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.
Professional Ratings
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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.
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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.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
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.