Peter Bauer
WINEMAKER
AT DROMANA ESTATE
“Growing up in the Barossa Valley surrounded by vineyards and all things wine, it just gets in your blood!”
When did you realise you wanted tobecome a winemaker?
In my teens, growing up in the Barossa Valley surrounded by vineyards and all things wine, it just gets in your blood!
Please tell us about your career so far.
My wine education was given to me by my mentors. I have no formal education in making wine, just experiences and having the pleasure of working with great winemakers. [Those of which] have passed on their knowledge, explaining the process of making good wine, as well as getting to travel the world and experience first-hand all different styles of winemaking and vineyard management, including working in the South of France for a vintage.
What do you love most about being a winemaker?
I love seeing the transition from grape to bottle, which is a unique set of circumstances that I get to experience in my boutique vineyard and winery, that I would not get to experience at a vineyard; in essence, ‘from paddock to plate’. I spend a bit of time nurturing and talking to my vines to make sure they are happy and producing good fruit. I like to start my day in my big orange office (my tractor!) for a few hours, maintaining the vineyard. Barrel topping is a big part of my working week, as is the
monitoring of mature wines. In terms of winemaking, March is when the real fun begins. I like to start my day in my big orange office (my tractor!) for a few hours, maintaining the vineyard. Barrel topping is a big part of my working week, as is the monitoring of mature wines. In terms of winemaking, March is when the real fun begins.
What is your favourite wine, and what food do you typically pair it with?
From our range of wines, the Dromana Estate Syrah is my go-to, paired with a Sunday home-cooked lamb roast and all the trimmings.
Is there a specific process you follow when developing a new wine?
I taste as many examples from other produce as possible, from any new styles that I’m looking at. The experimentation at harvest begins… then I keep my fingers crossed.
Is there any vintage you’re particularly proud of creating? Why?
2017. Pinot noir, chardonnay and botrytis sauvignon blanc are all outstanding examples of their wine styles, created from a problematic vintage [as the cold and wet climate from that year] presented challenges from harvesting through to vinification.
How does the local climate/soil affect the wine you make?
The local climate and soil greatly affect the fruit that we can grow, to produce the best example of themselves. This is why the Mornington Peninsula is renowned for pinot noir and chardonnay due to the cool, maritime climate.
Which of your own varieties do you typically indulge in?
Que Syrah, Syrah… whatever will be, will be.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
In the next five years I would like to have the opportunity to travel and experience vintages in other areas of the world; particularly Oregon, California and Argentina.
From Wineries of Victoria – Issue 12, edited by Bethany Hayes.