Julicher has been flying under the radar, in Australia at least, for far too long. It’s time to rectify that. Their pinots are to die for, or at least drive for. The least you can do is click for them. You lazy beast.
Their vines are planted in the Te Muna Valley, what they call their ‘secret valley’. It was a site found by Wim, a Dutch expat who planted the first vines in 1996. They established a winery in 2004, and the rest is (delicious) history. So really, this has been at least a 20 year journey to your glass, and those decades of refinement shine through. Silky, powerful wine, intense and concentrated, with just a touch of that dark, charry depth that seems distinct to Martinborough pinot. In perfect balance here, in this savoury-sweet-succulent pinot. Silky, even. Now that we’ve introduced you to Julicher, you should introduce it to a friend. That’s how this works.
“A gorgeous expression; the fragrant bouquet shows dark berry, cocoa, clove, cedar and truffle characters. It is concentrated and generously fruited on the palate, while remaining elegant and poised. The wine offers plush mouthfeel and persistence, as well as loads of delicious flavours, wonderfully framed by polished tannins. At its best: now to 2021.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
This wine is a blend of different Pinot Noir clones sourced from different blocks of our Te Muna Valley vineyard of Martinborough.
Hand-picked, mostly destemmed, with 25% whole bunch, the must received a 3 to 5 day cool maceration before the fermentation begun. Ferments had twice daily plunges to extract concentration of colour and flavour from the skins. After pressing and settling, a natural malolactic fermentation ensued in 15% new French oak barriques. After 10 months oak aging, the wine was blended, filtered but un-fined for optimum Te Muna character.
Anyone who's ever tried Martinborough pinot noir will shout its praises from the rooftop... at least, anyone who's not a Marlborough diehard. There seems to be a nice rivalry in the pinot stakes between the two regions, with Martinborough producing more structural (some would say "Burgundian") styles, as opposed to Marlborough's fruity flavour fests. If you see one, nab it. Also keep an eye out for the aromatic whites.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peking barbecue duck with pancakes
- 1/2 Peking duck
- 12 ready-bought Chinese pancakes
- 5 green onions, trimmed and sliced diagonally
- 1 long red chilli, sliced diagonally
- 1/2 teaspoon white vinegar
- Hoi sin sauce, to serve
- Chives, to serve
- Preheat oven to 160°C. Remove the skin from the duck and cut into thin strips. Place on a baking tray lined with non-stick baking paper and cook until crisp. Remove from oven, cover and keep warm.
- Meanwhile, remove the meat from the duck and shred roughly. Place on a separate baking tray lined with non-stick baking paper, cover with foil and place in the oven to warm for 6-8 minutes.
- Meanwhile, warm the pancakes in the microwave or steam until warmed through.
- Combine the green onion, chilli and vinegar in a small bowl.
- To serve, place some shredded duck meat and crispy duck skin along the middle of each pancake. Top with some green onion dressing and a little hoi sin sauce. Roll up to enclose filling and tie up with several chive strips with ends trimmed. Place on a platter and serve immediately.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...