A particular focus for Louisa is the developmental work at Yalumba with Viognier, and the creation of ‘The Virgilius’ Viognier – Yalumba’s pre-eminent white wine. Widely regarded as a leader within the industry, Louisa receives widespread recognition for her work with the variety.
With a winemaking career that started as soon as he finished school, KG had several years of hard work, experimentation and innovation behind him by the time he joined Yalumba in 1999. A hands-on, get dirty approach has been his key to success as a winemaker.
Peter’s outstanding red winemaking experience and skill, combined with his intimate understanding of the premium wine-growing regions of Coonawarra and Wrattonbully, acquired through almost 30 years of work in the Limestone Coast, have made him an invaluable asset to Yalumba.
An avid lover of food, Sam has been an integral part of Yalumba’s exploration into new and emerging food friendly varieties such as Vermentino, Tempranillo, Verdejo and Garganega.
A passion for premium handcrafted red wines has seen Nat develop a sense of patience and faith in the ability of great fruit to become outstanding wine.
Yalumba Organic Winemaker Heather Fraser has seen more of Australia than most, having grown up on army bases around the country. After graduating from a degree in marine biology and chemistry, Heather moved to the Barossa where she naturally grew curious about winemaking.
There’s no fake or frippery with Ferrari – when she preaches the Yalumba gospel, you realise that she’s doing it because she’s passionate about the place; she leaves the distinct impression that she wouldn’t waste her breath on anything she didn’t wholly believe in herself.