MEET THE MAKER
Winemaker Jeremy Ottawa feels privileged to work among the oldest winemaking vines in the world at Chateau Tanunda in the Barossa Valley
What drew you to work in the wine industry?
Growing up, I loved listening in on the wine discussions that went on around the dinner table – how the wine was discovered, where it came from and all the life it brought to the table. I was hooked on the stories and the journeys. I got into landscaping as a job growing up, as I loved working with my hands and in nature. Eventually, the allure of the Barossa Valley was too great and I was enticed down there to pursue winemaking. What’s the best part of your job?
I love treading the delicate path of being creative with winemaking choices while protecting and expressing the natural character of the fruit we work with. I love creating an experience in a bottle.
Why is vine age so important?
The beautiful and gnarled old vines are capable of producing balanced and delicious wines, amazingly elegant and complex. The wines produced from old vines have an intensity like no other wine, beautifully graceful, with endless layers of avour and texture.
Tell me about the latest releases from Chateau Tanunda. There’s a mix from the young and the old. We have some fantastic 2021 vintage releases from our Grand Barossa range, which are plush and vibrant wines crafted from young vines. We also have new releases in our Old Vine Expressions range. These wines are made from 50, 100 and 150-year-old vines, and represent a rare taste of some of the Barossa’s oldest vines. These two ranges o er di erent perspectives of the Barossa Valley, both of which are utterly delicious.
Do you have a favourite?
For me, the pinnacle is our Everest Shiraz, the best of the best from our collection of Centenarian shiraz vineyards. How does it feel to work among some of the world’s oldest vines? Working with old vines is like restoring a heritage-listed building. We approach everything thoughtfully and with purpose. Could you share some pairing tips?
Try pairing based on intensity. These vibrant young reds in our Grand Barossa range go great with food that will match the dish, like rare beef or strong aged cheese. With the old vine wines, which have more re ned tannins and elegant complexity, ensure the food pairing doesn’t overpower the wine. Dishes with rich umami avours, like roast tomatoes or parmesan, go incredibly well with these luxurious wines. Besides wine, what’s your favourite drink?
I love an easy cocktail – like a Negroni sbagliato. It’s the perfect aperitif to have before a meal or after a long day out in the vines.