CRAZY ABOUT SAUVIGNON BLANC
Jules explains why she loves Marlborough Sauvignon Blanc so much.
Gather the troops and cook up a storm...
Try it alongside a salad of tomatoes with balsamic vinegar and fresh herbs, or for something more substantial try crispy skinned snapper fillet with warm puy lentils and a herby lemon sauce.
Read about Jules' favourite pairings for her beloved Savvy B here!
For a fancy date night or dinner party pairing, try the Jules Taylor Sauvignon with this herby laminated pasta! It will be certain to impress!
FOOD MATCH
Sauvignon Blanc's intense flavours and juicy acidity make it a great wine to pair with different dishes. Try it alongside casual fresh sourdough dunked in good quality olive oil and plenty of dukkah, or for a main course try crispy skinned snapper fillet with warm puy lentils and a herby lemon sauce.
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.
AROMA & FLAVOURS
Fragrant notes of elderflower, guava and mint jump out of the glass, followed by hints of oregano and thyme layered with passionfruit and citrus. This in-your-face drop captures the essence of Marlborough Sauvignon Blanc. Concentrated citrusy notes of lime zest and tropical guava combine with a lick of wet stones. The palate is dry and gives way to a lip-smacking, mouth-watering finish.
VINTAGE 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.
Growers had to be alert and agile through the early 2022-23 growing season to protect vines and avoid the disease threatened by the regular rainfall. A month or so prior to harvest many in Marlborough were bracing themselves for a tricky harvest. And yet… As so often happens in Marlborough, Autumn weather saved the day. Marlborough dodged the tropical storms that devasted NZ’s North Island. Loose bunches kept the fruit dry and clean, and early concerns over disease did not eventuate. Healthy canopies kept the vines in good shape to ripen their grapes and develop delicious flavours in a harvest that was somewhat slower and later than usual. The condition of grapes arriving at the winery was truly fantastic. The slow ripening period had concentrated flavours which were ripe, layered and balanced by juicy acidity. Harvest went very smoothly, and Jules was able to breathe a sigh of relief, and then smile with anticipation as she tasted the wines in tank and barrel.
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. Then came the best part; each batch was tasted, and the final blend created! The resulting wine was then cold stabilised, filtered, bottled, and sealed with a screwcap to ensure perfect freshness.
