To say that Adam Foster has had an interest in food and wine for a long time is an understatement. Having grown up in Bendigo and beginning his career as a chef, a love of wine and a desire to make it himself led him to studies, travel and working vintage in numerous regions in Australia and France. When he began to make his own wine he worked as a sommelier to support himself, working at the famous Lakehouse in Daylesford, but now his winemaking is his full-time job. Three varieties have captured his attention; syrah for his Syrahmi project, sangiovese for his Foster e Rocco project, and grenache for his L’Imposteur project in France.
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Back in 2007 renowned Australian wine commentator and educator Campbell Mattinson published a book entitled “Why the French Hate Us – the real story of Australian Wine.” I’m very ashamed to admit that I haven’t actually read this book but I have certainly heard wonderful things. It is on my pile of shame. The interesting thing is that it isn’t just the French but Europeans in general who hate us, without even understanding Australia that well. I had more producers in Europe than I can count expressing interest in working vintage in New Zealand and Chile than this big brown land, and even more reducing Australian wine to simple fruit driven mass-produced and marketed brands. The simple fact is that Australia produces a minute amount of wine compared to giants like France, Italy and Spain, less than single regions in North & South America, and yet we are the fourth largest exporter in the world. Clearly we are doing something right. In truth the world hasn’t even seen the best wines and regions that Australia has to offer as they are still being discovered. Something that has recently been discovered is that the pre-Cambrian soils in the Heathcote region of Victoria are the oldest in the world. Another reason to hate us.