Jules Taylor Pinot Noir Magnum

"Tasted previously, this is still a delicious wine with core aromas and flavours of red berries and plum, there's layers of spice and oak influences, polished tannins and a seam of acidity that carries flavour and texture. Precise and salivating, gently saline and perfectly balanced. Rather delicious, a wine that will continue to age well from day of purchase through 2032."

"This is immediately appealing on the nose with aromas of dark plum, cherry, thyme, rich floral, and roasted nuts. The palate delivers succulent fruit intensity, a fleshy mouthfeel, and well-infused tannins, making it beautifully balanced and flowing to a lengthy, satisfying finish."

"The impressive 2024 vintage (****1/2) was grown in the Southern Valleys, mostly hand-harvested and partly barrel-matured. Full, bright ruby, it is a mouthfilling, well-structured red, with fresh, concentrated cherry, plum and spice flavours, finely integrated oak and supple tannins. Vibrant, generous and youthful, it should be at its best 2028+."

"Dusty tannins coat the mid-weight core of black fruit, almost brooding under a cloud of smoke and coffee. Well balanced between its fresh acidity, youthfully grippy tannins and lingering flavours of blackberry, plum and violets, this will require another year in bottle to relax and round out before providing several years of contemplative drinking as it unfolds."

The 2023 Pinot Noir is fresh and succulent, with garden mint, clove, strawberry, cherry, mint and aniseed. The tannins are soft and curvaceous and hold the fruit aloft on the palate. Grown in the clay-based soils of the Southern Valleys in Marlborough, the wine is structurally powerful and with some obvious oak showing through the finish. 14% alcohol, sealed under screw cap. - Reviewed by: Erin Larkin

"The 2023 Pinot Noir is fresh and succulent, with garden mint, clove, strawberry, cherry, mint and aniseed. The tannins are soft and curvaceous and hold the fruit aloft on the palate. Grown in the clay-based soils of the Southern Valleys in Marlborough, the wine is structurally powerful and with some obvious oak showing through the finish."

"Marlborough Pinot Noir remains one of New Zealand’s most under-rated wines. The grape lives in the imposing shadow cast by the region’s world-beating Sauvignon and is often a second consideration. Jules Taylor shows us a wine that deserves to be a first consideration. This is a polished wine of some depth with a fragrance that entices in red cherry, plum and seductive Pinot herbals and spice. Medium bodied, gentle and open, it is inviting as a stand -alone drink such is its flavour balance. A herbal edginess provides some cut and thrust across the palate in tandem with ripe mixed cherry fruit, plum and baking spices. Tannins run smooth through to the finish."

"Another well crafted Pinot Noir from Jules and the team, a seamless wine from the bouquet through the palate with aromas and flavours of black cherry and dark plum, some baking spices from oak and fresh fruit spices add complexity. Dry, firm, youthful, a taut squeeze and salivating impact with flavours of dark berries and plums begin to fill the palate. Tannins and acidity add the tautness and palate squeeze circling back to fruit for the finish."

"It's splendidly appealing on the nose, showing sweet cherry, olive, clove and toasted nut characters with a lovely floral overtone. The palate displays juicy fruit intensity, together with supple texture and beautifully pitched tannins, finishing persistent and refined."

"A linear and bright pinot with dark cherry and strawberry character with some flint and graphite undertones. Medium body. Fresh fruit and hints of citrus at the end. Firm tannins too. Complex."

"Lovely perfume greets the nose: lifted florals and ripe fruit caressed by sweet oak. the The palate is concentrated, driven and energetic with good intensity. The red and black fruit is open, expressive and has bright clarity before yielding to the drying grip which builds on the back. A hint of heat sneaks in on the finish too. Give it a year or two to meld."