Young Guns of Wine finalists

Transcript

00:00 [Music]

00:07 Yeah, so being named in the top 50 for the Young Guns,

00:11 this is actually my second year in a row,

00:13 so it's pretty cool to be sort of within that top 50.

00:17 Only starting in wine six years ago, I'm pretty new to the industry

00:21 compared to some that have been doing it for a lot longer.

00:24 So it's a great acknowledgement that, yeah, all the hard work pays off,

00:29 all that work you get from getting wine in the bottles,

00:32 like a really tough, long journey.

00:34 So for it to be acknowledged as a good wine by the judging panel at the end

00:40 is pretty cool too.

00:41 To be named with the other group of people that are named in the top 50,

00:46 it's a very competitive industry, the wine industry,

00:48 and so to have your wines go through a process where they're looked at

00:52 and tasted by judges and people that are in the industry,

00:56 it's fantastic to be able to come out in the top 50

00:58 and be named alongside some of these other people.

01:02 Yeah, I think that's the biggest thing is to really know that your wines

01:06 have ticked a few boxes along the way and your wine and your brand

01:10 is matched up to what these judges are looking for.

01:12 Nathan, jumping from being a chef to a winemaker,

01:15 what's been the biggest change?

01:19 Nothing.

01:20 I thought the hours were going to be better, but they're probably worse.

01:23 So, look, the freedom of being outside a lot more.

01:27 So, yeah, I spend a lot more time outside.

01:29 I'm not confined to a restaurant or a kitchen so much anymore.

01:32 So plenty of time in the vineyard.

01:34 And then vintage, obviously.

01:36 Yeah, it's very similar to cooking in that it's very hands-on.

01:40 You've got a food item that you're trying to run through, fermentation and so on.

01:43 So, yeah, it is quite similar in a lot of ways,

01:47 but definitely a lot more outside time.

01:49 [BLANK_AUDIO]