Jules Taylor Marlborough Pinot Noir 2018
- Baking spices
- Plum & blackberry
- Soft acidity
- Suple tannins
Vibrant violet red colour in the glass. A lifted nose packed with aromas of plum and blackberry. Baking spices also entwine with darker earthy notes. The fruit is up-front and mouth-filling, again with blackberry and plum flavours to the fore. These berry flavours carry through to earthy tones and the wine finishes nicely with hints of spice. This is a lush Pinot Noir with the fruit providing approachability that is backed with a soft acidity and supple tannins.
Marlborough’s spring, temperatures were a few degrees above average and moisture content in the soils was low. This lead to a very even bud burst. Below average rain fall continued until December, which was ideal for flowering and provided a great fruit set. Post flowering, the warmer temperatures continued but the dry conditions gave way to frequent rainfall which meant verasion occurred earlier than usual. Due to the strong fruit set, fruit thinning was required to ensure yields were kept down. With all of the rain that fell January to March, canopies were in excellent health all the way to harvest. The real challenge was with some sizeable rainfall events in late February and early March which caused some disease pressure around the district. It was a unique harvest with unusual humidity and frequent rain which resulted in more savory flavours in the fruit and resultant wine.
The grapes for this Pinot Noir were grown in Marlborough’s Southern and the Waihopai valleys by five local farmers passionate about this variety. The fruit was predominantly harvested by hand over a three week period from late March as optimum ripeness was reached in each block. At the winery a combination of traditional and modern winemaking techniques has been employed 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. Following primary fermentation wine also underwent a full malolactic ferment. Hand plunging during fermentation ensured a good extraction of colour and tannins. Portions of the blend remained on skins post fermentation, while others were pressed at dryness before being transferred to a combination of French oak barrels for maturation. The wine was bottled in March of 2019.
Food Pairing: Roasted duck breast with green beens with a hazelnut and orange dressing or try a lamb loin with butternut gnocchi, purple carrot and black garlic.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Jules Taylor Marlborough Pinot Noir 2018
Jules Taylor Marlborough Pinot Noir 2018
- Baking spices
- Plum & blackberry
- Soft acidity
- Suple tannins
Vibrant violet red colour in the glass. A lifted nose packed with aromas of plum and blackberry. Baking spices also entwine with darker earthy notes. The fruit is up-front and mouth-filling, again with blackberry and plum flavours to the fore. These berry flavours carry through to earthy tones and the wine finishes nicely with hints of spice. This is a lush Pinot Noir with the fruit providing approachability that is backed with a soft acidity and supple tannins.
Marlborough’s spring, temperatures were a few degrees above average and moisture content in the soils was low. This lead to a very even bud burst. Below average rain fall continued until December, which was ideal for flowering and provided a great fruit set. Post flowering, the warmer temperatures continued but the dry conditions gave way to frequent rainfall which meant verasion occurred earlier than usual. Due to the strong fruit set, fruit thinning was required to ensure yields were kept down. With all of the rain that fell January to March, canopies were in excellent health all the way to harvest. The real challenge was with some sizeable rainfall events in late February and early March which caused some disease pressure around the district. It was a unique harvest with unusual humidity and frequent rain which resulted in more savory flavours in the fruit and resultant wine.
The grapes for this Pinot Noir were grown in Marlborough’s Southern and the Waihopai valleys by five local farmers passionate about this variety. The fruit was predominantly harvested by hand over a three week period from late March as optimum ripeness was reached in each block. At the winery a combination of traditional and modern winemaking techniques has been employed 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. Following primary fermentation wine also underwent a full malolactic ferment. Hand plunging during fermentation ensured a good extraction of colour and tannins. Portions of the blend remained on skins post fermentation, while others were pressed at dryness before being transferred to a combination of French oak barrels for maturation. The wine was bottled in March of 2019.
Food Pairing: Roasted duck breast with green beens with a hazelnut and orange dressing or try a lamb loin with butternut gnocchi, purple carrot and black garlic.
Original: $103.71
-65%$103.71
$36.30Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Baking spices
- Plum & blackberry
- Soft acidity
- Suple tannins
Vibrant violet red colour in the glass. A lifted nose packed with aromas of plum and blackberry. Baking spices also entwine with darker earthy notes. The fruit is up-front and mouth-filling, again with blackberry and plum flavours to the fore. These berry flavours carry through to earthy tones and the wine finishes nicely with hints of spice. This is a lush Pinot Noir with the fruit providing approachability that is backed with a soft acidity and supple tannins.
Marlborough’s spring, temperatures were a few degrees above average and moisture content in the soils was low. This lead to a very even bud burst. Below average rain fall continued until December, which was ideal for flowering and provided a great fruit set. Post flowering, the warmer temperatures continued but the dry conditions gave way to frequent rainfall which meant verasion occurred earlier than usual. Due to the strong fruit set, fruit thinning was required to ensure yields were kept down. With all of the rain that fell January to March, canopies were in excellent health all the way to harvest. The real challenge was with some sizeable rainfall events in late February and early March which caused some disease pressure around the district. It was a unique harvest with unusual humidity and frequent rain which resulted in more savory flavours in the fruit and resultant wine.
The grapes for this Pinot Noir were grown in Marlborough’s Southern and the Waihopai valleys by five local farmers passionate about this variety. The fruit was predominantly harvested by hand over a three week period from late March as optimum ripeness was reached in each block. At the winery a combination of traditional and modern winemaking techniques has been employed 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. Following primary fermentation wine also underwent a full malolactic ferment. Hand plunging during fermentation ensured a good extraction of colour and tannins. Portions of the blend remained on skins post fermentation, while others were pressed at dryness before being transferred to a combination of French oak barrels for maturation. The wine was bottled in March of 2019.
Food Pairing: Roasted duck breast with green beens with a hazelnut and orange dressing or try a lamb loin with butternut gnocchi, purple carrot and black garlic.
