At a glance

Producer

Copper Vale

Region

Central Otago, New Zealand

Grape variety

Xinomavro

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$40-$60

Tasting profile

Dark cherry, dried herbs, earthy notes with firm tannins and spicy undertones.

Evolution: Gradual softening of tannins, development of savory and tertiary aromas like leather and dried fruit.

At peak: Balanced integration of fruit and complexity with silky tannins and long finish.

Structure

Acidity

Medium-High

Tannins

Medium to Firm

Alcohol

13.5%

Aging potential

15+ years from vintage due to high tannin and acidity

Drinking window

Peak drinking

2025 to 2030

Optimal window

2022 to 2035

Current status

Approaching optimal drinking window

Current condition

The wine is currently evolving well with strong tannins and vibrant acidity beginning to integrate.

The combination of Xinomavro's natural tannic backbone and acidity matched with a quality New Zealand terroir and 2017 vintage allows extended aging, peaking approximately 8-13 years after vintage.

Food pairing

Grilled lamb, game meats, mushroom risotto, aged cheeses, and Mediterranean herb dishes.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (60-90 minutes) — To soften firm tannins and allow aromatic development.

Sustainability

Sustainability score: 7/10

Water conservation through drip irrigation, use of solar energy, minimal chemical inputs, and recyclable lightweight packaging.

Copper Vale employs integrated pest management and sustainable farming techniques but is not certified organic or biodynamic. The winery uses energy-efficient equipment and focuses on reducing waste and water use. Being produced in New Zealand and exported worldwide contributes to a moderate carbon footprint. However, the producer undertakes offsetting and uses environmentally friendlier packaging materials.