Sauvignon Blanc & Beyond: Winemaker Jules Taylor on the Bold Flavors of Marlborough

Summary

On this episode of The Sipping Point, Laurie Forster, The Wine Coach®, uncorks a lively conversation with Jules Taylor—renowned winemaker from Marlborough, New Zealand. Known for her expressive Sauvignon Blancs, Jules shares how she went from science student to one of the Southern Hemisphere’s most beloved winemakers.

Laurie and Jules explore the unique terroir of Marlborough, the rise of Gruner Veltliner and Rosé in New Zealand, and how the region’s wine scene is evolving. From wine pairings to smashing outdated wine “rules,” Jules brings humor, insight, and refreshing honesty to the glass.

Takeaways

Episode Takeaways:

•  Marlborough may be young in wine years, but its Sauvignon Blanc put it on the global map.
•  Gruner Veltliner is Jules’ passion project—proof Marlborough isn’t a one-grape wonder.
•  Sauvignon Blanc styles have matured, now showing more ripeness and depth.
•  Rosé is no longer an afterthought—it’s become a go-to for all kinds of occasions.
• Screw caps are the unsung heroes of wine quality and freshness.
•  Taste is personal: drink what you love, not what the label tells you to.
•  Winemaking is a wild ride—full of highs, lows, and lessons in every bottle. 

Wines Tasted

Gruner Veltliner

Sauvignon Blanc

Jules Rose

Check out Jules' website and learn more about her inspiring story HERE

Transcript

Laurie Forster (00:29)
We're heading to Marlborough New Zealand to talk to Jules Taylor, a producer of Sauvignon Blanc that I highly admire. I'm going to bring her in in a second, but I just wanted to make an announcement. I am leading a tour of Tuscany, Italy in October of 2026, October 12th to the 17th of 2026. We are going to explore the treasures of Tuscany.

We're going to dive deep into Super Tuscans in the Bulgari area, including a visit to Ornellaia We'll check out Montalcino with those delicious Brunello's. And of course we can't go and not check out Chianti Classico. Just go to thewinecoach.com slash events, and you can scroll down till October of 2026 and get some highlights and even email me for the brochure. And to get yourself signed up, it's going to be a small group. So you want to get your space reserved.

early. All right, I'm going to bring in Jules Taylor. She has been making wine in Marlborough for over three decades. She still loves the fact that you can turn grapes into wine. It's a unique beverage that she believes gives people joy, changes the way we view the world, how our food tastes, and even one that changes over its lifetime.

Having grown up in Marlborough, the landscape she's seen has changed dramatically from when she was younger, but she is proud to call it home. I'm so excited to have her here. Let's go ahead and bring her into the sipping point.

Laurie Forster (01:57)
Jules, welcome to the Sipping Point.

Jules Taylor (01:59)
Morning!

Laurie Forster (02:00)
Yes. Good evening. We're, you know, on opposite ends of the earth. Of course, you're in Marlborough, New Zealand. I'm here in Maryland on the East Coast of the U.S.

Jules Taylor (02:02)
you

Laurie Forster (02:11)
I love to start whenever I have amazing women of wine like you on the show to just hear a little bit about your journey to wine. It's so exciting to have so many women in the industry now, but it wasn't like that, say, 10, 15 years ago.

Jules Taylor (02:25)
I I went to university at the end of high school because in Blenheim there's not a lot to do in terms of tertiary education. So I went to Christchurch which is about four hours south of here. Basically went there because all my friends were going and I really didn't know what to study. mean I didn't have, you know, I wasn't great at everything or anything really so I decided to do what I enjoyed. I did a

graduate degree in zoology and plant and microbial science. And at the end of that, I was like, what am going to do? You know, I applied for a couple of jobs, didn't get any interviews and thought I need to do something different. And our landscape had changed a huge amount while I was growing up. I mean, this used to be a small rural community and it's still small. There's only 30,000 people here with no traffic signals. So our landscape, you know, growing up had changed from one of lots of

Laurie Forster (02:52)
Mmm.

Jules Taylor (03:16)
diversity. was lots of sheep and beef and lots of arable farming and pit fruits and stone fruits and market gardens. But slowly, you know, I mean in the 80s grapevines sort of started to sneak in and be a bit more prominent. I liked wine, you know, as a good student, quite liked, you know, the old drink. And so I decided to switch career, study winemaking viticulture and, you know, see if that got me a job and...

