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The Better Half Pinot Noir 2019

The Better Half Pinot Noir 2019
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The Better Half is a Marlborough based company designed by George Elworthy, the significant other, or better half, of Jules Taylor, Jules Taylor Wines - although it could be the other way around. George & Jules have worked together for over ten years developing the Jules Taylor Wines brand into an award-winning label with celebrated appeal to both minds and palates.

George is now stepping out from behind the scenes to establish his own label and "the better half" seemed like the perfect moniker to attach to his new project. Having worked together to create the celebrated JTW label, The Better Half is like the other side of the coin, where the currency is quality wines designed to complement great times.

George is an accomplished winemaker, having worked with distinguished company at Marlborough based producers Seresin Estate, Cloudy Bay, Allan Scott and Vavasour. He was also the founding winemaker at The Crossings and has been fortunate enough to learn from and experience a number of vintages in Italy. Certainly a career with an arc towards building character, in branching out with the development of his own brand,

The Better Half, that wealth of experience is now on the table for the rest of us. The wine has been crafted with grapes sourced from the fairer side of vineyards in the Wairau and Awatere Valleys in Marlborough.


Wine Specs
Pinot Noir
Alcohol %
Wine Profile
Tasting Notes
Bright and lively ruby red.This fruit-driven Pinot Noir is generous on the nose showing dark cherry, black doris plum, and vibrant red raspberry and cranberry aromas which gradually open to reveal subtle dried thyme notes and hints of cocoa. With a palate full of vibrant bright fruit, this wine exhibits plum, cherry and cranberry flavours, well balanced with earthy, savoury undertones with a delightful layer of chocolate.
Winemaker Notes
The vintage began with a warm dry spring allowing for strong growth and providing the perfect conditions for the first half of flowering. Cooler temperatures towards the end of the flowering period reduced the fruit set which lead to moderate sized yields being set for the season ahead. A near drought prevailed during the following month until rain in late January saved the growing season giving the vines a well-earned boost going into verasion. The fruit was slower to ripen this year but was able to reach physiological ripeness at a lower sugar level creating a lovely balance in acidity. 3 - 5 years cellaring in a dark cool environment will reward you well.
Food Pairing Notes
This Pinot Noir would be an ideal match with Salmon with Roasted Shiitakes and Mushroom Sauce or Wagyu Eye Fillet with pikopiko (fern shoots) fried in nut oil.
Other Notes
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/ 750ml
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/ Case of 12