How long have you been in the industry?
I have been in the hospitality industry for over 38 years.
How did you get involved with Wild Cattle Creek?
I was originally employed by WCCE over two years ago as their cellar door manager.
I was looking for a great smaller winery to work at, and they answered my email.
Tell us about the wine produced at the estate – what sets you apart?
Our wines are unique.
We grow pinot gris and sangiovese on our estate, and we use local neighbours to top up our existing stocks for varieties.
Which one’s your personal favourite and why?
My personal favourite is the chardonnay – it is light and not very oaky, just a subtle hint.
It goes with everything.
Aside from wine, what else do you offer visitors?
We have stunning boutique accommodation on-site.
We also have our heritage-listed homestead and cottage as a unique option for staying on the property.
They say that the original owner is still in residence…
How important is it for Yarra Valley wineries to do more than just produce wine?
Yarra Valley wineries should offer a one-stop point of difference.
Memories are made from not only good food and wine, but the service, the surrounds, and the ambience.
We aim to provide all this here at WCCE.
What is your most memorable meal?
My most memorable meal was about 35 years ago at a small restaurant in Montmorency, Victoria.
They served good old-fashioned beef ribs.
They were the first ones I had ever tasted, and I kept on going back for more.
Have you always enjoyed wine?
I grew up in a family where wine was the drink offered at every social occasion.
When I was younger I started out on the spatlese lexia, but my tastes have certainly matured since then.
You’ve invited friends for a picnic lunch in a Yarra Ranges park. Which wine do you take along?
If I was going on a picnic in the Yarra Ranges, I would take a long a bottle of our pinot gris.
It’s crispy, mellow and smooth and suits all foods.
