The entry is all upfront fruit salad, with extra lashings of pear and some kiwifruit. -Sam Kim, www.wineorbit.co.nz, March 2014, “Lemon, grapefruit and green apple flavors show a juicy acidity, with details of orange zest and chamomile on the finish.” TA: 8g/l Light-bodied and with bright acidity, the citrus flavours explode on the palate, bringing ripe lemon, grapefruit and a hint of lime with underlying green apple notes. A nicely crafted texture here, supporting a riot of passion-fruit aromas and flavors. JULES TAYLOR MARLBOROUGH SAUVIGNON BLANC 2018. It has a kiss of sweetness on the palate, which is off-set with vibrant acidity. The Marlborough district of New Zealand's South Island has set the world standard for crisp Sauvignon Blanc wines. The 2010 vintage is weighty and dry, fleshy and sweet-fruited, with rich tropical-fruit flavours, moderate acidity and a well-rounded finish. Full-bodied, it has tropical fruit flavours, showing very good depth, fresh acidity and a dry finish.” Serve as an aperitif, with seafood and goats cheese over the next 2 years.” To discover our wines, please verify you are over the legal drinking age in your country. SAUVIGNON BLANC. -Raymond Chan, www.raymondchanwinereviews.co.nz, Jan 2016, “Signature Marlborough pungency leads the way. -Christopher Waters, Toronto Sun, 19 Feb 2014, “Lean, green grassy style, with excellent varietal lift and expression. Jules Taylor Marlborough Sauvignon Blanc 2020. -Chris Waters, Vine, Canada, March/April 2014 issue, “Light, fresh and agreeably tangy Sauvignon Blanc with green capsicum, guava, grapefruit and gooseberry flavours. Or try with seared salmon with chilli and coriander on a quinoa salad with torn lettuce leaves, basil and sesame. The palate is an explosion of sweet blackcurrant followed up with lemon and spice. The bouquet is fresh, with ripe tropical-fruit aromas; the palate is mouthfilling, with strong, vibrant, passionfruit-evoking flavours, in a non-herbaceous, but still lively and appetisingly crisp, style.” A well-balanced wine with the palate weight, sweet fruit flavours and the crisp acidity usually associated with this style. Expect a thrilling rush of pure citrus and tropical fruit flavors. Some sweet elderflower on the nose and a good structured acidity on the palate.” Firm, crisp, refreshing and dry. Made in the classic Marlborough style, it is juicy with peach, guava, tangerine, lime, elderflower and grass notes. – Decanter World Wine Awards 2019, “At once fresh and lively in that classic Malborough style, with zesty gooseberry, tropical citrus and passionfruit, but with a little malolactic fermentation and production style that ensures a fuller, softer Sauvignon Blanc than typical for the region. Juicy passionfruit elements and mineral emerge and the mouthfeel is carried by very fine phenolic textures and crisp acid drive, leading to a long, fresh finish of gooseberries, florals and minerals. Each block was individually tended throughout the season, ensuring grapes reached optimum ripeness. pH: 3.45 However, the season warmed up heading into February, and the grapes went through veraison in very good, clean condition. Jules Taylor's 2018 Sauvignon Blanc seems to capture thesunny, tropical-fruited side of Marlborough in its hints of mango and gooseberries, then balances that with just atiny bit of Awatere leafiness and acid spine. It was then left to settle on its yeast lees for a very short period before being racked back into stainless steel tanks for maturation. Jules Taylor Marlborough Sauvignon Blanc 2020. The combination makes it ideal as a refreshing summer white, but with a little added food-pairing flexibility—especially oysters. All the classic New Zealand Sauvignon character that makes Marlborough so famous. This wine is true to form, another Stoneleigh classic. Palate offers a big, rich mouthfeel of lime, asparagus and gooseberry flavours with a lovely citrus acid finish. This Marlborough Sauvignon Blanc is aromatically expressive and generously flavoured with freshly cut herbs, scrumptious tropical fruit with subtle notes of blackcurrant leaf. The nose is softly aromatic with passionfruit, gooseberry and white floral notes, along with tropical fruit and fermentation esters, showing herb and minerally notes with aeration. The juice was inoculated with aromatic yeasts and gently fermented at cool temperatures to enhance the wine’s aromas and -The Globe and Mail Newspaper, Canada, 1st April 2012, “This almost clear colored Sauvignon Blanc opens with a mild grapefruit bouquet. 4 STARS pH: 3.2 Add Tesco Finest Marlborough Sauvignon Blanc 75Cl Add add Tesco Finest Marlborough Sauvignon Blanc 75Cl to basket. This Sauvignon Blanc has a creamy mid-palate. Friendly and approachable, a lovely sauvignon with great drinkability.” 4.5 STARS – Sam Kim, Wine Orbit, www.wineorbit.co.nz, Jan 2015, TOP 100 BLUE GOLD MEDAL – Sydney International Wine Competition 2015, GOLD MEDAL – Old Ebbitt Grill International Wines for Oysters Competition 2014, DOUBLE GOLD MEDAL – China Wines & Spirits Awards Best Value 2015, GOLD MEDAL – Fingers Lake international Wine Competition 2015, “Bright, very pale straw-green colour, near colourless on rim. Lovely concentration followed with a lengthy citrus zesty finish. 