|Grapegrower & Winemaker||Wine & Viticulture Journal||Wine Industry Directory||
||Daily Wine News||
Rebecca Wilson, Tamar Valley, TAS
Name: Rebecca Wilson
Rebecca Wilson is owner/winemaker at Holm Oak Vineyards, Tamar Valley, Tasmania. Born on King Island, she graduated with a Bachelor of Agricultural Science (Oenology) from the University of Adelaide in 1998. Rebecca has completed vintages in the Riverland, McLaren Vale, Coonawarra and Napa Valley; plus positions as assistant winemaker with Killerby Vineyards in West Australia and winemaker at Capel Vale Wines, also in WA.
Which of your wines do you most enjoy making, and why?
Definitely Pinot Noir. Making Pinot is very challenging, but when you get it right it is incredibly rewarding. As well as expressing the unique terroir of a vineyard, I also think that Pinot is one of the best wines to express your own personality, whether it be lively and vibrant, dark and brooding or sexy and seductive.
Tell us about your most memorable wine-tasting experience…
A 1956 Marc Bredif Vouvray. An incredible wine for its age. Having said that nearly all of my wine tasting experiences are memorable. The amount of effort that goes into creating a single bottle of wine is incredible and I love enjoying the results of other people's hard work.
As a winemaker, what could you not do without - besides grapes, of course?
A good viticulturalist (but don't tell him/her).
What is the most important piece of equipment in your winery?
What styles or varieties do you see dominating wine production in Australia over the next 10 years?
I think cooler-climate styles such as Pinot Noir and Riesling will become increasingly popular due to their delicacy, elegance and finesse.
What main varieties do you think your region will be known for over the coming years?
Pinot Noir, Riesling and Sparkling.
Which non-traditional varieties interest you and why?
I love to drink all sorts of alternative varieties, from Moscato through to Tempranillo. However, the variety that I am most interested in at the moment is Arneis because we have just planted some.
How important is food and wine matching to you?
I love to cook and will often open several bottles of wine just to see which one matches the food the best. I think also the Australian culture is moving more toward a culture where wine is the beverage of choice when eating food. Therefore, I believe it is important that we make wines that match well with food rather than being overpowered by them.
Can you recall an unconventional yet successful food and wine match you've tasted?
Holm Oak Pinot with Atlantic Salmon and salsa verde.
What do you like to do when you're not making wine?
If money was no object, where would you choose to set up a vineyard and winery?
I love Tasmania, so I still think I would be where I am. Maybe on a larger scale and with a cabin tractor, a bottling line, a new peristaltic pump, more tanks, a new insulated storage shed……..
The famous 'ark' question: The world is about to flood, which two wines do you take onto the ark?
Arras Sparkling, Freycinet Pinot Noir.
What do you like to drink when you're not drinking wine?
Gin and tonic. Boag's beer.
If you weren't a winemaker, how would you be making a living?
I think I would be a vet.
Do you have any pet hates?
Not really. I am pretty easy-going.
What keeps you awake at night?
Rain on the roof during vintage.
Wild yeast or inoculated ferment?
Both have their place.
Cork or screwcap?
Screwcap (so far).
What do you admire most about the Australian wine industry?
The ability to work together to overcome problems and threats to our industry, and the willingness of people in the industry to provide advice and assistance when required.
What is the best piece of advice you could offer a person in their last year of winemaking study?
Do at least one southern hemisphere and one northern hemisphere vintage before trying to find a permanent position and make sure you watch, listen and learn.
Why did you become a winemaker?
When I was about 14 Dad planted some grapes on King Island. This first got me thinking about the idea of becoming a winemaker. I enjoyed chemistry and biology and wanted to be in some area associated with primary production, so I decided to give it a go. My family weren't really into wine, and when I went to Uni I really had no idea what was going on. However, once I got out into the workplace I absolutely fell in love with everything to do with wine and the wine industry.
Who has inspired you during the course of your career?
At each place I have worked there has been inspirational people. The ability of people who work in the wine industry (whether it be cellarhands or senior winemakers) to work together and overcome the myriad of problems encountered under stressful conditions is unbelievable.
Which area of current wine or vine research do you think is most beneficial to the industry?
