'Don't be afraid to experiment'

Wine trail

The art of making wine requires a sensitive palate, delicate hands, discerning eyes and a heap of patience. If everything goes right, there will be a mesmerising story in hand. Ben Bryant, Chief Winemaker at Jacob’s Creek, an Australian wine brand, believes that behind every good bottle of wine is a journey that only it can share. In a chat with ‘Metrolife’, he shares his passion for the art and says that “there can be no better job”.

How did you become a winemaker?

It was an accident. I come from a farming family in central New South Wales and we lived nearby Mudgee, which is known for its wine production. We drove past vineyards during holidays. And after school, I made a vintage in a winery; I was mesmerised by the process.  I’ll never forget the first bottle of wine that I made, it was an elegant bottle of Shiraz.

What about wines and vineyards attracts you to them?

In many ways, it is an agricultural craft. We work with vineyards on a daily basis. And it’s not just that — you get to see the grapes grow from their infancy into something fantastic. Two bottles are never the same; they change depending on the season and how you approach them. Every journey is different.

Your love for wine...

A day doesn’t go by where I don’t taste or drink wine. But a lot of it goes to waste because I spit it out after the tasting. I taste anywhere between 50 to 100 wines everyday so I can’t afford to take it all in, otherwise work would be a blur! At home, my wife and I generally have a glass or two during dinner.

Your favourite one?

There have been too many to recall! Each vintage has great wines and represents that region. But if I had to pick, it would be Jacob’s Creek Centenary Hill Shiraz Wine. I also have a close affinity to Chardonnay because my wife loves it, and if she’s happy at home it makes things easier!

Red, white or sparkling?

I love all of them, whether I’m drinking or making them. When it comes to the whites, you need meticulous focus, particularly in aromatics. Take Chardonnay for example, it’s about expression and what crafts you use. With reds, it’s  about nurturing the grapes you pick and delivering them in a bottle. If a bottle is good, you’ll have a good feeling about how it’ll turn out.

The biggest blunder you’ve made?

Panicking. Wine and wine making are a journey and an evolution so it’s better to react to your heart than your gut.

At times, we change the way we are doing things but when actually we should have let it evolve and let it express itself.    

Advice to wine novices?

Wine is an adventure. I think we make wine very complicated when it’s actually a simple thing. Complications start because there is a lot of choice but I believe there is no wrong choice.

People who are just getting into wine drinking should approach it with an open mind and they’ll learn quickly what they like and don’t. Don’t be afraid to experiment. That’s the great thing about wine, you can have it anytime and on any occasion.