When did you realise you wanted to become a winemaker?

I had been travelling in Europe, and I liked wine but didn’t know much about its production. I sought out a job in Germany, working for a small organic producer in the Mosel Valley. I learnt so much in a short period of time and met so many people in the industry who all seemed to love making wine! Why wouldn’t I want to be involved with that?

Please tell us about your career so far, including your education, work experience etc.

I spent several years travelling and making wine. I have made vintages in the Mosel, Margaret River, Sonoma County, Champagne, Cote du Rhone, the Hunter Valley and now I have been the winemaker at Lerida Estate since 2020.

What do you love most about being a winemaker?

Job satisfaction is high. I produce products that I am proud of. A lot of blood, sweat and tears goes into the wines we make, and I

love being able to share the fruits of our labour with my friends and family.

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

I love German riesling, especially Mosel, and specifically a feinherb Spätlese. Paired with good company!

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

I like acid. I like making wines around a good acid structure – trying to build the wine around the acid to attain balance. I attribute the freshness and longevity on the palate and in bottle to this philosophy.

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

2023 was an interesting year. It was cold – barely making it above thirty degrees during summer! Our home vineyard is planted to mostly pinot noir, chardonnay and riesling. This mild weather was perfect for these varieties that loved the love, slow ripening period.