Bottle of Jules Taylor Marlborough Pinot Noir

2020 MARLBOROUGH

PINOT NOIR

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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PINOT NOIR - A LABOUR OF LOVE.

Jules Taylor talks about what Marlborough Pinot Noir should taste like to her.

FOOD MATCH

Balsamic roasted beetroots with spinach and feta or grilled venison or lamb paired with caramelised red onion and tart berry compote.

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

This Pinot Noir is an intense little number with ripe mulberry and plum flavours. The palate is round and concentrated with the fruit balanced by earthy, savoury and spicy notes, suggesting a wine that will develop nicely over coming years. It has loads of supple, finely managed tannins and the finish is long, spicy and delicious.

HARVEST & WINEMAKING

The grapes for this Pinot Noir were grown in Marlborough’s Southern Valleys. The fruit was predominantly hand-picked over a three week period from mid March as optimum ripeness was reached in each block. At the winery a combination of traditional and modern winemaking techniques have been used in order to incorporate the benefits of both approaches. The fruit was all de-stemmed into small open top fermenters and cold soaked for between 5 and 10 days. Following this the juice was fermented with the indigenous yeast that arrived with the fruit from the vineyards. Hand plunging during fermentation ensured good extraction of colour and tannins. Following primary fermentation wine also underwent a full malolactic ferment. Portions of the blend remained on skins post fermentation, while others were pressed at dryness before being transferred to French oak barrels for maturation. The wine was bottled in March of 2020

FICKLE AND DEMANDING, THIS LITTLE NUMBER IS A PIECE OF WORK, BUT HAS TURNED INTO A DANGEROUSLY GOOD WINE.