I came to wine from a different perspective than most. Before winemaking, I was a photographic artist in Melbourne, working with one of the oldest photographic techniques to create images centered on expressions of time and place. When I heard there was a winemaker doing something similar through wine, I had to understand what that meant. I came out and met William Downie in 2016, and he changed my life. I began working alongside him and eventually founded Entropy Wines in 2019.
Today, I farm two dry-grown vineyards on the red volcanic soils of Baw Baw Shire in West Gippsland. The wines I make don’t follow trends—they focus on purity, on expressing this place: the beautiful, green, rolling hills of Baw Baw. All I want is an honest expression of site and season—nothing more, nothing less.
In the vineyard, the farming is done without systemic herbicides or pesticides, with a deep focus on building and maintaining soil health. In the winery, I lean into wine’s greatest strength: its long and incredible history. I work with old techniques and ideas, constantly refining, always guided by a single question—does this wine taste like here?
