Simon Ding
WINEMAKER AT ISLAND BROOK ESTATE
“Each year, you are gifted a new blank canvas on which to create something special.”
When did you realise you wanted to become a winemaker?
Following some travel overseas, I was exposed to fine wines in the British hospitality sector. Combining a love of surfing and fine wine, Margaret River seemed like a good place to live and forge a career in wine.
Please tell us about your career so far.
My formative years in winemaking were spent at Fermoy Estate in Margaret River, where I combined hands-on experience with academic study while pursuing a degree through Charles Sturt University in New South Wales. I later honed my winemaking skills at esteemed wineries such as Silkwood and Killerby. In 2008, I took on the role of senior winemaker at the Flying Fish Cove contract winemaking facility, a position I proudly continue to hold today. In 2023, I began crafting wines for Island Brook Estate, and I am thrilled with the exceptional quality of wines we are producing in these early vintages.
What do you love most about being a winemaker?
Each year, you are gifted a new blank canvas on which to create something special. A new vintage allows for the creative process to begin.
What is your favourite wine, and what food do you typically pair it with?
Being from the Margaret River, I have a lean toward both chardonnay and cabernet sauvignon. Both noble varieties do extremely well in the maritime climate of Margaret River and both allow the opportunity to craft genuine world class wines. The 2023 Island Brook Estate Cabernet Sauvignon is a wine of impeccable pedigree.
How does the local climate/soil affect the wine you make?
The predominant climate feature of Margaret River is one of the maritime influences – warm, dry summers and cool, wet winters. Proximity to the ocean also has a cooling influence that enables mild ripening conditions that allow flavour development in the fruit whilst retaining fresh natural acidity.
Which of your own varieties do you typically indulge in?
Chardonnay and cabernet sauvignon.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
Given that I have been winemaking for the best part of thirty years, I would say it will be safe to assume I will still be winemaking in five years’ time. I believe there is a push in modern winemaking to craft more fruit forward styles with less oak influence and lower alcohol. This is something that I believe will keep evolving over the next five years.
Anything else you’d like to add?
Please keep discovering the great wines of Western Australia and supporting our industry.