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Jules Taylor Sauvignon Blanc 2015

    750ML / 13.3% ABV
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    750ML / 13.3% ABV

    Winemaker Notes

    This Sauvignon Blanc captures the true essence of Marlborough. This wine is pale lime in color. Aromas leap out of the glass in an explosion of passionfruit, grapefruit, white fleshed nectarines and notes of nettle and jalapeno pepper. This is a beautifully vibrant and juicy Sauvignon Blanc made in the quintessentially Marlborough style. The palate shows concentrated flavours of citrus, passionfruit, lemongrass & jalapeno peppers. It has a nice texture with a firm backbone of juicy acidity.

    Blend: 100% Sauvignon Blanc

    Critical Acclaim

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    Jules Taylor

    Jules Taylor

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    Jules Taylor, 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.
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    Marlborough

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    An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

    The region’s king variety, 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, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

    Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

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    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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

    In the Glass

    From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    Perfect Pairings

    The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.

    WBW30179701_2015 Item# 152320