Please tell us about your career so far, including your education, work experience, etc.

I grew up in New Zealand and studied Physical and Analytical Chemistry. Whilst at University I became fascinated with the emerging wine industry in Canterbury. I loved to go and taste wines at the local vineyards in the weekends and became so interested in wine that I went on to study Oenology and Viticulture with the intention of a career in the wine industry. Being a young lad looking for adventure, I relished the opportunity to gain experience from a variety of wine regions including Gisborne, Hawkes Bay (NZ), Marlborough (NZ), Waipara (NZ), Frankland, (WA), Barossa Valley, (SA), Upper Hunter Valley (NSW), Sonoma County (California, USA) and Orange (NSW).

What do you love most about being in the wine industry?

The quest to produce a beautiful and sensual product that faithfully reflects the unique influences of geography, climate, soil and culture.

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

I do love sparkling wine in all its various forms, and usually with a rich cheese and salty hors d’oeuvres.

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

Tasting as many similar styles is a great starting point and then experimenting as much as possible with winemaking to decide what does and doesn’t work with the wine.

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

Not really, I think all vintages have their unique quirks and characters.

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

We have a unique combination of maritime and continental climate influences at Bowral. Our altitude at 750m provides cooler conditions during ripening which encourages elegant styles with higher natural acidity.