If Sauvignon Blanc is designed in the vineyard, then the converse is true with Pinot Gris.
This is a wine that’s made in the winery. For Jules it’s a grape where you can use different techniques and methods each year, evolving the techniques and trying something a little different. The pleasure is in the not knowing what each year is going to bring.
With a light lime green colour, this Pinot Gris has aromas of sweet quince, nashi pears and Horrogate toffee. Made in a fresh, vibrant style this wine has complexity and texture from the partial wild and malolactic fermentations. Hints of spice are clear on the palate and contribute to a luscious wine with good weight.
This Pinot Gris has been made with fruit from Marlborough’s Awatere Valley, harvested in late March and picked in the cool of the morning. To retain the full fruit flavours, part of the harvest was fermented with commercial yeast strains while the balance was whole bunch pressed and fermented with natural yeasts and underwent full malolatic fermentation. Lees stirring in the barrel has added further texture. The wine was stabilised and bottled in December of 2009.
Jules Taylor Wines 2009 Pinot Gris awarded Gold at the 2011 San Francisco International Wine Competition