We like Pinot Noir. We could be all pompous and serious and say things like, ‘It’s the holy grail of red wines’ but it’s not that.
What we like about it is that it’s fickle, it’s a beggar to work with, yet, with Marlborough’s hot summers and long, cool autumns it’s capable of producing a stunningly expressive wine. And if we can pull that off, we’re happy.
This Pinot Noir has a beautifully dark cherry colour and shows an enticing combination of wild berry aromas, spicy notes and a hint of smokey oak on the nose. The wild fermentation along with extended lees maturation in barrel have added complexity and texture to the lovely bright red fruit characters found on the palate. These characters will develop well over the next 5 years.
Download the Pinot Noir 2013 tasting notes (PDF, 741 KB)
The grapes for this Pinot Noir were grown in the Awatere, Brancott and Omaka Valleys and picked by hand over a 3 week period from late March when optimum ripeness was reached in each block. At the winery the fruit was destemmed into small open top fermenters and cold soaked for between 5 and 10 days. The wine was fermented completely using indigenous yeast and combined with hand plunging to ensure 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 and stainless steel tanks for maturation.
Jules Taylor has crafted an exuberant, approachable wine. Perfumed, pure, generously endowed with enticing dark fruit and well seasoned with oak, it exudes a youthful vitality. Try it with an old-fashioned Sunday lunch of roast lamb and kumara.