Jules Taylor Pinot Noir, Marlborough, New Zealand

From the cool, clouded start to the sunlit close of Marlborough’s 2020 vintage, Jules Taylor’s Pinot Noir emerged with remarkable finesse and vibrancy. A product of the Southern Valleys, this wine reflects a vintage shaped by both nature’s unpredictability and the measured hand of a skilled winemaker, culminating in a Pinot that balances wild energy with poised elegance.

Product Details

• Varietal: 100% Pinot Noir
• Region: Southern Valleys, Marlborough, New Zealand
• Vintage: 2020
• Alcohol: 13.75%
• Residual Sugar: 0.8 g/L
• Total Acidity: 5.22 g/L
• pH: 3.68
• Harvest Dates: March 20–31, 2020
• Vinification: Hand-harvested; cold soak (5–10 days); wild fermentation; partial whole bunch; French oak maturation; full malolactic fermentation; bottled February 2021

Sensory Description
In the glass, this Pinot shows a brilliant ruby hue that hints at its freshness. The nose is delicately perfumed with aromas of violet, old rose, and damson plum, lifted by a thread of oaky briar spice. On the palate, it dances between refinement and complexity—juicy red plums and ripe cherries join raspberries and a whisper of cinnamon, underpinned by earthy spice and finely woven tannins. The wine’s bright acidity lends structure and length, finishing with savory polish and quiet confidence.

Winemaker’s Background
Jules Taylor, a Marlborough native with deep roots in New Zealand viticulture, has long championed site-expressive, hand-crafted wines that let the region’s fruit shine. After years spent refining her craft in large-scale winemaking and abroad, she returned home to start her namesake label with a clear goal: to create wines with honesty, restraint, and personality. Sustainability is at the heart of her winemaking philosophy, as is a commitment to low intervention—values that echo throughout this expressive 2020 Pinot Noir.

Serving Suggestions
Serve at 60–64°F. This Pinot Noir thrives in food-friendly pairings—try it with smoky pulled pork sliders topped with kimchi and slaw, or a platter of seeded crackers alongside a smoky eggplant dip. It’s equally at home with roast duck or wild mushroom risotto. While drinking beautifully now, it will continue to evolve over the next 3–5 years for those who prefer a more developed expression.