4 STARS Finishes with snappy acidity and whiffs of white flowers.” -Wine Spectator Magazine, June 2015 issue “Smells like capsicum salad. Tropical fruits and lime with a touch of gun smoke. -Warren Barton, The Dominion Post Christmas Wine Guide 2010, “This is textbook, 100% Marlborough Sauvignon Blanc cool-fermented in stainless-steel to 13.0% alc. Juicy and mouth-filling with layers of fruit including gooseberry, blackcurrant and lemon, there is a line of minerality and touch of capsicum also. -Lisa Perrotti-Brown, eRobertParker.com #197, Oct 2011, “Joe Babich favours ‘a fuller, riper, softer style of Sauvignon Blanc. Residual Sugar: 3.9g/l. A great food wine that can be enjoyed now but should become even more interesting with a little bottle-age. It’s not a jump out of the glass style, but the wines develop well.’ The latest releases reflect a rising input of grapes from the company’s Cowslip Valley Vineyard in the Waihopai Valley, which gives less herbaceous fruit characters than its other Marlborough vineyards. Dry to taste and medium-bodied, tightly bound flavours of aromatic gooseberry fruit, white florals and passionfruit are lifted by esters and crisp acidity. Delightful – with or without food.” Look for an excellent, juicy, balanced combination of concentrated, complex fruit and bright, clean acidity.” – More Details. Refreshing finish.” -Winsor Dobbin, The Sunday Examiner Magazine, Australia, Sep 2011, “Bright, very pale straw colour with a pale rim. -Raymond Chan, www.raymondchanwinereviews.co.nz, Sept 2012, “Pure, fresh, crisp Sauvignon Blanc with light gooseberry, grapefruit and green capsicum flavours plus a subtle passionfruit influence.” Marlborough Sauvignon Blanc This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. The nose is softly full with lifted fermentation esters melded with gooseberry fruit, fresh herbs, green capsicums and tropical fruits, unveiling some passionfruit. A perfect combination with seafood - particularly oysters. 4.5 STARS 4 STARS A zingy white with notes of citrus and tropical fruit.” Sauvignon Blanc was commercially produced on our shores for the first time in the 1970s and is now New Zealand’s most widely planted variety. -Raymond Chan, www.raymondchanwinereviews.co.nz, March 2014, “A classically expressed sauvignon, the attractive bouquet shows feijoa, lime zest, pineapple with gentle herbaceous notes. Allan Scott Marlborough Sauvignon Blanc 2020 $ 15.99 It is fresh, zesty, juicy and full. Now, Marlborough Sauvy Is World Famous For Its Unique, Fresh Flavours A solid example of the Marlborough style showing good varietal character.” Classically expressed and very appealing. The Marlborough Sauvignon Blanc 2015 is immediately appealing on the nose displaying grapefruit, peach, feijoa and herbaceous characters, followed by a lively palate that is pristine and flavoursome. Pinot Noir Going from strength to strength as committed growers refine both clones and sites. -KensWineGuide.com, February, 2012, “Apple blossom, pear, nectarine and citrus flavors are lively and ripe, leading to a juicy finish.” At its best: now to 2012.” A combination of barrel and cool tank fermentation has added complexity and interest to this intensely flavourful wine. 89 POINTS If you have a hankering for citrus that cannot be tamed by any old tangelo, then fret not friend, Jules Taylor is here to help. A wine for enjoying well-chilled, in its youth, on a warm afternoon. Lemongrass leads to lime on the lingering and mouth-watering finish. -Michael Cooper, Michael Cooper’s Buyer’s Guide to New Zealand Wines 2012, “This tart Sauvignon Blanc will complement a variety of dishes, with a vibrant nose of tropical and herbal notes and a fruity, layered, lush palate. -Sam Kim, www.wineorbit.co.nz , Sept 2012, “Very pale straw colour, pale on rim. Bottle (750ml) Standard delivery 1 week No minimum order. 94 POINTS - BOB CAMPBELL M.W. Made in the classic Marlborough style, it is juicy and abundant with peach and guava, tangerine and lime, elderflower and grass clippings. The last grapes were harvested on 6th April and brought the surreal vintage to a close for the Jules Taylor Wines team. Bright light lemon/green, it has fresh, very ripe, tropical fruit aromas and flavours, with hints of passionfruit, peaches and limes, excellent richness and a rounded finish. 8.5/10 Residual Sugar: 3.0g/L. Then came the best part; each batch was tasted, and the final blend created! Aromas of gooseberry with lifted lantana and a hint of grapefruit. -Michael Cooper’s Buyer’s Guide to New Zealand Wines 2011, “Sauvignon, but not as we know it Scotty. This Sauvignon Blanc has a gentle power with a dry lingering finish. Created to celebrate the royal history of the de Mariscos - winemaker Brent's ancestors. Wineries in the Marlborough region were producing outstanding Sauvignon Blanc by the early 1980s, and in 1985 the Sauvignon Blanc from Cloudy Bay Vineyards finally garnered international attention and critical acclaim for New Zealand wine. The flavours are straightforward with a little esters lift, and carry through to a soft-textured finish that recedes gently. SILVER MEDAL – NZ International Wine Show 2013, SILVER MEDAL – International Wine & Spirits Competition 2013, 88 POINTS – Lisa-Perrotti Brown, eRobertParker.com #209, Oct 2013, 4 STARS – Michael Cooper, www.michaelcooper.co.nz, August 2013, 4 STARS – Winestate Magazine, January 2014, SILVER MEDAL – China Best Value Wine & Spirits Awards 2014, 4 STARS -Chris Waters, Vine, Canada, March/April 2014 issue, SILVER MEDAL – 2014 San Francisco International Wine Competition, “The 2013 vintage is mouthfilling and generous. 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