Mike Brown

The Einstein Chief Winemaker / Managing Director

mike brown  

Since we introduced the biodynamic regime into the vineyard there has been a significant increase in overall fruit quality. So my job now is more of a caretaker role, to massage and showcase what Melissa is doing out in the vineyard.

By the time the fruit comes into the winery, without being negligent, it is very hands off. We are looking to maximise colour and flavour intensity whilst minimising extracted tannins. So, I work our batches early during the days of ferment (approximately 7 days), with plunging and gentle cap management (pump overs) to release that purity of fruit. Ultimately I am making wines which reflect the soils and microclimates of the vineyards throughout McLaren Vale.

 

Since we introduced the biodynamic regime into the vineyard there has been a significant increase in overall fruit quality. So my job now is more of a caretaker role, to massage and showcase what Melissa is doing out in the vineyard.

By the time the fruit comes into the winery, without being negligent, it is very hands off. We are looking to maximise colour and flavour intensity whilst minimising extracted tannins. So, I work our batches early during the days of ferment (approximately 7 days), with plunging and gentle cap management (pump overs) to release that purity of fruit. Ultimately I am making wines which reflect the soils and microclimates of the vineyards throughout McLaren Vale.

So that’s really the important stuff but ummm…. if you feel like you need to know even more about me, here’s the standard ‘where I came from’ and ‘how I got here’ stuff… enjoy!

My brief history

I first travelled to McLaren Vale from NSW 20 years ago to complete a vintage as a cellar hand and it was love at first sight so I never left!

Following the completion of a Wine Marketing course, I commenced my career as a wine marketer. After a more 'hands on' role at Andrew Garrett Wines I moved to d'Arenberg in 1997 to work with Chester Osborn and my time at d'Arenberg impacted significantly on my winemaking direction, though perhaps I wasn’t there quite long enough to adopt Chester’s crazy shirt styles. While at d'Arenberg, Andrew (my now brother-in-law), approached me to make the first vintage of Gemtree Shiraz.

I completed a post-graduate diploma in Oenology in 1999. With the growth of Gemtree I now embrace many hats including Chief Winemaker, Sales and Marketing Guru and acting MD to support Andrew’s international travels. I now travel regularly throughout Australia and overseas to promote the Gemtree brand but McLaren Vale is undoubtedly my home.

Paul and Jill provided a fantastic foundation for the business and Melissa, Andrew and I grabbed that foundation with the desire and ambition to make a difference. We honestly believe in the principles and practices we’re employing and the results are already going into the bottle and will only continue to improve as fine wine does over the next few decades and beyond!