My path into wine was not direct. I moved from my apartment in the Lower East Side of Manhattan, working on Wall Street, to the small village of Lauris in Provence. There, I trained in a very traditional part of France under a highly regarded winemaker, crafting wine within the confines of regional traditions - an approach that produced serious wines with an unwavering sense of place and identity.

That discipline has carried into my own winemaking. Everything I do is by hand. Production is small, deliberate and deepley considered, giving the wines a distinctly artisanal dimension.

What I'm pursuing is wine with a fourth dimension - something I believe only exists in wines made in small quantities, with patience, intuition and serious intent. That pursuit is what made me fall in love with the craft, and it remains the foundation on which the label is building.

I have always been drawn to cooler climate viticulture and the wines that emerge from these regions. The savoury characters, intense aromatics and complexity that develop with extended hang-time are just some of the reasons I am so captivated by these sites. The wines that energise me - and the wines I want to make - sit on the more delicate and elegant side of the spectrum.

Regions such as the Pyrenees, Cathedral Ranges, Upper Goulburn and parts of Heathcote are all capable of producing wines of this nature. That is where I choose to work.