Featured Reviews




Jules Taylor 2016 Gruner Veltliner and Chardonnay

01 May,2017
Jules Taylor is the founder of the eponymous wine brand that is owned by her and her husband George Elworthy, who is also a winemaker. Working in the Marlborough wine industry, she was encouraged by mentors Kim Crawford, Simon Waghorn and Matt Thomson to set up her own brand which she did making her first own-wines with the 2001 vintage. Jules works closely with viticulturist Jeremy Hyland to source parcels of fruit from selected vineyards in the Wairau and Awatere Valleys owned by growers with whom they have close connections with. The core range of wines includes Sauvignon Blanc, which is arguably her signature wine, along with Pinot Gris, Gruner Veltliner, Chardonnay, a rosé, and Pinot Noir. There are several limited releases, including the ‘OTQ’ or ‘On The Quiet’ wines which cater to Jules’ and her team’s indulgences. Here, I review the new 2016 Gruner Veltliner which has employed wild yeasts, approx. 30% barrel-fermentation and MLF, plus the 2016 Chardonnay. www.julestaylor.com

FEATURED WINES IN THIS REVIEW



Jules Taylor Marlborough Gruner Veltliner 2016

Gruner Veltliner from New Zealand – Marlborough

18/20
Bright straw-yellow colour with green-gold hues, lighter on the rim. The nose is tightly bound and firm with a good intense core of fresh white stonefruits along with subtle notes of herbs and white pepper, unveiling some nutty detail. Dry to taste and medium-bodied, the palate has a firm heart with vibrant fruit flavours of white stonefruits melded with nutty lees elements and hints of nutty barrel-ferment notes, unfolding white pepper and subtle herb and mineral nuances. The palate possesses fruit richness, and is balanced by crisp, lacy acidity and a fine phenolic textures. The wine has very good linearity and carries to a lingering, detailed finish of stonefruits, nuts and herbs. This is a fine and firmly concentrated Gruner Veltliner with vibrant stonefruit flavours with subtle nutty notes on a refined, textural palate with refreshing acidity. Serve with a variety of white meat dishes over the next 3-4 years. Fruit from two sites, 68% from the ‘Griffith’ vineyard, cool-fermented in tank, and 32% from the ‘Anderson’ vineyard, indigenous yeast fermented in seasoned oak, to13.09% alc. and 1.2 g/L RS, the barrel-fermented portion undergoing MLF. 18.0/20 May 2017 RRP $21.90

Jules Taylor Marlborough Chardonnay 2016

Chardonnay from New Zealand – Marlborough

17.5/20
Bright straw-yellow colour with slight green hues, pale edged. The nose is full and voluminous with up-front, refreshing yellow stonefruit and citrus fruit aromas melded a lemon-curd and butterscotch MLF layer to form a deep core, which reveals subtle creamy and nutty oak elements. Medium-full bodied, the palate has a bright and lively heart of stonefruits and citrus fruits along with creamy barrel-ferment and nutty oak notes, overlaid by lemon-curd and butterscotch MLF flavours. The mouthfeel is refreshing with brisk acidity and the wine flows along a fine-textured line, leading to a lacy finish of citrus fruits and butterscotch. This is a bright and lively, refreshing Chardonnay stonefruit and citrus flavours, balanced oak and layers of creamy, buttery MLF. Serve with creamy-sauced seafood, poultry and pork dishes over the next 3-4 years. Fruit from 3 sites in the Southern Valleys, WBP and indigenous yeast barrel-fermented with light solids to 13.5% alc., the wine aged 9 months in French oak undergoing batonnage and partial MLF conversion. 17.5/20 May 2017 RRP $21.90
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