I moved to Kent at the end of 2020. I had been working in Champagne for 6 years working as a winemaker for Dom Perignon, part of the Moet et Chandon structure. In Champagne I really gained an insight into the subtleties of making top sparkling wine. And sparkling wine that lasts a lifetime! Prior to that, I was winemaker at Cloudy Bay Vineyards in Marlborough, New Zealand (my home country) for 13 harvests.  It was here that I really cut my teeth and realised that by mastering the technical aspects of winemaking, one could then explore the creative side and push some boundaries.

​

During my younger years, I was able to be a part of harvests at some leading properties in Dordogne, Limoux, Burgundy x 3, Napa Valley, Mornington, Hawkes Bay. The most rewarding aspect of working in these places has been learning from some genuine luminaries in the world of wine - Kevin Judd from Cloudy Bay, James Healy from Dog Point, Richard Geoffroy from Dom Perignon, the late Dr. Tony Jordan of Chandon Australia, Bernard Portet of Clos du Val and Etienne de Montille of his Domaine in Volnay. Getting me on the path was my love of wine and in particular the array of aromas one can experience. This got me to studying science at Auckland University followed by a postgraduate in viticulture and oenology in France.

​

Being a part of some fantastic brands making some amazing wines was fantastic. So why did I move to England? Cricket, obviously! But being part of something new is a totally different experience and one I wanted to a part of. England is one of the most exciting places in the world to be making wine right now and I am relishing being a part of it. 

​

If you are looking for a some no nonsense advice on your brand or technical advice, feel free to contact me.