I
grew up on a vineyard in the Riverland, started by my grandparents after they
emigrated from Germany and Latvia.Like many viticultural child labourers, I swore I'd do something else
(engineering) but still ended up in the industry.Originally, I wanted to be a fortified winemaker, but sadly
they're not in demand currently.It took jobs in 4 states, 2 other countries and wineries from 20 tonne to
40,000 tonne to find my love for making sparkling wine.The great thing about both sparkling
and fortifieds is how many processes they go through to get the end result yet
in all the best examples you still taste the purity of the original fruit.Currently, I'm a winemaker at Clover
Hill in Tasmania and Taltarni in Victoria, so I get to do two sparkling
vintages a year and make some great white and red wines too.
What was the turning point that made working with wine the right choice for you?
All the fantastic people who love
to talk about their passion and share their knowledge over a drink or two.
Worst Job in the winery?
Accounting paperwork , but at
least the procrastination means the drains get cleaned, lab glassware
gets
scrubbed, tasting notes are written
Most untrusted grape variety? Why?
Merlot.Who came up with the marketing idea
that it's the soft red?It makes
me wish consumers were more accepting of blends in Australia as every good
Merlot is 40 - 80% Cabernet.
Wine you wish you had more of in your cellar?
Aged
Eden Valley Riesling and Hunter Semillon.I keep meaning to cellar them but drink them as fast as I buy them.
Wine you've always wanted to try but still haven't?
Clos
du Mesnil
If you could make an experimental wine, what grape would you use and what stye of wine would it be?
A
frizzante Vermentino or Verdicchio.
If you weren't a winemaker what would you be?
Mad
scientist.
Wine region you'd most like to visit?
Cava, to see some fascinating sparkling houses and indulge in copious amounts of
local food & wine.
What was the last wine you had a bottle of?
2006
Frenchman's Valley Shiraz at the Moonambel pub with my schnitzel.
Worst mistake you've made at work?
Dropped
a mixing pump on my hand and got a compound fracture in my ring finger right at
the start of tiraging season.Strangely enough, getting yeast culture in it didn' t help the healing
process.
