Origin: New Zealand
Terroir: Marlborough

Winemakers Notes
The fashion for chardonnay used to be the big, buttery, oaky wine. Do we care for fashion? Pah! This is a wine that is fresh and has great fruit flavours that expresses the vineyard it was plucked from.

Aroma & Flavour
The wine is straw yellow in colour. The aroma offers an abundance of ripe stonefruits and citrus. These fresh notes are complimented with creamy layers from the wild and malolactic ferments. Memories of baked pastries and toasted nuts come to mind. It has a deliciously smooth yet juicy palate where flavours of stonefruits intertwine with the creamy and toasty characters. It is a wine with veiled complexity and richness but with a refreshing finish.

Vinification
The fruit for this wine came from two unique vineyards in Marlborough’s Southern Valleys, Meadowbank Estate up the Taylor Pass and Anderson Vineyard in the Brancott valley. The grapes were harvested carefully by hand and machine then taken to the winery for transformation into liquid gold using a variety of techniques. Whole cluster pressed portions went directly into French oak barrels for a wild ferment on light solids. Other portions were tank fermented and some were cold settled and partially tank fermented and then sent to barrels midferment. The yeast lees in the barrels were stirred frequently over a nine month period to add body and complexity, and the wine underwent full malolactic fermentation to stabilise the wine. After its extended nap in the barrels, the various parcels were pumped back to tank, blended then bottled.

Food Match
Perfect with light and delicate foods such as raw and lightly cooked seafood, crayfish or ceviche. Also try with creamy risotto with roasted chicken thighs topped with fresh spring onion.

Origin: New Zealand
Terroir: Marlborough

Winemakers Notes
The best way to describe Grüner Veltliner is that it’s a cool climate wine somewhere between an aromatic white and a chardonnay. One of the reasons that we’re making it is to stretch our wings, to see if there is life after Sauvignon Blanc. The initial results suggest that there might be.

Aroma & Flavour
Refreshing Lemon aromas infuse delicate white peaches with a soft vanilla touch. A vibrant wine bursting with lemon and white peaches with a delicate coating of vanilla and a tingly white pepper bite. It provides a nice dry backbone yet is layered and creamy with soft acidity and nutty nuances. It is bright and fresh with great richness and texture from the wild ferment and provides a particularly long, harmonious finish.

Vinification
The grapes for this wine were harvested from one small vineyard in Marlborough’s Brancott valley by hand and machine. The machine harvested fruit was whipped to the winery, lightly pressed and cold settled over 48 hours to remove any solids before fermentation. The fermentation in tank was kept cool and long to retain the vibrant aromatic. This contrasted with the handpicked grapes which were pressed and went directly into old French oak for a hot, fast, wild ferment and malolactic fermentation. Afterwards I gently clarified, stabilised and bottled the wine with a screw cap closure to retain freshness.

Food Match
Fresh Marlborough Mussels with a thai twist; add fresh chilli, coriander, a touch of honey and a tonne of lime juice. If you’re a traditional master chef try zucchini linguine with herbs or chicken breasts with rosemary and thyme.

Origin: New Zealand
Terroir: Marlborough

Winemakers Notes
The 2018 vintage was one of those times when Mother Nature created the perfect conditions for the noble rot to develop in the grapes. This led to some wonderfully dehydrated berries that provided us with intensely flavoured viscous juice.

Aroma & Flavour
This wine has outstanding aromas of passionfruit, lychee’s and caramelised fig with notes of honey and a touch of white floral fragrance. The palate is decadently sweet with concentrated flavours of ripe passionfruit, lychee and apricot marmalade and a hint of grapefruit pith. A soft line of acidity from its Sauvignon Blanc heritage cuts through the sweetness to balance the rich flavours to perfection. Luscious!

Vinification
We hand picked the grapes one cold morning late April 2018.  The raisined berries were crushed and pressed a first time. The juice from the initial pressing was chilled and returned to the press, allowing  the skins to rehydrate, and thus obtaining a little more of the precious nectar. The viscous juice was settled then fermented in a small tank, a slow affair due to the high concentration of sugars in the juice. We finally bottled in August of 2018.

