Jackson Estate Gum Emperor Pinot Noir
Rating, 4.0 out of 5 from 2 reviews.75cl £44.00 per litre
£33.00
Product attributes
Vegetarian
Vegan
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Product Information
Named for the Gum Emperor moth Opodiphthera eucalypti that makes its home on the edge of our vineyards, this wine was hand-crafted from a single vineyard site. The fruit from our Gum Emperor vineyard consistently produces a Pinot Noir that is rich and intensely flavoured, a true expression of the vineyards heavy clay soils. Darker brooding aromatics are lifted by higher notes of violets, black currents and spice. Flavours of black plums, liquorice and earthy forest floor tones combine to form a truly complex wine. With careful cellaring this wine will develop further opulent layers of savoury and spice notes that will be complemented by velvet mouth-filling tannins. The Jackson Estate Gum Emperor Pinot Noir is idiosyncratically New Zealand in style; true to vineyard, region and variety.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Country of origin
New Zealand
Package type
Glass
Allergen Information
Contains Sulphites
Dietary Information
Suitable for Vegetarians
Suitable for Vegans
Suitable for Vegans
Brand
Jackson Estate
Brand details
Jackson Estate is a special place, a testament to the vision and determination of the Stichbury and Jackson families who have farmed on the Wairu River plain at Jacksons Road for more than 160 years. Since planting our first Pinot Noir vineyards two decades ago, time, tide and fortune have smiled on Jackson Estate, and the unparalleled affinity between Marlborough and fine winemaking has been spectacularly realised. The acclaim Jackson Estate Pinot Noir generates is based entirely on the merit of our mature, cool climate vineyards.
Manufacturer
77 Jacksons Road
Blenheim
RD2
New Zealand
Blenheim
RD2
New Zealand
History
Jackson Estate has been in the business for over 30 years, quietly getting on with handcrafting wines with elegance, finesse and longevity.
Located in New Zealand's Marlborough region. With total respect for our land and focusing on low cropping levels, small-batch fermentation, single vineyard fruits and minimal winemaking intervention, we continue to achieve incremental improvements year on year, in a sustainable and environmentally responsible way.
Located in New Zealand's Marlborough region. With total respect for our land and focusing on low cropping levels, small-batch fermentation, single vineyard fruits and minimal winemaking intervention, we continue to achieve incremental improvements year on year, in a sustainable and environmentally responsible way.
Agent
Gonzalez Byass
Grape variety
Pinot Noir
Current vintage
2014
Regional information
The Pinot Noir grapes were hand harvested from our Gum Emperor vineyard, on the Waihopai Valley Road, Marlborough. The soil is 30cm of silt loam over a heavy Waihopai clay/gravel pan. The vineyard was not irrigated over the growing season.
Tasting notes
The fruit from our Gum Emperor vineyard consistently produces a Pinot Noir that is rich and intensely flavoured, a true expression of the vineyards heavy clay soils. Darker brooding aromatics are lifted by higher notes of violets, black currents and spice. Flavours of black plums, liquorice and earthy forest floor tones combine to form a truly complex wine. With careful cellaring this wine will develop further opulent layers of savoury and spice notes that will be complemented by velvet mouth-filling tannins.
Alcohol by volume
12.5
Units
9.4
Producer
Jackson Estate
Serving suggestions
This wine is great with Roast turkey, Barbecue pork ribs, Salmon or Mushroom dishes.
Winemaker
Matt Patterson-Green
Vinification details
Each parcel of handpicked fruit was gently destemmed into small open top fermenters retaining a large proportion of whole berries. A pre-fermentation soak averaging 5 days preceded a warm and rapid indigenous fermentation where temperatures spiked between 30-33 °C. All batches were hand plunged as per winemaker’s instruction. Post primary fermentation the young wine spent 16 days on skins totalling 33 days before being pressed to a mixture of new and older French oak barrels for maturation. Late spring natural malolactic fermentation initiated in all batches finishing in late December. Early February each batch was gently removed from barrel, tasted and assessed before blending and preparing for bottling.
The wine spent 10 months in 100% French oak barrels.
The wine spent 10 months in 100% French oak barrels.
Customer reviews
Overall ratings
Average 4.0 out of 5, based on 2 reviews.Breakdown of ratings
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