
At 18, I started working in a small suburban bottleshop, largely to buy cheap beer. It was my first year of university, slogging through physics and chemistry, so a liquor shop seemed like fun. Needless to say, I discovered wine, and my life evolved with a unique dual focus - wine and environment.
Twenty years later and I spend my days wearing many (wine) hats, mostly as a writer, presenter and marketer.
I now judge at wine shows around the world, sit on the Australian Wine List of the Year awards panel and was once a Wine Journalism Young Gun (but baby that was years ago).
Currently, I write features for a variety of publications including National Liquor News, Gourmet Traveller WINE and the RAS, plus I'm a former Lifestyle FOOD channel wine expert.
In 2019 and 2020 I was voted in the Top 30 Best Wine Critics in The World, and in my spare time, I'm a sucker for punishment and run trail ultra marathons, much to the delight of my long-suffering family. Read more about me here or get in touch to book your next wine event with me here
6 Comments
I’m a new-ish wine collector – have only been serious for the last 6 or so years and this is a world away from what I normally buy. I sometimes get exposed to older versions of these wines with friends and it makes me wonder why and how these styles became so popular back in the day. They just aren’t that enjoyable to drink. Give me a Mayford Shiraz any day 😉
Me too.
Its a very interesting question you pose. For me you touch on it in the review of the Shiraz – balance. A wine without balance whether lighter in style or heavier is never going to be good. But I enjoy each style at different times depending on my food, company or mood of the day.
At $55 I would not buy either of them since there are plenty of other wines I would spend my money on. However I do own a bottle of the 1997 St Hugo Cabernet. I’ve no idea what style it was made in but with it being from a less fancied vintage I hope to be surprised. It was a gift from Christmas 2000 in Sydney.
It’s funny I don’t notice the alcohol warmth in these wines especially in the Cabernet. And the tannins are fine as long as they are in balance. I actually enjoy the grip of the tannin.
I’d like to have a revisit of these Rod – imagine the tannins are much better integrated two years down the track.