Education:
Graduate diploma of Oenology, University of Adelaide.
Bachelor of Applied Science, Royal Melbourne Institue of Technology.

Professional Experience:
Brown Brothers (Australia), Hugel (France), Taylor Fonseca (Portugal), Thelema (South Africa), Chapoutier (France), Tenuta di Arceno (Italy), Prieuré Saint Jean de Bébian (France).

Work philosophy:
To make gastronomic wines.
Acidity and tanic structure are the backbone for fine, long aging wines.
Wine reveals its true potential while eating. Our wines are true 'table wines' in a practical sense.

Education:
Graduate from the University of wine, Suze-la-Rousse.
Second best young sommelier of France (Ruinart).
Diploma parts A et B from the Wine and Spirit Education Trust (UK).
Training in biodynamics with François Bouchet et Pierre Masson.

Professional experience:
Odd Bins Ltd (UK), Hugel (France), Mas de Cadenet (France), Chapoutier (France), Flagstone (South Africa), Tenuta di Arceno (Italy), Castagna Estate (Australia), Badia di Morrona (Italy).

Work philosophy:
All the work takes place in the vineyards. In the cellar, let it happen and observe.
Vinify wines which are 'straight' and honest and which don't cheat.