When did you realise you wanted to become a winemaker?
My first inkling that wine was to be part of my life was whilst drinking a crisp refreshing white on the beaches of Corsica with fresh lobster linguine in my early twenties. It was a few years later that I got to know a winemaker in the Great Southern and from there it was inevitable.

Please tell us about your career so far.
After I completed a graduate diploma in Oenology from the University of Adelaide in 2008, I worked in the Mosel Valley in Germany for three months before settling in the Yarra Valley to work as a winemaker for De Bortoli Wines for the next nine years. I was lucky enough to work in Meursault, Burgundy and Chianti Classico, Tuscany during this time which widened my perspective on how to make great wine and how to think about wine.

In 2017 I moved to Margaret River for the senior winemaker role at Deep Woods Estate. In late 2023 I started as head winemaker at Juniper Estate and am blessed to work with some of the oldest vines in Margaret River (1973) and one of the very special Cabernet Sauvignon sites, as well as two special Chardonnay sites.

What do you love most about being a winemaker?
I love the process of making wine, of discovering the intricacies of the sites, of feeling out the season as it happens and responding with intuition and courage. I love the comradery of vintage and satisfaction of making something you are proud of.

What is your favourite wine, and what food do you typically pair it with?
Chardonnay, Chardonnay, Chardonnay. I drink Chardonnay all year round and I am especially excited by the quality and diversity of Chardonnay all over Australia right now.

Is there a specific process you follow when developing a new wine?
We are currently working on a new single block Chardonnay, called K12 which has really been led by the vineyard character showing itself clearly to us as the site matures. As a small grower and producer, it has to be a compelling story from the dirt through to the bottle.

Is there any vintage you’re particularly proud of creating? Why?
I am always proud of the achievements in the challenging years. The year 2024 was an early and dry season in Margaret River, fast paced and challenging and certainly kept us on our toes. It was also my first at Juniper. I was proud of how the team worked in that year and of the quality of wines, particularly Chardonnay. We won four trophies with the Cornerstone Karridale and showcased the potential of this vineyard.

How does the local climate/soil affect the wine you make?
We are very lucky in Margaret River to have a very consistent climate and one very conducive to​ making high-quality wines, particularly Chardonnay and Cabernet Sauvignon. The maritime influence moderates the diurnal temperature fluctuations, so we rarely experience very hot conditions and at the same time it keeps night conditions generally mild. This gives beautiful natural acidity to the wines and results in medium bodied wines with great balance and freshness. The mild, dry autumn is particularly suited to Cabernet Sauvignon and in the best years allow long, slow and near perfect ripening conditions.