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Dalwhinnie Wines

Julian Langworthy


“Being able to show people season efforts encapsulated in a glass is a huge thrill every time!”

Dalwhinnie Wines Logo

When did you realise you wanted tobecome a winemaker?

I grew up in the world-famous Margaret River Region surrounded by wineries and wine, but it never occurred to me to become a winemaker, as I was determined to be a marine biologist. After two years of studying this, it became obvious that it would be fairer on the fish to pursue a life in wine and I transferred to Adelaide University.

Please tell us about your career so far.

I studied Oenology at Adelaide University, after which I spent time working in both France and Canada. On my return to Australia my first winemaking role was at Wolf Blass in the Barossa Valley. From there I worked as a senior winemaker at Jamieson’s Run, Wynns Coonawarra Estate, Knappstein and Deepwoods Estate. I am now the chief winemaker for the Fogarty Wine Group, and more importantly Dalwhinnie Wines!

What do you love most about being a winemaker?

The greatest thing about being a winemaker is that every year you are striving to make the best wine possible, and every day and season is different. I have a deep love of wine and agriculture, and being able show people season efforts encapsulated in a glass is a huge thrill every time!

What is your favourite wine, and what food do you typically pair it with?

I’m a bit of a chardonnay fan, and scallops with lots of butter and chardonnay is pretty hard to go past.

Is there a specific process you follow when developing a new wine?

Not really – it’s more the vibe and a culmination of experience, and having a great network of peers to bounce ideas off and with.

Is there any vintage you’re particularly proud of creating? Why?

I am very excited about the 2020 vintage at Dalwhinnie, which was my first full year as winemaker. I think we have created some pretty epic modern wines, [while] maintaining continuity of style and an amazing sense of place.

How does the local climate/soil affect the wine you make?

[The local climate and soil] is everything; all you can do as a winemaker sympathetically frame the sites that your wines come from. The Dalwhinnie vineyard is an amazing site, and one that stands tall in personality and quality.

Which of your own varieties do you typically indulge in?

I love the Dalwhinnie Moonabelle Shiraz; it’s delicious on release, but I have been lucky to try these wines with up to forty years of age, and that is an amazing experience.

Where do you see yourself in five years? How do you think your winemaking will evolve during this time?

We have huge opportunities at Dalwhinnie Wines and in the Pyrenees, so I would like to think I will just be further refining and defining great expressions of this wonderful site.

From Wineries of Victoria – Issue 12, edited by Bethany Hayes.