The Signature Selection

Celebrating true artisans


Grant Taylor, Signature Selection, Pinot Noir, 2016

Engaging aromas of dark berry, smoked meat, clove and truffle with nuances of cedar and vanilla on the nose.

The palate exhibits awesome power and concentration, while remaining poised and structured.

The wine offers outstanding fruit richness, beautifully enhanced by velvety texture and fine tannins, leading to a sumptuous, seductive finish.

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Patrick Leon, Signature Selection, Syrah, 2012

On the nose - complex savoury and earthy aromas of truffle and black olives with a note of garrigues (sun-baked wild herbs) overlaid with dark fruits.

On the palate the wine provides a voluptuous combination of ripe blackcurrant fruit, cured meats, vanilla and smooth tannins.

Long and lingering finish.

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The World's Finest

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Grant Taylor

Pinot Noir Master

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Grant Taylor

Grant Taylor is the only winemaker in the world to win the Pinot Noir Trophy at the London IWSC three times.

He is one of New Zealand’s most experienced wine makers and one of the worlds greatest Pinot Noir producers, with over 150 gold medals and trophies to his name.

Grant produces a limited run of 1200 bottles of our Signature Selection Pinot Noir every year.

 

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Patrick Leon

Syrah Master

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Patrick Leon

A Bordeaux native, Patrick Leon worked with Baron Phillipe de Rothschild for over two decades.

After years working with Château Lascombes,  Chateau Mouton Rothschild, Opus One and Almaviva to name a few, Patrick remains an esteemed consultant to the wine industry world-wide.

One of Patrick’s great loves is the wine of the Languedoc and working with Crown Range Cellar allowed him to put his name to this passion.

Patrick produces a limited run of 750 bottles of our Signature Selection Syrah every year.

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Critical acclaim

What the critics say about our 2016 Signature Selection, Grant Taylor, Pinot Noir.


Bob Campbell

96 points

From grapes grown in Gibbston Valley. Pure, vibrant pinot noir with red cherry, subtle herb, raspberry, spice, anise and nutty oak flavours. It's an ethereal wine that delivers plenty of power with great subtlety. Very impressive pinot noir that's clearly been made with a light touch and a view to express a sense of place.

Michael Cooper

5 Stars

Grown at Gibbston and matured for a year in French oak casks (30 per cent new). A very refined and graceful red, it is ruby hued, with an enticingly scented bouquet. Mouthfilling and supple, with ripe cherry, plum and spice flavours, fresh acidity and finely integrated oak, it's a very youthful, 'feminine' style of Pinot Noir, well worth cellaring to 2020+.

Sam Kim

97 Points

From the Gibbston Valley district, this glorious pinot exhibits dark fruit, smoked game, cocoa, cedar and violet aromas with a hint of dried herb complexity on the nose. The palate is concentrated and sumptuous, while remaining elegant and perfectly poised, delivering plenty of delicious fruit flavours together with seductive savoury nuances, finishing extremely long and velvety.

The wine offers refinement and sophistication with considerable depth of flavour.

Raymond Chan

5 Stars (19.5/20)

Very dark, deep, black-hued ruby-red colour with youthful purple hues, lighter on the edge. 

This has an elegantly concentrated nose with a deep heat of ripe black cherry fruit, dark herbs and subtle notes of savoury whole bunch stalk fragrances, unfolding in volume an array of dark-red and violet florals, and subtle, nutty oak. 

Medium-full bodied, the palate is elegantly presented with refined, but concentrated flavours of dark-red and black cherries, harmoniously melded with dark herb and whole bunch complexities. 

The palate blossoms beautifully to reveal an array of florals and herbs, and the wine flows along a smooth, velvety line of very fine-grained flowery tannins, leading to an elegant, long and sustained finish. 

This is a beautifully refined, elegant Pinot Noir with complex flavours of black fruits, herbs and whole bunch notes, lifted by a lovely array of florals on a velvety palate.  Match with poultry and pork dishes over the next 7-9+ years. 

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