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
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.