Adam has 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.
Fosters 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 & 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, & 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 and Foster e Rocco (in association with Melbourne sommelier, Lincoln Riley). Adam Foster won the 2008/2009 YGOWA People’s Choice champion and when not making wine, he’s consulting to restaurants, making a ton of salami!