Here I am with some 100 year old (!!!) vines in the Barossa Valley, Australia.

I got started with wine in 2015 when I arrived in Melbourne, Australia for my first academic job. Oz has a proper wine culture and I was like a barbarian at the gates. I took to it quickly, though, and even contributed to overhauling the wine cellar at Ormond College during my tenure as President of the Senior Common Room.

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These are the fermentation eggs at Yangarra Estate in McLaren Vale, Australia.

My research work on wine has to wait for post-tenure. I am generally interested in vineyard management and fermentation (specifically, the way that winemakers use yeast), and I'm curious about ancient practice along these two dimensions.

I have done a bit of wine travel, but I am eager to see a lot more.

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