Peter’s a bit of a romantic.

He dreamt of being a musician. He even gave it a good crack, until the looks on the crowds faces matched those of his band members. Pete was a crap musician.

But he was good at science. He majored in biology and chemistry at Macquarie University and went into the pharmaceutical world, working as a process chemist. But he was a romantic, and there’s little romance extracting compounds from clover.

At the same time, his Dad wanted to get into wine. All of a sudden, he could see a romantic avenue for his skills. He jumped straight into a Graduate Diploma of Oenology (Grad Dip Oen) from the University of Adelaide, which he completed in 1996.

Now he was a winemaker, and loved every minute of it. However, it’s not all romantic. Early cold mornings, snakes, insects, drought, floods and the odd vintage destroyed.

For two decades he has made wines in styles as diverse as sparkling, crisp and aromatic white, smooth and textured white, rosé, dessert wines and reds ranging from lighter styles such as pinot noir (crushing with his own feet) through to fuller bodied longer ageing varieties.

While loving the character of rich fruit in Australian wines, Peter also admires the style and balance of old world wines. His winemaking philosophy is a hybrid of the two styles – wines with Australian fresh fruit flavours and European structure and finesse.

When he’s not making wine, Peter is selling overseas, promoting ours and Australian wines to countries as diverse as Japan, Finland, Oman and the USA.

Peter’s a busy boy. He oversees a range of grape varieties from Orange and Mudgee including semillon, sauvignon blanc, pinot gris, gewürztraminer, chardonnay, riesling, viognier, pinot noir, pinot meunier, shiraz, cabernet sauvignon, merlot, cabernet franc, tempranillo and muscat a petit grains. Then of course there’s his rosé, which he made for his bride Hannah on their wedding day.

Such a romantic!