Emanuel Skorpos
FOUNDER AND CHIEF WINEMAKER AT FLINDERS RUN WINERY
“It’s more than a job – it’s a way of life, and it’s what I get up for every day.”
When did you realise you wanted to become a winemaker?
Growing up in a family deeply involved in horticulture, I developed an early connection and appreciation for working the land. My journey into the world of winemaking was further shaped by my experience and infatuation with the world of wine. This passion and dedication complemented my hands on experience, which deepened my understanding of the craft.
Please tell us about your career so far.
As the founder, owner and principal vintner, my passion for growing and nurturing the vines and for crafting premium wines have been instrumental in the development of the Flinders Run wine range. Under my leadership, Flinders Run Winery has been positioned as the International Ambassador for the Southern Flinders Ranges wine region, gaining it an internationally respected reputation for producing world class wines.
What do you love most about being a winemaker?
Owning and operating a wine business is not for the faint-hearted. It has its fair share of challenges, and it most definitely tests your resolve. But there is another side to this ancient craft that fuels my desire – a passion ignites that drives us to achieve perfection with every wine we produce. If I had to pinpoint what I love the most, it would be the diversity of the role. Every day brings something new. It places me out in the field as the farmer, in the winery as the vintner and then I might be flying across the globe as the storyteller, marketing and promoting our premium wine portfolio to international clients. It’s more than a job – it’s a way of life, and it’s what I get up for every day.
What is your favourite wine, and what food do you typically pair it with?
That’s a difficult question to answer, as each of the wines are produced with meticulous attention to detail. Shiraz is our signature wine, and our
cabernet is a standout varietal. However, I must confess the blend of the two would be my favourite wine. A cabernet shiraz blend paired up with
a hearty venison stew or a quality piece of beef rib eye on the bone, slow roasted over redgum charcoal and drizzled with a garlic red wine jus – truly a match made in heaven.
Is there a specific process you follow when developing a new wine?
My philosophy is that great wines are born in the vineyard, so I apply a meticulous approach to the vineyard management practices out in the field to ensure each varietal is grown and matured to reach optimum ripeness. I focus my attention on small bath processing and open top extended maceration and fermentation, ensuring each parcel is processed with respect and integrity for the specific varietal and its intended destination. I believe in the importance of sustainable farming practices and innovative techniques to produce wines that truly express the unique terroir of the Southern Flinders Ranges.
How does the local climate/soil affect the wine you make?
The Southern Flinders Ranges wine region is renowned for its ideal warm to hot climate and its rich ancient soils, offering ideal conditions for producing a variety of high-quality red wines. I leverage these natural advantages to craft wines that are celebrated for their complexity and distinctiveness. The region’s unique combination of warm days, complimentary cool nights and mineral rich soils is reflected in the vibrant flavours and aromas of Flinders Run wines.
Which of your own varieties do you typically indulge in?
Each of the three wines produced are enjoyed amongst close friends and family, typically the shiraz and the cabernet seems to be pulled from the cellar as we entertain guests. However, I must confess I am super excited about the upcoming introduction of grenache and Mataro to the portfolio. I am confident we will see the rise of a new hero wine from the region.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
Sustainable practices are at the heart of our operation, and I am dedicated to finding new ways to produce outstanding wines in an environmentally responsible manner. My daughter Kiera and I have dedicated a small parcel of land on the Gribble Road site to the development of the Flinders
Run Sanctuary site, encouraging the native flora and fauna to prosper. This will provide us the opportunity to work in harmony with the surrounding ecosystems while maintaining environmental balance with their horticultural business and its operations. We want to contribute to the long-term health and preservation of the lands we farm.
From Wineries of South Australia Issue 6. Edited by Emily Axford.