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
Marlborough was blessed with another dry and generally warm growing season through 2024/25. Summer arrived early with warm, settled weather through late November and December. This was ideal for flowering across for all varieties, and led to a high potential yield across the region. A cooler January saw high yields become more obvious as berries developed, and growers worked hard to monitor and manage their crops, reducing them where necessary. The weather warmed up again in February, and ripening sped up once more with flavours developing well leading in to harvest. Picking began on the 25th of February, with the first Sauvignon Blanc harvested on 17th March. Interestingly early picks were close to the same dates last year. However, this season was more spread out and stable weather and nice clean fruit meant Jules was able to take her time, harvesting blocks as they reached their peak flavours.
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.