with selected wine yeast. The cool fermentation was stopped to retain a touch of residual sugar.

 

Quantity

Price: $30.00

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