There is a large project about to be undertaken in Tasmania which will be looking at Pinot Noir and Sparkling quality. From a personal point of view I find this the most beneficial. As an industry, closure research is still very important.
Is there an area of research towards which you would like to see more resources directed?
How to achieve maximum profitability from a 10-hectare vineyard whilst still having a life.
Other feature articles
- Natalie Fryar, Winemaker, Jansz Tasmania
- Angelo Puglisi, Ballandean Estate, Queensland
- Dave Cleary, West Cape Howe Wines, WA
- Kim Chalmers, Chalmers Nurseries, NSW
- Tiffany Nugan, Nugan Estate, NSW
- Doug Bowen, Bowen Estate, SA
- Drew Brent-White, Windance Estate, WA
- Ian Hollick, Hollick Wines, SA
- Andrew Nugent, Bird in Hand Winery, SA
- Jim Chatto, Pepper Tree Wines, NSW
- Tony Keys, The Key Files
- Forum in pursuit of Pinot excellence
- Andrew Naylor, Pernod Ricard, NZ
- Samantha Scarratt, Fishtail Vineyards, New Zealand
- Adam Hooper and Elena Golakova, La Curio, SA
- Kathleen Quealy, T’Gallant/Balnarring Vineyard/Quealy Wine, VIC
- Richard Smart, Tamar Ridge Wines, TAS
- Terry Lee
- Ben Glover, Wither Hills, NZ
- David Fonseca Guimaraens, Fonseca and Taylor’s Port, Portugal
- Sam Temme, Lloyd Brothers, SA
- Peter May
- Colin Kay, Kay Brothers Amery, SA
- Mark Deegenaars, Sirromet Wines, QLD
- Peter Dry, University of Adelaide, SA
- Simon Thistlewood, Bimbadgen Estate, NSW
- David Lehmann, Barossa Valley, SA
- Mark Lloyd, Coriole Vineyards, McLaren Vale, SA
- Tom Harvey, Chalk Hill, SA
- Albarino – potentially Australia’s great white hope
- Ian Hendy, Tahbilk, VIC
- Oak trials instigated to create the right balance
- Jason Conti, Paul Conti Wines, WA
- Swan Valley goes organic in its approach to wine production
- 100-year-old vines saved from destruction
- Paul Boulden, Margaret River, WA
- Pinot trophy wine a close call
- Grenache finds its place in the spotlight
- Ashley Ratcliff, Yalumba Wine Company, SA
- Lessons from a fiery day in February
- Prolific Penfolds takes a double triumph
- Great win for Tatachilla Shiraz
- Ian Long, Yarraman Estate, NSW
- Capercaillie looks to future
- Tolley leaves AWBC in good shape
- Julian Parrot, Mandala Wines, NSW
- Yarra Valley’s Sticks grows up
- Rebuilding Bianchet Winery
- Kalleskes take organic grapegrowing to heart
- Vineyards benefit from WWOOF program
- Organic producer in touch with the earth
- BackVintage adopts integrated IT solution
- Lark Hill achieves full biodynamic certification
- Joseph Gilbert of Pewsey Vale – early maker of the classic Australian blend
- Sam Statham, Rosnay Wines, NSW
- Young achiever to study in USA
- Evolving Durif at Morris Wines
- Diane Miller, The Vintage Wineworx, WA
- NZ’s star producer guided by the cosmos
- On the rise: Pinot Gris secures its place
- Killeen wins Winetitles’ scholarship
- Rebecca Wilson, Tamar Valley, TAS
- Liz Riley, Vitibit, Hunter Valley
- The Gilberts of Pewsey Vale: the next generation
- Mark Cairns, Riverside Wines, Hawke’s Bay
- Craigow wins Tasmanian Vineyard of the Year
- Cornwall’s Camel Valley sets Sparkling pace in the UK
- Fred Peacock, Bream Creek Vineyard, Tasmania
- Arneis a winner, no matter how you say it
- WA’s Vanya Cullen named ‘woman of the year’
- McWilliams Mount Pleasant Estate award-winning cellar door
- Planning eases heatwave burden for Mount Horrocks
- Supplier of the Year proves customer service goes a long way
- Meet Ken Murchison
- The journey of Tempranillo to Australia
- Successful events have wineries bursting into song
- Jim Barry Wines winemaker chooses biodynamic option
- Meet Belinda Gould
- Hard grind is paying off for Sangiovese
- Biodynamic viticulture benefits Nazaraay Estate Winery
- Monitoring the key to reducing water use
- Consistently improving the quality and reputation of Australian Cabernet
- Making sure vines are true to type
- Lessons from the drought
