Ata Rangi People: Julia
A familiar face to those who frequent the Ata Rangi Cellar Door, Julia is wealth of knowledge and loves taking people on the Ata Rangi journey. Her own pathway to wine comes from vast experience working the floor at various hospitality venues both here and in Australia. We love how Julia shares our story. We thought it was about time we shared hers.
How did you get into the world of wine?
I spent a long time working in hospitality in both Melbourne and Wellington. That helped install a passion for food and wine. I felt like I had a lack of knowledge where wine was concerned and in 2019, took an opportunity to sit WSET1 (wine spirits education trust) with the team at Noble Rot Wine Bar in Wellington. My interest really grew from that point. I visited Ata Rangi for a tasting shortly after completion of the course and had also moved to the Wairarapa. It seemed obvious to pursue a role in the best little wine region. Especially with a team like none other than the legends at Ata Rangi. I have now completed WSET2 and hope to sit the WSET3 exams in the near future.
What is your favourite thing about hosting people at the cellar door?
It’s a way to share the Ata Rangi story and my own knowledge but talk to people from all over the country and (pre-covid times) the world about wine, history, the different wine regions of NZ and food and wine matching.
How do you think tasting the wine at the winery enhances the experience?
The cellar door offers new visitors the experience to be able to walk through the vineyard. I can explain the changing seasons, our organic practices and the stages of the vines while we’re standing between the rows. Showing the vineyard work that exists before harvest gives our guests a greater understanding and insight into the passion, hard work and decision making involved, It’s a great way to connect the land and the viticulture with the wines in the tasting room.
If someone new to wine visits the cellar door, what’s the wine you like to start them on and why?
My favourite wine to start a tasting with is Ata Rangi Te Wā Sauvignon Blanc. It is so expressive of not only the time and place but also of Helen’s ability to push the boundaries with her winemaking skills. It’s always very engaging and provides an opportunity to tell a different story when compared to the classic Marlborough Sauvignon Blanc.
What’s it like being part of the Ata Rangi family?
The Ata Rangi team is close and this family environment has allowed to me to explore all aspects of the business from a lockdown right on harvesting beautiful pinot noir parcels in 2020 to the intimidating decision-making task of pruning. I’ve helped pull together some fantastic events at the vineyard and like representing Ata Rangi at events like Toast Martinborough which is on soon – bring it on!
What’s your favourite wine?
My favourite Ata Rangi wine is the Juliet Syrah. It’s a special Martinborough cool climate Syrah that is only produced when the stars align. It’s elegant, has fruit depth and is floral with a hint of spice – everything nice.
If you wish to take Julia’s sound advice, then the Te Wā Sauvignon Blanc is a great place to start on your Ata Rangi wine journey.
Julia has cracking taste. The Juliet Syrah is a stunner and the 2018 is a new release so it’s exciting to see how it’s developing.