• To make high quality wines and help winemakers to improve overall wine quality.
• To use minimal intervention winemaking practices in line with modern winemaking practices.
• To look at the equipment currently used and critically assess how to use all available equipment to achieve better quality wines.

I believe I can improve wine quality by rethinking how the fruit is processed. If however, new equipment is needed I have done many experiments with machines and most recently the new Armbruster, Pellenc and Diemme destemming machines. It is essential that wineries are profitable and therefore any purchase of new equipment needs to result in greatly improved wine quality. Offer advice for making most classic varieties such as: Pinot Noir, Riesling, Gewurztraminer, Riesling, Chardonnay, Sauvignon Blanc, Semillon, Syrah, Cabernet Sauvignon, Merlot and Malbec. I have a very sensitive, analytical and critical palate which allows me to assess all wines and suggest improvements for production in the following year. I am very experienced at tasting wines and making blends, resulting in better quality wines going to bottle. I am willing to work worldwide.