THE SWEET SPOT

Ricky Ponting

I grew up in a working-class family where a beer and a barbie were part of life. It was very similar at my local club cricket competition. As Tasmania gained a reputation for producing really good wines, I started to enjoy a glass or two, but my love for it really took off when I met my wife Rianna. We have so many wonderful memories of dinners and wines in our early years together, and now wine is a part of our everyday life.

Absolutely. I’m very proud of Tasmania becoming a leading wine-producing region, and I’m especially proud of the north of the state, where I grew up. The Tamar Valley and regions south of Launceston are as good as anywhere in the world.

I’ve long had a soft spot for really good chardonnay, but right now I’m probably drinking more reds, especially pinot noir and shiraz.

It was from an early trip that Rianna and I took to the Hunter Valley. That visit inspired our twice-yearly pilgrimage to the region, where we would taste so many beautiful wines and bring home a wide range to enjoy over the years ahead. We still have some of those wines now, but most have been drunk.

I have a very special collection of Penfolds Grange, which was given to me by Cricket Australia when I retired from international cricket. They presented me with 41 bottles that matched each of my 41 test centuries for Australia. We have 30 left and are saving them for very special moments going forward.

Two that stand out for me – aside from Australia – are South Africa and New Zealand. Cape Town in South Africa is incredible with its various wine regions, and New Zealand is equally impressive with a vast array of great wineries. Queenstown has become a favourite holiday destination, and the wines in Central Otago are just superb.

I’m not a fussy wine drinker, but I’ve never been into riesling. I’m not sure what it is, but it’s the only style I can’t get into.

Without a doubt it’s the Wirra Wirra Church Block. It always scores good ratings and is not overly expensive at all. It was also a wine that Ben Riggs made back in his Wirra Wirra days.

A beautiful cut of eye fillet, cooked on the barbie, served with a glass – or two – of the best red in the cellar.

Rianna and I are extremely proud, and the whole experience has been awesome. We’re involved with one of Australia’s leading winemakers and working with a team of passionate people. That’s pretty special! Rianna and I spend time on it every day; it’s a passion that’s become a real business with real opportunity for us. It’s a long-term venture we hope we can pass on to our family one day.