Mark Kozned

Mark's Story

I grew up surrounded by wine. My parents have been involved in viticulture and owned vineyards in the Riverland and Langhorne Creek wine regions in South Australia. After 15 years in investment banking, it was time to do something that produced a real product – so I followed in their footsteps!

What I really love is making a product that everyone has an opinion about, good or bad, and I enjoy talking to people to find out what they really feel about my wines.

I also like the fact that I'm my own boss (well the bank is really the boss but I like to kid myself!).

My five key winemaking philosophies:

1. Let the vines do the talking, it really does start in the vineyard. Our job is to not stuff it up
2. Keep it simple, don’t overwork wine
3. If possible let the vineyard yeast (wild yeasts) start and complete the ferments. Lots of risk but lots of fun and the outcome is always different
4. There is no such thing as bad oak just bloody expensive oak. Use French where possible
5. Never forget the little details

Another factor I consider important is being green. From the vineyard to the winery we try and use as little inputs as possible. We are currently going through the carbon footprint process as part of EMS program. In addition, we will be converting all of our mature plantings to Biodynamic viticulture and winemaking process – a real challenge!

A final thought? All my wines are made to be moreish, fun and individual. Everything that Australia should be renowned for!

A few other Naked Truths about Mark:

• The best wine he's ever tasted, other than his own, is a toss up between Didier Dagueneau’s Silex Sauvignon Blanc, Atta Rangi 04 Pinot Noir and Grand Vin DeLeoville, 1983, Saint-Julien!
• His favourite meal is Cassoulet from Carcassonne
• If Mark wasn't in the wine industry he could imagine himself being Mr Mum and taking care of his 4 kids! Plus... Bridge on Monday; Gin rummy on Tuesday, Gold on Wednesday, Poker on Thursday and noting on Friday to recovery from the previous 4 days of activity.
• If he had to offer one pearl of winemaking wisdom, he'd say the three P's: Patience, Persistence and Practice.