Jules has made this Pinot Gris in a dry style since 2001. It's the crowd-pleaser — the wine she reaches for when nobody can agree what to order. Expect ripe stone fruit ("like Grandma's old peach tree"), a touch of honeyed, toasty character from wild fermentation, and a naturally lower acid profile that makes it dangerously easy to drink.
Tasting Notes:
• Dry-style Pinot Gris since 2001
• Ripe stone fruit character, plus honey and toast from wild fermentation.
• Naturally lower acid – easy-drinking, crowd-pleaser style.
Jules Taylor Wines
Marlborough Pinot Gris
Marlborough Pinot Gris
- Delivery Included NZ Wide
- 93 Points - Stephen Wong, MW
Forget what you think you know about Pinot Gris and try this tasty little treat. Jules conjures up some winemaker witchcraft to coax every last ounce of personality out of this subtle little grape. Modern clones combine with traditional wild ferments, barrel aging and lees stirring to elevate the aromas and textures of this wine. The end result is a flavour-packed mouthful of peach and citrus with an elegant spicy dry finish: a wine that is the perfect party pour.
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Case of 6 Bottles
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PINOT GRIS - THE PERFECT PARTY POUR
Jules Taylor explains why her ever-popular Pinot Gris is perfect for a party.
FOOD MATCH
This Pinot Gris is great with Thai or Vietnamese flavours - try pairing it with pork belly spring rolls or a traditional Vietnamese Pho . Alternatively try it with freshly caught scallops fried in butter with a touch of garlic and chilli.
Get the recipe
AROMAS & FLAVOURS
An uplifting fragrance of ripe late-season apples and nashi pears opens up to baked apple pie notes as the wine warms. These aromas are then layered with nuances of quince paste and gingery spice. The palate is balanced and mouthfilling. Juicy apple and quince combine with light phenolics and a creamy texture, before tapering to a juicy, elegant finish that will be a sure-fire crowd pleaser.
TECHNICAL NOTES
Pleasant but forgettable? Not on Jules' watch! Modern clones and a blend of winemaking techniques bring more intense flavours and better balance to this glass than you often find in Pinot Gris.
Apples | Nashi Pears| Quince Paste | Gingery Spice
Mix of wild barrel, and cool stainless steel fermentation.
Picked 6-31st march 2026
13.55% Alc | 2.3g/L RS | 3.45pH | 5.52g/L TA
VINTAGE
2026 - Intense Start, Restrained Finish
Well above-normal spring temperatures drove rapid vine growth from the outset of the 2026 season. Flowering arrived 7-10 days earlier than normal, providing particularly good conditions for Chardonnay, Pinot Noir and Pinot Gris. The early season stayed dry before rain arrived suddenly in January, nearly doubling the season’s total within a month though it eased before causing real damage. A cooler, overcast summer followed, slowing down the pace of ripening and giving the fruit time to build flavour intensity. The harvest date pushed out later than had initially been predicted. Picking began on 26th February with most of the vintage in before Easter. Flavours from this year are concentrated and complex. It's got Jules very excited to see how the wines show up in the glass.
VINEYARDS
Around 70% of the fruit for this Pinot Gris came from two vineyards in the Southern Valleys sub-region, with the remaining 30% drawn from two vineyards in the Wairau Valley. Jules loves the mix of older 2/15 clone alongside newer 457 and 52B clones on these sites, chasing more concentrated flavours of stonefruit and spice, and a more balanced wine overall than Pinot Gris often offers.
WINEMAKING
The parcel of 52B fruit was hand harvested, with the remainder picked by machine. In the winery the majority of the juice was pressed and settled in tank then racked for a slow, cool fermentation with selected yeast to preserve fruit characters and freshness. Jules retained higher levels of solids through the fermentation to enhance mouthfeel and texture. The hand harvested portion of grapes was whole bunch pressed to old barrels for a wild ferment with natural yeasts. This portion of wine also underwent a full malolactic fermentation with some lees stirring. The components were blended in May and bottled in mid July.
Is this wine vegan-friendly?
Yes - all of Jules' white and rosé wines are vegan-friendly.
Is this a dry or sweet wine?
Dry, with a spicy, elegant finish. The character comes from ripe pear and peach flavours, rather than relying on sweetness to give it interest.
Does this wine see any oak?
Partially - part of the batch is wild-fermented in old barrels, while the rest ferments in stainless steel, then the two are blended together.
Is Pinot Gris naturally high in acid?
No - it's naturally a bit lower in acid than the other white wines we make - which is part of the reason Pinot Gris is such an easy-drinking style.
Where does the fruit come from for this wine?
Mostly the Meadowbank Vineyard in the Taylor Pass, with a smaller portion from the Waihopai Valley. These vineyards give a mix of older and newer clones, selected for concentrated stone fruit and spice flavours.
