When Jules talks about Sauvignon Blanc, clouds part and celestial choirs sing. This is the wine Jules loves.
Jules loves this wine because it is so expressive of the site where it’s grown. It's a grape that, within a row - and even within a bunch - has an incredible diversity of pure flavour.
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.
Download the Sauvignon Blanc 2017 tasting notes (PDF, 6.3 MB)
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.