"Adam Foster worked as a chef in Vic and London before moving to the front of house and becoming increasingly interested in wine. He then worked as a cellar hand with a who’s who from Australia and France, including Torbreck, Chapoutier, Mitchelton, Domaine Ogier, Heathcote Winery, Jasper Hill and Domaine Pierre Gaillard. He became convinced that the Cambrian soils of Heathcote could produce the best possible Shiraz, and since 2004 has purchased grapes from the region, using the full bag of open ferment techniques with 30% whole bunches, extended cold soak, wild yeast and mlf and hand plunging, then 13 months in French oak." - James Halliday
"As a wine maker, my aim has always been to express the true terroir of the vineyard and vintage, and along the way I have learnt you can have great success through minimal human intervention in the winemaking process and by simply putting your trust in Mother Nature. Each year grapes for Syrahmi are sourced and selected from a different vineyard in the Heathcote region. Thus each year the wines I make are given different name to reflect the vintage." - Syrahmi
