2015 Jules Taylor Pinot Noir Marlborough

SKU #1274205 93 points Wine Spectator

 *Smart Buys* Fragrant and ebullient, with caramel and vanilla bean accents to the core of ripe black cherry and plum flavors, balanced by velvety tannins and dark chocolate nuances. Expressive and generous on the long finish. Drink now through 2026. (MW)  (9/2016)

92 points Bob Campbell

 Quite a dense and flavoursome pinot noir with plum, dark cherry, raspberry, liquorice and charry oak flavours. Fruit sweetness is balanced by tangy acidity, which helps drive a lengthy finish and provides energy.  (7/2016)

K&L Notes

Jules Taylor honed her winemaking skills under the guidance of some of the best in the business. She worked in the cellars at Cloudy Bay and was a longtime winemaker at Kim Crawford. Jules has been experimenting with her own namesake label since 2001 and has been releasing some knockout small-production wines like this cracker of a Pinot. The 2015 vintage was characterized by very low yields but very high quality. Fruit concentration is at the core of this wine; it has lovely soft texture and purity with dark succulent fruit and sweet oak spices. Phenomenal value given the quality. (Ryan Woodhouse, K&L New Zealand Wine Buyer)

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Price: $18.99
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Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 11/8/2016 | Send Email
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This indefatigable Pinot is led by a juicy, bright nose of fresh dark red berries, spiced citrus peel, bay leaf, subtle but complimentary oak tones and Christmas cake. There is a lovely ripeness to the fruit but also a vibrancy to the wine with energetic acidity, purity and length. This has the persistent drive and refinement one might expect from a much more expensive bottle and over delivers in this sub-$20 price point by some degree. Jules' pedigree and experience in on display here as well as the highly touted 2015 vintage that was characterized by low volumes but exceptional quality.
Top Value! Drink from 2016 to 2020

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 14