Aromas leap from the glass in a burst of passionfruit, grapefruit and white-fleshed nectarine, with whispers too of nettle and jalapeño pepper. The high-spirited, alive palate shows clear citrus and lemongrass notes, with lovable texture and a firm backbone of juicy acidity.
Drink with oysters with chilli and ginger or chicken massaman curry.
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!
Flat, wide, 25,000-hectare Marlborough is New Zealand's most important region, churning out 75% of Kiwi wine annually. Large-scale winegrowing didn't start here until the 1970s, when Montana/Brancott arrived and starting turning sheep pasture into vineyards. Sauvignon Blanc dominates production but Marlborough also grows good Chardonnay, Pinot Noir (much of these two end up in sparkling), Pinot Gris and Riesling. The region is almost fully planted at this stage.