Q – What are your thoughts on screw-cap closures?
A – I’m all for screw caps, particularly for wines not matured in oak. A Riesling or a Sauvignon Blanc, for example, will fare best with screw cap closures. The screw cap was first invented in the 1960’s in France and there have been several attempts to introduce it into the market, but until recently all had failed. The screw cap closure we currently use has a thin layer of tin and plastic films that forms an excellent oxygen barrier, allowing us to eliminate the threat of “corked” wines. I predict that in 10 years, half of the wines on the market will be in screw caps. If you are interested in the ceremony of opening wine with a cork, then stick with the cork, but if you are truly interested in what’s inside the bottle, then go screw cap.
Q – What’s it like to be the chief winemaker for a leading international wine company?
A – I’ve got the best job in the world! We are making something people don’t have to consume, so we need to make it appealing. You are half-farmer and half-scientist – you can’t control the seasons, so every year is different. You get to work with fascinating people and last but not least you are making something that you get to go home and enjoy.
Q – What is your personal winemaking philosophy?
A – At Jacob’s Creek, we are making wine that lots of people can enjoy, and we make wine in substantial quantities – which is far more challenging and satisfying than making tiny amounts of special wine. Wine is not an “exclusive” luxury anymore, but a part of everyday life. That said, as winemakers we need to remember that people don’t have to drink wine, they drink wine for pleasure. So we need to be able to balance the appeal, style and costs appropriately in an ever-changing market.
Q – What are some predictions that you think will take place over the next decade in the world of wine?
A – First off, the world is getting better educated about wine, there is less pretention and far more integrity and honesty by consumers about what they like. We should see more wine with food consumption which will open opportunities for varietals like Semillon and Merlot, with more varietals emerging as vines are grown in warmer climates. Consumers will become more comfortable with wine and more confident in their selections. One of the most significant things we could see is China becoming one of the leading wine consuming and eventually winemaking countries in the world. They have a huge variety of climate and soil types, not to mention that Chinese foods and wines are a good fit.
It is only fitting that Australia’s “top drop,” Jacob’s Creek wines, would be crafted by Australia’s top winemaker, Philip Laffer. Jacob's Creek offers an impressive wine list available in a variety of accomodating price ranges.
