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Nautilus Pinot Noir 2014

Pinot Noir from Marlborough, New Zealand
  • W&S92
  • WS92
0% ABV
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Winemaker Notes

The 2014 Nautilus Pinot Noir is dark ruby in color. The nose reveals fragrant aromas of violets, dark plums and spices. The palate is medium bodied with good structure. Refined and balanced, this elegant wine shows good intensity and a lengthy finish. Beautiful accompanied by Venison with Star Anise.

Critical Acclaim

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W&S 92
Wine & Spirits
From estate vineyards on the clay soils of the southern hills and alluvial soils in the valleys, this is fermented with a small amount of whole bunches and without added yeast after a week-long cold soak. It’s bright and spicy, a fresh pinot with a lively feel—a long line drive of strawberry flavor with brisk tannins keeping it aloft. Tightly focused and tart, this is a wine that’s easy to drink in quantity, with depth of flavor that will hold your interest.
WS 92
Wine Spectator
Fleshy and juicy, with plum, cherry and wild raspberry flavors that mingle with aromatic notes of forest floor, tomato leaf and dried lavender. Intense, gaining momentum on the finish. Drink now through 2026.
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Nautilus

Nautilus Estate

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Nautilus Estate, Marlborough, New Zealand
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Ever since the first fine wine from Nautilus Estate of Marlborough was released in 1985, they have been striving to make wines that are truly synonymous with the best of New Zealand. Celebrated around the world for their intense fruit flavors and zingy freshness, Marlborough is the place that made New Zealand wines famous.

Today, Nautilus Estate produces and exports Sauvignon Blanc, Pinot Gris, Chardonnay, and Pinot Noir from across five estate vineyards (70 hectares in total) in the Marlborough wine region. A dedicated and enthusiastic winemaking team applies the best of modern winemaking technology, deftly combined with traditional techniques. Nautilus is run by Managing Director, Clive Weston, and owned by the Hill Smith family, proprietors of Negociants New Zealand and of Australia's oldest family-owned winery, Yalumba.

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 finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

HNYNASPNR14C_2014 Item# 166950