So I went, switched university, did a one year postgraduate course and then moved back to Marlborough. And as you say, know, there weren't, I mean, back then in the winery I worked in, there was one other woman working in the winery and she was in the lab. And I was discouraged, you know, people were trying to say, hey Jules, you know, maybe this isn't for you. Everyone's all sweaty and you know, this is really hard work and blah, blah, blah. And it was, it was a nightmare. That first job was.

super stressful, I mean like any job I think, know, just stuff you learn in the classroom that really didn't have a lot of relevance to working. So it was a bit of a steep learning curve. Now, you know, I'm super proud to say that in New Zealand, our industry has a whole lot of amazing women working alongside amazing men and yeah, I think we're flying the flag.

Laurie Forster (04:13)
Mm-hmm.

Yeah.

That's great.

Jules Taylor (04:39)
Good and strong.

Laurie Forster (04:40)
Exactly.

Well, at least here in the U.S. and I don't know if it's the same there, but women purchase the majority of the wine and drink a majority of the wine as well. So it makes sense to have the representation. So you're you're located in the Marlborough region of New Zealand, which is the north part of the South Island for folks that are orienting while they're listening.

Jules Taylor (04:55)
Mm-hmm.

today.

Laurie Forster (05:03)
tell us a little bit about the region and why it's so great for wine.

Jules Taylor (05:06)
Marlborough is, I mean, I think in the beginning it was just a serendipitous accident that Sauvignon Blanc was chosen to be planted here and then it produced such a unique flavor profile and wine that, you know, has, you know, it's only been 50 years since those first grapevines were planted and turned into wine here. So our industry is super young. So Sauvignon, yep.

Grows like a weed here, amazing, has amazing diversity depending on where it's planted and how it's grown and the soil types and all those little microclimate impacts. But as you say, lots of other great things growing here. I mean, I Chardonnay is one of our best kept secrets. There's a lot of beautiful sparkling wine made in that method Champenoise style here, I think when tasted blind, lined up with other, or champagnes.

you know, really stands up. So in terms of our climate, I mean, it's a super, it's pretty benign, you know, our summers tend to be warm and dry, but not too hot. I mean, in the summertime here, there are probably only between five and 10 nights a year when you'd sit outside after dinner without a jumper or a jacket on. You know, when the sun goes down, it's as if a little switch has turned off and

you get these lovely cool nights, I think one of the most important things for retaining nice, bright, juicy acid in the fruit. And also, because of the lack of humidity here, disease control is not as difficult as in some other regions. There's lots of variation across the valley in terms of the soil profiles.

So again, that just sort of adds diversity. The Southern Valleys, I I think the most beautiful place for growing Chardonnay and Pinot in our region. I don't know, there's lots of things going on here and it is great that Marlborough is known for Sauvignon Blanc, but I think slowly, slowly, you know, those people who are more curious out there will discover that Marlborough is not just a one-trick pony. Well, that's my hope.

Laurie Forster (07:00)
That's great.

That's exactly

what I was thinking. Yes. Perfect. You took the phrase right out of my mouth. ⁓ I was super excited when I received the wines that we're going to taste today because I'm a huge Gruner Veltliner fan. And one of the wines is a Gruner Veltliner. I don't know if that's where you want to start, but I certainly was so excited to see that you're making one. A lot of the ones I've had are from Austria, of course.

Jules Taylor (07:17)
No.

Whoah.

Laurie Forster (07:40)
But I love that this does well in Marlborough too. Is that where we should start our tasting?

Jules Taylor (07:44)
⁓ look,

wherever you want. I mean, I'm fine with starting there. ⁓ And Gruner for us, look, it's not going to be the next big thing out of Marlborough, but for me, it's just about being able to try something different and experiment out in the vineyard. I mean, when we first started making this...

Laurie Forster (07:51)
Okay, awesome.

Jules Taylor (08:09)
the only Gruners I tasted were like you from Austria. And I'd only really had them in the US because, know, in New Zealand, I think because we're so far away from Europe, we don't tend to get a huge array of other varieties. So yeah, the ones I had tried were from Austria. So it's been a fun little, you know, I hate that phrase journey, but.

Laurie Forster (08:35)
Yeah.

