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Jules Taylor Sauvignon Blanc 2012

Sauvignon Blanc from Marlborough, New Zealand
  • WS87
13% ABV
  • RP89
  • WE92
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4.3 2 Ratings
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4.3 2 Ratings
13% ABV

Winemaker Notes

Elderflower and currant aromas are accompanied by notes of citrus and passionfruit in this years Sauvignon Blanc. It has a radiant light yellow hue, tinged with green and the dominant flavors are fresh and herbal layered over ripe tropical fruit and citrus notes. A fine line of acid ensures the flavors are focussed and leads to a delicate yet persistent finish with underlying mineral tones.

Blend: 100% Sauvignon Blanc

Critical Acclaim

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WS 87
Wine Spectator
Shows good focus and intensity to the lime zest, green apple, lemon and grassy flavors, delivering impressive acidity, a light body and a refreshing profile.
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Jules Taylor

Jules Taylor

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Jules Taylor, Marlborough, New Zealand
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You can’t have a wine label named Jules Taylor without having a Jules Taylor. Jules is the eponymous winemaker, Marlborough’s Queen of Sauvignon Blanc and a godmother to several hundred thousand little grapes. Born and bred Marlburian, Jules has seen the transformation that the wine industry brought to the region and has a deep understanding of the interplay between the grape and Marlborough’s variety of climates and soils. She also spent much time travelling the globe’s other wine producing areas, working 5 vintages in Italy and three in Australia. Upon her return home, she slotted straight into a job making wine for some of the most acclaimed brands in the country, and eventually branched off to create her own label under the mentorship of Kim Crawford in 2001. More than a decade later, the little moonlighting project has grown into an internationally recognized label and the brand Jules Taylor became synonymous with high quality, premium Marlborough wine.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

SER856803002044_2012 Item# 124051