We sat down with Steve Webber from De Bortoli, Yarra Valley, to get some insight into a day in the life of a modern day winemaker.
Can you please give us the brief history of your career?
- Cellarhand at Leo Buring in 1978-1989
- Studied for Roseworthy B. Sc. Oenology 1980 to 1982
- Winemaker at Lindemans in Mildura and Coonawarra from 1983 to 1989
- Winemaker at De Bortoli Yarra Valley from May, 1989 –
What’s a typical day for you?
6.30 – 7.00 am start. Coffee in lunch room with staff. Mainly office work, blending, tasting and promoting these days. Glass of wine at 5pm. Crazy hours during the harvest, getting hands dirty and playing on the forklift.
What training/education did you undertake for your role?
A degree in Winemaking, as well as tasting and enjoying piles of wine, lots of of wine travels and chatting with other vignerons.
What would you say is the biggest daily challenge you face in your job?
Making better wine for less cost so that we can meet the markets' price expectation.
What do you think is the biggest challenge facing the wine industry today?
Interesting and delicious wine with terroir at an affordable price.
What’s the piece of technology or equipment that you find indispensable in your work?
Destemmer – needs to be gentle and effective. Some berry sorting on the end of it wouldn't be bad but we don't have one so we rely on human bunch sorting at this stage.
What’s an exciting project you’re working on at the moment?
Making and getting consumers to drink lighter beautiful, aromatic and graceful red wine.
What do you think will be the next big trends in wine in Australia?
Probably more Sauvignon Blanc but hoping for Pinot Grigio, Sangiovese and of course fine Chardonnay.
What are some of the biggest opportunities for Australia’s winemakers at the moment?
Some markets are enjoying the fine subtle wine from Australia's cool regions so hopefully this phenomenon is an opportunity.
Where do you see the industry in 10 years time?
I am not holding my breath, but with some luck a vibrant, interesting, multi faceted retail market, and hopefully not dominated by too fewer players.
What advice would you give to a young winemaker just starting in the industry?
Drink broadly, take real interest in what you are drinking and work and travel overseas.