Valli

Central Otago

Valli Wines was founded in 1998 by esteemed winemaker Grant Taylor, one of New Zealand’s most awarded winemakers, with a career spanning several decades and continents. Grant’s name is synonymous with Otago Pinot Noir. He has been crafting wines in the region since 1993.

Named after his Great-Great Grandfather, Giuseppe Valli, who immigrated to New Zealand from an Italian winemaking background, Grant founded Valli with the aim of creating true representations of Otago’s sub-regions. This was also a first - no one had attempted to capture the developing subregional plot that has now begun to unfold as the next exciting chapter in the Otago wine story.

In 2015, established Otago winemaker Jen Parr joined Grant in the winery where the pair create wines with honesty, integrity, and most importantly, a sense of place.

Winemaker

Jenn Parr

An Oregon native and graduate of Stanford University, Jen adds a depth of international winemaking experience to Valli, including in the USA, France, South Africa and Australia. With Jen leading the winemaking team, Valli’s wines continue to receive top recognition both domestically and internationally.
She is Co-Chair of the New World Wine Awards, an accomplished Wine Judge and is very active in the local wine industry.

In 2023, Jen was added to Kea’s World Class New Zealand network for her overall contributions to the wine industry and specifically for championing the launch of Valli’s charity wine initiative which is now in its 4th vintage.
Also in 2023, Mindfood Magazine listed Jen as one of the 15 most influential people in the international wine, spirits, and beverage industry, setting the benchmark for excellence around the world.

Sub-regional Success

Valli has 4 vineyards in the region - in Gibbston, near Queenstown, Bannockburn, Bendigo, and Waitaki. Despite their geographical proximity, it is remarkable how their soils and microclimates differ, and so how their management differs too.

Valli is committed to sustainable viticulture, employing organic and biodynamic principles where feasible. These practices not only preserve the environment but also contribute to those sub-regional differences, and authentically represent the diversity of Central Otago's terroir.

Harvesting decisions are made based on detailed assessments of fruit maturity, flavour profile, and overall vine health. Hand-picking is standard across all vineyards, allowing for selective harvesting and minimal fruit damage. This labour-intensive approach ensures that only the highest quality grapes are used in winemaking.

While Pinot Noir remains the flagship varietal, Valli also produces exceptional white wines, including Pinot Gris, Riesling, and Chardonnay.