If Sauvignon Blanc is designed in the vineyard, then the converse is true with Pinot Gris.
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 vintage is going to bring.
This is a lovely textural Pinot Gris with lucious pear and stonefruit flavours, layered over subtle creamy and nutty characters derived from the partial wild fermentation and yeast lees ageing. The secondary characters impart a richness and complexity that carries through to a lingering dry finish.
Download the Pinot Gris 2016 tasting notes (PDF, 703 KB)
Marlborough Pinot Gris has come a long way over the last few years. The new clones (M2 and 52B) planted in the last 6 years have been producing beautiful little berries which are full of concentrated flavours of spice & stonefruits. This adds lovely layers of complexity and aromatics to the wine. The fruit for this Pinot Gris comes from the Lower Wairau, Southern Valleys and Lower Dashwood sub regions of Marlborough. A portion has been hand-harvested with the balance picked in the cool of the morning by machine. The processing time at the winery has been kept to the absolute minimum to preserve the bright natural flavours of the fruit and to minimise phenolics. The machine harvested portion of this fruit was fermented with selected commercial yeast strains chosen to enhance the natural flavours of the variety. The hand-picked portion was whole bunch pressed, then wild fermented with natural yeasts. This also underwent a full malolactic fermentation. Lees stirring in the barrel has also added an extra textural component to the wine. The wine was blended, stabilised and bottled in July 2016.
There’s a reason Jules Taylor Pinot Gris keeps appearing on the wine lists at the Gypsy Tea Rooms and The Elbow Room – two small but busy neighbourhood wine bars in Auckland. This Pinot Gris consistently rates highly (with me) for its intensely fresh flavours of subtle white fleshed fruit, such as white pears, white peach and lychees. It’s dry with refreshing crispness and a medium body, all giving it a strong lead on many of its competitors. This is a very good wine with 3 to 4 years time up its sleeve, but why wait? It tastes great now.
Melon, lime and grapefruit zest flavours are crisp and refreshing, with lemon verbena hints on the finish. Drink now.
Wine Spectator - M.W