Drop of the Day - Jules Taylor On The Quiet Sauvignon Blanc

2021 NZ Winemaker of the Year Jules Taylor Wines' long-awaited new release - the 2020 Single Vineyard On The Quiet Sauvignon Blanc - has arrived just in time for summer!
Jules is pleased to release a tiny parcel of delicious Sauvignon Blanc grapes under her “On The Quiet” label. It is only released in the best vintages (Jules’ exacting standards were not met the previous year for example) and so this is the first new release in a while.
This single vineyard, barrel fermented style is crafted to show the versatility of Jules’ favourite grape. As Jules is fond of saying: “If you think you don’t like Sauvignon Blanc you just haven’t tried the right one yet!”

This Sauvignon Blanc may very well be 'the one' – and just in time for summer – it hits your nose with a complex and nuanced aroma of very ripe mango, guava and crushed herbs, combined with toasted pecans and hazelnuts. And when it hits your palate, those summer citrus flavours come to the fore as candied pineapple, mango and citrus flavours interlace with notes of honey and butterscotch before giving way to a long, smoky, complex finish.
If you love fresh seafood, this wine is a match-made-in-heaven with scallops - we recommend pairing with our Barbecued Scallops with Miso Dressing or Grilled Fish with Caper and Red Onion Dressing.
As a vegetarian alternative, you can’t go wrong with our Grilled Halloumi with Fennel and Broad Bean Salsa.
Jules Taylor 2020 Single Vineyard On The Quiet Sauvignon Blanc is available now in various restaurants, at Glengarrys stores, and online at www.julestaylor.com/collections/on-the-quiet
Facebook: @julestaylorwines
Instagram: @julestaylorwines
Enter the dish tasting panel:
Our next Tasting Panel celebrates the best of New Zealand Chardonnay.
Entries close Thursday 25th June.

latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.


