2017 Jules Taylor Pinot Noir

Year: 2017
Appellation: Marlborough
Country: New Zealand
Wine Spectator: 87
Wine Advocate: 91
James Suckling: 90
Wine Enthusiast: 90
Red Wine
Alcohol by Volume: 13.5%
Price :


"A fresh green herbal note defines this wine, with sarsaparilla and cola notes mingling with black cherry flavors in the background, set on a firm, dense frame. Drink now through 2031. 2,000 cases made, 500 cases imported. -MW" (WS)

"Sourced from the Southern Valleys, Jules Taylor's 2017 Pinot Noir offers up smoky notes of grilled plums. It's medium to full-bodied but remarkably supple and fresh at the same time, with additional notes of baking spices and red fruit coming through on the finish." (WA)

"Pomegranates and wild raspberries, framed in spicy, assertive fresh-oak aromas. Taut, chewy tannins, strawberry and raspberry flavors and a bright, fresh finish. Drink now. Screw cap." (JS)

"This vintage shows plump plum and cherry aromas, laced with licorice, damp earth, dried herb, flower and cola. The textured palate sees supple fruit running along an earthy, herbal spine, held together by fine-grained, savory tannins. The oak rears its head particularly on the finish, but overall this is a balanced and finessed wine. Drink now after a short time in a decanter or through 2024." (WE)

Winery Notes:
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.

Winemakers notes:
This Pinot Noir is very generous on the nose, showing vibrant aromas of dark cherry, raspberry and plum combined with spicy oak notes. It has an impressive concentration of flavour and a nice acid backbone. The finish is dry with a nice touch of dark chocolate and subtle French oak coming through.

The grapes for this Pinot Noir were grown in Marlborough’s Awatere, Brancott and Omaka Valleys by several producers passionate about the variety. The fruit was harvested by hand and machine over a 3 week period from late March as and when optimum ripeness was reached in each block. At the winery Jules used a combination of traditional and modern winemaking techniques in order to incorporate the benefits of both approaches. The fruit was destemmed into small open top fermenters and cold soaked for between 5 and 10 days, then fermented completely using indigenous yeast. Hand plunging during fermentation ensured 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 barrels and stainless steel for maturation.