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Jules Taylor OTQ Pinot Noir 2013

Pinot Noir from Marlborough, New Zealand
  • JS93
  • WE91
  • RP90
13% ABV
  • WS89
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13% ABV

Winemaker Notes

This wine is dark ruby red in color with aromas of blueberries, boysenberries and black olive tapenade layered over subtle hints of oak. Wonderfully intense fruit flavors are seamlessly balanced with dense velvety tannins.

Blend: 100% Pinot Noir

Critical Acclaim

All Vintages
JS 93
James Suckling
Plenty of complexity and oak influence here, but this is more settled than the regular Jules Taylor 2013 pinot noir. There's an impressive sore of ripe, dark purple stone fruit as well as handy spices and perfume. The palate is fresh and has a sleeve of plump, ripe dark cherries and boysenberries. The tannins have a stony, savory edge to them and there's a neat surge of flavor that holds focused through the finish. Drink now.
WE 91
Wine Enthusiast
Purists might be inclined to say this wine is too oaky, but this reviewer believes there's ample substance to support the flash. Cedar and vanilla are apparent, but the dominating characteristics of this wine are its ripe fruit and plush texture.
RP 90
Robert Parker's Wine Advocate
Medium ruby-purple in color, the 2013 Otq Pinot Noir has an aromatic core of warm black cherry, black plum and mulberry notes showing plenty of toasty / cedary nuances on an oak-laced nose. Medium-bodied with great concentration of black berries, spice and earthy flavors, the oak is not as prominent on the palate or in the long, earthy finish.
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Jules Taylor

Jules Taylor

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Jules Taylor, Marlborough, New Zealand
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You can’t have a wine label named Jules Taylor without having a Jules Taylor. Jules is the eponymous winemaker, Marlborough’s Queen of Sauvignon Blanc and a godmother to several hundred thousand little grapes. Born and bred Marlburian, Jules has seen the transformation that the wine industry brought to the region and has a deep understanding of the interplay between the grape and Marlborough’s variety of climates and soils. She also spent much time travelling the globe’s other wine producing areas, working 5 vintages in Italy and three in Australia. Upon her return home, she slotted straight into a job making wine for some of the most acclaimed brands in the country, and eventually branched off to create her own label under the mentorship of Kim Crawford in 2001. More than a decade later, the little moonlighting project has grown into an internationally recognized label and the brand Jules Taylor became synonymous with high quality, premium Marlborough wine.

Marlborough

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An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

MTIJUTQPN13_2013 Item# 137297