Jules Taylor (08:35)
learning how to grow the grapes, deciding where to pick them because we had, I had no idea what a gruner berry tasted in the field when it was ready and right to pick to turn into wine. So the first couple of vintage, just let's just say were a little bit interesting in terms of balance. You know, took a while to kind of work out when to pick and equally, you know, in the winery, how do you ferment it? What do you ferment it with? Do you use?

native yeast you use, selected yeast, you put it into barrels. So this is where we've landed, over 10 years later, some of the fruit is whole clustered, pressed directly into old barrels for wild ferment. And I think that just adds a different textural component to the wine. It's been a super fun thing to make. Seriously, we've really not grown this.

Laurie Forster (09:07)
Okay.

Jules Taylor (09:24)
case sales. ⁓ A lot of that is to do with the fact that there's not a lot of it planted. Having said that, have planted another hectare on our home block. And so I'm excited to see how that goes.

Laurie Forster (09:29)
Hmm.

Yeah, nice. I'm assuming all these are available in the US currently. Yeah.

Jules Taylor (09:40)
For sure.

Partners at Dreyfus Ashby, you know, doing an amazing job at getting that out to the different distributors around the country. And yeah, I think it's really interesting when I come to the US and you turn up to a wine shop or a wine bar and one of the first things you pull out is Gruner and people, know, immediately it starts that conversation about, God, we didn't know Gruner was in New Zealand, blah, blah, blah. And it's been a great...

conversation starter and sort of door opener for us. So it's a fun line.

Laurie Forster (10:15)
Yeah, I love the freshness and the acidity. I know in Austria, one of their favorite pairings for Gruner or Groovy as I call it, ⁓ for Groovy is Wiener Schnitzel, but we kind of translate that in the US to fried chicken. know, is anything fried is kind of complemented by cutting through that fat with the acid we have here. Is there anything you love to enjoy with this wine?

Jules Taylor (10:25)
Thank you.

Yeah.

Right. ⁓

I mean, I think it's a really interesting wine to mix with foods that are difficult to match with wines, especially those kind of vegetables that are weird with wine. Artichokes, things like that. But I mean, for me, it's just a beautiful, light sort of apetite style wine that probably doesn't stand up to hugely strong or spicy flavors. But having said that, you know, I mean, I look, I don't know.

Laurie Forster (10:52)
Yeah, asparagus.

Mm-hmm.

Jules Taylor (11:11)
Drink it with anything. Drink it with anything. Yeah, and it's just super, I mean, it's a super pretty wine. It's very aromatic. But as you say, might get nice bright acidity. I mean, I think that's the thing in all of the wines in Melbourne that not acidic backbone, but there is a beautiful brightness to the acid that provides.

Laurie Forster (11:13)
Or on the back porch with a jumper or not.

It is.

Jules Taylor (11:37)
I think you know that backbone for all the other flavors to hang off. Yeah, I think we're super lucky with that acidity thing. It's, I don't know. Yeah, and often, you know, in the vineyard we will pick based on that.

Laurie Forster (11:47)
Absolutely.

Jules Taylor (11:54)
that acid profile is super important.

Laurie Forster (11:57)
Yeah, a lot of winemakers say they can taste when they taste the grapes, they know from the taste of the grape when it's ready to be harvested. I mean, yes, they're still taking the measurements of the brix i.e. the sugar, but it's the taste that they're looking for a specific.

Jules Taylor (12:04)
Absolutely.

Yeah, the flavor, you

can't change the flavor. You can manipulate those other things, but flavor is one thing that, you've got what you've got and you need to pick that one day in history. You know, this is not making Coca Cola, right? You know, you can't just dry up all those, yeah, flavor profile flavors and add them all together and make a very, you know, consistent product. know, Mother Nature, she's...

Laurie Forster (12:25)
Thank God.

Yeah.

Jules Taylor (12:36)
She's interesting. so I think that's for me, one of the great things about mine is that every year is slightly different. know? Super.

Laurie Forster (12:42)
That's true. Now,

in the US, we're getting there, but for a long while, people had an issue with the screw cap because when they see a screw cap, they think, no, it's gonna be a cheap wine. It's no good. The corks are so charming and nostalgic. But in New Zealand and Australia, I know for over 20 years, and it may be even more, you all have been...

Jules Taylor (12:52)
I am.

Yeah,

well over 20 years. think in about 2001, that was when we saw a huge change in the screw cap direction. our first vintage, in fact, the first three vintages of at JT, we bottled under cork. And in 2003, it was dire. The cork taint and the reesling was...

terrible and I just said never again, you I want my wine to turn up to you exactly how it leaves here. And I think the thing with cork taint for me is sometimes it just dulls the fruit. So you don't necessarily see that TCA, know, that trichloroanisole, you know, ⁓ you just go, God, this one's got no kind of aromatics and blah, blah, blah. ⁓

Laurie Forster (13:51)
musty, damp mildew.

