Rick Staniford
SENIOR WINEMAKER AT BUNNAMAGOO ESTATE WINES
When did you realise you wanted to become a winemaker?
My passion for viticulture began in my teenage years, working in a modest two-acre vineyard owned and managed by my parents. I pursued formal training in the field through a Bachelor of Applied Science in Viticulture and a Bachelor of Applied Science in Winemaking at Charles Sturt University in 2006. Through mandatory industry experience, I found a love of winemaking which transitioned my plans of working in a vineyard to that of a winery. Hands-on, physical work with a passionate team to process and create great wines had me hooked and I embraced furthering my career in wine.
My journey through winemaking has taken me across a range of diverse regions; Canberra in 2009, Mudgee in 2010, Margaret River in 2011, the Hunter Valley and Marlborough, New Zealand in 2012. I returned to Australia to join the Hunter Valley’s Agnew Wines in 2013, where I progressed to cellar foreman in 2014 to assistant winemaker in 2017, and finally, winemaker in 2019. In 2023 I moved to Mudgee to take on the role of senior winemaker with Bunnamagoo Estate Wines.
What do you love most about being a winemaker?
The changing nature of each vintage provides challenges to retain the nuances of the vineyard site while teasing the most from each batch or variety. That each vintage is different and the requirements of the role change during the year as different processes take place keeps me excited and motivated. Being able to taste and enjoy the end product and to share this with the public is very special.
I have a genuine passion for chardonnay – a love I share with the Paspaley family. It’s a varietal that continues to inspire me with its elegance and versatility. Chardonnay is a variety I enjoy with almost all foods; however, a favourite is a barbecue seared pork cutlet served with creamy mash potatoes and pan-seared asparagus.
Is there a specific process you follow when developing a new wine?
I begin with researching wines already produced to gauge what others are already doing. My winemaking always aims to promote varietal fruit characters and then balance any winemaking influence. Where possible smaller volume vessels are used using multiple yeast strains to assess the impact on the wine, which then provides complexity to the final wine, while providing lessons for the future.
Is there any vintage you’re particularly proud of creating? Why?
2024 was a little bit crazy being my first year with Bunnamagoo, as well as the first year for my assistant winemaker, Gerald. Vintage was early and fast; however, the fruit quality was very good. The resulting wines are a testament to the fruit quality across all varieties grown at Bunnamagoo and the chardonnay from 2024 is particularly special to me with great intensity and balanced oak.
How does the local climate/soil affect the wine you make?
Bunnamagoo has two blocks that differ in soil characteristics with the clay loam of the Roths Block exhibiting greater fruit power, while the sandier gravel soils of the Eurunderee Block provide texture, minerality and structure to the wines. Each block grows and ripens differently and requires small changes to winemaking style to enable the best expression of each variety.
Which of your own varieties do you typically indulge in?
Chardonnay is of course a staple; however, the 2023 Bunnamagoo Estate Cabernet Sauvignon is also a favourite. In a warmer year like 2023, cabernet sauvignon from Mudgee shows robust firm tannins and generous fruit power for a medium to full bodied wine
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
Bunnamagoo is evolving with the climate and varietals with our first chenin blanc, fiano and sangiovese being made in 2025. I see this trend continuing with efforts to sustainably increase our portfolio of emerging varieties, while embracing sustainability through Sustainable Winegrowing Australia. Currently, Bunnamagoo Estate is working towards certification of both the winery and vineyard.
I am learning and exploring the potential of our vineyards each year, adapting to the challenges of each vintage and looking forward to producing the best wines possible from our site.