What's your role and how long have you been with the team?
I have covered all roles in the winery over the last 20 years – cellar hand, laboratory technician, assistant winemaker, winery operations manager and now as the winemaker for the past 8 years.
What's your favorite wine from our portfolio and why?
That’s like trying to choose your favourite child. But the Marsanne Viognier Roussanne is my go-to white, The Sixties Block my favourite red to make and savour, and Grand Muscat my pick of the fortifieds. The MVR is flexible enough for all white situations. Picking, blending and tasting the dozen or so red varieties in the Sixties is a special treat. And the Grand Muscat has opulent fruit with texture and complexity to complement rich desserts or a varied cheese board.
If someone visits our cellar door, what's one wine they absolutely must try?
I would challenge everyone to find a fortified from our range they love. Most people end up with a Classic or Grand.
What are your hobbies or interests outside of work?
I’m an avid follower of the English Premier League soccer, and still play a little in the local comp. Or I’ll be walking my blue heeler Matilda along the Murray River.
What is your favourite event at Campbells?
A no-brainer – the annual black-tie Bobbie Burns Shiraz celebration dinner. Bring on the haggis and bagpipes.
What's your go-to coffee order?
Anything with enough caffeine to get through the long days at vintage !
What was the variety that made you fall in love with wine?
I remember being astounded by a Chablis I tried as a student in Leeds 40 years ago. But it was only when I lived in the Hunter Valley in the 2000s that my interest in wine grew – and that was due to Tyrrells Vat 1 Semillon.
Do you have a go-to food and wine pairing recommendation?
Friday night homemade pizza with a cold beer to quench the palate, then a back vintage LR Chardonnay to savour while watching the second half of the footy.
