JULES TAYLOR CHARDONNAY 2016

$19.99elsewhere $24.99

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Winery notes (2016 Vintage)
"Inviting aromas offer an abundance of ripe stonefruits layered with rich tones of toasty vanilla and caramel butterscotch with a mealy touch. Juicy stonefruit and tropical flavours are combined with mealy, creamy layers all warmed with French oak. Partial wild and malolactic fermentations along with extended lees maturation in barrel have added extra complexity and texture to the wine. The palate is stunningly smooth and plump with a gentle balance and bright acidity infusing with the wine’s mealy characters. With the nectarine, honeycomb and hints of lime, it’s scrumptiously rich and complex with a graceful character and beautiful length."
91/100 Sam Kim, Wine Orbit, April 2017 (2016 Vintage)
"Elegant, inviting and fragrant, the bouquet shows white stone fruit, rockmelon, nougat and vanilla aromas, leading to a beautifully weighted palate that is rounded and creamy with pristine fruit flavours, backed by stylish oak undertones. The wine is comforting and smooth, and finishes long and delectable. At its best: now to 2020."
4 Stars & 17.5/20 Raymond Chan, May 2017 (2016 Vintage)
"Bright straw-yellow colour with slight green hues, pale edged. The nose is full and voluminous with up-front, refreshing yellow stonefruit and citrus fruit aromas melded a lemon-curd and butterscotch MLF layer to form a deep core, which reveals subtle creamy and nutty oak elements. Medium-full bodied, the palate has a bright and lively heart of stonefruits and citrus fruits along with creamy barrel-ferment and nutty oak notes, overlaid by lemon-curd and butterscotch MLF flavours. The mouthfeel is refreshing with brisk acidity and the wine flows along a fine-textured line, leading to a lacy finish of citrus fruits and butterscotch. This is a bright and lively, refreshing Chardonnay stonefruit and citrus flavours, balanced oak and layers of creamy, buttery MLF. Serve with creamy-sauced seafood, poultry and pork dishes over the next 3-4 years. Fruit from 3 sites in the Southern Valleys, WBP and indigenous yeast barrel-fermented with light solids to 13.5% alc., the wine aged 9 months in French oak undergoing batonnage and partial MLF conversion."


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