Jules Taylor (13:58)
you you might not buy it again. And every bottle in that case can be slightly different depending on the cork. So I think screw caps, I think they're brilliant. You don't have to remember to take your wine knife to the picnic. Yeah, they're convenient. I think they look good. And they work. They do a good job.

Laurie Forster (14:11)
Yeah.

The big argument seems to be from people who are purists about it is that it's great for the wines, like maybe whites and rosés that you're going to drink one to three, one to five years, but what about those wines that you want to age? Do you feel like the screw cap still delivers on a wine that you want to progress?

Jules Taylor (14:36)
Absolutely they do. You recently I tasted a chardonnay that was 13 years old. I mean it's beautiful. It might be a slower process that aging but that's not a bad thing either. No, no I'm screw cap all the way.

Laurie Forster (14:47)
Right?

I love it. All right.

So speaking of the screw cap, the second one we have here is the flagship, the Sauvignon Blanc. And two thousand twenty four vintage. So this is probably if people have tasted a wine from Marlborough, New Zealand, it's probably a Sauvignon Blanc. Then maybe second, a Pinot, I would probably say. But Sauvignon Blanc is wildly popular here and especially

Jules Taylor (14:55)
⁓ My baby!

Sure.

Bye.

Laurie Forster (15:17)
from your region. I know you said there's a lot of diversity in the style from where the vineyards are located. What would you say is your signature style of your Sauvignon Blanc?

Jules Taylor (15:25)
But yeah.

So I would say it's slightly, it's a more ripe style, know, so more of that kind of passion fruit. There is a little bit of that kind of jalapeno pepper thing going on, but not from, you know, cut it ones And a little bit of citrus. So what we try to do is, I mean, I think, you know, over the 30 plus years I've been involved in the industry, we have seen an evolution in sauvignon from a much

Laurie Forster (15:40)
Yeah.

Jules Taylor (15:58)
greener, know, much more of that cut grass, cut capsicum, you know, kind of harder acid or more acidic, slightly lower alcohol to something that's slightly richer, rounder, you know, a lot more, I don't know, just diversity and flavor. So we tend to leave the fruit on the vines, you know, quite a bit longer till it's pretty ripe. I mean, this has an alcohol over 13 and a half, which is, I mean, it's getting up there, but

you need, you know, most years you need to get it quite sugar ripe to get those, you know, to move the flavors from those really harsh greens to lovely, ripe, sexy greens. You know, there's a difference between hard and horrible and ones that make you go, my god, I need to have a glass of milk or an antacid to, you know, those beautiful, slightly richer, lower acid wines. I mean, I love this wine. think for me it's...

Laurie Forster (16:50)
It's beautiful.

Jules Taylor (16:52)
It's, you know, it's not super, super pungent. It doesn't blow your head off, which means it's much, I think it has a much wider appeal to lots of different drinkers. You can actually match it with foods and not have it overpower them.

I think I'm one of very few winemakers who drink a decent amount of it. I really enjoy it. It makes me happy. And when I'm away from home, it reminds me of home.

Laurie Forster (17:13)
Yeah.

I really love this style. I know you're saying the brightness of the fruit, which absolutely is there. But there are some on the market that almost seem sweet, if you know what I mean. And this finishes really dry. And so I love that about it. You do get that burst of all of the fruit on the nose and the palate. But then you have that nice dry finish and that nice acidity, but not hitting you over the head acidity.

Jules Taylor (17:20)
God.

Thank

Yeah, and

there's almost a salinity there too, and it makes, I don't know, it makes my mouth salivate and want to have another glass, which I mean, that's always a good thing as a winemaker if you want to enjoy another glass. And I think, yeah, some of them are a bit sweeter out there and some of them are maybe lower in acid. And I think that's probably a commercial decision by the winery to make it more approachable.

Laurie Forster (17:56)
Yes.

Mm-hmm. Yes, this is beautiful. And I was interviewing last week another woman of wine, out of Sonoma, and she's declaring this the summer of Sauvignon Blanc. So are you on board? It's good for both of us. And we love it here where I'm I don't know if you've been to Maryland or the East Coast at all, but we're very seafood prominent region.

Jules Taylor (18:13)
I'm unsure.

⁓ yes, I love her already. Totally. That's the year of it. Decade.

