My approach to winemaking is a continuing and evolving philosophy. It is a philosophy that attempts to, select grapes, utilise wine making and maturing techniques to best make wine that is ‘delicious and very drinkable’ and of very high quality.

At Bidgeebong, I have the very special opportunity to develop and exploit 4 new Australian climatic viticultural regions of Tumbarumba, Gundagai, Hilltops and Canberra to make some of the classic wine styles. And with such vineyard resources, it is my aim to explore the great possibilities of making exclusive and individual wines which derive their appeal from the unique growing characteristics of these new and ‘undiscovered’ viticultural regions.

Over the last 35 years I have obtained a large amount of experience developing different winemaking techniques and procedures from many parts of Australia, Spain, Portugal and France.

Bidgeebong has provided me with a chance to apply many of these techniques to grapes from our new regional vineyards. By using a number of the imported and adapted techniques from Europe and combining them with sound Australian winemaking procedure, my winemaking team have shown that our Bidgeebong regional grapes can deliver attractive wines with great depth of flavour and complexity.

At Bidgeebong I am keen to pursue the development of wine style and flavour using traditional and non traditional grape varieties grown under Australian climatic conditions. It is important that I apply the many and varied techniques, new and old, to try and achieve the best quality and best drinking wine possible.

I am keen to apply the above ‘philosophy’ to achieve favoured wine styles for specific labelled wines with the aim of establishing a ‘brand style’ for that label.

I then enjoy the challenge and discipline needed each year throughout the winery to always seek the highest quality and to finesse the subtleties and nuances of flavour. Yet, to do this within the guidelines set down for an identifiable brand style.