Just landed, NEW 2017 vintage of this multiple gold medal-winning Marlborough Sauvi.
This incredibly juicy drop captures the essence of Marlborough Sauvignon Blanc. Vivacious tropical aromas of passionfruit burst from the glass, mixed with zingy accents of kaffir lime and subtle herbaceous notes of tomato stalk. 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.
Zoology graduate Jules Taylor (who was born the year the first vines were planted in Marlborough) did a postgraduate course in winemaking/viticulture at Lincoln before working a number of vintages in Piedmont, Sicily, Australia and Cloudy Bay. She then took a permanent job at Marlborough Valley Cellars, where she was mentored by Kiwi wine industry veterans Kim Crawford, Simon Waghorn and Matt Thompson. They encouraged her to launch her own label and, in 2001, she did, making her first 200 cases of Jules Taylor wines. The rest is history!
JULES ON HER 2017 MARLBOROUGH SAUVIGNON BLANC
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 fnal blend that would be this year’s JTW Sauvignon Blanc! Once blended, we stabilised the wine, fltered 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.