After University, I have tried to work as a balanced
Wine Industry professional.
Ultimately, I am trying to gain a deep understanding of the world of
fine wine and all the people and businesses that surround it. In 2006 I felt ready to start a small
negociant style wine business called Head Wines. I now buy fruit from 8 growers
in the Barossa Valley and make wine in different styles for different markets
in Australia and may look to export wine in the next few years as the business
grows.
What was the turning point that made working with wine the right choice for you?
I was managing Paddington Fine Wines in 2000 when a man
attacked me with a some scissors.
It took me nearly 4 years to get over the physical and mental
ramifications. I had cancer
twice during this time and when I finally recovered I knew I had to do
something amazing with my second chance at life. I had so much to achieve and wanted it to happen very
quickly.
Worst Job in the winery?
Trying to stop the goats from jumping into the fermenters.
Most untrusted grape variety? Why?
Viognier. Be careful
when and how you use it with Shiraz - you just don't know what might
happen. Keep experimenting in
small batches.
Wine you wish you had more of in your cellar?
Clape, Bonneau, Rayas/Fonsalette, Pichon Lalande, Guigal,
D'Yquem, DRC, Rousseau, De Vogue, Krug and Penfolds.
Wine you've always wanted to try but still haven't?
47 Cheval Blanc.
If you could make an experimental wine, what grape would you use and what stye of wine would it be?
This years experimental wine will be......Shiraz???? - whole
bunch, long hot ferment, large old cask.....weather and fruit permitting.
If you weren't a winemaker what would you be?
Desk job in the big smoke earning a decent salary.
Wine region you'd most like to visit?
Priorat in Spain... I hear the grenache and mataro fruit
there is insanely good.
© Benand