2010 Pinot Noir - Sold Out

In the vineyard

2009/10 was an an excellent growing season at Folding Hill. Flowering in mid December took place in warm settled weather and subsequent fruit set was good. As is our usual practice we thinned the crop to 1 bunch per shoot and removed all shoulder bunches resulting in a very low crop of between 3 and 4 tonnes / hectare. The weather through the start of 2010 was good and a beautiful, dry late summer and autumn provided ideal ripening conditions. Berries and bunches were of an ideal size, disease pressure was very low and the fruit was in outstanding condition when harvested on  April 12th 2010.  


Juice analysis - pH 3.35 TA 8.5 Brix 24.3 ABV 14%

Bunches fully destemmed but not crushed. 8 day cold soak then fermented with both wild and inoculated yeasts. Hand plunged 3 times per day and fermented to dryness over 6 – 9 days. Post ferment maceration until wines in balance then run into French oak barriques (Francois Frere medium toast, approx. 33% new), Barrel matured for 11 months and then selected barrels blended to produce a wine aiming for  complexity, texture, structure and length, in addition to the usual characteristic dark fruit flavours. We continue to use Diam closures for our wine as this replicates the characteristics of a traditional cork with no risk of cork taint.


Michael Cooper (Buyer’s guide to New Zealand Wine 2013)-The 2010 vintage is very refined. Hand picked and bottled unfiltered and unfined it is attractively perfumed, mouthfilling, supple and youthful, with rich cherry, plum, spice and nut flavours, showing excellent depth, complexity, structure and harmony. It's lovely now but well worth cellaring. 5 Stars

James Halliday - Deep red-purple; a richly textured wine, produced from six clones yielding less than four tonnes per hectare. Open fermented, hand plunged or foot stomped; matured in French barriques, neither filtered nor fined. Has considerable depth, and the array of spice and plum fruit carries the oak; excellent length and texture. 14% alc; Diam. 94 points

Paul Tudgay, Mountain SceneDark cherry, balsamic, spice and game. It has an underlying structure topped with an amazing cherry fruit drive. Massive attack of morello cherries and raspberry that continue in waves of flavour. Delicious! 18.5/20

Raymond ChanMade primarily from clone 5 with 6, Abel, 115, 667 and 777, hand-picked, fully destemmed, given an extended cold soak and approx.. 50% indigenous yeast fermented to 14.0% alc., the wine spending around a week on skins after, the aged 11 months in one-third new François Frères oak. Dark, deep, ruby-red colour with youthful purple hues, lighter on rim. The bouquet is a little reticent, but clearly has a deep and dense core of ripe black cherry fruit with notes of plums and violetty florals, the aromatics showing excellent purity. Medium-full bodied, restrained fleshy flavours of ripe dark cherries and berry fruits with plum and liquorice show with concentration. Soft, fine-grained tannins build and the palate has real weight and presence. The wine is locked up and tight and present, but is one of potential. Give this another 1-2 years to unfold and it will merit a better rating. This will keep well for another 6-8+ years easily. My score for now is 18.0+/20

Neil Hodgson, Nelson MailWhen the owners established Folding Hill in 2001, they set out to make the best possible wine from their piece of paradise in Bendigo, Central Otago, and I managed to get my hands on a few bottles recently. The first bottle I tried was from the 2010 vintage, a wine that has not been fined or filtered. This is a big, rich wine, not too fruity but loaded with blackberry characters. Balanced toasty oak gives the wine a dash of spice, while dry, powdery tannins add structure. This is a fantastic wine.

Sam Kim, Wine OrbitThis is an outstanding pinot showing complex aromas of dark cherry, truffle, game and cedar. It's concentrated and beautifully ripe on the palate with velvety texture and plenty of supple tannins. A multi-layered, engaging and highly gratifying pinot. At its best: now to 2020.  95/100

Winsor DobbinBorn on the Isle of Man, Tim Kerruish is one of those people who make the world of wine so fascinating. After a stint working in Australia as a doctor he went to New Zealand on a fishing trip, loved it and eventually moved to Bendigo in Central Otago, bought a 40-acre sheep farm in partnership with friends and family and planted 10 acres of pinot noir - most of which he sells. He works in the local ER "to pay the bills" but still has time to produce outstanding wines like this tight, intense and textural 2010 pinot, matured in quality French oak, unfilterred and unfined and bottled under a Diam closure. It's a damn fine drop, built for the long haul, that blossoms when given some air. Well worth seeking out

Emma Jenkins MW - Independent Wine Monthly - I always find it quite exciting to see a wine I’ve never tried before cross my doorstep but tinged with this is some trepidation: will it be any good? The odds are not as encouraging as one would hope…I must confess to some further trepidation in this case. Folding Hill is a small Bendigo producer exclusively focusing on pinot noir. The notes suggest a tiny production and fastidious approach to viticulture and vinification. So far, so typical. That one of the proprietors is also a Dunedin doctor had me smiling slightly cynically as an ex-Otago resident: vineyards are common vanity project for Dunedin doctors/dentists/lawyers etc. It was therefore with interested scepticism that I opened this bottle. All doubts and uncharitable thoughts quickly disappeared. This is a supple, savoury wine with a lovely core of fruity juiciness. A medium-bodied style, with very deftly-handled oak and bright acidity, I found it quite tight and restrained at first but it continued to unfold beautifully in the glass and over a couple of nights: always a promising sign. It was subtle and eminently drinkable, and spoke of Central Otago, which seems an excellent trifecta. A few days after tasting the wine, we visited Jane in Auckland. She had the very same wine opened, and proffered a glass commenting, “Try this. Remember that nice emergency doctor I told you about from the Central trip? It’s his wine. I thought it was pretty smart stuff”. And so do I.

Cameron Douglas MSN: Light to moderate toasty bouquet with a smokey, sweet cherry, plum and some dark cherry lift; brown spices and a hint of white pepper and kirsch. Moderate+ complexity, attractive overall. Expectations are high for the palate. P: Youthful with plenty of bite from the tannins and acidity. A crisp Pinot Noir with a forward mix of oak and light brown spice elements. Very drinkable with a moderate length and finish to match.Don't get me wrong this is a lovely wine, but is tightly wound and needs more time in cellar (or decanting) to bring the various elements together and round -off some of the tannin action. Decided to have a glass with dinner tonight. this was a good idea as the food assisted in knitting together the youthful elements especially the oak. So as expected this wine just needs a little more cellar time (or decanting) - my pick is 2 years. 4 stars

The Winekat Deeply ruby in the glass, the wine is a little closed to start with on the nose, but opens out to reveal notes of dark berry fruit, spice and a touch of creamy oak (it’s aged for 11 months in 1/3 new french oak). On the palate, it’s a very grown up Pinot Noir, lacking some of the fruitcake and compote characters that one can associate with more warm-climate Pinot Noir. Layered and subtle, with black cherry and damson fruit, combined with store cupboard spice. The tannins are very fine-grained, but structural and – combined with a dart of red currant acidity – give this wine a tight framework. It slipped down incredibly easily with a meal of roast pork and roasted vegetables, but it is incredibly youthful and would probably be better after another couple of years, just giving it time to unfurl a little.

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