The OTQ Series is a pure expression of Jules’ winemaking skills and her vision to create wines which speak of their place.
The fruit for this wine was hand-picked from a small vineyard in the Dillons Point sub-region of Marlborough’s Wairau valley. This special block has been tended by people who share Jules’ enthusiasm and understanding of Marlborough Sauvignon Blanc ensuring the resulting grapes were the pinnacle of the vintage’s expression. Selected bunches of fruit were hand harvested and whole cluster pressed into old oak barrels for wild fermentation and maturation. The resultant wine is a special, very limited showcase of the versatility of Marlborough Sauvignon Blanc.
This wine has an intriguing aroma of pineapple, jasmine and elder-flower, perfectly overlayed with nut and marmalade notes. Revealing the softer side of its Sauvignon Blanc heritage on the palate, this wine offers a delicious combination of refreshing pineapple and guava beautifully laced with notes of brazil nut and honey.
The fruit for this Sauvignon Blanc was selectively hand-picked from a small vineyard in the Dillons Point subregion of Marlborough. Jules selected particular sun-kissed parcels of fruit that were lying on the outer edge of the Plunkett Vineyard for this special wine. Following the harvest, Jules took the grapes to the winery where she whole cluster pressed it into old barriques where a fast, furious wild fermentation took place. Following primary fermentation the wine went through a partial malolactic fermentation to change the acid profile and add layers of complexity. She then stirred the barrels over spring and summer and the wine was blended and stabilised prior to the 2017 vintage.
Gold. An oak-fermented sauvignon blanc with very little oak character, but plenty of nutty yeast lees influence adding complexity to concentrated and ripe tree fruit and red capsicum flavours. An impressive wine both in terms of complexity and texture.
Gold. Made 'On The Quiet', the 2016 vintage is a classy, distinctive, single-vineyard wine, grown at Dillons Point, in the lower Wairau Valley. Hand-picked and fermented with indigenous yeasts in old French oak barrels, it was matured on its yeast lees in wood for nine months. Light lemon/green, it is ripely scented, weighty and fleshy, with concentrated tropical fruit flavours, gently seasoned with nutty oak, excellent complexity and harmony, and a well-rounded, dry (1 gram/litre residual sugar), very long finish. Best drinking mid-2018+