MIND-BLOWINGLY INCREDIBLE DIVERSITY OF PURE FLAVOUR, WITHIN A ROW, EVEN WITHIN A BUNCH.
AROMA & FLAVOUR
Vibrant tropical and citrus aromas of passionfruit, lime and pink grapefruit leap from the glass, supported by exotic notes of lemongrass and Vietnamese mint. This upfront, in-your-face drop captures the essence of Marlborough Sauvignon Blanc. The fruit flavours combine with mouthwatering intensity and juicy acidity, giving way to a long, zesty, perfectly balanced finish.


FOOD MATCH
Try it alongside a salad of tomatoes with balsamic vinegar and fresh herbs. Or try with seared salmon with chilli and coriander on a quinoa salad with torn lettuce leaves, basil and sesame.
WINEMAKERS NOTES
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.


VINTAGE NOTES
The season started cool and unsettled, but temperatures quickly warmed up leading to an early, quick flowering. The last substantial rainfall of summer was on 17th December and after that Marlborough dried out. This wasn’t obvious early in January as ash drifting across from the Australian bushfires resulted in a lot of cooler cloudy weather to keep the vineyards green. However, the season warmed up heading into February, and the grapes went through veraison in very good, clean condition. In the last week or so the nights cooled off, allowing extra time for flavour development heading into harvest. On Monday 23rd March, as we were handpicking our first Sauvignon Blanc, we heard that New Zealand was heading into lockdown for a month. Thankfully, harvest was able to continue and the weather played its part superbly. Apart from the stress caused by virus, the actual harvest was a breeze with some of the best condition fruit we have ever seen. The last grapes were harvested on 6th April and brought the surreal vintage to a close for the Jules Taylor Wines team.
VINIFICATION
The fruit for this wine was grown in the Taylor Pass, Lower Wairau, Hawkesbury and Awatere sub-regions of Marlborough, avoiding the main Wairau Valley floor sites. Each block was individually tended throughout the season, ensuring grapes reached optimum ripeness. With a dedicated harvesting crew on hand we were able
to harvest each block individually once the fruit was ripe and the flavours were perfect. At the winery the grapes were pressed into stainless steel tanks for cold settling before gently racking off juice lees. The juice was inoculated with aromatic yeasts and gently fermented at cool temperatures to enhance the wine’s aromas and
flavours. It 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; each batch was tasted, and the final blend created! The resulting wine was then filtered and bottled, and sealed with a screwcap to ensure perfect freshness.
