Escarpment Vineyard ‘Artisan’ Range, A New Direction
Coal Pit Central Otago 2017 Sauvignon Blanc and 2016 ‘Tiwha’ Pinot Noir
Saint Clair 2016 Omaka Reserve Chardonnay and Pioneer Block 17 Merlot
Bohemian ‘The Poet’ Hawke’s Bay Pinot Gris 2017
Alana Estate Pinot Gris, Riesling, Chardonnay and Pinot Noir Releases
Wildflower 2017 Hawke’s Bay and Marlborough Sauvignon Blanc
Palacio de Oriente Rioja Reserva 2012
Archangel ‘Stefania’ Riesling 2015, Chardonnay 2017 and Pinot Noir 2014
Clearwater Cove Marlborough Pinot Gris 2017
Speak No Evil Organic Shiraz 2017
Hawkshead 2017 Pinot Gris. 2015 Riesling and Bannockburn Pinot Noir, and 2014 ‘First Vines’ Pinot Noir
Smoking Loon, La Crema, McManis and The Crusher Releases
Two Sisters Central Otago Pinot Gris 2016
Clearview Estate 2016 ‘Old Olive Block’, Enigma’ and ‘The Basket Press’
Ceres 2017 ‘Swansong’ Pinot Gris and 2016 ‘Composition’ Pinot Noir
Vicarage Lane Canterbury Pinot Noir 2016
Paddy Borthwick 2017 Riesling and Chardonnay, and 2016 Left Hand and Right Hand Pinot Noirs
Trinity Hill Hawke’s Bay Chardonnay 2016
Villa Maria ‘Ngakirikiri’ Cabernet Sauvignon 2014
Paxton ‘NOW’ Shiraz 2017 and Hogshead Cabernet Sauvignon 2015
Kuru Kuru and Tarras Vineyards Marlborough Sauvignon Blanc 2017
Red Queen Marlborough Pinot Nor Rosé 2017
Waipara Valley Wines Blanc de Blanc, 2016 Sauvignon, and 2016 Pinot Noir
Elephant Hill 2016 Sauvignon Blanc and Reserve Chardonnay
Aix Rosé, A Torres Selection and Lustau Vermut from EuroVintage
// View More Featured Reviews

Featured Reviews

Jules Taylor 2017 Marlborough Sauvignon Blanc and Pinot Gris

29 November,2017

Jules Taylor is one of Marlborough’s winemaking stars, having learnt her craft from some of the country’s most successful winemaking mentors. Her own label was launched with the 2001 vintage and she continues to make archetype regional wines with the assistance of viticulturist Jeremy Hyland in sourcing high quality parcels of fruit. Jules’ signature wine is arguably the Sauvignon Blanc, but all of her bottlings are excellent. Here, I review the 2017 Sauvignon Blanc and Pinot Gris, from a ‘challenging’ vintage. The fruit selection and winemaking shows through in these wines.


Jules Taylor Marlborough Sauvignon Blanc 2017

Sauvignon Blanc from New Zealand – Marlborough


Bright, light straw-yellow colour, lighter on the edge. The nose is elegantly presented with soft and harmoniously presented aromas of passionfruit with notes of gooseberries, cut grass and white florals, along with nuances of minerals. Dry to taste and medium-bodied, the palate has tightly bound and concentrated flavours of passionfruit, gooseberries, nettles and mouthwatering minerals. The palate has some phenolic texture and grip with fine, zesty acidity in the background. The wine flows with good linearity to an elegant, dry finish of passionfruit, gooseberries and herbs. This is a taut, well-concentrated Sauvignon Blanc with fresh passionfruit, gooseberry and cut grass flavours on a textured, zesty, dry palate. Match with Pacific Rim fare over the next 2 years. Fruit from Taylors Pass, Awatere Valley, Lower Wairau and Hawkesbury, cool-fermented in stainless-steel to 13.15% alc. and 3.2 g/L RS, the wine aged a short time on lees. 18.0-/20 Nov 2017 RRP $24.99

Jules Taylor Marlborough Pinot Gris 2017

Pinot Gris from New Zealand – Marlborough


Bright, even straw-yellow colour, a little lighter on the rim. The nose is softly expressed with good depth of white and yellow stonefruits melded with subtle notes of honeysuckle, nuances of exotic florals, and hints of nuts and minerals. Dryish to taste and medium-bodied, the palate has elegantly concentrated and balanced flavours of white and yellow stonefruits along with nuances honeysuckle, exotic florals and minerals. The fruit forms a positive core and flows with energy along a fine-textured line with balanced acidity. The flavours carry to an elegant, lingering, nuanced finish of stonefruits and florals. This is a moderately concentrated, well-balanced dry Pinot Gris with stonefruit, floral and honeysuckle flavours on a fine-textured palate. Serve with Thai, Vietnamese and Japanese fare over the next 3+ years. Fruit from Taylors Pass and Lower Wairau, cool-fermented in tank, a portion hand-picked, WBP and indigenous yeast fermented in barrel to 13.5% alc. and 3.5 g/L RS, the barrel component undergoing lees aging and MLF. 18.0/20 Nov 2017 RRP $24.99

Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny