Nautilus Single Vineyard Clay Hills Pinot Noir 2015

The natural beauty of the Nautilus shell has inspired our expressive, balanced, precisely crafted wines since 1985, the early days of Marlborough winegrowing.

Back then there were only 80 NZ wineries. Today there are nearly 700. Yet we remain small, family-owned, and committed to the stunningly beautiful Marlborough region.

About the Vineyard

Marlborough is a sheltered, sunny, cool maritime climate known for intense, elegant wines.

Nautilus Single Vineyard Clay Hills Pinot Noir is sourced from a single block on our Estate-owned Clay Hills Vineyard. This clay soil, hillside site has been the jewel in the crown of Nautilus Southern Valleys Pinot Noir for many years, giving mid palate weight, concentrated dark berries and plum flavours and firm fine tannins.

Wine Production

Low cropped, Dijon and Pommard clone grapes were hand-picked and chilled before sorting to ensure pristine fruit. 25% of the indigenous ferment comprised whole bunches to give refined tannins and floral perfume. After a 10 day cold soak to extract fruit and floral notes, the wine remained on skins for 18 days to ensure supple, complex tannins. 11 months in French Oak barriques (33% new) ensured maximum complexity and integration.

Tasting Notes

This outstanding clay hillside site gives mid palate density, medium body and firm fine tannins. Very low crops ensure concentrated blackberry and plum flavours while floral perfume comes from the 25% whole bunch component. These flavours are complimented by spice from the French oak maturation, to give a well balanced, rich and lingering wine.

Food Pairing

The hints of savoury spice in this wine pair well with wild meats such as duck or venison, while the flavour concentration and fresh acidity can stand up to strong flavours and fatty meats such as slow cooked lamb. For vegetarian options, the earthy notes pair well with a mushroom risotto or roasted parsnip puree.

Production Info
Vineyard name
Clay Hills
Vineyard size
14 acres
Soil composition
Clay
Training method
VSP
Elevation
395 feet
Vines/acre
1333
Yield/acre
2 tons
Exposure
Northern
Year vineyard planted
1999
Harvest time
March
First vintage of this wine
2014
Bottles produced of this wine
2,400
Winemaking & Aging
Varietal composition
100% Pinot Noir
Prefermentation Technique
Cold soak
Time on its skins
20
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
8 days
Fermentation temperature
90 °F
Maceration technique
Cold Soak Maceration and Punchdown
Maceration length
8
Malolactic fermentation
Full
Fining agent
Vegan
Type of aging container
Barriques
Size of aging container
225
Type of oak
French
Certified Vineyards
All vineyards certified under Sustainable winegrowing New Zealand
Certifying Organizations
New Zealand Winegrowers
Sustainability Certification
SWNZ
Analytical Data
Alcohol
13.5 %
pH level
3.6
Residual sugar
0 g/L
Acidity
5.1 g/L

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