Dry Extract Interview: Peter Gago, chief winemaker at Penfolds, South Australia.
While Penfolds’ heritage dates back to 1844, the chief winemaker role is a modern-day construct. Peter Gago joined Penfolds in 1989 and in 2002 took over as chief winemaker, only the fourth in the company’s history. He received a Companion of the Order of Australia for service to the wine industry in 2017
The best advice I ever got
Probably from my parents and that is just do what you do well.
My life motto
Try and do what you do well.
I am currently reading
Geoff Raby’s China’s Grand Strategy and Australia’s Future in the New Global Order. I am trying to find lots of information, other than what’s in the newspapers, about what’s going on in China. This book puts things in context.
My most played music track
I listen to lots of music so there’s not one track. I am playing the new London Grammar album, California Soil.
If I didn’t do my current job I would be
I would go back to what I was doing before – teaching. I loved it. I left because the grip of the grape took over. The collection become a hobby, the hobby became a career. I didn’t leave teaching because of disenchantment and I’d go back to it tomorrow.
Skill I don’t currently possess but would like to have
IT skills. I really need to enhance my IT skills.
My favourite kind of exercise
Well, I used to run quite a bit but I have a personal trainer now who tries to kill me every session. When I get to the gym, I use the cross trainer on high resistance.
I relax while
Listening to music. But also, going to bands. Going out to restaurants, too. There’s nothing better than eating, drinking and sharing things with friends.
I collect wine. And more wine. And more wine.
My essential newspaper/magazine
I buy a few newspapers. One of life’s great pleasures is the weekend newspaper in one hand and coffee in the other. I do find The World of Fine Wine unbelievable and I read a lot of tech journals.
My desert-island wine
I have learnt a lot from
Sensory evaluation at Roseworthy (Agricultural College, now part of Adelaide University). It taught us to recognise our blind spots in evaluating wine while recognising what you’re good at, what you’re sort of good at and what you should do, which is keep learning. It was so instructive.
My last meal and sip will be
Salon 1988 with King George whiting caught off Kangaroo Island, simply grilled with a squirt of lemon.
FIND OUT MORE
Wines from the Indian Subcontinent: The Nashik Valley in MaharashtraThe vine is a most adaptable plant – and thrives even in the subtropical heat of the Indian subcontinent.
French Wine Production Seen Plunging up to 30% in 2021Spring frost and summer rain are expected to cut French wine production to historically low levels this year.
English Wine Week: Danbury Ridge Wine Estate Shows Essex in Best LightEssex on the English North Sea coast shows much potential for still wines.
Urban Winery in London Releases Canned Wine SpritzerJust in time for English Wine Week, London’s first urban winery releases an English wine spritzer.
Austrian Wine Marketing Board Releases Digital Vineyard MapThe Austrian Wine Marketing Board (AWMB) has released the world’s first digital wine atlas covering an entire wine-producing country.
Cape Winemakers Guild Holds Online Auction for its Protégé ProgrammeWine lovers can bid for unique lots at the Cape Winemakers Guild online auction
Food and Wine: The Eternal FrissonFalstaff’s man about town talks about a great love affair – that between food and wine.
Dry Extract Interview: Axel Heinz of Ornellaia and Masseto, Tuscany, Italy.Dry Extract is Falstaff’s mini-interview feature. We ask top professionals in the world of wine, food and travel to answer thirteen...
Dry Extract Interview: Olivier Humbrecht MW of Domaine Zind-Humbrecht, Alsace, FranceDry Extract is Falstaff’s mini-interview feature. We ask top professionals in the world of wine, food and travel to answer thirteen...
The Making of Perrier-Jouët Blanc de Blancs NV with Cellar Master Séverine FrersonFalstaff talks to Séverine Frerson, cellar master at Champagne Perrier-Jouët in Épernay, about the art of blending.