Yeah. Yeah. Perfect.

Laurie Forster (18:40)
So crabs

and oysters and all of this shellfish is so amazing with Sauvignon Blanc. salads, just the lighter kind of foods that you love to enjoy in the warmer weather, this is just perfectly poised for that. Yeah.

Jules Taylor (18:43)
my God.

Perfect. It is perfect. I've

even used Sauvignon Blanc when I've run out of limes if I'm making a raw fish dish. The acid in that works as well as a lime. It's a very versatile drink.

Laurie Forster (19:09)
It really

is. Yeah. Perfect. All right. Now, there are some that say rosé all day or rosé is the big summer craze when I started my business 20 years ago, I was just trying to get anyone to try rosé and then you asked, no one would drink rosé. They just didn't want any part of it.

Jules Taylor (19:15)
video.

Yeah.

Laurie Forster (19:29)
because

they assumed it would be sweet. But now we've finally turned the corner where people realize there's so many great dry rosés out there. And ⁓ you brought one to the table with a gorgeous label and gorgeous inside as well. But tell me about the inspiration for this.

Jules Taylor (19:31)
Yeah.

Well, mean, as you say, know, years ago here, the same thing. ⁓

Rose on the table when we were young. We're talking quite a while, a long time ago now. In 2009, our distributor in New Zealand said, hey, you know, we think you need a Rose in your portfolio. And we went, oh, really? Okay. And I think from there, you know, the Rose section in our local wine stores has grown hugely. I mean, it used to be in the other white.

section and now you know often it's like two big know panels of wine when you you go to choose one and yeah I think that rosé all day thing I mean it's it's huge here now and it used to be a thing when god men don't drink rosé I mean what a little bullshit sorry you know everyone can drink rosé you know for me it's a super food friendly lunchtime

Laurie Forster (20:19)
Mm.

Jules Taylor (20:42)
kind of wine and this one we use some Merlot as well as Pinot Noir and I think it gives it, I don't know, just a beautiful, more sort of slightly savoury as well as that sort of fruity kind of flavour so it's not just a tutti frutti, bubblegummy kind of wine and nice and dry. If you ever see Jules Taylor making a sweet rosé you know I've gone to the looney bin.

Laurie Forster (20:56)
deaths.

Jules Taylor (21:09)
I think

Laurie Forster (21:10)
We will call the authorities if that happens.

Jules Taylor (21:13)
having it dry just makes it, again, more approachable for more occasions. And for different food types as well.

Laurie Forster (21:24)
Yeah, now there's of course that bear, know, the berry fruit you would expect, maybe peaches, but there's also sort of a creamy vanilla profile here. How, what do you attribute to that?

Jules Taylor (21:29)
Really?

Mm-hmm.

Do you know, I'm unsure. I think that's possibly some of the the pressings for this. We wild fermented in old oak and I think, you know, that probably there may have been a little

I'm unsure, but that probably does add to that kind creamy texture.

Laurie Forster (21:57)
Yeah, it's beautiful. this really has some intense flavors and some body to it that you could put this with a range of foods. I mean, obviously, like a grilled salmon would be delicious with this. Yeah, I'm getting into some larger foods.

So I do love that. It's not just, you know, throw it back, Rosé. It's got character to it. And you could put it with a lot of different directions on, because it has that little bit of a smoky vanilla thing, you could do it with, things you would do on the grill to have that smoky essence to them.

Jules Taylor (22:29)
Well, ovaries you mean,

the things like that I think are delicious. And beautiful salads that have, I mean, I love this with watermelon and feta and mint. You know, it just works.

Laurie Forster (22:40)
yum.

It really does. does. while we're sipping our rosé here, I'm just curious you've kind of reached the pinnacle. You have a winery. You have a winery named in your own name. What do you think are the biggest lessons you've learned in going from just working at a winery, not knowing exactly where this is going to go to taking...

Jules Taylor (22:56)
It's a great idea.

You're in.

Laurie Forster (23:09)
your own business to this level, what would you pass along?

Jules Taylor (23:10)
Thanks for watching!

It's super hard, but you never want to die not knowing what might have happened. So if you have the opportunity, do it. Ask for help when you need it. There are so many people out there that are amazingly willing to just sit down and chat. Use people as a sounding board. I mean, our industry here is super collegial.

Laurie Forster (23:34)
Mm-hmm.

