NATHAN SCHULTZ
WINEMAKER AT WILLESPIE
“I can come home at the end of the day, put a bottle of wine on the table in front of friends and family and say, ‘try this, I made it.’”
When did you realise you wanted to become a winemaker?
While helping a friend for the 2005 Bordeaux harvest, it became obvious to me that I had found a job that had me genuinely interested. I enrolled to study as soon as I could.
Please tell us about your career so far, including your education, work experience etc.
I completed my tertiary studies in viticulture and oenology through Curtin University in Margaret River, and I also completed a semester at Lincoln University in New Zealand as part of an exchange program. While trying to do my best to stay employed with one producer in Margaret River, Willespie, to build my overall knowledge of the industry as best I could, the draw of international work was far too enticing. My vintage travels have led me to France, Germany, USA, New Zealand and the east coast of Australia (Tasmania and Victoria), before settling down again to full time employment in Austria. After seven years in Austria, I finally returned to Willespie in Margaret River to continue where I left off.
What do you love most about being a winemaker?
I love that I have something to show for my hard work. I can come home at the end of the day, put a bottle of wine on the table in front of friends and family and say, ‘try this, I made it.’ I still get a kick out of it!
What is your favourite wine, and what food do you typically pair it with?
The rieslings of the Mosel Valley are some of my favourites, such an amazing expression of minerality, so vineyard specific. These wines pair well with good company, lots of time to solve the world’s problems and I guess cheese too.
Is there a specific process you follow when developing a new wine?
Always respect the variety and style of wine but be as creative as you can.
Is there any vintage you’re particularly proud of creating? Why?
2009 stands out being the first vintage I was employed as a winemaker. – I still have some of these wines that I look back on today and am still proud of.
Which of your own varieties do you typically indulge in?
Verdelho, chardonnay, cabernet franc and cabernet sauvignon.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
Currently there seems to be a push for alternate varieties in the market. While staying true to the varieties that dictate Margaret River’s fame, it’s nice to play around with varieties that I have less experience with.