Nautilus Estate
Marlborough Pinot Noir 2019
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | New Zealand (New Zealand) |
| Grape varieties | 100% Pinot Nero |
| Aging | After pressing, the wine was transferred directly into a mix of new and old French oak barriques (25% new), where it remained undisturbed until filtration and bottling. |
Description
What kind of wine it is
Nautilus Estate Marlborough Pinot Noir is a still red wine from New Zealand, an authentic expression of the Marlborough region. Made from Pinot Noir grapes, it stands out for its deep ruby colour. On the nose, it opens with a complex bouquet featuring notes of cherry and plum, enriched by earthy nuances and light toasted hints. On the palate, it reveals an elegant and concentrated character, supported by a structure of soft tannins. The finish is long and savoury, with a harmonious progression that makes it ideal for pairing with game dishes and mature cheeses.
Where it comes from
The grapes come from the Southern Valleys, a particularly renowned area within the Marlborough region. The vineyards grow on hills characterised by loess-rich soils, which are deeper and heavier than the stony soils of the nearby Wairau Valley. This particular soil composition gives the wine a unique density and aromatic intensity, lending compactness to the sip. Production involves a blend of different parcels, a deliberate choice to enrich the sensory profile with layers of complexity and ensure an enveloping tactile consistency.
How it is produced
The harvest, carried out by hand, is followed by gentle destemming to preserve the integrity of the berries. After a period of cold maceration, fermentation with indigenous yeasts begins in open vats. During this process, pneumatic punching down allows for a carefully measured extraction of only the silkiest polyphenols. Subsequently, the wine matures in French oak barrels until the final filtration. This maturation in wood structures the wine in an orderly manner, ensuring a deep and elegant persistence on the palate.
History and Curiosities
The Nautilus Estate Marlborough Pinot Noir 2019 embodies the elegance of New Zealand's Southern Valleys. Produced from Pinot Noir grapes, it ferments with indigenous yeasts in open-top vats before maturing in French oak barriques, acquiring a refined and complex structure. The result of winemaker Clive Jones's expertise and awarded 91 points by The Wine Advocate and 90 by James Suckling, this sophisticated red offers excellent ageing potential of 5-10 years, enriching any cellar.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Oenologist: Clive Jones
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
| 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 |
| Story | History and Curiosities The Nautilus Estate Marlborough Pinot Noir 2019 embodies the elegance of New Zealand's Southern Valleys. Produced from Pinot Noir grapes, it ferments with indigenous yeasts in open-top vats before maturing in French oak barriques, acquiring a refined and complex structure. The result of winemaker Clive Jones's expertise and awarded 91 points by The Wine Advocate and 90 by James Suckling, this sophisticated red offers excellent ageing potential of 5 0 years, enriching any cellar. |
| Origin | Southern Valleys, Marlborough, New Zealand |
| Soil composition | Heavier soils, dominated by loess |
| Harvest | Mid-March |
| Production technique | Fermentation with indigenous yeasts in open-top fermenters after cold maceration; pneumatic punching down; ageing in French oak barriques |
| Wine making | Manual harvesting and destemming without crushing, with some whole berries included in fermentation. Fermentation with indigenous yeasts in open-top fermenters after a cold maceration of 7–12 days, with pneumatic punching down to extract only soft, ripe tannins. After pressing, the wine is transferred to new and used French oak barriques (25% new) and matured until filtration and bottling. |
| Aging | After pressing, the wine was transferred directly into a mix of new and old French oak barriques (25% new), where it remained undisturbed until filtration and bottling. |
| Total acidity | 5.3 gr/L |
| PH | 3.63 |
| Allergens | Contains sulphites |