Jules Taylor was born in Blenheim in the early 70s, just as the fledgling local wine industry began planting its first vines.
In 2000, Jules was appointed winemaker at Kim Crawford’s Marlborough Winery and appreciation of her style of winemaking led to the brand’s explosive international growth in the five years of the new century. Concurrently, Kim insisted that she make wine under her own label, and the first vintage of Jules Taylor Wines was in 2001
Jules left in Kim Crawford 2008 to focus on her own brand full-time with her business partner and husband, George Elworthy. Since then her Sauvignon Blanc, Pinot Noir, Pinot Gris, Grüner Veltliner, Chardonnay and Late-Harvest Sauvignon Blanc have received many awards and citations and the prestigious International Wine and Spirits Competition named Jules Taylor Wines New Zealand Producer of the Year 2013.
Small production, ultra-premium wines.
Jules focuses on single blocks of ultra-premium Marlborough fruit in order to express the elegant terroir of this prized growing region in New Zealand. While Jules owns no acreage, she has exclusive contracts with growers who farm to her specifications and she regularly visits the vineyards in the months leading to harvest to check on the fruit.
Jules divides her time between the enjoyable rigor of winemaking with raising the couple’s two children, Lui and Nico, and enjoying the numerous athletic opportunities afforded in the Marlborough region.
The aroma offers an abundance of
ripe stonefruits and citrus. These
fresh notes are complimented with
creamy layers from the wild and
malolactic ferments. Memories
of baked pastries and toasted nuts
come to mind.
A deliciously smooth yet juicy palate
with flavours of stonefruits intertwined
with the creamy and toasty characters.
A wine with veiled complexity and
richness but with a refreshing finish.
The fruit for this wine came from two unique vineyards in Marlborough’s Southern
Valleys, Meadowbank Estate up the Taylor Pass and Anderson Vineyard in
the Brancott valley. The grapes were harvested carefully by hand and machine
then taken to the winery for transformation into liquid gold using a variety
of techniques. Whole cluster pressed portions went directly into French oak
barrels for a wild ferment on light solids. Other portions were tank fermented
and some were cold settled and partially tank fermented and then sent to
barrels midferment. The yeast lees in the barrels were stirred frequently over
a nine month period to add body and complexity, and the wine underwent
full malolactic fermentation to stabilise the wine. After its extended nap in the
barrels, the various parcels were pumped back to tank, blended then bottled.
Big, buttery, oaky? Nope! A soothing Chardonnay with fresh, cool fruit flavours that reflect the beauty of the vineyard, without the winemakers boots stomping all over it. - Jules
Food Pairing Notes
Perfect with light and delicate foods such as raw and lightly cooked seafood,
crayfish or ceviche. Also try with creamy risotto with roasted chicken thighs topped
with fresh spring onion.