2013 Charcoal Gully Sallys Pinch Central Otago Pinot Noir

2013 Charcoal Gully Sallys Pinch Central Otago Pinot Noir

5 Stars Cuisine
2013 Charcoal Gully Sallys Pinch Central Otago Pinot Noir
5 Stars Cuisine

In stock

A perennial favourite of our customers. Top 10 and 5 Stars in Cuisine and 18/20 from Raymond Chan and made by Pete Bartle (ex- Peregrine Winemaker) .The Sallys Pinch is a beautiful Central Pinot offering great depth of ripe fruit with real complexity and satisfaction, especially at this age in bottle. Now rounded and very well made, the quality of the juice and the place are right on show. A boutique operation that deserves more attention -- don't miss this offer!

In stock

Elsewhere up to $36.99 Save $10 $26.99 in mixed 6+ or $29.99 per bottle



Pinot Noir

Its Origins

When Brian and Cheryll Sanders planted the first vines in 2003, this patch of Mt Pisa Station was a touch beyond the winemaking rout in the developing Cromwell Basin. But that was then and now Charcoal Gully’s alpine-cooled Mediterranean climate looks like a plum spot for a ripe but focussed style of predominantly Central Otago Pinot Noir, along with some Gewurztraminer. Pedigree and quality are now working hand in hand, with the vineyard managed by the Diceys of Mt Difficulty fame and ex-Peregrine Peter Bartle acting as winemaker.

What The Critics Say

5 Stars Top 10 Cuisine Magazine

"Perennially impressive, this powerful, concentrated Pete Bartle-made wine doesn’t hold back. Intense violet, cedar and red cherry notes ring out, with impressive tannin backup vocals. “It’s raw, edgy and young,” noted John Belsham. Lay it down for a few years."

18/20 Raymond Chan

Dark, deep, black-red with purple hues, very youthful in appearance. This has a full, bold and up-front nose packed with aromas of fragrant, ripe, dark raspberry and cherry fruit, infused with thyme herbs, liquorice and minerals. Medium-full bodied, the palate is full of sweet, ripe flavours of dark raspberries and red liquorice, melded with thyme herbs, unveiling a layer of cedary, spicy oak. A little minerally reduction adds detail. The wine is richly textured with considerable extraction that grows in depth and concentration. The tannins are blocky and the mouthfeel is grainy, but fresh lacy acidity provides brightness. The wine carries to a fulsome and concentrated, firm finish. This is a sweetly ripe fruited Pinot Noir with thyme herb and oaky interest, framed by fulsome extraction and structure. Match beef, lamb, venison and casseroles over the next 5-7 years.. Pinot Noir clone fruit 5, 115, 667 and 777, destemmed, given a cold soak and fermented to 14.3% alc., the wine aged 10 months in 32% new French oak barriques. 18.0/20

Stats & Food Matching

  • Variety

    Pinot Noir

  • Colour


  • Region

    Central Otago

  • Closure


  • Volume


  • Alcohol


  • Maturity

    2017 - 2020

This Wine Goes Well With

with BBQ
with PORK



Delivery & Returns

We deliver throughout New Zealand and to some locations overseas. Our deliveries are made by trusted third party carriers. For further details on prices and delivery options please go to DELIVERY INFORMATION section of our site.

If for any reason you are not entirely happy with your order or you suspect that they may be affected by a quality issue, please do not hesitate to contact us and we will remedy the problem straight away. Contact us on 0800 422 767.


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