Full name: Louisa Rose
Role: Head of Winemaking, Yalumba and Hill-Smith Family Vineyards
DOB: 16/7/70
Birthplace: Melbourne, Australia
Twitter Handle: @yalumba
Website: www.yalumba.com
Fun Fact: Louisa lives on a farm with lots of animals and grows lots of fruit and vegetables.
So, when it comes to wine, you are perhaps best known for pioneering Yalumba’s Virgilius Viognier – right? If it’s the same as the one I tried at the tasting then that is quite the job you have done! Could you tell us a little more about it?
The Virgilius is our flagship Viognier – we are known for pioneering the variety as well as this particular wine. In fact we make a number of different Viognier wines, mostly dry (like the Virgilius) but also a sweet dessert style called FSW8B.
The Virgilius is a wine that will take the drinker on a journey, as it evolves in the glass, slowly expressing more of its aromas and flavours, an complementing the occasion and food that’s it’s a part of.
Your very first vintage was back in 1992 right – could you tell us a little about that? Did it turn out how you wanted it to? Was it…scary, waiting to find out how it was going to turn out, and how people would react to it? Or did that not bother you?
I don’t think I knew enough about the wine industry or what vintage was about in 1992 to even think about such things. It was a case of everything was new and exciting, and an opportunity to learn and discover the basics of what wine was, how it was made and what made one wine different from the next.
I read somewhere that your parents have a vineyard as well? Is this true, and if so could you tell us a little more about it? Did it have any effect on the winemaker you became?
Yes – my family have a vineyard in the Yarra Valley in Victoria. This was where I learnt about grapes, and also got a taste of what the wider wine industry might be like. If I hadn’t grown up in a vineyard I would not have become a winemaker.
My belief about the importance of vineyard, site and place for wine was definitely formed during that time.
Are there any preconceptions or misconceptions about Aussie wine you’d like to address? I guess, working in the Barossa Valley, you must get tarred with the ‘huge Shiraz’ brush at least a little?
Yes – even the suggestion that there is such a simple thing as ‘Aussie wine’ is a misconception. Australia is big and diverse in climate soil and topography (terroir); we make just about as many styles and varieties as does the whole of Europe (if you look at the map the two are about the same size).
Even in one region like the Barossa, we have a variety of soils and microclimates, and most importantly different winemakers with different philosophies that result in a wide range of wine styles. Certainly there are many different wines that come from here – and they are not all ‘huge shiraz’!
Ever done anything with fortified wines, or grape based spirits? Any intent to? A Barossa Eau-De-Vie perhaps?
The history of Yalumba, goes back 5 generations and 166 years, and includes a lot of fortified wines and brandies. While we don’t make much anymore we still do make some small special parcels of fortified wine. We have an historic copper pot still which we ‘fire up’ every cope of years and make small batches of whisky.
We also make a distilled Viognier which we call V de Vie.
Asides from wine, what else might we find you enjoying a drink of?
Starting in the morning – coffee, then tea (I really enjoy the world of different teas much like the range of wines that are out there). Good beer is an important part of many winemakers life (mine included), as is good whisky (personal preference includes those from Scotland)
What’s a ‘day in your life’ like? Could you give us an insight into the Australian wine business?
My ‘job’ includes everything from being in the vineyard, managing the winemaking process, to being in the best restaurants of the world talking to the people that drink it.
If you could distill the essence of what you’ve learnt so far about winemaking into a sentence – what would that sentence look like?
Winemaking is about reflecting the place (the grapes come from) and the variety (of grapes you are using) and overlaying your philosophy in the way that you do this…. It’s like a chef who sources ingredients from somewhere and decides how to prepare them.
What’s your greatest/most memorable professional moment been, so far? You’ve won so many awards at this point, bloody hell! Which, of the wines, is your favourite?
I think this is probably for others to judge – but the one I am most proud of is being the head of the winemaking team at Yalumba. It’s an amazing company, with a great history and tradition, at the same time it’s one of the most forward thinking and exciting wineries in Australia.
(…asides from your own wines of course) what is the best, most memorable wine/wine drinking experience you’ve ever had?
Sitting in Segovia (Spain) looking up at the Roman aqueduct, eating suckling pig and drinking Tempranillo.
Where do you get your ideas?
From everywhere and anywhere – people, articles, other industries, divine intervention…… they key is to be receptive and not discount things too quickly
What does the world need to know about Australian wine? Imagine you had a platform the ear of the earth’s population…?
Its diverse and exciting. It can be serious or fun and there’s always something new to discover. Australia wine can be a great part of any lifestyle and occasion.
What’s the biggest challenge you’ve had, how did you overcome it, and what did you learn from it?
The biggest challenge for all winemakers is for their wines to remain relevant for those who buy them.
The way to make sure this is always the case is to work with your team and get as much input form others as possible, to listen to your customer and consumers, and to communicate what you are doing and why to your customer and consumers – take them on the journey with you.
Who’s the person who’s most inspired you in your work – your industry or otherwise? Is there anyone that you draw inspiration or strength from? Do you have any specific winemaking influences?
There are many, many people who have inspired me and continue to do so. My family is very important, as are the people that I work with, both directly and in the wider industry. The most important thing to have is inspiration, combined with support and confidence from those and in those around you. Then much can be achieved.
What do you enjoy most and least about what you do?
The best thing about my job is seeing people enjoy our wines, with their friends and families with great food. The least enjoyable part is having to set budgets!
What advice would you give to aspiring winemakers who’d want the kind of results that you’ve had?
Be open to ideas, don’t try to do it all by yourself, listen to others and trust your instincts.
If you weren’t doing what you do now, what would you be doing instead?
Studying theoretical physics [Ed: me too!]
Where do you see the world’s wine ‘scene’ going in the next few years?
Diversity of styles, flavours and experiences. Focusing more and more on where wines are from and how sustainable they are.
Did you ever have a point where you knew it was working, or that you’d ‘made it’? Do you remember that point?
No – not sure I’m there yet
What’s your ultimate aim and goal for the vineyard and your career. If you could achieve anything with it, what would you pick? Money and reality are no obstacle, so shoot for the moon…
As far as our wines are concerned, we want Yalumba to be considered as one of Australia’s and the world’s great family owned wineries, making world renown wines reflective of where we are and our winemaking philosophy.
Anything I missed that you’d like to include here? (include as much or as little as you’d like)
At Yalumba we are very proud of our sustainable practices and the biodiversity that results in our vineyards. As a result the grapes that we grow are great quality and healthy – perfect for making delicious wines without having to interfere too much in the process.
Many of our wines are therefore made with the natural yeasts from the vineyards, and we don’t need to use animal based finings (additives) to ‘make the wines better’. The results are wines made with minimal intervention, that taste great and go with a wide range of food styles and flavours – and that are vegan and vegetarian friendly.
And we always ask three customary ridiculous questions…
If you had to become some kind of vegetable related superhero, which would you become, and what would you superpower be?
Have to be a mixed vegetable person – only one would be boring – with the power to show people the diversity of flavours in wine and foods that is there to enjoy from all over the world.
If Yalumba was forced to change from a purveyor of delicious wines into a martial arts dojo, what style would you guys teach and what music would you play in your gym to get people fired up?
Definitely one of the quiet contemplative styles… but the music would be very diverse.
If the army donated a functioning army tank to the vineyard (and paid its fuel /ammo expenses) what would you do with it?
We would set it among the native vegetation that is in all of our vineyards for things to grow on, in and around. Shade for the kangaroos, perches for the birds and lots of nook and crannies for the smaller animals and insects to live in. No expenses needed thanks.