WHY CHOOSE A MAGNUM?
• Perfect for Sharing: A Magnum equals two standard bottles – making it ideal for parties and celebrations.
• Impressive Presentation: Make a statement at the table or under the tree.
• Enhanced Aging Potential: Larger bottles age more slowly and gracefully, offering exceptional depth and over time.
• Limited Availability: Secure yours before they’re gone!
PINOT NOIR - A LABOUR OF LOVE.
Jules Taylor talks about what Marlborough Pinot Noir should taste like to her.
FOOD MATCH
This wine pairs beautifully with appetisers such as a charcuterie plate, or a platter of homemade seeded crackers and smoky eggplant dip.
Get the recipe
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
Expect the same silky, vibrant Pinot Noir flavours you love - full of intense ripe cherry and berry fruit notes alongside notes of dark chocolate and a hint of oaky spice. The magnum format ensures the wine will develop even more gracefully. enhancing the wine's complexity over the coming years.
HARVEST & WINEMAKING
The grapes for this Pinot Noir were grown in Marlborough’s Southern Valleys. This year, berries were hand-harvested in 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 in March.
