Jeff Sinnott

New Zealand

21

Followers

96

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Jeff's Wines

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A wannabe chef, turned wine lover

    • Jeff dreamt of being a chef, but when the course was oversubscribed he thought he'd give winemaking a try and he never looked back.

    • He recalls the first words that his lecturer said: ‘Welcome to the world of wine’ , and his world changed. He now dreams of passing on his business to his children and grandchildren. 

    • ‘Being part of a vibrant industry full of clever, motivated & very funny people.  I love the technical side of winegrowing from site selection, soil science, plant nutrition, soil water, pest & disease management and more latterly with precision/digital farming systems.  BUT, and it's a big but, there's a lot of instinct too. ‘

    Jeff Sinnott

Map of the Vineyard

Jeff's Story

I was originally going to be a chef but the chef's school was full so I did this wine course . . . The lecturer said "welcome to the world of wine" that was in 1985, my world changed. After training as a Sommelier I went into the wholesale & retail trade in Melbourne.  There I met a few influential winemakers who encouraged me to do few vintages doing general Viti stuff, pruning, the odd bit of cellar handing etc but got serious when I went to Roseworthy.  Studied Viticulture because that's where wine is made.

Being part of a vibrant industry full of clever, motivated & very funny people.  I love the technical side of winegrowing from site selection, soil science, plant nutrition, soil water, pest & disease management and more latterly with precision/digital farming systems.  BUT, and it's a big but, there's a lot of instinct too.  Gut instinct told me this would work when I first clapped eyes on the limestone strewn paddock back in 1998. There were no grapes for 300Km so someone had to do it.   It's been love/hate relationship ever since, but it has lasted longer than my first marriage so I guess that's a bonus.

Winegrowing is an art, a science and a challenge.  The art is knowing what to do, the science is knowing how to do it.  The challenge is being able to turn a profit in the process.

One of the most memorable moments in my career was when I was in a restaurant and got to taste my first ever commercial wine I've made. 
The wine business is a capital hungry beast and sometimes we need extra cash to tide us over the lean times. The business is profitable just not every year.  It's a generational thing, we are Kaitiaki of the land for our Grandchildren. 

 

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