Bryan Currie
CHIEF WINEMAKER AND GENERAL MANAGER AT HUNGERFORD HILL
“Being able to create wines and following the process from vineyard to bottle is a thrill every vintage.”
When did you realise you wanted to become a winemaker?
My first love was palaeontology. It was only in my early twenties that I discovered wine as a career. There was no grand plan, I just followed the opportunities along the way.
Please tell us about your career so far, including your education, work experience etc.
After my science degree, I first worked as a vineyard trainee completing a diploma in viticulture. That vineyard experience has been crucial to my entire career. Following a vintage casual job, with hard work and good fortune I rose from a cellar hand to chief winemaker by the age of twenty-five. I was the chief winemaker at Calabria Family Wines for twelve years and a premium winemaker at McWilliams Wines for another three years before I was appointed to my current position in 2016 as the chief winemaker and general manager at Hungerford Hill, Dalwood and Sweetwater in the Hunter Valley.
What do you love most about being a winemaker?
Being able to create wines and following the process from vineyard to bottle is a thrill every vintage. This, followed by witnessing people get so much enjoyment from drinking the wines I make.
What is your favourite wine, and what food do you typically pair it with?
Chardonnay is my favourite wine. I drink it with pan fried fish, Red Rock Salt and Vinegar chips (they are the best) or my partner Bel’s lime and coconut cake. So basically anything. Great chardonnay rocks!
Is there a specific process you follow when developing a new wine?
Great wine is made from great fruit. The wines I make are made from the best varieties that suit the region in which they are grown. I have spent my career in New South Wales fine tuning the best varieties and wine styles for the Hunter Valley, Hilltops and Tumbarumba. I seek to make wines that speak of more than just the variety. New wines mustbe able to be made at a high quality in a sustainable and ongoing way, with definite flavour and a distinct personality.
Is there any vintage you’re particularly proud of creating? Why?
The 2022 Shiraz vintage in the Hunter was an outstanding success for me and the team at Hungerford Hill. The vintage conditions were difficult with wet, humid conditions during ripening. However, with dedication we were able to make
antastic quality wines that have won two trophies at the last two Hunter Valley Wine Shows and gold medals against the best shiraz wines across Australia at national shows.
How does the local climate/soil affect the wine you make?
The Hunter Valley is the most distinct climate for grape growing in Australia. The sub-tropical conditions make our wines unique. Hunter Valley semillon is so distinctive that nothing like it is made anywhere else in the world. Hunter Valley shiraz is always savoury and medium-bodied with soft and velvety tannins. Hunter wines are without a doubt the best aging wines in Australia.
Which of your own varieties do you typically indulge in?
Tumbarumba chardonnay is my favourite; however, I am a massive fan of fiano which has so much flavour and texture. I also drink plenty of tempranillo and blends of this variety.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
I will always be a winemaker and plan to be making fantastic wines in the Hunter. I believe lighter and softer wines will continue to grow in popularity. My winemaking will continue to explore the best expression of texture and individual personality for all the wines I make.