Marlborough Pinot Noir 2019

Description

A dry still red wine from New Zealand, 13% ABV, produced by Nautilus Estate. 100% Pinot Noir, 2019 vintage. A Marlborough Pinot Noir that embodies the elegance and complexity of New Zealand terroir. The grapes were fermented with indigenous yeasts in open-air fermenters after a 7-2 day "cold rest." Careful cork management, using our pneumatic punch-down device, allowed only the soft, ripe tannins to be extracted. Aged in new and old French oak barrels (25% new). The complex nose is accompanied by aromas of cherries, plums, earthy notes, and a touch of toasted notes. Deep ruby color. The palate is concentrated and elegant, with a fine, dense core of tannins and a long, savory finish.

Details

Perfume

Complex nose accompanied by aromas of cherries, plums, earthy notes and a touch of roasted notes.

Color

Intense ruby.

Taste

The palate is concentrated and elegant, with a fine, dense core of tannins and a long, savoury finish.

Serve at:

16 - 18 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Producer

Producer

Nautilus Estate

From this winery

• Oenologist: Clive Jones

Our energetic and innovative viticultural and winemaking team takes the approach of blending several different fruit parcels to achieve layers of complexity in the wines, focusing on their texture and mouth-feel. Our state-of-the-art but small-scale winemaking facilities give them the tools to achieve this.

?Whilst Nautilus wines can easily be enjoyed on their own, we believe they are even better when paired with delicious food and the philosophy of creating food-friendly wines is paramount for winemaker Clive Jones. Read more

New Zealand

Technical Sheet

Name	Nautilus Estate Marlborough Pinot Noir 2019
Type	Red green still dry
Denomination	N/A
Vintage	2019
Size	0,75 l
Alcohol content	13.0% by volume
Grape varieties	100% Pinot Nero
Country	New Zealand
Region	New Zealand
Vendor	Nautilus Estate
Harvest	Mid-March.
Wine making	The grapes were fermented with indigenous yeasts in open fermenters after a 7 2 day 'cold soak'. Careful handling of the corks, using our pneumatic fulling device, allowed only the soft, ripe tannins to be extracted.
Aging	After pressing, the wine was racked directly into a mixture of new and old (25% new) French oak barriques, where it remained undisturbed until filtering and bottling.
Total acidity	5.3 gr/L
PH	3.63
Allergens	Contains sulphites