We like Pinot Noir. We could be all pompous and serious and say things like, ‘It’s the holy grail of red wines’ but it’s not that.
What we like about it is that it’s fickle, it’s a beggar to work with, yet, with Marlborough’s hot summers and long, cool autumns it’s capable of producing a stunningly expressive wine. And if we can pull that off, we’re happy.
This Pinot Noir is generous on the nose, showing vibrant aromas of dark cherry, black doris plum and hints of spice. The wild fermentation along with extended lees maturation in have added complexity and texture to the dark cherry and raspberry characters found on the palate. The finish is dry with a nice touch of dark chocolate.
Download the Pinot Noir tasting notes (PDF, 2.9 MB)
The grapes for this Pinot Noir were grown in Marlborough’s Brancott and Omaka Valleys by grape farmers passionate about the variety. The fruit was harvested by hand and machine over a 4 week period from late March as and when optimum ripeness was reached in each block. At the winery Jules used a combination of traditional and modern winemaking techniques in order to incorporate the benefits of both approaches. The fruit was destemmed into small open top fermenters and cold soaked for between 5 and 10 days. Hand plunging during fermentation ensured a good extraction of colour and tannins. Portions of the blend remained on skins post fermentation, while others were pressed at dryness before being transferred to oak and stainless steel for maturation.