PINOT NOIR - A LABOUR OF LOVE.
Jules Taylor talks about what Marlborough Pinot Noir should taste like to her.
Balsamic roasted beetroots with spinach and feta or grilled venison or lamb paired with caramelised red onion and tart berry compote.
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