When did you realise you wanted to become a winemaker?

My interest in viticulture began from the age of around six, growing up on a family estate. However, it wasn’t until I was looking at university that I considered winemaking. I wanted to pursue a career in viticulture, but when I found a double degree that also offered winemaking, I figured it was important to understand what a winemaker is seeking in the growing of grapes. I also had an interest in wine, enjoying small glasses at family gatherings, particularly with the Snaidero Italian heritage.

Please tell us about your career sofar, including your education, workexperience etc.

I studied Viticulture and Wine Science at CSU Wagga Wagga. After small stints working in winery laboratories and cellars during university breaks, I went long distance with my studies and began working on a corporately owned walnut orchard. As I neared the completion of my studies, I decided I wanted to pursue a career in winemaking and an opportunity arose with a small family winery. Following a winemaking stint in the prestigious Margaret River, I returned home to the Riverina to take up a senior winemaking position and begin establishing my own forty-hectare family vineyard. As the vineyard became established, the opportunity arose with Nugan Estate as the chief winemaker.

What do you love most about being a winemaker?

Relationships and the diversification of work where you are always learning. I love working with our committed winery team and invested growers to achieve a high quality across our wine portfolio, but this extends further to our various suppliers, contractors, sales team and finally, our customers.

In winemaking, there is always something different. From being hands on in the cellar, putting a blend together in the laboratory, out in a vineyard assessing fruit or traveling to meet with our fabulous customers.

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

A bottle of Chateau Lafite Rothchild (on special occasion) paired with a thick tomahawk steak, cooked on a Weber BBQ goes alright. However, Leeuwin Estate Art Series Margaret River Chardonnay will always hold a sweet spot in the heart and tummy.

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

A good grasp on the target consumer and what’s currently in the market is the best starting point. Once you know what you are trying to achieve, it starts in the vineyard and working with the grower to get the desired fruit characters. The biggest challenge is nurturing these fruit characters through the winemaking process, working closely with the cellar and laboratory team to ensure this. Tasting the wine regularly, making small adjustments along the way and finally pulling the final touches together at blending. One thing that can be underestimated is the care at bottling; this can be the difference of great wine or melding into the fold.

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

Always the most recent. Every vintage is different and has its challenges. At the end of each and once every wine gets to bottle, I am proud of the effort put in by everyone involved. The finished product and any accolades are the cherry on top.