2018 Jules Taylor Pinot Noir

Year: 2018
Appellation: Marlborough
Country: New Zealand
Wine Advocate: 90
James Suckling: 91
Wine Enthusiast: 90
Red Wine
Alcohol by Volume: 13.5%
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"The 2018 Pinot Noir comes from vineyards in Marlborough's Southern Valleys. Richer in clay/loess than the plains, this subregion produces deeper wine as a result-in this case, marked by bold aromas of black cherries and red raspberries, with an earthy foundation and hints of sous-bois and baking spices. For an entry-level Pinot Noir, this is an impressive effort." (WA)

"There’s a wealth of fragrant purple flowers and berries on offer here and freshness that really appeals. The palate has a fresh, sleek and supple feel with an array of fresh, juicy red-berry flavors. Drink now. Screw cap." (JS)

"This takes some time in the glass to reveal blueberry and red berry aromas. At their heels are herbal notes, like cocktail bitters, and stony, mineral tones, too. The silky palate is gripped by gentle tannins and filled out by nicely rounded fruit. -Christina Pickard" (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.