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.
This wine has a luscious golden hue tinged
with a hint of green. This Chardonnay has inviting aromas of nougat
and macadamia nuts, backed up by a hint of
smoky reduction and layers of concentrated
white peach, baked apple and citrus. A composed and elegant Chardonnay, offering
excellent fruit intensity and a creamy texture.
Lively lemon notes give a refreshing lift and
layers of macadamia and toast come from
the barrel fermentation. Brilliantly structured
with bright acidity this wine is complex and
powerful, with a harmonious finish.
Heading into spring, temperatures around Marlborough were a few degrees higher than normal. Moisture
content in the soils was low which lead to an even bud burst in the vines. Continued low rain fall from
September to December combined with rising temperatures and settled weather created ideal conditions
for flowering and fruit set. Post flowering, the warmer temperatures continued but the dry conditions gave
way to frequent rainfall. These elevated temperatures meant verasion was earlier than usual in Marlborough.
The rain from January to March meant that canopies were in excellent health all the way to harvest. This
meant that even though the temperatures were warmer than normal throughout the growing season, the
fruit maintained flavour intensity and good acidity coming into harvest. The real challenge began with some
sizable rainfall events in late February and early March, but happily we were able to harvest our fruit in good
condition before significant botrytis set in.
The grapes for this Chardonnay were grown in the Meadowbank Estate Vineyard in the Taylor Pass subregion.
This particular block, settled in this picturesque vineyard, was carefully hand managed to provide low-yield,
high quality crop. Late March the fruit was hand-picked, Jules took the fruit to the winery where she whole
bunch pressed it to provide the juice with perfect clarity. It then underwent a warm wild fermentation in
French oak, to give it some extra character. Following the wild fermentation Jules put the wine through a
full malolactic fermentation in order to soften the acid profile and add additional layers of complexity. With
extended time on lees and stirring in barrel, she then left the wine in oak to mature for 10 months. Just prior
to the 2018 vintage, the wine was removed from oak, stabilised and bottled.
The OTQ Series is a pure expression of Jules’ winemaking skills and her vision to create wines that speak of their place.
Selected bunches of fruit from Meadowbank Estate were hand harvested, fermented with indigenous yeast and aged in
French oak barrels. The resulting wine is elegant and rich with stone-fruit flavours layered harmoniously with patisserie
and toasty oak. The palate is held together with brilliant acid, a medium to full body and a delicious, long finish.
Food Pairing Notes
Complimented by poultry based dishes such as Jules’ favourite Chicken Marbella dish. Alternatively try it with
light-as-air gnocchi with pumpkin and tangy goats cheese.