Andrew Duff
WINEMAKER AT BRIAR RIDGE VINEYARD
When did you realise you wanted to become a winemaker?
It was from a very young age. My mother recalls it being as early as the age of four years old. When I was asked what I wanted to do when I grew up, I would often say a fireman or a watchmaker like my dad – but I would always end the sentence with, “AND own a vineyard.” I ended up doing my first vintage for work experience at school at the age of fifteen.
After graduating, I ended up taking a full-time job with Eden Road Wines in 2008. From here I returned to the Hunter Valley and worked with several wonderful producers before taking a full-time role as the Tempus Two Winemaker for just over a decade. While at Tempus Two, I completed some postgraduate work with the University of Adelaide, became a Len Evans Scholar, was accepted into Wine Australia’s Future Leader programme and became the Winestate Australian Winemaker of the Year in 2022.
What do you love most about being a winemaker?
Variety every day and being able to do what encouraged me into the industry all those years ago – making people smile.
Hunter Valley semillon, ideally with a little age on it and fresh Sydney Rock Oysters.
I find the best examples of producers already doing it and taste, taste, taste! I often speak to friends in the industry to gauge their thoughts.
Is there any vintage you’re particularly proud of creating? Why?
The next vintage. It’s always the next vintage.
How does the local climate/soil affect the wine you make?
A clay-based vineyard for white varietals has beena fun but challenging journey so far, as it’s not something I’m too familiar with in previous roles. However, it certainly helps provide a wonderfully unique terroir for Briar’s Hunter Valley wines. Over the years, I’m sure the fruit plays trumps on winemaking artefact
Which of your own varieties do you typically indulge in?
The alternative whites we have, the albarino and fiano are fun wines to both craft and drink.
If there is anything else you would like to add, please do so below.
Visit local, buy local – it’s a frustrating dilemma we face in Australia. We have some of the best wines in the world. But in a lot of our wonderful, city-based restaurants you always see an internationally skewed approach to the wines on offer – the enormous carbon footprint these wines leave is astounding. Shipped halfway around the world, the emissions released from this transport aren’t justified, especially against the quality found here at home.