2019 Coal Pit Tiwha Pinot Noir
Coal Pit Vineyard covers 12 hectares of land on the warm north-facing slopes of Gibbston, the highest sub-region in Central Otago. Pinot Noir and Sauvignon Blanc vines were first planted in 1994 on the glacially formed schist based soils, with a mix of clones for added complexity and balance. The Coal Pit vineyard typically yields intensely aromatic wines with strong minerality and is run in accordance with the proactive environmental management programme, Sustainable Winegrowing New Zealand. Owner, Rosie Dunphy's decision to construct a 30 tonne winery in 2007 was integral in shifting the boutique vineyard's focus towards premium quality and allows ultimate control from vine to wine.
What The Critics Say
95/100 Cameron Douglas MS
"Fragrant and varietal, complex, alluring, fruity and enticing. Aromas of mineral and sweet ripe red fruits - crushed cherry and raspberry compote, plum, sweet lavender and toasty baking spices. Satin textures greet the palate with a core of toasty barrel spices and red fruit flavours. Dusty chalky tannins and medium+ acidity ensure a solid foundation to host the flavours of fruit, wood and mineral. A lovely wine ready to enjoy upon purchase and through 2026." Drink 2021 - 2026
19+/20 Raymond Chan Wine Reviews, Candice Chow
"Deep crimson with a purple hue, lighter purple on edged. The nose is captivating, full and perfumed, nuances of cherry blossom, violet melded with dark cherries, black Doris plums, underlined herbs, moss and earthy elements. Medium-full bodied, the palate is elegantly presented with poised concentration; aromas of dark-toned cherries and young plums adorned by violet, cherry blossom, herbaceous notes of thyme and mint, followed by a savoury, earthy, peppery, mineral long finish. Powdery, silky fine-grained tannin is sleek and stylish; well-proportioned fruit and acid show ripeness and vitality. Flavour lingers harmoniously with strength and elegance. This is a class Pinot Noir with harmonious aromas on a sleek palate. Match with game fowls with black truffle sauce and wild boar over the next 5-8 years. Fruit from Gibbston sub-region, handpicked, 25% whole bunch, fermented to 13.5% alc. Aged in French oak for 10 months, 28% new oak. 19+/20 (96 pts) Mar 2021 RRP $57."
96/100 and Trophies for NZ Red and Sustainable Wine, International Wine Challenge (2018 vintage)
"Firm and supple, already elegant with a lovely, soft, silky smooth mouth feel and lovely sweet cherry and berry fruit. It is so smooth, but there's a seriousness about it as well as perfect drinkability. Great intensity of flavour. Classy and effortless. " IWC Panel Chair Richard Bampfield MW, and Co-Chair Tim Atkin MW
|Maturity||2021 - 2026|
This Wine Goes Well With
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