The Man
ADAM FOSTER
H as always had an interest in food and wine. Whilst spending many of his years completing a chef’s apprenticeship and working in some of Victoria and London’s best kitchens he also maintained an interest in Front of House activities – particularly the cellars and wine lists.
In 2002 Foster decided to give up ‘chefing’ to immerse himself in the winemaking process. Since then his experience in the industry has been quite diverse and somewhat unconventional.
Foster didn’t study viticulture; marketing or communications but has a natural instinct for all three. His original training was in food and we credit his understanding of flavours and combinations to his highly trained palette and “in the trenches” training with the best.
Foster’s unadulterated passion for wine came from the early days working shifts at Walters Wine Bar. He concentrated his efforts particularly on French and Australian Rhone styles. He had the privilege of working with some of what he considers to be the most outstanding wineries in Australia and France such as Torbreck, Chapoutier, Mitchelton, Heathcote Winery, Domaine Ogier and Jasper Hill.
During these studies Foster included extensive travels throughout Europe learning and discovering some of the most outstanding regions and labels firsthand. With the guidance and support of people such as Ron Laughton, Don Lewis, Stephane Ogier, Jono Mepham, and Pierre Gaillard.
Foster released his first vintage of Heathcote Shiraz in 2004 with only 100 cases.
Nicknamed L’Imposter by the French, he’s been learning the tricks of syrah in situ and applying all the know-how to his Australian winemaking projects, Syrahmi,, Foster e Rocco (in association with Melbourne sommelier, Lincoln Riley) and more recently the Garden of Earthly Delights. Syrahmi being all Rhone varietals, Foster e Rocco Italian and Garden of Earthy Delights is his new label, which produces a Pinot from Macedon and Riesling from Tooborac.
Adam Foster won the 2008 & 2009 YGOWA People’s Choice champion and when not making wine he enjoys making salami, spending time with his wife Pip & son Hugo and working on his new vineyard on their property amongst the granite boulders in Tooborac.
The Philosophy
As a wine maker, My aim has always been to express the true terroir of the vineyard and vintage, and along the way has learnt you can have great success through minimal human intervention in the winemaking process and by simply putting your trust in Mother Nature.