Ben’s learned a heck of a lot from his dad – and a heap from others, too. He has a degree in Oenology from Adelaide University and benefited early from the wisdom of Brian Croser and Con Moshos at Petaluma winery, where Ben completed four vintages while still at university. He has worked with Philippe Blanc of Bordeaux’s Château Beychevelle and in Reims with Louis Roederer. In the Rhône Valley, Ben specialised in the Syrah of Hermitage with M. Chapoutier. He’s combined this with a taste of progressive New World producers, spending vintage at Warwick Estate in Stellenbosch and later travelling to the Napa Valley to work at artisan St Helena winery Vineyard 29.