Jules Taylor (23:39)
And if you've got a wine that you're not sure about, or you just want someone else's input because you've been too close to it, you just phone a friend. know, phone a friend and say, hey, can we meet in, you know, I'll buy you a coffee, but before that, let's look at this wine and just get some input from others. You know, we're super, super lucky. mean, winemaking is not rocket science, but there are a few points along the way that you need to pay specific attention to.

Laurie Forster (23:55)
That's nice.

Jules Taylor (24:06)
Sometimes things go wrong, but you know, that's just life. Believe in yourself. That's something, I don't know, New Zealanders aren't very good at that sometimes. And we're soon. ⁓

Laurie Forster (24:18)
Yeah, I was going to say that takes years of ⁓ years of experience,

I feel like, to get to that point, doesn't it?

Jules Taylor (24:26)
It really does, you know, that imposter syndrome stuff. I don't know, it is hard out there, but no matter what you're doing, whatever industry you choose, believe in yourself, ask for help, borrow money. You know, you need, we wouldn't be here without the support of our bank. They've been amazing. Yeah. And I don't know. Yeah, it's a roller coaster for sure.

Laurie Forster (24:42)
Mm hmm. Yeah, support is key. I love that.

Jules Taylor (24:54)
And just when you think things are a little bit easier, there's something else, whether it be mother nature, whether it be some new tariffs that you didn't see coming. ⁓ Yeah, I feel like, I mean, we're never gonna be gazillionaires doing this, but it's a super industry to be involved with. Growing stuff is great, right? We grow a

Laurie Forster (24:54)
For sure.

Sorry.

Jules Taylor (25:21)
fruits and vegetables and eating your own homegrown produce is one of the best things. Yeah, we're lucky. Look, ⁓ I can't complain. It's not easy, but I don't know what else I'd do. That's my other issue. You know, I'm in so deep. I stupidly put my on the label.

Laurie Forster (25:30)
Yes.

I love it.

Well, one last question. So I love to ask this because are there any wine myths out there that you feel like wine drinkers believe one thing, but you just want to dispel?

Jules Taylor (25:54)
Yeah. I mean, the big one that you can only drink red wine with red meat. I mean, that's rubbish. mean, imagine a beautiful piece of seared tuna with a delightful pinot noir. I mean...

Laurie Forster (26:10)
Yeah, that's true. mean, salmon, when I went to Willamette Valley, Oregon, which they make excellent pinos here in the States, I had salmon with pinot noir for the first time. This was years ago. And I was like, this is brilliant. It's so good. Yes. Perfect.

Jules Taylor (26:14)
Yeah.

Amazing.

Yeah, imagine you're

a piece of salmon with miso on it and heaps of cut up, you know, a little bit of chili and coriander and then yeah, it works.

Laurie Forster (26:36)
Love it. So people, the white with fish and the red with meat, no longer. You can mix it up now. So says Jules, and we're taking her word for it, and it's true.

Jules Taylor (26:45)
It's just doing what makes you feel

happy, right? know, think wine, I think can be a little bit, you know, if you don't understand it, I mean, who cares? If you can't articulate what it is you like about it or what you don't like, it doesn't matter. You do what you want to do and yeah, keep our industry alive, right?

Laurie Forster (26:57)
Right.

Exactly. I love that answer. You do you. Well, Jules, thank you so much for joining me on The Sipping Point. I love all three of these wines I'm going to post a link to your website so folks can check that out. I know they're readily available here in the US so they can look for these wines. And ⁓ I just thank you so much for coming on The Sipping Point.

Jules Taylor (27:10)
Hmm.

Yeah.

⁓ Thanks, Laurie. It's nice to connect with you and have a great evening. At least the wines are open now.

Laurie Forster (27:36)
Yeah, cheers.

Jules Taylor (27:38)
Cheers to that!

Laurie Forster (27:39)
I hope you enjoyed Jules' inspiring story of how she came to the world of wine and now has her own winery And yes, I've always known that the Sauvignon Blancs of Marlborough, New Zealand were fabulous, but what a great way to actually also taste the Grunewel Liner, the Rosé. It just was really fun to try some different things that she makes that maybe we don't always think of for Marlborough, New Zealand.

I'll post a link to all the wines that we tasted, her website, and don't forget to go to thewinecoach.com slash events. Check out my upcoming virtual tasting September 24th. We're gonna fall in love with the Rhône Valley in France, but also my Tuscany trip in October of 2026. If you love this podcast, you know what? Pass it along to another wine lover so they can get the benefit too.

I'm so grateful you're here and until next week, cheers.