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2012 Reserve Pinot Noir a Crowd Pleaser


With simmering layers of sweetness, beautiful satin tannins and a faintly herbal edge, the 2012 Gibbston Valley Reserve Pinot Noir is liquid luxury in every sip. It’s the newest release in the winery’s premium Reserve range.

“It’s pretty, it’s tight. The fruit is immaculate. It’s a seamless lovely wine,” said winemaker Christopher Keys of the newly-released Reserve.

Since 1995, when the Reserve Pinot Noir debuted, it has garnered consistent and international acclaim, and the 2012 vintage is no exception. The 2013 Decanter magazine Central Otago Pinot Noir tasting gave the 2012 Reserve 90+ points and the following review:

“Quite bold and powerful with herbal and floral aromas. The palate is luscious with intense cherry and sweet plum fruit without being overripe. This is a crowd-pleaser with a great finish.”

This is a wine that’s ready to enjoy now. However, it can also be cellared for up to 20 years.

Like all Gibbston Valley wines, the Reserve is handpicked, de-stemmed, fermented and put into barrels. It’s the next step that adds something extra. After spending about 10 months in barrel the wine is racked (removed from barrel) and returned to older oak for another four months. This extended time in barrel is what makes the Reserve something special.

“We return it to barrel to elongate, stretch out the fruit a little bit further. So it really emphasizes the silky luxury of the wine. The end result is bright, lovely, luscious fruit with tension and drawn out length,” said Keys.

The 2012 vintage was bottled in July 2013 without filtration, firming or cold stabilization.

Aroma and Palate
Attractively hued, the 2012 Reserve leads with a sweetly demure nose, lifted florals, red fruit and a faintly herbal edge. Cool nervy fruit energises the palate, enshrouding its simmering power. With mineral tannins completing the finish, it's a long, compelling Pinot expression. Download the full tasing notes here.

Food Matching
The Reserve has an energy that allows it to match superbly with dishes that are rich, especially anything slow-cooked or braised, and the range of meat that Pinot Noir has an affinity with. Slow-roasted lamb shanks or braised short ribs are two excellent pairings.

Tips from the Winemaker
Keys recommends serving the wine at about 16 degrees Celsius and in an open burgundy-style glass where the wine can breathe and the full flavours can really come through.

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