- A story of Cuban cigars and a good nose
- A Murray Valley winery has released one of Australia’s first 100% carbon-neutral wines
- John Casella: The brains behind the brand
- Quality Tasmanian Pinot Noir stems from varying degrees of stalk removal
- Young leader forecasts positive future for Australian viticulture businesses
- China’s light shines on Aussie export radar
- Driving the blue bus of industry exposure
- Noble wine proves sweet for Australian wine industry
- Solar energy schemes lack uniformity in Australia
- Solutions for the wine industry’s fiddlier labelling jobs
- Carbon neutrality: The new black
- An understanding of excellence: James Irvine and his life in wine
- Can Australia overcome a harsh reality in the US
- Cape Mentelle treats itself to first place
- Aussies export their expert advice to China
- Bruce Tyrell: the Don Quixote of Semillon
- Why the past could help unlock grape’s future
- Brazil opportunities beckon
- Cool wine regions to benefit from research on new pathogen
- Wineries embrace sensory analysis
- Author reveals first steps to marketing magic
- China - emerging market or competitor?
- Young Vine Decline is studied closely in NSW
- Is the Shiraz berry the biggest loser?
- Small players the big winners for tomorrow’s vineyard
- Save money and wine by choosing the right bentonite
- Significant variations in an Iconic Coonawarra vineyard lead to radical solutions
- Sustainable pest control – now and in a changing climate
- Is there value in adding tannin to wine?
- How do country of origin, closure type and label style affect purchase decisions?
- City sellers
- Selective science – from the vineyard to the winery
- Change agenda includes new thinking
- WineCloud provides future direction for winemakers
- The iron(III) tartrate photochemistry of wine: impacts of bottle colour and weight
- How important are wine medals and how much can we rely on those who assign them?
- Big rewards in fine detail
- Italian inspiration for novel Nero d’Avola making
- Oak deserves its fine environmental credentials
- Machinery maintenance is key to vintage success
- Wine: does vine age really matter?
- SA wineries make a positive and lasting impression
- Magazine pages bring history to life for Rutherglen grower
- Coles tells small wineries to ‘work with us’
- Distinguished vineyard sites are essential for quality fruit production says Petaluma
- From vine to bottle: sustainability a core value for Barossa winery
- Adapt and innovate in a challenging wine business world
- Verduzzo - a 'crazy' white
- Australia’s grapevine germplasm collections under threat
- Expo offers suppliers a chance to shine
- Wineries celebrate end of vintage
- Artisan by name and nature
- Barossa symposium delivers tips for Shiraz vineyard management
- Research to reveal best irrigation practice in dry winters
- Lake’s Folly proves its credentials over 50 years
- New research sheds light on flavour additives in wine
- It’s a three-ringed circus
- Trying to paint the world red
- Where do little winemakers come from?
- A chip off the old block
- The rise and rise of Gatt Wines
- Bizot and Croser – a marriage made in the vineyard
- Wine’s wild man rides into town
- Jeff Bond – a licence to thrill
- The Visionary – who’s laughing now
- Chilling out in Australian wine’s own Ice Age
- Quarter of our wines face Chinese ban
- Four-year research project investigates early influence of oxygen
- Australian winemakers’ views towards oak barrel alternatives matures
- Ready…set…tweet! How you can bank your social media benefits
- Wine show season: It seems not all wine shows would earn a gold medal
- January 2015 Grapegrower & Winemaker magazine out now
- Smart & Sustainable: Jana Shepherd
- Lazy bones: Jo Perry’s ironic nickname
- Can’t sit still: Bleasdale’s energiser bunny
- Meet New Zealand’s best young viti
- Suzie Muntz
- Clare Burder: Ideas are nothing without action