When did you realise you wanted to become a winemaker?

I didn’t grow up thinking I would be a winemaker. I am a sixth-generation grape grower. But once I spent time in the vineyard and saw the craft behind it, I was hooked. The combination of agriculture science, creativity and tradition really drew me in.

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

Viticulturalist, winemaker, contract fencer, farming cattle, building.

What do you love most about being a winemaker?

The connection between land, craft and people. Each vintage tells a story of the season. I find it incredibly rewarding to guide that process from vineyard to bottle.

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

Hunter Valley Shiraz always with a charred steak from the barbeque.

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

Yes, developing a new wine always starts in the vineyard. I look at the fruit quality, the seasons conditions, and what the vineyard is naturally offering. From there I consider what style I want to achieve.

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

2018 Hunter Valley Ghillie Shiraz.

How does the local climate/soil affect the wine you make?

The soil shapes the character of the wine from the very beginning. The climate’s temperature, rainfall and sunlight determine ripening, acidity and overall balance.