Pinot Noir is the rising star of Marlborough and the variety that most expresses the differences from season to season. Grown on the southern hills in clay soils, this Pinot is well rounded with oh-so juicy flavours of cherry and black Doris plum. The wild fermentation along with extended lees maturation have added complexity and texture to the dark fruits and the finish is dry with a nice touch of dark chocolate and spice.
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$179.90
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The wine shows splendid fruit purity together with elegant complexity, delivering Black Doris plum, violet, olive and roasted nut characters with hints of olive and mushroom. It's juicy and beautifully layered on the palate, leading to a persistent silky finish. Harmonious and seductively comforting.
94 POINTS - SAM KIM, WINE ORBIT
JULES TAYLOR MARLBOROUGH PINOT NOIR 2019
Bright, fresh and fruity pinot noir with plum, raspberry, cassis, shoe box and a suggestion of fresh herb flavours. A moderately concentrated wine that's a pleasure to drink now but shows development potential.
92 POINTS - WINE SPECTATOR
JULES TAYLOR MARLBOROUGH PINOT NOIR 2020
Firmer, meatier style of Pinot Noir from the Marlborough region and the hand of Jules Taylor. Dark fruit, oak seasoning and tilled earth on offer. Stylistically it's medium to full bodied, dark fruits represent and segue to a firm - yet fine - tannin profile that carries a dark and firm line through the finish
91 POINTS - STUART ROBINSON, VINSOMNIAC
JULES TAYLOR MARLBOROUGH PINOT NOIR 2020
From Southern Valley’s fruit comes this ultra-fresh, earthy, tamarillo and cherry-centric pinot noir from Jules Taylor, winemaker extraordinaire and maker of seriously good chutney. It’s true. Her gift for harnessing just the right amount of spice, acidity, fruit concentration and texture is plainly evident in this new release that’ll definitely bring the grins. Substantial and generous.
YVONNE LORKIN
JULES TAYLOR MARLBOROUGH PINOT NOIR 2019
The remarkable pinot noir... is so keenly priced it makes all but a handful of pinots in the world look embarrassed, this is a dark-hued and extraordinarily resonant wine. The nose is sensational, with Auxey-Duresses and Monthélie allure, and this sonorous call to arms is followed by admirable restraint on the palate coupled with hints of earth and spice. This is a brilliant wine and one which should be in everyone’s cellar given its fruit purity, freshness and thrilling balance.
MATTHEW JUKES
PINOT NOIR - A LABOUR OF LOVE.
Jules Taylor talks about what Marlborough Pinot Noir should taste like to her.
For something more substantial, try it with
pulled pork sliders served with kimchi and slaw or a slow cooked lamb leg on a
cooler day.
WINEMAKERS NOTES
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.
AROMA & FLAVOUR
Intense aromas of ripe plums, damsons
and boysenberries sit alongside
notes of dark chocolate and layered
over just a hint of spicy, earthiness. It is an intense mouthful reflective of the
dry vintage, full of ripe, concentrated
boysenberry, plum and dark chocolate
flavours and with a weighty texture on
the palate. It has loads of supple, fine
tannins and the finish is long, spicy and
delicious, suggesting a wine that will
develop nicely over the coming years.
HARVEST & WINEMAKING
The grapes for this Pinot Noir were grown in Marlborough’s Southern Valleys. This
year, tiny berries were hand-harvested in early to mid March when the flavours were
tasting to Jules’ liking. The grapes were then whisked to the winery where most
of the fruit was de-stemmed into small open top fermenters. The must was left for
5-10 days to “cold soak” with a small percentage of whole bunches to accentuate the
delicate perfumed aromas and bright colour in the wine. The must was then warmed
and gently plunged by hand to keep the cap moist and extract a good balance of
colour and tannins while the wild yeasts got to work with the fermentation. Upon
reaching dryness, it was pressed gently into French oak barrels for maturation. After
a full malolactic fermentation in spring, the wine was bottled on 10th March, just in
time to pour a glass for Jules’ Dad’s birthday.
FICKLE AND DEMANDING, THIS LITTLE NUMBER IS A PIECE OF WORK, BUT HAS TURNED INTO A DANGEROUSLY GOOD WINE.
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