Jules Taylor Marlborough Pinot Gris 2025

Jules Taylor Marlborough Pinot Gris 2025"Pristine and elegantly fragrant with aromas of apricot, rockmelon, Asian pear, and white flowers. It's brightly expressed on the palate, offering juicy fruit intensity with silky texture and finely infused acidity, making it harmonious and fabulously drinkable. At its best: now to 2029" Sam Kim, Wine Orbit, Sep 2025 "A very attractive bouquet and palate with a plush, ripe and fruity package. Aromas of sweet brown pears and quince then yellow apple

"Pristine and elegantly fragrant with aromas of apricot, rockmelon, Asian pear, and white flowers. It's brightly expressed on the palate, offering juicy fruit intensity with silky texture and finely infused acidity, making it harmonious and fabulously drinkable. At its best: now to 2029" Sam Kim, Wine Orbit, Sep 2025

"A very attractive bouquet and palate with a plush, ripe and fruity package. Aromas of sweet brown pears and quince then yellow apple and a peppercorn spice lift. This also gives rise to scents of white flowers and a wet chalky mineral idea. Satin textures with a decent acid line frames the core white fleshed fruit flavours with a whisp of citrus on the finish. Delicious and ready with best drinking from 2025 through 2028" Cameron Douglas, Master Sommelier, Oct 2025

Pale straw yellow. Enticing aromas of ripe pear and peach are layered with delicate f loral and citrus notes and a hint of caramelised, nutty spice. The palate is silky smooth and weighty, showcasing succulent layers of stone fruit and citrus. Hints of caramelised macadamia and spice add depth, creating a mouth-filling mid palate, and a long, elegant finish.

Marlborough was blessed with another dry and generally warm growing season through 2024/25. Summer arrived early with warm, settled weather through late November and December. This was ideal for flowering across for all varieties, and led to a high potential yield across the region. A cooler January saw high yields become more obvious as berries developed, and growers worked hard to monitor and manage their crops, reducing them where necessary. The weather warmed up again in February, and ripening sped up once more with flavours developing well leading in to harvest. Picking began on the 25th of February. Interestingly early picks were close to the same dates last year. However, this season was more spread out and stable weather and nice clean fruit meant Jules was able to take her time, harvesting blocks as they reached their peak flavours.

Around 78% of the fruit for this Pinot Gris came from the Meadowbank vineyard in the Taylor Pass sub-region, and another 22% from the Waihopai Valley. The grapes were a mixture of the older 2/15 clone and newer 457 and 52B clones which have been producing beautiful little berries full of concentrated stonefruit and spice f lavours. The parcel of 52B fruit was hand harvested, with the remainder picked by machine. In the winery the majority of the juice was pressed and settled in tank then racked for a slow, cool fermentation with selected yeast to preserve fruit characters and freshness. Jules retained higher levels of solids through the fermentation to enhance mouthfeel and texture. The hand harvested portion of grapes was whole bunch pressed to old barrels for a wild ferment with natural yeasts. This portion of wine also underwent a full malolactic fermentation with some lees stirring. The components were blended in August and bottled in mid September.

Food Pairing: This Pinot Gris is great with Thai or Vietnamese flavours - try pairing it with pork belly spring rolls or a traditional Vietnamese Pho . Alternatively try it with freshly caught scallops fried in butter with a touch of garlic and chilli.