Rob Marshall
Made it through as a winner in the Australian Angel's Den
- Rob started out as a Cellar Hand in a big winery where he learnt his trade from the senior winemaker
- He sees winemaking as an art as well as a science
- His pearl of winemaking wisdom..."In a sea of the same, dare to be different!"
Rob Marshall's Story
Rob Marshall's Story
I moved down south of Perth to Margaret River when I was young and applied for a job working at Evans & Tate as a cellar hand. I had the senior winemaker take me under his wing and never looked back!
I love the fact that winemaking is an art as well as a science! Being able to constantly tinker with styles and techniques makes the whole business just so interesting and continually challenging.
Am I green? Winemaking in general is a very green business. Our product is natural and artisan. Whilst neither organic nor biodynamic we recycle where possible and employ techniques and products that have minimal impact on the environment.
Five points Rob considers important:
- Don�t make wine you wouldn�t drink yourself!
- Keep the winery clean!
- Innovate and don�t be afraid of change
- Happy staff = happy wine
- Look after your viticulturist; they are where the wine starts
And a few other Naked facts about Rob:
- His first vintage at Oakover saw him work 19 hour days for 2 weeks solid. That's dedication for you!
- His favourite wine is a Penfold's Grange � Yum!
- He compares himself to an aged Cabernet Sauvignon � the years have smoothed his rough edges!
- If he wasn't a winemaker, he'd enjoy running a small grocers in a quaint Australian country town
- His favourite meal is Gourmet Beefburgers with Wagu beef and Roquefort cheese
- And his pearl of winemaking wisdom... In a sea of the same, dare to be different!
