JULES TALOR PINOT NOIR
This Pinot Noir is an intense little number with ripe mulberry and plum flavours. The palate is round and concentrated with the fruit balanced by earthy, savoury and spicy notes, suggesting a wine that will develop nicely over coming years. It has loads of supple, finely managed tannins and the finish is long, spicy and delicious.
FORREST SAUVIGNON BLANC
JAMES SUCKLING 90 POINTS - "Shows plenty of typicity with melon and green apple, as well as pear drops on the nose and palate. Medium body with kiwi fruit, lemon and some green melon. Creamy finish. Delicious and reserved."
WINEMAKER NOTES - The Sauvignon Blanc was drawn from four vineyards located around Renwick in the Wairau River Valley. While each one has its own characteristics, they share in common the Wairau plains’ gravel-rich, free draining and devigourating soil profile. This classic Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.
The grapes were machine harvested in the cool of the morning, cold settled and cool fermented in stainless.steel tanks. The wine is left on its lees to develop a textural creamy mid-palate, before being blended with a small oak component and then bottled.
This Pinot Noir is an intense little number with ripe mulberry and plum flavours. The palate is round and concentrated with the fruit balanced by earthy, savoury and spicy notes, suggesting a wine that will develop nicely over coming years. It has loads of supple, finely managed tannins and the finish is long, spicy and delicious.
FORREST SAUVIGNON BLANC
JAMES SUCKLING 90 POINTS - "Shows plenty of typicity with melon and green apple, as well as pear drops on the nose and palate. Medium body with kiwi fruit, lemon and some green melon. Creamy finish. Delicious and reserved."
WINEMAKER NOTES - The Sauvignon Blanc was drawn from four vineyards located around Renwick in the Wairau River Valley. While each one has its own characteristics, they share in common the Wairau plains’ gravel-rich, free draining and devigourating soil profile. This classic Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.
The grapes were machine harvested in the cool of the morning, cold settled and cool fermented in stainless.steel tanks. The wine is left on its lees to develop a textural creamy mid-palate, before being blended with a small oak component and then bottled.
