When did you realise you wanted to become a winemaker?

Growing up in the Barossa it was by default, but after my first vintage I knew I had found something I loved.

Please tell us about your career so far.

I started my career at Adelaide University. Twenty-five vintages later, and I realise there is so much opportunity to improve wines through sustainability and wine style development. I feel like I’m just getting started.

What do you love most about being a winemaker?

I love the organic nature of grape growing and winemaking. This is something that has been practiced over thousands of years and it keeps me in touch with our earthly existence.

What is your favourite wine, and what food do you typically pair it with?

My favourite wines are wines that don’t taste oaky. I believe it is such a foreign flavour to wine and detracts from the terroir. This often makes grenache a safe choice – the wine is delicious and great with lighter dishes.

Is there a specific process you follow when developing a new wine?

Less is more. I don’t try to manipulate natural beauty.

Is there any vintage you’re particularly proud of creating? Why?

The wines of 2022, and now 2024, are special. Looking back, there isn’t much I would do differently in the way we managed the vineyards and winemaking.

How does the local climate/soil affect the wine you make?

Second to the selection of variety, the biggest variable is absolutely place and time, of which climate and soil are the main influencers.

Which of your own varieties do you typically indulge in?

Grenache and Mouvédre.

Where do you see yourself in five years? How do you think your winemaking will evolve during this time?

Same place, just a little wiser. Winemaking will never stop evolving.