Vintage 2014 Report

A mild spring and warm & settled December resulted in a good fruit set and higher than average cropping levels.  Considerable fruit thinning was carried out across all varieties to ensure the vines were balanced. Throughout spring and early summer the season was warmer than average and we were anticipating an early vintage.  Post-Christmas temperatures were more normal but we still managed our earliest start…
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One from the bucket list – Champion Wine of Show at the Air NZ Wine Awards.

On Saturday night at the Air New Zealand Wine Awards dinner I had the privilege of collecting both the trophy for best sparkling wine and the Champion Wine of Show for our Nautilus Cuvee Marlborough Brut NV.  Collecting the Best sparking trophy was exciting enough but to get the Champion Wine of the show took it to a whole new level – that was definitely…
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A Very Special Sauvignon Blanc…

The Nautilus Winemakers Selection Sauvignon Blanc, like the Four Barriques Pinot Noir, is a wine we have made occasionally when we think the vintage quality warrants it.  Previously allocated to the UK market, this wine is for the first time being released here in NZ. The style of this Sauvignon Blanc has always been at the technical forefront of what we are trying to achieve…
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Gruner - Comp

Groovy Baby…

You may not have heard of it before, but Gruner Veltliner is an exciting new wine variety for New Zealand consumers and winemakers alike. Grüner Veltliner (AKA Grüner, GruVee or GV) is the most prized varietal in Austria and “Today, no self-respecting restaurant wine list, whether in New York or Hong Kong, can afford to be without at least one example of this, Austria’s signature white…
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Sleeper vintages – every vintage is not the same!

One of the great things about wine is that every new release is the result of the unique conditions from that growing season. While there will be some consistency from year to year rooted in the terroir and the house winemaking style, every wine is invariably a snapshot of the year in which it was grown. One of the challenges we face as winemakers is…
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Nautilus Bubbles

***Nerd alert*** The technical side of methode traditionnelle sparkling wine.

This week we are disgorging the latest batch of our much beloved Nautilus Cuvee.  Disgorging is the last step in the process to prepare the wine for release and this particular batch was blended & bottled (“tiraged” is the technical term) in 2009.  The wine is a blend based principally on the 2009 vintage with a small amount of older reserve wine to give additional complexity…
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Serious Sauvignon Blanc – Machine vs Hand Pick?

***wine nerd alert*** This post is a bit geeky, but maybe of interest to some of my mates overseas studying for their MW exams. (I know your pain!). So everyone else, feel free to skip this one and head back to the foodie stuff we usually post. I read an interesting piece of research today – which confirmed what we and most other producers in…
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Serious Sauvignon Blanc Winemaking

I had to answer a question from Drinks Business magazine this week about how our Sauvignon Blanc winemaking style has evolved over the years. I thought it might be of interest to some of our international mates and supporters so have posted my reply here… As a regional style, Marlborough Sauvignon Blanc has undergone some evolution since it emerged in the mid 80’s with changes…
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Southern Pinot Noir Workshop 2013

Every year, 100 Pinot Noir winemakers from NZ’s South Island get together to talk Pinot. This isn’t the usual wine buff type talk of “scents of wild raspberries on a warm summer’s evening…” that you’ve heard a million times before. No, this is the real technical nitty gritty. Over the course of 4 days, the winemakers blind taste 100 trial or interesting wines, tank samples,…
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PN vertical

Pinot Noir vertical tasting

It’s been a busy day today at Nautilus. CJ’s been invited to attend the launch lunch (try saying that after a couple of vinos) of Silere Merino (did you know Merino sheep are not only great for wool, they are also the tastiest breed of meat?) in a couple of weeks at Hummingbird in Wellington. We’ve just had a glimpse of the menu and it…
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