Mouth watering intensity, embracing concentrated flavours of passionfruit and citrus
When Jules talks about Sauvignon Blanc, clouds part and celestial choirs sing. This is the wine Jules loves!
A great food wine, pair with fresh seafood or light summer salads in an alfresco setting for a true kiwi experience!
Jules Taylor Marlborough Sauvignon Blanc 2017
Jules Taylor Marlborough Sauvignon Blanc 2017
Accolades
Awarded Gold Medal
Air New Zealand Wine Awards, 2017
Description
This wine is pale lime in colour in the glass. Vivacious tropical aromas of passionfruit burst from the glass, mixed with zingy accents of kaffir lime and subtle herbaceous notes of tomato stalk. This incredibly juicy drop captures the essence of Marlborough Sauvignon Blanc. With mouth watering intensity, the palate embraces concentrated flavours of passionfruit and citrus and carries subtle hints of blackcurrant leaf. These flavours linger giving a long, well-rounded finish to the wine.
The 2016/2017 growing season began with very little frost pressure and a fairly even budburst throughout the Awatere and Southern Valleys. Post budburst, the temperature tended to fluctuate from hot to cold which delayed the growth cycle meaning flowering was also late. However, a dramatic change in weather in January allowed all of the sauvignon blanc vines to flower very evenly which meant that berry set was also incredibly uniform. The majority of the fruit passed through veraison smartly however the season was still running later than usual. Some warm and dry weather followed during late February allowing the bunches to ripen. The grapes started to develop good flavour even at this lower level of ripeness. Having different blocks on differing soils types that were protected by the southern hills meant that we were able to harvest majority of the grapes before the rain events. It really is amazing to see how resilient this variety is and even with lower brix than usual, still having great impact of flavour.
The fruit for this Sauvignon Blanc was grown in the Taylor Pass, Lower Wairau, Hawkesbury and Awatere Valley sub-regions of Marlborough. Each block was individually tended to, ensuring the grapes would reach ripeness with optimum flavour. With a dedicated harvesting crew on hand we able to harvest each block individually once the fruit was ripe and I was happy with the flavours being expressed. At the winery we pressed the grapes into stainless steel tanks for cold settling before gently racking off juice lees. We inoculated the juice with select yeast strains I had carefully chosen to enhance the wines aromas and flavours. Fermentation followed at cool temperatures which helped the wine maintain these unique aromas and flavours. The wine was then left to settle on its yeast lees for a very short period before being racked back into stainless steel tanks for maturation. Then came the best part; I tasted each batch and created the final bend that would be this year’s JTW Sauvignon Blanc! Once blended, we stabilised the wine, filtered and bottled it, sealing it with a screwcap closure to retain its freshness. As with all my wines, this Sauvignon Blanc is best when consumed with great friends and food.
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