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My wine career began in 1989 when I attended Roseworthy College to study for a post-graduate degree in Wine Science. I had been back-packing around the world for three years and thought it was time to grow up and find a job, but I had no idea what to do with my Bachelor of Science degree in Microbiology. I initially chose winemaking because of the personality of yeast. Their ability to create a beautiful product, at the same time creating an environment that eventually kills them. There is something poignant about this selfless act for our continual benefit. The love and appreciation of wine came after, and I am always grateful to have found (eventually) a successful career that I enjoy.
Having made many wine styles form various areas of the country and overseas, I decided to make my wines from regions where I enjoyed the fruit. It is simple in its idea, a nightmare in logistics, but it pays off. Consequently I take whites from Marlborough, Central Otago and Waipara and my Pinot Noir is 100% Central Otago. This gives me a fabulous canvas to create with. I hope you enjoy my wines, which I feel are essentially an extension of myself.
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