Paul Burnett is a South Australian local.

Growing up in South Australia meant that Paul Burnett was close to some of Australia’s, and even the world’s best vineyards and wineries. So it’s no surprise that he ended up in winemaking.

Completing his Bachelor of Agricultural Science (Oenology) at the University of Adelaide. Paul has travelled extensively throughout the Californian wine regions and gained valuable experience with Blackstone winery in the USA. He also spent three months working in vineyards in the town of Castelfiorentino in Tuscany, Italy and fell in love with flavoursome Italian red varietals such as Montepulciano and Sangiovese.

Since 2004, Paul has been making award winning wine in the Riverland, South Australia and has been a part of Banrock Stations Environmental Trust program taking him as far as Canada and Mai Po on restoration projects.

Pour a glass of wine and take 5 with Paul

Why did you become a winemaker?

I became a winemaker for a few reasons. During Year 11 I decided to go to a winery for work experience because I liked chemistry but mostly because it was near my mums work, she could drop me off and pick me up. I wanted to avoid public transport!! I didn’t really like wine until my third year of university. Now Its my favourite thing outside of my family and friends.

What do you look for when you make wine?

When I make wine I want varietal expression, balance, flavour, intensity and a supple finish that ensure people want to savour another glass.

What do you like best about your job?

Making wine is a huge challenge, especially during vintage, but that challenge becomes addictive. However, what I enjoy most is meeting people, working in a team environment and travelling around the world sharing the story of Banrock Station and the wines we produce. I’m really proud to make a wine that supports the environment and has a global environmental conscience.

What is the most difficult aspect of making wine?

The most difficult aspect of making wine is timing the different stages of production perfectly to produce the characters you want in the final product. Prioritising your time is critical to ensure you give the grapes every chance to gradually evolve into a flavoursome wine.

What is one aspect of your job that might surprise people?

Probably the quantity of emails and phone calls a winemaker can get! The whole year is busy. People often think I’m only busy at harvest/vintage but I’m actually busy all year. We go from assessing grapes, to harvesting, to producing wines, to bottling and then releasing the wines for the consumers to enjoy. In between all this we have customer tastings, visitors coming to the wetland centre wanting to understand the story and overseas travel to launch our wines in new markets. Banrock Station is a wine that is enjoyed in many countries and its important to maintain our relationships and update our friends on what’s new at Banrock station