Lewis Drayton
MANAGER AT IVANHOE WINES
“I love the people. You can’t work in this industry if you don’t like people.”
When did you realise you wanted to work in the wine industry?
I have been involved with the wine industry for my entire life. After two attempts at running away and trying different career pathways, I missed the Hunter Valley too much and returned to the family business at Ivanhoe Wines. I missed being involved in the process of grape growing, winemaking and the storytelling that comes with selling the wine. Giving people a tale to share with their friends is something I love. Not only do they take home a bottle (or several!), but I get to share my family history and the story of the vintage.
Please tell us about your career so far, including your education, work experience, etc.
After graduating high school in 2016, I studied to be a Paramedic. During a late-night shift picking grapes while on university break, I decided to pivot back into the wine industry and transferred to Newcastle University, where I studied a Bachelor of Business majoring in Marketing and Entrepreneurship & Innovation. After graduation, I returned to the family business and worked my up through the various roles the industry has to offer. From driving tractors and growing grapes, to hosting tastings and now being the Manager. I have gained a vast amount of experience across the industry. Now, I hope to help mentor the next generation of Australian Wine aficionados while also ensuring customers at our cellar door have a good time.
What do you love most about being in the wine industry?
I love the people. You can’t work in this industry if you don’t like people. Sharing our wines with people from around the world is truly special. Similarly special is being able to empower the Ivanhoe Wines team and provide them with the right tools and knowledge to showcase the best of the Hunter Valley region. Sharing our heritage, passion and delicious wines with every visitor is one of my favourite parts of the industry.
What is your favourite wine, and what food do you typically pair it with?
I am a die-hard Chardonnay lover. You can drink it chilled or at room temperature and it comes in so many different styles. However, it is mainly the rich and buttery styles that I enjoy. My favourite food to enjoy with Chardonnay is fresh seafood in the sunshine or a creamy pasta with chicken.
Is there a specific process you follow when developing a new wine?
More like a train of thought, I like to think about how the wine will be perceived by the consumer and if it fills a gap in the market.
With every wine style we work on, it’s about consistency, and ensuring each year that follows the first vintage is similar but reflective of the conditions that year. The other thing to be mindful of when working on new wines is balance. The wine can feel a bit unfinished is there is no balance between palate weight, tannin, fruit and finish
Is there any vintage you’re particularly proud of creating? Why?
I think the 2014 vintage would be the most celebrated for the Hunter Valley. The combination of winter rains during 2013 and then a hot and dry summer led to healthy vines, high yields and excellent flavour.
Being a drier year, disease wasn’t a main concern for us, but getting the fruit to optimal ripeness was. I think we would have to be one of the only agricultural industries that generally prefers drought over persistent rain.
Although, 2026 is shaping up to be a hot contender for best vintage in the region… but we will have to wait until the reds come out of barrel.
How does the local climate/soil affect the wine you make?
The Hunter Valley climate is unique. As a region we have a vast array of microclimates which allow producers to make the same wine but with slight variation. Our Estate has three unique soil profiles which are perfect for growing traditional white grape varieties like Semillon, Verdelho and Chardonnay. As you move higher, the soil transitions to rich and red loams which is suited for growing full bodied Hunter Valley Shiraz.
Although our ripening season is a bit shorter than that of other regions, we can still push our vines to achieve a ripeness of 14.5be which in turn gives us wines at close to fifteen per cent alcohol volume.
Which of your own varieties do you typically indulge in?
I tend enjoy Verdelho during the summer, Shiraz and Cabernet Sauvignon during winter and Chardonnay all year round. Theres something to be said for enjoying a refreshing fruity white wine on a hot summer day, but then again, nothing beats a rich bold red when you’re sitting by the fire in winter.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
Over the next five years, I see myself becoming more involved in mentoring the next generation of wine industry professionals, helping them navigate the diverse offerings and complexities of the industry. In terms of how winemaking will evolve, I think we will see a strong rise of Australian grown Spanish and Italian varietals in our Australian wine market.
From Wineries of Australia 2026–2027, edited by Alice O’Brien, Belinda Coleman, Chloe Jaenicke and Stefani Grinberg