When did you realise you wanted to become a winemaker?
This has been a childhood dream. Growing up in a family with a strong southern Italian influence, I spent most of my life surrounded by orchards and vineyards. Learning the connection between nature, harvest and creation through family tradition and innovation forged a connection I never wanted to be away from.

Please tell us about your career so far, including your education, work experience etc.
At seventeen years of age (1994) I began the planting stage, totally focused on working and earning enough money for ‘start stage’ vineyard infrastructure. Once established, the vineyard gained a reputation for delivering high quality and consistent fruit throughout Western Australia. A vineyard that makes winemakers feel safe and confident, and that can be relied upon consistently is highly prized. Encouragement by long standing wine industry members who became mentors to me as a young person inspired me to build a winemaking facility. A placement in Sicily at Calatrasi Winery set in stone for me that I needed to build a ‘vineyard to bottling’ operation, so I was able to truly showcase what this beautiful site had to offer.

What do you love most about being a winemaker?
The people that become a part of my passion, those who work hard with me to highlight a season’s story, and those who seek us out and become immersed in the creation. My greatest joy is to be able to work on my estate and to have always had my two children Anton and Catarina and wife Kelly by my side. That has really fulfilled my life in numerous ways.

What is your favourite wine, and what food do you typically pair it with?
Chardonnay, crisp and cold matched with campfire grilled butterflied marron with organic butter and garlic. My other favourite is wood oven baked rolled capretto roast with my dearest and favourite blend, shiraz malbec.

Is there a specific process you follow when developing a new wine?
I generally begin with choosing a variety, greatly researching it, its growing habits, and trying to match its suitability to our climate and site. I have tried many varieties over the past thirty years.

Is there any vintage you’re particularly proud of creating? Why?
The vineyard is a very reliable site, I have enjoyed making many great wines. Also just as satisfying is supplying fruit to talented winemakers who have also had great success with their products. Standout seasons were 1996, 2008, 2018, and 2023.

How does the local climate/soil affect the wine you make?
A Mediterranean climate and well drained rocky soil deliver a real minerality to the wines, the requirement for our vines to work to survive lends to delivering fruit with complex structure and ripe flavours.

Which of your own varieties do you typically indulge in?
Each vine and wine hold a special part of the make-up of our brand, so I tend to love them all. The alternates give me great joy as I watch them find a place in our portfolio. I have a soft spot for our malbec and barbera.

Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
I see myself like my vineyard, settling into middle age, finding harmony and balance and strengthening my connection between nature and creation.