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Jules Taylor Wines

Marlborough Pinot Noir

Marlborough Pinot Noir

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  • 94 Points - Cameron Douglas

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.

$185.90 NZD
$185.90 NZD
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Case of 6 Bottles
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94 POINTS

JULES TAYLOR MARLBOROUGH PINOT NOIR 2023

"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. Best drinking from 2026 through 2033+."

CAMERON DOUGLAS, MASTER SOMMELIER

93 POINTS

JULES TAYLOR MARLBOROUGH PINOT NOIR 2023

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.

JAMESSUCKLING.COM

90 POINTS

JULES TAYLOR MARLBOROUGH PINOT NOIR 2023

"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."

STEPHEN WONG, MASTER OF WINE

94 POINTS

JULES TAYLOR MARLBOROUGH PINOT NOIR 2023

"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."

SAM KIM, WINE ORBIT

PINOT NOIR - A LABOUR OF LOVE.

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

Grown in Marlborough's Southern Valleys, Jules' preference is for Pinot Noir full of bright fruit, juicy acidity, and with a soft tannin structure. "It's not a big bolshy red," she explains, "Marlborough Pinot Noir is about sexiness."

Tasting Notes:
• Grown in Marlborough’s Southern Valleys
• Style shaped by season, not focused on heavy extraction.
• Bright fruit, soft tannins, a touch of elegant earthiness and oak.

FOOD MATCH

This wine pairs beautifully with appetisers such as a charcuterie plate, or a platter of homemade seeded crackers and smoky eggplant dip.

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.
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FOOD MATCH

AROMA & FLAVOUR

Intense aromas of ripe cherries and boysenberries sit alongside notes of dark chocolate and layered over just a hint of spicy, earthiness. It is an intense mouthful full of juicy boysenberry, cherry and dark chocolate flavours and with a weighty texture on the palate. It has loads of supple, fine tannins and the finish is long, spicy and delicious, suggesting a wine that will develop nicely over the coming years.
AROMA & FLAVOUR

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.

Wine technical notes

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.
HARVEST & WINEMAKING