TIM STEVENS
WINEMAKER OF GOOREE PARK WINES
“There are no secrets among winemakers, we are all trying to make the best product we can and cheer each other on”
When did you realise you wanted to work in the wine industry?
I began my working life as a journalist covering rural issues. In my final journalist job, I worked as the Rural Writer for The Australian and came to become friends with lots of winemakers who were in the midst of revolutionising the industry, including Brian Croser. I caught the winemaking bug and decided to switch careers.
Please tell us about your career so far, including your education, work experience, etc.
I studied wine growing at Charles Sturt University in Wagga Wagga and bought a small vineyard, called Abercorn, in Mudgee,NSW. It was right next door to Huntington Estate, so I knew it had to be right for what I wanted to do. I was/am totally fixated on ageing Old World styles of wine and I knew Huntington Estate, owned by Bob Roberts was the best in NSW for this style.
My ultimate winemaking dream came true when Bob asked me to take over the business 10 years later.
What do you love most about being in the wine industry?
The collaborative aspect of winemakers. There are no secrets among winemakers, we are all trying to make the best product we can and cheer each other on.
What is your favourite wine, and what food do you typically pair it with?
I have several. Regional Aussie shiraz, with a great steak. Roast beef or lamb with an aged Bordeaux or New World equivalent such as Coonawarra or Mudgee Cabernet. Vintage Port with great cheese and quality regional dark chocolate (Luke Spencer from Mudgee). Finally, Barolo, northern Italy, with anything Italian.
Is there any vintage you’re particularly proud of creating? Why?
It is all important. Our soils in Mudgee are perfect, being gravelly loams over red and yellow podzolic clay. They are lean and give a perfect opportunity to make our tough old vines give us great fruit.
The analogy I use is with a racing car: you can have a great driver/winemaker but you can only fulfil the potential the car gives you.
How does the local climate/soil affect the wine you make?
Climate can affect the ageing styles. Lately its beenlighter styles, like grenache and pinot, and how to get them to age better.
Which of your own varieties do you typically indulge in?
Reds, unashamedly, particularly shiraz and cabernet.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
Hopefully what I’m doing now. It is a constant learning process and that’s what I love about the industry. The wines we produce now are heaps better than those when I first started and I don’t see that trend easing.
If there is anything else you would like to add, please do so below:
Did I mention that Mudgee is one the greatest regions in Australia? Regionally-based wines are finally being recognised by consumers as exciting, interesting and crafted by highly skilled winemakers – long may that continue.
From Wineries of Australia 2026–2027, edited by Alice O’Brien, Belinda Coleman, Chloe Jaenicke and Stefani Grinberg