Steve Baraglia
CHIEF WINEMAKER
AT PIKES WINES
“The longer you work with different vineyards and varieties the better understanding you have of them.”
When did you realise you wanted to become a winemaker?
I was born and raised in the Barossa Valley so the wine industry has always been a big part of my life. From an early age I worked in the family’s small vineyard at Williamstown and worked at a winery for my year ten work experience. From then I decided to pursue a career in the wine industry.
Please tell us about your career so far.
In 2003, after finishing an oenology degree and a viticultural diploma at the University of Adelaide, I joined the team at Pikes Wines as a cellar hand.
Through the years, I moved through the ranks of assistant winemaker to winemaker to senior winemaker and now to the chief winemaker. I am heavily involved in the Clare Valley Wine Makers Association and have been involved with regional wine shows in various roles over the years. In 2023, I was successful as a Len Evans tutorial scholar, which has been a highlight of my career so far.
What do you love most about being a winemaker?
I am passionate about making wine and particularly love working with riesling, a variety well suited to Clare Valley. My approach to winemaking is careful management in the vineyard to grow healthy vines and minimal winemaking intervention, allowing me to capture and
showcase specific vineyard sites in each wine I make.
What is your favourite wine, and what food do you typically pair it with?
My favourite wine is riesling and I particularly like German kabinett or spatlese riesling paired with Asian cuisine with a little spice.
Is there a specific process you follow when developing a new wine?
First, I would find examples that we like of a particular variety or style. Then plant the variety in a good site considering aspect, row orientation and
soil type. I would manage the canopy and crop load dependant on the variety to be balanced. After seeing the fruit, I would decide on how to treat it in the winery.
Is there any vintage you’re particularly proud of creating? Why?
The 2022 vintage was outstanding in Clare Valley. The season was very kind with great winter and spring rain leading to healthy vines and long cool
ripening period. This produced some fantastic wines to drink now or to leave in the cellar to mature.
How does the local climate/soil affect the wine you make?
The climate in Clare Valley plays a large part in the wine we create. The Pikes Estate and other growers’ vineyards are in the higher
and wetter parts of Clare Valley. These elements result in favourable conditions to keep our vines healthy for making white wines. As a result of where our vineyards are located, our approach to red winemaking is for a medium bodied style which are fruit driven. The soils of Clare Valley are very diverse and the geology is very old. In Polish Hill River, where most of our fruit comes from, we have slate under a shallow grey, brown loam. This results in steely delicate riesling.
Which of your own varieties do you typically indulge in?
Riesling, young or matured. I particularly like riesling with five to seven years of bottle age when they first show some of those lovely butter toast and
lemon butter character as well as lime and lemon freshness.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
Highly likely I will still be in Clare Valley, waiting for the stars to align for another amazing vintage. Every vintage you learn something new and
continued improvement both in the vineyard and our winemaking will help to improve our wines. The longer you work with different vineyards and varieties the better understanding you have of them.
From Wineries of South Australia Issue 6. Edited by Emily Axford.