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    Nautilus Estate

    Small family winery based in the stunningly beautiful Marlborough region of New Zealand. They aim to craft delicious, food-friendly wines from the clean, cool and diverse valleys of Marlborough.

    The striking Nautilus shell - its shape expressing natural beauty and mathematical perfection - is their inspiration to create a collection of expressive, textural, precisely crafted wines.

    Their energetic and innovative viticultural and winemaking team takes the approach of blending several different fruit parcels to achieve layers of complexity in the wines, focusing on their texture and mouth-feel. The state-of-the-art but small-scale winemaking facilities give them the tools to achieve this.

    Whilst Nautilus wines can easily be enjoyed on their own, we believe they are even better when paired with delicious food and the philosophy of creating food-friendly wines is paramount for winemaker Clive Jones. 

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    Picture of Nautilus Estate Pinot Noir 2013 750mL

    Nautilus Estate Pinot Noir 2013 750mL


    Tasting notes:

    The 2013 Nautilus Pinot Noir is dark ruby in colour. The nose reveals fragrant aromas of violets, dark plums and spices. The palate is medium bodied with good structure. Refined and balanced, this elegant wine shows good intensity and a lengthy finish.



    A cool spring but warm, dry summer made for ideal conditions during the 2013 growing season. The harvest started at a normal time but became quite rushed towards the end as a lot of fruit ripened at the same time. This meant it was all hands to the pumps & presses as we worked hard to capture the ideal varietal flavour profiles and the end result was a tired team but great quality wine across the board. This wine is a carefully selected blend from two premium hillside vineyard sites, in the Southern Valleys sub region.



    To make this wine, fruit from Pinot Noir clones 114, 115, 5, 667, 777 and Abel was hand harvested and de-stemmed without crushing to allow a portion of whole berries in the ferment. A small amount of whole bunch fruit was also included in some ferments. The grapes were fermented with indigenous yeast in open top fermenters after a 6-8 day ‘cold soak’. Careful cap management, using our pneumatic punch down device, has resulted in extraction of only the soft ripe tannins. After pressing the wine was racked directly to a mixture of new and older French oak Barriques, where it remained undisturbed until filtration and bottling in March 2014.



    The primary fruit components showing in the wines youth will further develop and integrate over the next five years as the wine matures.


    Food match:

    Beautiful accompanied by Venison with Star Anise