When did you realise you wanted to become a winemaker?

I have always loved cooking, food and wine, so it was a natural progression when we planted the vineyard that I would go on to make the wine from our vines. We had a clear direction and ambition to make wine using traditional methods and we wanted to make wines that were elegant with finesse. We have created a great partnership with my husband Brett tending to the vines and vineyard while I make the wine – it works very well.

Please tell us about your career so far.

I studied through the University of Melbourne whilst our children were small. We planted the vineyard in 1997 the same year our first son was born so it was a busy time. I also had a fantastic mentor – Rick Kinzbrunner from Giaconda. Rick assisted me at the winery when we first started out making the wine here after we developed and built our winery. Rick gave me the grounding and knowledge of the skills of winemaking using the traditional French methods of making wine. I have developed a style that is a mix of winery science and artistic license which allows scope to use my senses in relation to flavour profile, aroma and complexity of the wines we make at Star Lane Winery.

What do you love most about being a winemaker?

I love the fact that each year each vintage is very much its own character reflecting the vineyard and the seasons in which it has been produced.

I love then sharing those wines with people and being a part of someone’s story at a party or over dinner. It’s a wonderful thing to be able to literally see the fruits of your labour and to be able to share that with family and friends.

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

I think that question is similar to asking which is my favourite child. However, I do love our chardonnay. It is a beautiful, crisp, aromatic wine with depth of character and it pairs very well with local trout, both cooked and smoked, and is lovely for the warmer months. In the winter our merlot is elegant and smooth, and I love to pair it with a rack of lamb or a slow-cooked lamb shoulder.

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

When we are developing a new blend, we do a lot of trials with different percentages and varietals. It is fun and really exciting when we come up with a new blend that we love. All our blends have proven to be very popular and fantastic food wines.

Is there a specific vintage you are particularly proud of creating? Why?

I am very proud of the 2005 vintage as it was the first wine that I produced. It is now twenty years old and is still drinking fantastically and will have a lot more longevity to come. But every vintage has its own unique quality whilst still being true to its varietal character and the Beechworth region.