Takapoto Estate's Single Vineyard Bannockburn Pinot Noir 2018 comes from Legend's Terrace, on old goldmine ground in Bannockburn, Central Otago. 8 years on, it's showing dried cherry, autumn leaf and clove over fine, settled tannins. Good for someone who wants a Central Otago pinot that's already at its best, not one they need to wait on.
Pour it and the first thing you notice is how settled everything is: dried cherry and autumn leaf up front, a savoury edge of clove and toasted spice underneath, and tannins that have long since softened into the wine rather than sitting on top of it.
This is one for someone who wants a Central Otago pinot noir that's ready now, no cellar required. It's drinking well through the next couple of years, so there's no need to tuck it away and forget about it.
It comes from Legend's Terrace, a single vineyard on old goldmine ground in Bannockburn, and was made by Takapoto's founding winemaker Andy Anderson, whose Bannockburn Pinot Noir from this same site won the trophy for World's Best Pinot Noir at the 2017 International Wine and Spirit Competition. This 2018 carries the same single-vineyard, terroir-first approach.
What it tastes like
Dried cherry, autumn leaf and date sit alongside a savoury clay-earth note on the nose, with a background of toasty oak rather than anything sweet or new. The palate is dry and textured, with fine tannins and acidity that have settled into balance rather than jostling for attention. It finishes with medium-plus length and a lingering spice note that's typical of Bannockburn fruit.
Style at a glance
- Body: Medium to full
- Sweetness: Dry
- Acidity: Medium, well integrated
- Tannin: Fine, settled
- Oak: French oak, savoury and toasty rather than sweet
- Style words: Savoury, spiced, developed, structured, earthy
Food to enjoy this with
- Roast duck breast with a cherry or plum jus
- Venison, pan-seared or slow-braised
- Mushroom and thyme risotto
- Aged gouda or a washed-rind cheese
- Roast lamb rump with rosemary
- Charcuterie, especially duck liver pate
- Five-spice roast pork belly - the clove and spice notes in the wine sit surprisingly well against it
Who makes it
Takapoto Estate is based in Cambridge, in the Waikato, but sources its Pinot Noir fruit from Central Otago, including Legend's Terrace in Bannockburn. The vineyard sits on old goldmine ground, with loess, clay and silt over schist and gravel, in one of the region's warmer, drier corners.
This 2018 was made by founding winemaker Andy Anderson, who described his approach as making '100 per cent terroir wines' and held back releases for years at a time, on the belief that Central Otago pinots show best at around 5 years old. Anderson passed away in 2019; Alex Coldicutt, who joined Takapoto as assistant winemaker in 2018, has continued the label since.
When to drink it
Drinking well now. Takapoto's founding winemaker held back releases on the belief that Central Otago pinots show best at around 5 years old, and at 8 years from vintage this one is there - no need to cellar it further.
Technical details
| Winery |
Takapoto Estate |
| Wine |
Single Vineyard Bannockburn Pinot Noir |
| Vintage |
2018 |
| Variety |
Pinot Noir |
| Region |
Bannockburn, Central Otago |
| Country |
New Zealand |
| Serving temperature |
16-18°C |
Where to buy
For international delivery to the USA, Australia, UK, Hong Kong, Singapore, Japan, China and South Korea, the Takapoto Single Vineyard Bannockburn Pinot Noir 2018 is available via our winenz.com website. For delivery in New Zealand you can purchase from thewineryonline.co.nz. If you are visiting New Zealand, you can also buy it at our Queenstown and Arrowtown stores, alongside a large range of New Zealand and international wine.
Questions we are often asked
What does the Takapoto Bannockburn Pinot Noir 2018 taste like?
It shows dried cherry, autumn leaf, date and clove, with a savoury, toasty-oak background. The palate is dry and textured with fine, settled tannins and a medium-plus finish.
Where are the grapes grown for this wine?
The fruit comes from Legend's Terrace, a single vineyard on old goldmine ground in Bannockburn, Central Otago, one of the region's warmer, drier subregions.
Is the 2018 vintage ready to drink now?
Yes. At 8 years from vintage it's drinking well, with settled tannins and no need for further cellaring.
Who makes Takapoto Estate wines?
Takapoto Estate is based in Cambridge, Waikato, and sources its Pinot Noir from Central Otago. This 2018 was made by founding winemaker Andy Anderson; Alex Coldicutt has continued the label since Anderson's death in 2019.
What food pairs well with this pinot noir?
Roast duck, venison, mushroom risotto and aged cheese all work well, and the clove and spice notes also suit five-spice roast pork.
Where can I buy Takapoto Single Vineyard Bannockburn Pinot Noir 2018?
The Winery ships Takapoto Single Vineyard Bannockburn Pinot Noir 2018 internationally from winenz.com to the USA, Australia, UK, Hong Kong, Singapore, Japan, China and South Korea, and delivers within New Zealand from thewineryonline.co.nz. It is also available in our Queenstown and Arrowtown stores.
