Jules Taylor Marlborough Chardonnay 2021

Jules Taylor Marlborough Chardonnay 2021French oak Stone fruit & citrus Vanilla & baking spices Creamy texture "Nicely complex and alluring bouquet with aromas of ripe white and yellow fleshed stone fruits, red apple, quince, honeysuckle and grapefruit. Other aromas stem fromoak with scents of vanilla and baking spices vanilla and a touch of clove. There's a fine toasty quality as well adding complexity and depth. On the palate weighty, smooth and fine with a satin cream texture,

• French oak
• Stone fruit & citrus
• Vanilla & baking spices
• Creamy texture

"Nicely complex and alluring bouquet with aromas of ripe white and yellow fleshed stone fruits, red apple, quince, honeysuckle and grapefruit. Other aromas stem fromoak with scents of vanilla and baking spices - vanilla and a touch of clove. There's a fine toasty quality as well adding complexity and depth. On the palate - weighty, smooth and fine with  a satin cream texture, contrasting acidity and bite of oak. Flavours of fruits are at the core with tree, stone and citrus fruits all speaking. Coming into balance, refreshing and lengthy" Cameron Douglas, Master Sommelier

"Fabulously elegant and delightfully complex, showing nectarine, lemon peel, vanilla and cashew notes with a hint of outmeal on the nose. The palate displays excellent weight and rounded mouthfeel, wonderfully supported by refined texture and bright acidity, finish persistent and smooth" Sam Kim, Wine Orbit

"Already enjoyable, the Southern Valleys wine was partly barrel-fermented. Weighty and well-rounded, it has vibrant, peachy, citrusy flavours, subtle mealy and biscuity notes adding complexity and great drinkability" Michael Cooper

Straw yellow. Intense aromas of dry grass, nectarine and apple peel entwine with notes of brioche and toasted macadamia nuts. Jules says the scent evokes “rolling in the hay at the end of Summer”! Just lovely on the palate. Ripe, rich, tropical flavours are balanced by crisp citrus notes and refreshing acidity. Barrel aging has added complexity but this holds hands nicely with the fruit and meshes together into a silky palate and a delicious, lingering finish.

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 came from the two beautiful vineyards in Marlborough’s Southern Valleys: Meadowbank Estate in the Taylor Pass and the Anderson Vineyard in the Brancott valley. 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 seven month period to add body and complexity, and the wine underwent full malolactic fermentation to add further complexity. After its extended nap in the barrels, the various parcels were blended, stabilised then bottled.

Chardonnay is one of the unsung heroes of Marlborough but also a wine that can divide the room! Jules’ take on this variety is a far cry from the big buttery Chardonnay-bombs from the 1990s. Instead Jules prefers a wine with delicate freshness and attractive fruit flavours that express the vineyards in which they were grown. With only 10% new oak and a partial malolactic ferment, this elegant wine that will convert even the most die-hard chardonnay-basher!

Food Pairing: The complex flavours in this wine make it an adaptable option to pair with food. It’s perfect with dishes such a Pacific Kokoda recipe (similar to ceviche but with coconut cream) or barbequed crayfish tails with garlic butter. For a non-seafood option try it with duck pancakes topped with fresh spring onion. Or Vegetarians could try it with a mushroom risotto.