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 enticing aromas and flavours of stonefruit, Packham pear and zesty grapefruit, combined with subtle warmed butter and toasted nut 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 2017 tasting notes (PDF, 541 KB)
Marlborough pinot gris has come a long way over the past 8 years. The new clones (457 and 52B) have been producing beautiful little berries which are full of concentrated stonefruit flavours. The fruit for this Pinot Gris came from a number of unique sites in the Taylor Pass and Lower Wairau sub regions of Marlborough. Each block was managed individually according to its soil type, clone and the conditions throughout harvest. Once I was pleased with the balance of acid and flavour, the JTW 2017 harvest was official as we hand harvested gris grapes from the picturesque Meadowbank vineyard. In the winery, we whole bunch pressed the hand harvested portion and then wild fermented it with natural yeasts. This wine also underwent a full malolactic fermentation with some lees stirring in the barrel which has added unique flavour and textural elements to the wine. After the remaining grapes had ripened, we harvested, pressed and settled the juice into tank, racked and a long, cool ferment ensued, this helped preserve the fruity characters and freshness. After I blended the tank and barrel components, we stabilised the wine, filtered and bottled the wine ready for drinking.