10 Questions with Mitchell Taylor + Wine Fridge Competition

mitchell with barrell 2 for edp

mitchell with barrell 2 for edp

We recently caught up with Mitchell Taylor of Taylor Wines to chat about his philosophy on wine, how you can tell a good wine and the age old debate of cork vs cap.

1. What is the most popular type of wine produced in Clare Valley and why?
Clare Valley is internationally renowned for its cabernet sauvignon, shiraz and riesling. Our 2009 St Andrews Shiraz is one of our most heavily awarded wines, having just picked up its 10th gold medal in the last twelve months!

2. What is your overall philosophy when it comes to winemaking?
The Taylors philosophy rests on the principle that the finest wines are those made with the greatest dedication and care. Above all our imperative is to ‘respect the fruit’. We understand the importance of, preserving and honouring the fruit from our vineyards. Our aim is to achieve balance, elegance and finesse in every wine.

3. What makes Taylor Wines so popular?
We have a brilliant range of wines, with something for everyone. Taylors are absolutely passionate about upholding the family tradition of producing world-class wines.  We were thrilled to take out ‘Best of Nation’ for a record fifth time at the biggest and most prestigious wine show in the United States, the San Francisco International Wine Competition. We also won ‘Australian Winery of the Year’ at the New York International Wine Competition.

4. How can you tell a good wine?
A favourite wine comes down to personal taste, but good and bad wines are black and white. You can tell when a wine has been made with care – sure, you can have brilliant fruit and a winery packed to the rafters with the best winemaking equipment, but if you don’t respect the fruit … if you don’t take your time and pay attention to the finer details of the winemaking process, it’s going to show in the wine.

5. Where is your favourite place to drink when you’re in Sydney?
If I have the opportunity, lunch and a glass of wine at Grappa or Catalina is always enjoyable! If I was just enjoying a glass of wine the Woollahra Hotel is an old favourite.

6. What’s your favourite wine to drink in winter?
Wine lovers will often reach for a bottle of full-bodied red in winter, not forgetting about the gorgeous pairing of a full-bodied, silky chardonnay with a rich winter meal.

7. Tell us your favourite food and wine pairing of all time.
I recently enjoyed a tender milk fed lamb, cooked to a perfect rosy pink. The tender, subtly flavoured meat was matched perfectly with a glass of St Andrews Cabernet Sauvignon. Blissfully simple and blissfully good! Matching wine and food is really about personal taste – it’s about enhancing flavours to bring out the best in both the food and the wine.

8. Where would we find you when you´re not making wine?
I would most likely be at home spending time with my family.

9. Cork vs cap? Which do you prefer and why?
Taylors was the first major Australian winery to only use screw-cap closures in 2004, when we literally pulled the cork and put the lid on our entire range of red and white. We made our first-ever sparkling wine last year and we put some of this under screw cap too. There is just too much risk of a cork spoiling the wine – we lost too much good wine to corks over the years.

10. What bottle of wine would you bring to a potluck dinner?
I’d bring a vermentino or a gewürztraminer – or one of our Taylors Winemaker’s Project wines.

We’re also giving away a wine fridge with a 28 bottle capacity and a six-pack of award winning 2010 Taylors Cabernet Sauvignon. To enter, tell us (in 25 words or less) what you would give us out of your fridge in return for a wine fridge. Most creative answer wins. Winner notified July 12th. 




  • lee jefferies says:

    on opening my new fridge, I would hand you a bottle of 2010 Taylors Cabernet Sauvignon and a key to my front door, welcome anytime.

  • Miranda Jones says:

    If you gave me a wine fridge, you could have my entire weeks supply of Lite n’ Easy! Help reclaim some of those empty calories…

  • michael mcdonald says:

    Wine needs cheese, especially Cab Sav, so I’d be happy to handover a delectable piece of Manchego, which is luckily almost always in my fridge!

  • James Dods says:

    For the wine fridge, I would happily hand you my fridge door shelves as I would no longer need them to house my vino stockpiles

  • jo laidler says:

    As the entire contents of my fridge is currently taken up by my housemate’s eight litres of tomato sauce, I would gladly offer everything(and feel only a little guiltuy)…

  • Andrew P says:

    My fridge would contain 20 bottles of Taylors Cab Sav, 6 bottles of Promised Land Shiraz and 2 bottles of Promised Land Semillon Sauv Blanc because the definition of Can Sav is Taylors!!!

  • Corynne Novakovic says:

    I’d serve you from a huge pot of my Moroccan curry which would finally now fit in my fridge with all the wine bottles out.

  • David G says:

    Some home made Salsa Negra, home made blueberry and vanilla bean jam, and well, anything that isn’t growing a pair of legs and walking out of my fridge because it’s been in there waaayyyy too long. You can take the lot.

  • Miriam says:

    My little friend in the fridge… No not Mainland cheese but my taking bear who tells me “hurry up, close the foor – it’s hot!”

  • Gabby says:

    Hmmm, how about my vitamins? Naturally I would now be getting everything required from my wine at the perfect temperature!

  • Albina says:

    How about the whole fridge, it doesn’t fit into the fridge designated area in my kitchen anyway… BUT only if get get my cooling treasure chest!

  • Bec says:

    I would give (share!) my friends’ mum’s amazing quince paste – hours of stirring make it to die for – perfect with wine and cheese!

  • Suzanne Rath says:

    I would happily give away my housemate’s stinky gone off salmon and cheese.. I’m sure nobody would fancy their wine after?!

  • Paris Blake says:

    The holy grail, I bought it at a garage sale in Warwick QLD with my mum…put some water in it and see what happens 😉

  • Joseph Dang says:

    I would give you the x-ray’s of Lola’s broken ribs that she conveniently ‘forgot’ at my house 3 months ago.

  • Susan H says:

    I would give you 3 pairs of high heels, a stack of files and magazines + a british themed teapot as I would need to make the space to put the wine fridge in my office:)

  • Andrew Slattery says:

    This morning I found what I believe was once soup in my fridge. I’m not quite sure as to how long it had been there. I now figure that if I leave it long enough it will ferment into some form of alcoholic liquid gold! Once it’s gone through it’s next transformation, it’s all yours!

  • Emily says:

    I’ll give you a glass of wine…but only one glass….and one of the best brownies you have ever tasted

  • Jane says:

    I’d exchange the deserts my dinner party guests didn’t get served last week because I’d enjoyed the Taylors Cab Sav a little too much!

  • Sophie says:

    I currently have a half-eaten tin of sardines, some baked beans and an expired bottle of French truffle oil in le fridge. Take your pick.

  • Brian says:

    Sugar Cane Prawns! Succulent prawn meat wrapped around a sweet sugar cane stem, ready to be grilled or kept in the fridge. Our family’s recipe.

  • Sarah says:

    I’d provide gorgeous organic avocados, ask for them back, and transform them into a wickedly tangy guacamole for us to savour together with the wine.

  • Anna says:

    My fridge contents are demure
    Hmm – prawn on a skewer?
    A wine fridge would require reinspection
    How about a riesling from my chilled collection?

  • Iggy Rodriguez says:

    A bag of my secret foodie magic dust that turns water into wine, bricks into gourmet cheese and pebbles into macaroons. Use it wisely.

  • Carmel says:

    The small man in my fridge who maintains the lighting there- since he learnt about unions and the abolition of slavery he has been impossible!

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