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Producer Profile: Elena Brookes
I always follow the varietal spotlight in Grapegrower & Winemaker as well as keep up to date with viticulture. - Elena Brooks on the Grapegrower & Winemaker
Dandelion winemaker Elena Brooks after winning the McLaren Vale Bushing Monarch award. Image courtesy Dandelion Vineyards.
ELENA BROOKS
How did you get your start in wine? I come from northern Bulgaria where my mother worked in a rather large winery. I grew up around grapes, barrels and winemakers. It was an Australian winemaker, Stephen Bennett, that encouraged me to pursue winemaking after doing some home fermentation of Chardonnay grapes at age 16.
What is the best thing about working in the wine sector?
I like the creativity that comes with being a winemaker and that every year we have a chance to improve our work. I like that working with wine takes me around the world. For example, we have a Spanish wine label called Cien Y Pico.
What have been some of the highlights of your career in wine? There have been many – from wining trophies around the world, the most recent Bushing Monarch in McLaren Vale, to buying one of the most magnificent vineyards in McLaren Vale. As well, the great success that we have achieved with Dandelion Vineyards.
What are some characteristics of Australian wine that help it stand out from other countries? in vintage and region. That shows in the wines we make which represent variety and region so well. There are no old traditions that stop us from advancing the best we can do. We are innovative and exciting. Winemaker, Dandelion Vineyards
How have you been able to explore winemaking throughout your career and across different regions?
Dandelion Vineyards started across four regions with the first vintage. Multiregional winemaking is engraved in our philosophy. We only make wines from the right variety and region combination. Our Riesling is from Eden Valley, Chardonnay is from Adelaide Hills, Grenache is from McLaren Vale, but GSM is from Barossa. We find that winemaking is easy when choosing the right pairings.
What are some of the challenges involved with being a part of the winemaking industry? During the last couple of years it has been difficult to fill positions from viticulture to hospitality.
What would be your advice to someone just entering the industry? Choose the style of wine that best represents your liking. Learn from and respect the older generations - most of the time they have done it all.
Do you think alternative varieties, like Tempranillo and Grüner Veltliner, have a viable future in the Australian wine scene?
Alternative varieties add a lot of ‘colour and movement’ in our industry. We make Roussanne, Tempranillo, Touriga because we have a story to tell. Our climate is so versatile and suitable to alternatives. There is a lot of diversity in the food we eat and the society we live in which drives our consumer’s palate.
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