Andrew Smith
WHEN DID YOU JOIN SHELMERDINE AND WHAT DO YOU DO:
I joined Shelmerdine in 2002 as Assistant Vineyard Manager for the Yarra Valley vineyards. A year or so later I became Vineyard Manager.
YOUR FAVOURITE WINE EXPERIENCE:
Picking up a couple of Bronze medals at the Victorian Wines Show in Seymour for the first two wines I made, back in 1987. I remember thinking that this winemaking gig seemed pretty straightforward at the time. Needless to say time has modified my opinion.
YOUR FAVOURITE SHELMERDINE WINE:
2005 Pinot Noir. Some Pinots are like strawberry cordial, some like overextracted pseudo Shiraz. The best develop subtle flavours that tease the taster with a hint of this, a hint of that. I look forward to each release of our Pinot, which I rank highly.
YOUR INTERESTS AND HOBBIES:
The occasional chortle on my bagpipes. As yet an unrecognised, but highly effective, method of bird control.
FUNNIEST MOMENT WHILST AT WORK:
The night 2 of our 3 tractors developed short circuits in their wiring, complete with glowing wires, lots of smoke and a couple of somewhat wide eyed tractor jockeys. We managed to complete the nights harvest with the help of some fresh wire and sticky tape.
FAVOURITE SEASON OF THE YEAR:
Spring is when all appears neat and tidy after a long, wet(usually) and cold winter. The first few days of sunshine and warmth result in an almost tangible upbeat mood in the vineyards.
YOUR PETS NAMES:
Teddy, a red cocker spaniel.
FAVOURITE FOOD/RECIPE:
Pan fried duck with any southern Vic or Tassie Pinot
DESCRIBE YOUR FAVOURITE HAT:
My current leather 'akubra' style hat has been with me for about 10 - 12 years now. Should last another couple of years. The trick is to season it in red wine must after ferment. It smells a bit for a while, but looks great and lasts well.
THE BEST THING ABOUT THE PLACE THAT I WORK IS:
The lack of 'sameness' every vintage. While it's not uncommon to comment on similarities between years, the combination of conditions that make up a particular vintage are rarely repeated. Recognising this and working with the season, rather than against it, is truly rewarding. |
