Andrew Duff, Tempus Two

ANDREW DUFF

THE WINEMAKER BEHIND TEMPUS TWO

Growing up in the Hunter Valley, even when he was old enough to kick a football around the vines, Andrew Duff knew he wanted to join the wine industry. As winemaker of Tempus Two – one of Australia’s fastest growing brands – he’s living his dream. explore DRINKS talks to him about his winemaking philosophy and why Tempus Two is blazing a unique trail.

explore DRINKS: Tempus Two seems to be on a meteoric rise with sales up a huge 38% last year. Tell us more about the brand?

Andrew Duff: Tempus Two is on a phenomenal journey and is rocketing across Australia and gathering steam globally – it’s certainly come a long way from its Hunter Valley roots. In the wine world, Tempus Two is a relative newcomer, being established only 20 years ago, which means it’s not saddled with some of the old traditions. It was created to be a bit of a disruptor and do things differently.

ED: The brand has a strong connection with fashion. Why is that important to the brand?

AD: From the beginning, Tempus Two was created with an edgy style that made it popular with the design set. We have maintained those links through tie-ups with luxury brands and by supporting Australia’s burgeoning fashion industry. We are the proud sponsors of Mercedes Benz Fashion Week Australia and have carved out a unique following. As well as becoming one of Australia’s fastest growing wine brands, we are also increasing sales globally, taking the brand to the US, Asia and the UK.

ED: As a winemaker, what have been your biggest influences?

AD: I grew up in the Hunter Valley, which remains the brand’s spiritual home. After studying winemaking in Hawkes Bay, I honed my winemaking skills working vintages at prestigious New Zealand and Australian vineyards. I also took great inspirations from my experiences at some of Europe’s greatest regions from Tuscany to Barbaresco. But I always knew I wanted to return to the Hunter. As Australia’s oldest wine producing region, it is full of heritage, but it’s also pushing boundaries on the global wine stage, with Semillon – the area’s flagship white – frequently awarded the world’s best white

wine. My philosophy is about experimenting with new styles to constantly explore and challenge, giving consumers more wines to discover.

ED: Best part of the job?

AD: You can’t beat being out in the vineyard amongst the vines, it’s a magical place. Things get a bit more hectic during vintage time when it’s all hands on deck and there’s a race to pick the grapes so the wines we produce will be at their optimum quality. Luckily, we’ve had a pretty good run – last year Tempus Two won over 260 trophies and medals at international wine shows, so we must be doing something right. Being up there with some of the world’s greatest wines is a major thrill and it’s humbling to be representing Australia and the Hunter Valley on the world stage.

ED: What’s your favourite place to travel with work?

AD: I’ve just come back from the Pacific Islands, which was incredible. As well as the great beaches, people and climate, wine culture is really starting to take off, which is exciting to be part of. Asia is also brilliant, the sights and smells are totally unique. Our wines are finding a natural home at the luxury end of the market, where our reputation for making elegant wines with labels to match is really putting us on the map.

ED: What do you never travel without?

AD: A good Spotify playlist.

ED: Most unusual food and wine match?

AD: On a recent trip to Malaysia we tried an amazing South Indian curry with a bottle of the Tempus Two GSM, which is a red blend of Grenache, Shiraz, and Mourvedre. Curries are notoriously difficult to match with wine, but this was sensational.

ED: If you could encourage wine drinkers to do one thing, what would it be?

AD: I’d pour every person who says they don’t drink Chardonnay a glass from our range. It’s such a versatile grape and it deserves much more recognition than it receives. The good news is that tastes are changing, and so has the way Australia makes Chardonnays. We are concentrating on more delicate styles, a million miles away from the oaky, buttery styles that first made Australian wine famous around the world. It’s difficult to beat and gradually even the most sceptical of wine drinkers are giving it a try. As a winemaker, that’s pretty exciting.