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.
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.
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