Jules Taylor Pinot Noir Marlborough 2019

The grapes for this Pinot Noir were grown in Marlborough’s Omaka, Southern and Brancott Valleys, by five local grape farmers. At the winery I’ve used a combination of traditional and modern winemaking techniques in order to incorporate the benefits of both approaches. The fruit was de-stemmed into small nose 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.