Once an archaeologist - now a winemaker for Deakin Estate Australia.

Aidan Menzies qualified as an archaeologist at the University of York, before deciding it was not the career for him, reasoning “Archaeology was slow going.  Not like Indiana Jones or Time Team.  Lots of bright coloured woolly jumpers and too much cider for my liking.” 

After travelling to Australia in his mid-twenties, Aidan decided on winemaking as a career.  “I have always enjoyed travelling and in wine I found an occupation that you can do in a lot of places, a bit like hairdressing I guess. I also like the mix of hands on practical, scientific and esoteric mix of being a winemaker. It covers a lot of disciplines and makes you feel good.”  Aidan went to enrol at Roseworthy but it was too expensive as an international student, so he completed his Bachelor of Science in Viticulture and Oenology with honours at the University of Brighton, UK. 

After vintages in Chianti, Napa, Sussex, New Zealand and Greece, Aidan started his Australian winemaking career at Phillip Shaw Wines, Orange in 2011.  Why Australia?  Aidan explains, “I enjoy the weather firstly.  People are quite similar to the Brits in some ways, easy going - although I find Australians hate to say no, just yes yes then silence.” 

Aidan’s first winemaking position was at Angove’s, followed by his most recent role of white winemaker at Kingston Estate, a position he held for three years.

“Deakin was suggested to me by my old boss Tony Ingle as a good winery with an excellent winemaker, who could teach me all the things I need to know to become a fully rounded professional. I am fairly sociable and go stir crazy topping barrels on my own all day in a 4 tonne winery, so the size of Deakin appealed as well. I think it will pose a real challenge and the opportunity to work closely with the vineyard also interests me, as I really like viticulture and believe if you get it right in the vineyard, the winemaking largely takes care of itself. Exploring alternative varieties and trialling different vineyard practices will be great.

In short, I have travelled a fair bit and am ready to settle for a while and get my teeth into a rewarding project.”

Speaking on Aidan’s appointment, Deakin Estate’s Senior Winemaker Frank Newman said, “Aidan aspires to make the best possible wines and to that end he has brought his world experience in the UK, USA, Italy and NZ with him to Australia. He has worked for three companies since coming to Australia, so he has developed a mindset that will meld well with Deakin Estate’s philosophy of providing wines of value and interest.  An added bonus is that Aidan is British, so it will be nice to have someone else around here that speaks the Queen’s English.”

ABOUT - Deakin Estate wines were launched in 1994 and are made at our state of the art winery at Red Cliffs, near Mildura Victoria. The wines are entirely estate grown with fruit harvested from the 350 hectare vineyard.  From this, 205 000 (nine litre) dozen of Deakin Estate branded wine are produced from an average of 2 500 tonnes each year.  With other labels produced at the Estate, these figures are approximately double.  The wines are distributed in every state of Australia and to most wine drinking countries internationally.  www.deakinestate.com.au

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