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.
Bright and lively ruby red. This attractive Pinot Noir is full of appealing red fruits on the nose with intense raspberry and plum aromas gradually revealing subtle chocolatey notes. This wine exhibits juicy red fruits on the palate: raspberry, cherry and plum flavours which are well balanced with chocolate undertones and a hint of spice. 2 - 4 years cellaring in a dark cool environment will reward you well.
The season started cool and unsettled, but temperatures quickly warmed up leading to an early, quick flowering. The last substantial rainfall was on 17th December and after that Marlborough dried out. This wasn’t obvious early in January as ash drifting across from the Australian bushfires resulted in a lot of cooler cloudy weather that kept the vineyards green. However, the season warmed up heading into February, and the grapes went through veraison in very good, clean condition. In the last week or so the nights cooled off, allowing extra time for flavour development heading into harvest. On Monday 23rd March, we heard that New Zealand was heading into lockdown for a month. Thankfully, the government allowed us to continue harvesting and the weather played its part superbly. Apart from the stress caused by virus, the actual harvest was a breeze with some of the best condition fruit we have ever seen. The last grapes were harvested on 6th April and brought the surreal vintage to a close.
Food Pairing Notes
Keep things casual with grilled meats straight from the barbeque, or a charcuterie sharing platter. For
vegetarian options try it with roasted beets or grilled eggplant.