Food Match
Sticky (or stinky!) cheese platter with caramelised figs and honey toasted nuts.

Origin: New Zealand
Terroir: Marlborough

Aroma & Flavour
Vibrant tropical aromas of passionfruit and mango leap from the glass mixed with zingy accents of citrus and herbs. The palate is lip smackingly delicious with concentrated tropical fruit flavours of passionfruit, pineapple and tones of citrus, complimented with fresh lemon-grass. Juicy and dry, with nice acidity, the wine makes you salivate whilst the flavours linger.

Vinification
With a dedicated harvesting crew on hand we able to harvest each block individually once the fruit was ripe and I was happy with the flavours being expressed. At the winery we pressed the grapes into stainless steel tanks for cold settling before gently racking off juice lees. We inoculated the juice with select yeast strains I’d carefully chosen to enhance the wines aromas and flavours. Fermentation followed at cool temperatures which helps maintain Sauvignon Blanc’s unique aromas and flavours. The wine was left to settle on its yeast lees for a very short period before being racked back into stainless steel tanks for maturation. Then came the best part; blending! Once blended, the wine was stabilised, filtered and bottled, and sealed it with a screwcap closure to retain freshness.

Food Match
Any seafood dishes, baked or raw, with buttered green beans and scalloped potatoes.

Origin: New Zealand
Terroir: Marlborough

Pale straw color with a hint of green. Vibrant and zesty fruit aromas of peach, nectarine, and passion fruit along with an intriguing hint of thyme. This quintessentially zesty Marlborough Sauvignon Blanc is incredibly lively on the palate with citrus and also generously layered with mouth-watering tropical fruit flavours and herbaceous hints.

Winemaker George Elworthy’s sleek and racy Sauvie is an absolute joy. Confident with a positive nose of rocket leaf, red pepper, lemon sorbet, gooseberry and elderflower. Dry but luscious, there’s a fine symmetry between the heady richness and zesty freshness, with fleshy, exotic mango on the palate countered by energetic acidity.

Beautiful with Tandoori chicken or tomato and basil salad.

Origin: Australia
Terroir: Marlborough

Winemakers Notes
The OTQ Series is a pure expression of Jules’ winemaking skills and her vision to create wines which speak of their place.

Aroma & Flavour
This Pinot Noir exudes powerful aromas of blackberries, black cherry and plum. Smokey suggestions from the oak are layered over earthy tones and a hint of baking spice. This Pinot Noir is juicy, fleshy and medium - full bodied on the palate, with wonderfully impressive primary flavours of blackberries, boysenberries and black doris plums. The wine has complexity with well-integrated oak and velvety tannins and provides tones of nuances of kalamata olive and red beetroot. For optimum flavour decant for 20 minutes.

Vinification
The grapes for this Pinot Noir were grown in the quaint and rustic Wrekin Vineyard which lies in the Brancott valley. Positioned on northwestern facing slopes with deep clay soils, this charming little vineyard was carefully managed to provide very low-yield and high quality crop. The intensely flavoured fruit was hand harvested in late March, then destemmed into small open top fermenters and cold soaked for 10 days. The same happened with the portion pciked in April. The wine then wild fermented with indigenous yeast, gentle hand plunging during the fermentation ensured gentle extraction of tannins and colour. After some time on skins and extended maceration, Jules pressed off the wine into a combination of new and old French oak where a full malolactic fermentation took place. Here it matured for 11 months. Just prior to the 2017 vintage, Jules removed the wine from oak, gave it a light egg white fining and bottled it.

Food Match
Suited well to wild game such as duck, boar and venison. Mushrooms and eggplant compliment well as vegetarian options.

Origin: New Zealand
Terroir: Marlborough

Winemakers Notes
For me, it’s a grape where you can use different techniques and methods each year, evolving the techniques and trying something a little different. The pleasure is in the not knowing what each vintage is going to bring.

Aroma & Flavour
This wine is bright straw yellow with notes of pear, white and yellow stone fruits initially express themselves. These meld with nuanced layers of nougat, rose petal, and hints of baking spices. The palate has elegantly concentrated flavours of white and yellow stone fruits, hints of canned pineapple along with honeysuckle and exotic florals. Well balanced with a slight minerality creating a fine-textured bone dry palate.

