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:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!