Page 22 - foodservice magazine September 2018

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UNCORKED
THE RIGHT NOTES
HEAD WINE MAKER OF ORANGE-BASED WINERY, CUMULUS WINES, DEBBIE LAURITZ,
SHARES HOW SHE DISCOVERED A LOVE OF WINE AND WINE MAKING.
What drove you to a career in wine?
After finishing high school, I was unsure what studies and career I wanted to follow. I did a Rotary student exchange and lived in France for a year, which opened my eyes to the rich culture and history of grape growing and winemaking. The seed was planted and when I returned to Australia I decided to study winemaking.
What is unique about Cumulus Wines?
We source our fruit from a 500-hectare vineyard, meaning all the grapes we use to make our wines are single- vintage, estate grown. This is fairly unique for a company of our size with the range of wines we produce.
How would you describe your approach to winemaking?
I try to be very respectful of the fruit. Our wines are from a cooler climate and so are fairly elegant and can easily be overpowered by the heavy hand of a winemaker. I try to always make the fruit characters play the lead role in the wines and then build from that.
What do you most enjoy about the Orange climate for winemaking?
The continentality and the distinct seasons. Being far from the coast and protected by the Great Diving Range means we get no maritime influence. We experience all four seasons, which is important for grapevines and, coupled with the soil of the area, are directly responsible for the style of wines that we produce.
Who has been the biggest influence on your career, and why?
When I first moved to the Orange region and joined Cumulus Wines, my boss and chief winemaker at
the time was Philip Shaw. He was always looking for improvements, right up until the day before bottling. This has taught me to always be thinking about what we can improve, what can we change, what can we do differently, always looking to make the best wine possible.
What is your favourite wine and food pairing?
Chardonnay with roast chicken. The wine can simple and fruit driven, or stepped up with more weight and complexity, similarly the roast can be a simple affair or enhanced with butter, garlic, herbs, and spices.
What underused Australian wines do you hope to see on more wine lists around the country?
Cool-climate Shiraz. It is a lighter more elegant style with bright fruit, subtle oak and spice lift – a great match for the climate and the style of food that we are offered in restaurants in Australia.
In your opinion, how has the palate of the average Australian drinker changed or evolved over your career?
Consumers have become more adventurous, they are willing to buy and try new styles, new varieties. For example, look at the popularity of prosecco, pinot grigio and sangiovese – words that are not even easy to pronounce, but people are willing to buy and give them a try – which is fantastic.