My journey to this point has been an exciting mix of hard work, long hours with the occasional burst of realization of how beautiful this world can be.

Without that dogged pursuit of the dream I would never have got here, rather my life would probably be surrounded by 'what-if's'. It was during my time at Edinburgh University that I discovered my passion for wine and this pushed me into a voyage of learning. So much so, that upon graduating, I climbed on the back of my motorbike and drove down to Provence, in the south of France.

Between the scorching Mediterranean sun and the powder-fine soils, it taught me a lot about how hard winemaking can be, it's certainly not a 9 to 5 job! So, holding open the throttle as my bike traveled up the Auto-route du Soleil, my mind was set, I was determined to pursue this passion. I wasn't sure how I was going to achieve it, I just figured that the fight inside would take me there.

Two years later, with my Enology degree in hand, I knew I was a step closer. I had the theoretical knowledge down, all I needed now was to gain the practical experience.

Over the following four years, I did back-to-back vintages, working as a cellar-hand with some of the world’s greatest winemakers. I had the privilege of working with Anne Claude Leflaive at Domaine Leflaive in Burgundy, Matt Wenk of Two Hands Wines in the Barossa, Thomas Rivers Brown of Schrader andOutpost Cellars, and Mike Smith of Myriad and Carter Cellars in the Napa Valley.

There is no degree that could have taught me as much as those eight consecutive vintages as I worked my way around the world. Now that my feet have touched down, I am driven to channel all my knowledge and experience into my own wines.

My philosophy behind creating Apsara was to intrigue and excite the drinker, creating wines that stimulate the taste buds, delivering new flavors, and bringing back memories of the lost ones.

It's more about giving the wine permission to find its own path, with my role being a guide more than anything else to ensure the wines end up delicious and charming with the ability to age and get better with time. 

À Votre Sante!