Jules Taylor Chardonnay Marlborough ’20

Region: Brancott Valley, Marlborough, New Zealand
Varietal(s): Chardonnay
Size: 750 ml
Type: ,

Cause Supported: Children

$18.00

12 in stock

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Wine Scores

  1. 94

    "94 Points - Cameron Douglas MS" -

  2. 93

    "93 Points - Sam Kim" -

Additional Information

Alcohol: 14.0%

Style: Crisp, Medium Bodied

Vendor:

Vintage: 2020

Practice: Sustainable

Jules Taylor Chardonnay Marlborough ’18

Winemaker Notes

The season started cool and unsettled, but temperatures quickly warmed up leading to an early, quick flowering. The last substantial rainfall of summer was on 17th December and after that Marlborough dried out. This wasn’t obvious early in January as ash drifting across from the Australian bushfires resulted in a lot of cooler cloudy weather to keep the vineyards green. However, the season warmed up heading into February, and the grapes went through veraison in very good, clean condition. In the last week or so the nights cooled off, allowing extra time for flavor development heading into harvest. On Monday 23rd March, as we were handpicking our first Sauvignon Blanc, we heard that New Zealand was heading into lockdown for a month. Thankfully, harvest was able to continue and the weather played its part superbly. Apart from the stress caused by virus, the actual harvest was a breeze with some of the best condition fruit we have ever seen. The last grapes were harvested on 6th April and brought the surreal vintage to a close for the Jules Taylor Wines team.

The fruit for this wine came from the beautiful Meadowbank Estate vineyard in the Taylor’s Pass area of Marlborough’s Southern Valleys. The grapes were harvested carefully by hand and machine, then taken to the winery for fermentation using a variety of techniques. Whole cluster pressed portions went directly into French oak barrels for a wild ferment on high solids. Other portions were tank fermented and some were cold settled and partially tank fermented and then sent to barrels mid-ferment. 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 lower the acid profile. After its extended nap in the barrels, the various parcels were pumped back to tank, blended then bottled.

Pale straw yellow color with a nose full of delicious aromas including red apple and white nectarine interwoven with grapefruit pith and notes of candied mango. These primary aromas are supported by nougat notes and complex hints of brazil nuts and toffee. On the palate this wine is soft and smooth with a lovely polished feel. Plenty of wild fermentation has made it textural and complex whilst retaining fresh, bright acidity. The flavors are mouth-filling and give way to a long, juicy finish.

This wine matches perfectly 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.

About the Winery

Jules Taylor was born in Blenheim in the early 70s, just as the fledgling local wine industry began planting its first vines. At university she did a degree in zoology. There being a slight shortage of vacancies for zoologists in Marlborough, after completing her degree Jules went on to do a postgraduate course in winemaking and viticulture at Lincoln.

After graduating from University, she took a job at Marlborough’s original custom wineries, Vintech before departing to Europe to participate in the first of her three vintages in Piedmont, Italy. The northern hemisphere’s winters were spent in wineries in Australia and New Zealand, where Jules’s winemaking apprenticeship continued. But it was the job at Marlborough Valley Cellars she took upon her return to New Zealand which really set the future path for Jules. It was here that she came across Kim and Erica Crawford at the time when they were beginning to forge their own successful wine brand.

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, adamant that she learn all aspects of winemaking, from sourcing grapes, glass, labels and all of the other details necessary in establishing a brand. 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.

The grapes for her OTQ Sauvignon Blanc are sourced from Matt & Pip Ryan’s vineyard in Renwick, six miles due west of Blenheim where Sauvignon Blanc is king. The vineyard rows are situated east/west hence the north-facing fruit is the first to ripen. Only these bunches with beautiful ripe characters are hand-harvested when Jules decides it is time.

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.

Check out more at: Jules Taylor Wines

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