Jackson Estate

As modern pioneers, Jackson Estate has been in the business for over 25 years, quietly getting on with hand crafting beautiful wines with elegance, finesse and longevity. With total respect for the land and focusing on low cropping levels, small batch fermentation, single vineyard fruits and minimal winemaking intervention, they continue to achieve incremental improvements year on year, in a sustainable and environmentally responsible way. They remain 100 percent kiwi-owned and are staying put on thei perfectly balanced soils, growing their beautifully mature vines in the incredible Marlborough climate.

Intense aromas of red and black fruits coupled with a base note of dried herbs, spice and cedar. The flavour profile is a combination of savory and spice, with rich and ripe flavours. Elegant and silky tannins give good texture and concentration.

A fabulous accompaniment to a mushroom risotto.

Each parcel of handpicked fruit was gently destemmed into small open top fermenters retaining a large proportion of whole berries. A pre-fermentation soak averaging 5 days preceded a warm and rapid indigenous fermentation where temperatures spiked between 30-33 °C. All batches were hand plunged as per winemaker’s instruction. Post primary fermentation the young wines averaged 14 days on skins totaling up to 30 days before being pressed to a mixture of new and older French oak barrels for natural malolactic fermentation and maturation. Early February each batch was gently removed from barrel, tasted and assessed before blending and preparation for bottling early March 2015.

Trophy & Gold - International Wine & Spirit Competition 2019. Double Gold /96 Points - Melbourne International Wine Competition 2019