Vintner Jules Taylor Celebrates 20 Years

As a child in Marlborough Jules Taylor dreamt of another place that offered more options than the animal and vegetable/fruit farming that dominated her area in the late 1970s and 1980s, Cathrine Todd writes beginning an article published by Forbes. By the time Taylor graduated from university in the mid-90s, New Zealand had become known for another industry rooted in farming – winemaking.

This year, marks 20 years of Taylor’s own brand. The 2020 vintage, which was harvested earlier in the year, was one filled with anxiety, stress, disruption and isolation but was ultimately a chance to have the time to stand back and reflect on the whole process of wine for Taylor, Todd writes.

It has given her time to realise that she still marvels at the act of turning grapes into wine, a great product that “makes us see the world differently” as well as transform a common meal into something so much more. “I have been doing this for a long time and I still get amazed by it,” noted Taylor.

Original article by Cathrine Todd, Forbes, December 5, 2020.

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Analiese Gregory Opening Tasmanian Anti-Restaurant

Analiese Gregory Opening Tasmanian Anti-Restaurant

New Zealand-born Tasmania-based chef Analiese Gregory, who lists high-profile restaurants such as London’s The Ledbury and Spain’s Mugaritz on her resume, as well as Sydney’s three-hatted Quay and Hobart’s two-hatted Franklin,…