Nautilus has been at the vanguard of Pinot Noir winemaking in Marlborough for over twenty four years, since crafting its first Pinot Noir in 1997. Early plantings of Dijon clones and experimenting with single clone/single site trials led to a rapid appreciation of the potential for this variety in the region. Each year we release a limited pack to share with our costumers, this year we are offering a triple pack with the following wines:
Nautilus Awatere River Vineyard Pinot
Vintage report 2019 The 2019 season started well with no significant frost issues and reasonable spring rains to develop healthy canopies. Some cool weather during flowering affected the bunch size of some varieties – particularly Chardonnay and Pinot Noir – and as a result, crops were naturally slightly down. January and February were then extremely dry with virtually no rainfall for two months and warmer than average temperatures. We began to anticipate an early harvest
During vintage we all work very hard and a good meal is essential to keep you going. When we are working shifts we work in with local catering company BV Gourmet who provided with delicious nutritious meals and we can simply re-heat and eat for lunch or dinner to keep the crew going. Of course occasionally we get the opportunity to relax a bit and enjoy a more leisurely meal. Good food is absolutely essential to keep us going during vintage as is a few bottles of good win
We began making Nautilus Marlborough Chardonnay in 1989 buying grapes from a vineyard in Renwick. The fruit held such promise we bought the vineyard shortly afterward. Despite this early potential, it was undoubtedly a challenging beginning for Chardonnay in our portfolio. We struggled with inferior clonal selection, high yields and faulty corks – you name it. So in the late 90’s we decided to reduce production and get back to the heart of our winemaking philosophy: making e
There is no doubt that 2017 was a year where we had to push things to the limits to make the best possible wines, and the experience of the crew really paid off. In a good year anyone can make good wines, however the more challenging years can be just as rewarding for a quality-focused producer and we are very proud of the wines we have been able to craft in 2017. Spring and summer kicked the season off with good growing conditions and healthy vines. We started picking a coup
A few chilly nights in spring caused some sleepless nights and while there were no visits by Jack Frost to our blocks the cooler weather did influence flowering and only a moderate crop was set. All the talk over summer was about drought and with the lowest rainfall in over 80 years recorded over summer the valley was looking extremely dry and a good source of water for irrigation was critical. While it was dry it was not overly hot so the grape vines enjoyed the sunshine a
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 ever with our first grapes for sparkling wine being picked on 25th F
On Sunday the cellar crew drove down to Christchurch for some post vintage time out – well that was our excuse to go and see the Reds vs Crusaders Super 15 match. While not a spectacular game at least the good guys won (yes that is the Crusaders) which meant we enjoyed the post match dinner at The Monday Room – great tapas and excellent wine and beer selection. A few hardy soles took our Austrian vintage interns over to see the west coast while the rest of us came back to B
Kia ora all,
As our cuzzies across the ditch wind up their harvest, we are just cranking up. Vintage 2012 will be the latest since 1997 – running about 2 weeks behind normal (whatever ‘normal’ is).
We have been busy over Easter and have all the Chardonnay in barrel, have most of the Pinot Noir in tank and about 1/3rd of our Sauvignon safely in.
Over Easter the weather was simply stunning – the Indian summer they said would never happen arrived and we had some of the best