CENTRAL OTAGO, Pinot’s Wild Country

Bonnie and Clyde, Mick and Keith, Bey and Jay. Some duos really know how to make magic together – and the union of pinot noir and CentralOtago is no exception. Keen to know more? Let us take you on a tour through this mountainous and mind-bendingly spectacular New Zealand wine region.

Chances are you’ve probably heard the buzz around Central Otago pinot, but what is it that makes this part of New Zealand such a cracking place for pinot noir? As we found, there are several elements that make the wines from this region special, so let’s unpack some of them.

First of all, the location is a new world pinot grower’s dream. At a latitude of 45 degrees south of the equator, Central Otago is the Southern Hemisphere’s climatic answer to Burgundy and the Rhone Valley – two of France’s top wine regions. Secondly, the pinot noir grape is well known for being fussy, tricky to grow and sensitive to heat. To do its best work, pinot needs a cool climate and, paradoxically, does even better when planted in warmer pockets of those cool places – which is precisely what you find in Central Otago.

Located right down the bottom of New Zealand’s spectacular South Island, nestled in craggy mountainous terrain, “Central” (as it’s known to locals) is the world’s southernmost wine-growing region and NZ’s most elevated. Dry, rocky and flanked by jaw-droppingly picturesque mountains and lakes, it is a place of beauty and extremes. Back in the 1860s and enterprising French gold miner named Jean Desire Feraud planted the region’s first vines, but it wasn’t until the mid-1990s that things really started to take off – and take off they have. To give you an idea: in 1996 there were just 11 wineries in Central Otago, today you’ll find more than 130.

Wine works particularly well here because of the unique climate, which is sheltered from coastal winds by the surrounding mountains. In winter, the region’s temperatures can dip to as low as minus-10 degrees Celsius, while in summer the mercury often hits 40 degrees before cooling right down at night – a factor that plays a key role in developing the intensity, complexity and character of Central Otago wines. These extremes (hot days, cool nights) mean that grapes get to ripen well during the day and cool right down overnight. Ripen, refresh, ripen, refresh; it’s one of the important factors that goes into elevating Central Otago pinot from merely good to downright incredible.

While the region is home to a smattering of other grape varieties (riesling, pinot gris, gewürztraminer, chardonnay and sauvignon blanc), pinot noir is estimated to account for 70 per cent of all grapes grown in the region. Those crafty Kiwis are no fools; they definitely know when they’re onto a good thing.

JOINING US ON THE 2024 TOUR!

  • CHARTERIS

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    Peter “PJ” Charteris and his wife, Chrissi are our favourite Pinot Palooza power couple. Not only do they make banging wines but they’re super fun to hang out with. NZ-born PJ spent most of his career making wine in Australia (Penfolds, Lindeman’s and Brokenwood, plus stints in the Rhone Valley, Oregon and California), before making a “spiritual homecoming” to “Central” (as it’s known to locals) in 2008. Charteris wines are the result of PJ’s fascination with pinot and what he dubs “the most majestic wine region in the world” – a place that has allowed him to find his style and groove as a winemaker and whose wine he says has the power “to turn an evening into an occasion.” PJ produces around 1000 cases each year (three single-vineyard pinots, a chardonnay, a riesling). The Charteris Central Otago Pinot Noir (with grapes from a blend of vineyards) was a massive crowd favourite at our events, which also saw Charteris score a spot in the overall Top 10 People’s Choice producer list. But if you’re looking for a special occasion pinot, the Charteris Winter Vineyard Pinot Noir is tough to beat.
    charteriswines.com

  • DICEY

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    This passionate brotherly duo is fiercely committed to the art of winemaking, showcasing the unique character of Bannockburn with every sip. Their meticulous approach to growing Pinot Noir ensures that each bottle captures the essence of this remarkable region.
    Even better, they're all about the fun and their 2lt DICE boxed wine is just the best. We love it.
    Side note, you may remember Matt from his incredible time at Mt Difficulty winery.

  • MAUDE

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    In 2005, legendary wine making couple Dan and Sarah Kate (SK) Dineen stepped away from their high-profile roles in the Hunter Valley to begin a quest to make the perfect pinot noir. Determined to source grapes where they naturally grow best, they joined forces with SK’s parents (the owners of Mount Maude vineyard in the Maungawera Valley, just outside Wanaka), to create wines from the top wine-growing regions in New Zealand. Bonus: they got to set up their custom-built winery in paradise – literally (Wanaka was the location for Paradise in the movie A Wrinkle in Time). The couple are dedicated to hands-on minimal intervention wine making (SK is no stranger to a plunging stick) and produce award-winning pinots of beautiful complexity, ripe fruit and supple tannins. We’re big fans of their regional blend pinot (Maude Pinot Noir, which is a great example of all that’s great about Central pinot. Hot tip: we’re also massive fans of the Maude riesling and chardonnay.

  • NOCKIES PALETTE

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    Where wine meets art in a truly magical way. This innovative project pairs talented winemakers with artists, creating a unique series that celebrates the best of both worlds.⁠

    Associated with the NockArt Foundation, which sponsors artist residency programs around the region every year, they highlight the parallels between the art and artisan of winemaking, by using original artworks on its labels.
    For example, the paintings on the Georgetown Pinot Noirs are by Kiwi artist Reg Mombassa.