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.
Pale yellow in colour. Intense, vibrant aromas of passionfruit,
lime zest and lemongrass leap
from the glass, supported by notes
of freshly crushed herbs and a
touch of wet-stone minerality. This upfront, in-your-face drop captures
the essence of Marlborough Sauvignon
Blanc. Passionfruit and lime zest
flavours combine with mouthwatering
intensity and juicy acidity, giving way
to a long, zesty, lip-smackingly good
The 2021 season got off to a cracking start with a warm spring causing bud burst
and flowering to occur earlier than normal. However a significant frost on 30th
September followed by unsettled weather during flowering severely reduced the
number of grapes. From Christmas onwards, conditions reverted to a more usual
pattern with sunny, dry weather causing the grass to turn from spring green to golden
brown. The grapes started to race towards harvest, but the prolonged dry spell
limited any berry expansion, so at harvest we had very clean small berries but also
some of the lowest harvest bunch weights since 2007. Harvest began on the 4th of
March, again more than a week earlier than normal and one of the earliest harvests in
Marlborough. The last fruit picked this year was delivered into the winery hilariously
on April Fool’s day. Without exception, all vineyards were disease-free and had great
fruit concentration. We just wish there were more to go round!
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 individually tended throughout the season, ensuring
grapes reached optimum ripeness. With a dedicated harvesting crew on hand
we were able to harvest each block individually 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.
Mind-blowingly incredible diversity of pure flavour, within a row, even within a bunch.
Grassy, summery, bright honesty with a hint of spill the beans - Jules
Food Pairing Notes
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.