Vinification
The fruit for this Pinot Gris came from four different vineyards in the Lower Wairau sub-region, and one from Taylor Pass. Each block was managed individually according to its soil type, clone and the conditions throughout the growing season. The grapes were a mixture of the older 2/15 clone and newer 457 and 52B clones which have been producing beautiful little berries full of concentrated stonefruit flavours. In the winery the majority of the juice was pressed and the juice settled it in tank then racked before a slow, cool ferment which ensued preservation of fruit characters and freshness. We whole bunch pressed the hand harvested portion of the grapes and allowed a wild ferment with natural yeasts to occur. This portion of the wine also underwent a full malolactic fermentation with some lees stirring in the barrel which has added unique flavour and textural elements to the wine. Once the wine had rested of approximately 6 months the components were blended then promptly bottled.

Food Match
South East Asian dishes like grilled lemongrass chicken with fresh mango, candied cashews, coriander and chili or Thai fish cakes with lime and chilli dipping sauce.

Origin: New Zealand
Terroir: Marlborough

Winemakers Notes
What we like about it is that it’s fickle, it’s a beggar to work with, yet, with Marlborough’s hot summers and long, cool autumns it’s capable of producing a stunningly expressive wine.

Aroma & Flavour
This Pinot Noir is generous on the nose, showing vibrant aromas of dark cherry, black doris plum and hints of spice. The wild fermentation along with extended lees maturation in have added complexity and texture to the dark cherry and raspberry characters found on the palate. The finish is dry with a nice touch of dark chocolate.

Harvest & Winemaking
The grapes for this Pinot Noir were grown in Marlborough’s Brancott and Omaka Valleys by three local grape farmers. The fruit was harvested by hand and machine over a 4 week period from late March as and when optimum ripeness was reached in each block. At the winery Jules used a combination of traditional and modern winemaking techniques in order to incorporate the benefits of both approaches. The fruit was destemmed into small open top fermenters and cold soaked for between 5 and 10 days. Hand plunging during fermentation ensured a good extraction of colour and tannins. Portions of the blend remained on skins post fermentation, while others were pressed at dryness before being transferred to oak and stainless steel for maturation.

Food Match
Rosemary and balsamic lamb steaks with roast beets with spinach and feta, or venison loin with caramelised red onion and tart berry compote.

Origin: New Zealand
Terroir: Marlborough

Winemakers Notes
Bright watermelon pink in colour, this Rosé is brimming with gorgeous raspberry, strawberry and red cherry aromas.The palate is fresh and juicy with bright red berry flavours and a dash of delicate spice. It has a nice balance and a dry, fruit filled finish.

Aroma & Flavour
Summer berries galore! This Rosé is brimming with gorgeous raspberry, and watermelon and aromas of candied toffee. Fresh and fruity with delicious raspberry and watermelon flavours and the iconic flavours of strawberries and cream. This wine also has sweet flavours of candied toffee and a soft hint of clove. With its nice balance of acidity and dry finish, this wine is ideal as a summer’s day sipper. Serve chilled.

Vinification
Every JT Rosé, begins it’s life in the very early hours of the morning as we harvest all of the fruit in the cool temperatures of the first few hours of the day. At the winery we quickly crush the grapes and then hold the freshly released juice in contact with the grape skins for a precise amount of time. This “time on skins” allows the bright red colours and delightful aromas found only in the skins of the grapes, this is why we allow it to infuse into the juice which is the key step to making a good Rosé! Following this, the juice was gently pressed, clarified and settled. We then cool fermented the clarified juice with a yeast selected for aromatic enhancement. The wine was then protein and cold-stabilised. To finish the process I have given this wine a light filtration to enhance its brightness and sealed it with a screw cap to lock in its fresh fruit flavours.

Food Match
Serve a with watermelon and mint salad or salads with goats’ cheeses. Also a great match with raw/lightly cooked shellfish or fish. Perfect hot weather drinking, served extra chilled.