When did you realise you wanted to become a winemaker?

It is a tricky question. Growing up surrounded by all aspects of the wine industry, I don’t think there was a moment where I can pinpoint a time I said, “I want to be a winemaker now”, as it was already part of my life.

Please tell us about your career so far.

Growing up in vineyards, I spent most of my school holidays planting vines, picking grapes, pruning and driving tractors. I studied a Bachelor of Wine Marketing at Adelaide University and then went on to further study a Bachelor of Business at Torrens University. Once I finished my studies, I began working as a cellar hand at Darenberg Winery for five years, then returned to my family winery.

What do you love most about being a winemaker?

The diversity of the job – there is always something different to do. Navigating the different challenges of the wine industry is very rewarding.

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

Grenache, goes with anything and everything.

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

We listen to and research the group of people that we want to sell the wine to.

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

Most years are very consistent in McLaren Vale but it would be 2021, the unicorn year. It was perfect vineyard and winemaking conditions leading up to and during.

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

It has a huge effect on the wine style especially, from the amount of rainfall through winter leading to spring to the temperature during flowering in the vineyard. The soil types throughout McLaren Vale vary a lot, from sandy to limestone to Biscay to heavy clay – each soil type produces a different style of wine. 

Which of your own varieties do you typically indulge in?

Grenache and shiraz mainly are my go-to.

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

Expanding our wine production facility within the next five years. The fundamentals of our winemaking won’t change much but we trial new things all the time.