Takapoto Estate's Single Vineyard Gibbston Pinot Noir 2019 comes from the Brennan vineyard, one of the oldest sites in Gibbston, the coolest and highest part of Central Otago. 7 years on, it's drinking well, with a lighter, more perfumed style than Takapoto's Bannockburn wine. Good for someone who likes their Central Otago pinot leaning elegant rather than dark and brooding.
Gibbston sits higher and cooler than the rest of Central Otago, and it shows in the glass: this is a more perfumed, red-fruited style of pinot than Takapoto's Bannockburn wine, with fine, settled tannins after 7 years in bottle.
This is one for someone who wants a Central Otago pinot noir that's ready to drink now rather than one that needs more time. It's an easy pour on its own or with dinner, no decanting required.
It comes from the Brennan vineyard, planted in 1994 and one of the oldest sites in Gibbston, and was made by Takapoto's founding winemaker Andy Anderson. Where the Bannockburn wine leans dark and spiced, this one shows the lighter, more aromatic side of Takapoto's Central Otago pinot.
What it tastes like
This wine has red cherry and rose petal aromatics rather than the darker fruit of Bannockburn, with a savoury, spiced undertone from time in French oak. The palate is fine-boned and elegant, with settled tannins and bright acidity that reflect Gibbston's cooler, higher site. It finishes long and dry, with a gentle, earthy lift.
Style at a glance
- Body: Medium
- Sweetness: Dry
- Acidity: Bright, well integrated
- Tannin: Fine, settled
- Oak: French oak, savoury rather than sweet
- Style words: Perfumed, elegant, red-fruited, savoury, developed
Food to enjoy this with
- Pan-seared salmon or ocean trout
- Roast chicken with thyme and lemon
- Duck breast with cherry sauce
- Mushroom and truffle risotto
- Soft, washed-rind cheeses
- Charcuterie and terrines
- Beetroot and goat's cheese salad - the wine's bright acidity cuts through the earthiness
Who makes it
Takapoto Estate is based in Cambridge, in the Waikato, but sources its Pinot Noir fruit from Central Otago. This wine comes from the Brennan vineyard in Gibbston, first planted in 1994 by Dr Sir Murray Brennan and now home to some of the area's most mature vines. Gibbston is the coolest and highest of Central Otago's subregions, and its soils range from alluvial flats to steep, stony slopes.
This 2019 was made by founding winemaker Andy Anderson, who described his approach as making '100 per cent terroir wines'. Anderson passed away in November 2019, not long after this vintage was made; 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 7 years from vintage this one is there - no need to cellar it further.
Technical details
| Winery |
Takapoto Estate |
| Wine |
Single Vineyard Gibbston Pinot Noir |
| Vintage |
2019 |
| Variety |
Pinot Noir |
| Region |
Gibbston, 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 Gibbston Pinot Noir 2019 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 Gibbston Pinot Noir 2019 taste like?
It shows red cherry and rose petal aromatics, a savoury, spiced background from French oak, and a fine-boned, elegant palate with settled tannins and a long, dry finish.
Where are the grapes grown for this wine?
The fruit comes from the Brennan vineyard in Gibbston, Central Otago, one of the region's oldest sites, first planted in 1994.
Is the 2019 vintage ready to drink now?
Yes. At 7 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 2019 was made by founding winemaker Andy Anderson; Alex Coldicutt has continued the label since Anderson's death in November 2019.
How does the Gibbston wine differ from Takapoto's Bannockburn Pinot Noir?
Gibbston is the coolest and highest part of Central Otago, and this wine is lighter and more perfumed than Takapoto's Bannockburn Pinot Noir, which leans darker and spicier.
What food pairs well with this pinot noir?
Salmon, roast chicken and duck all work well, and the bright acidity also suits a beetroot and goat's cheese salad.
Where can I buy Takapoto Single Vineyard Gibbston Pinot Noir 2019?
The Winery ships Takapoto Single Vineyard Gibbston Pinot Noir 2019 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.
