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.
Get the recipeWINEMAKERS 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 passionfruit, ruby red grapefruit and white peach jump out of the glass, followed by hints of lemongrass and thyme. This in-your-face drop captures the essence of Marlborough Sauvignon Blanc. Concentrated citrusy notes of lime zest, passionfruit and white peach combine with a lick of wet stones. The palate is dry and gives way to a lip-smacking, mouth-watering finish.
VINTAGE NOTES
A strong El Nino weather pattern dominated in 2024, causing strong westerly winds and warm, very dry conditions down NZ’s east coast. Vine growth began later than previous years and a couple of very cold nights in early October caused a touch of frost damage in the Southern Valleys. Flowering was relatively poor, and it quickly became clear that the harvest would be much smaller than 2022 or 2023. Warm weather began in mid-December and continued right through to March, causing one of the shortest the ripening periods on record. However clear, cold nights retained fruit acidity during ripening. Harvest was short and sharp. The first Sauvignon Blanc was picked from young vines on the 11th March and the last block of Sauvignon from the Upper Awatere was picked on 31st March. All the 2024 fruit was packed with flavour and absolutely no sign of disease due to the amazing growing conditions. It was an ideal vintage!
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 harvested 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.