Alex Cassegrain
Head Winemaker at Cassegrain Wines
“I like to give the wine every opportunity to be the best it can be and not be dictated by a recipe.”
When did you realise you wanted to become a winemaker?
It all happened organically. At first, I didn’t think I had what it took to be a good winemaker, but it just happened. My parents never once pushed me to go down this path but once I took the first step into the industry, they helped me get work experience (and life experience) away from home, and to learn from other winemakers. Once I did this, I was 100 percent hooked.
Please tell us about your career so far, including your education, work experience, etc.
I hold an Advanced Diploma of Viticulture from Kurri Kurri TAFE, a Degree of Oenology and Viticulture from the University of Adelaide and was awarded ASVO Winemaker of the Year in 2021. I have done part vintages at Tyrells in the Hunter Valley, Tamar Ridge in Tasmania, Château Guiraud in France and have also worked at Taransaud barrel cooperage in Cognac.
What do you love most about being a winemaker?
No two years are the same. I get to work with fruit from all over the state and get to be as creative as I like. I’m also lucky in that we have the facility to do everything from grape to bottle, including Méthode Traditionelle which is something many winemakers don’t get the opportunity to do.
What is your favourite wine, and what food do you typically pair it with?
Not sure I have a favourite wine per say, but I do enjoy living in the moment when it comes to wine with food. For example, in the festive season you can’t go past local Sydney rock oysters and a nice bottle of piquepoul blanc or a semillon.
Is there a specific process you follow when developing a new wine?
I am here for every parcel of fruit that arrives and will spend the time looking at the juice all the way through to a wine. I like to give the wine every opportunity to be the best it can be and not be dictated by a recipe.
Is there any vintage you’re particularly proud of creating? Why?
If I had to choose one, then 2019 was a great year across the board. Despite the drought, many of the vineyards had just enough water to control the situation. The cooler nights and warm days were great for flavour development and very little disease pressure. We were happy with every parcel, which is a great outcome.
There have been many other vintages that whilst they didn’t necessarily tick all the boxes across every region, were outstanding. For example, the 2021 vintage for chardonnay in Tumbarumba was a great year despite the weather that much of NSW was experiencing.
How does the local climate/soil affect the wine you make?
Some of the soil here is great for growing, it’s quite fertile, however the humidity and summer storms are our biggest challenge most years. This is why chambourcin, which is the Hastings River ‘hero’ variety, goes well here. Chambourcin’s loose bunch and thick skin makes it more adaptable to our terroir. If you can pick when it’s ripe then it makes a very nice soft dry red or if the season is less favourable then you can pick earlier to make a sparkling chambourcin due to its colour and low tannin profile.
Which of your own varieties do you typically indulge in?
I do enjoy a local chambourcin especially in the more favourable years.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
I would like to be doing much the same thing and as I don’t follow a ‘recipe’ my winemaking is always evolving as I always like to trial as much as I can with the nuances of harvests.