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Future wine leaders awarded national fellowship

Future wine leaders awarded national fellowship



Two of Australia’s up and coming wine experts were awarded the prestigious 2019 Working with Wine Fellowship at a black tie dinner at Yalumba last week, attended by industry leaders from over the country.

Louis Schofield from Hellbound in South Australia and Samantha Faircloth from fine wine distributors Negociants Australia in Queensland were named the winners of the triennial education program.

This year’s panel included Yalumba Chairman Robert Hill Smith, Negociants Australia’s General Manager Ken Withers, wine journalist Nick Ryan and daughter of wine industry legend, the late Len Evans, Sally Evans. Each finalist was asked to evaluate a specific wine ‘blind’ and answer a series of questions determined by the panel.

Believing that education is the key to the future success of the Australian wine industry, Negociants Australia in 1998 introduced the Working with Wine Fellowship to encourage the new generation of Australian wine professionals. The nine-month program includes an initial entry examination, followed by two workshops and examinations, and a written assignment.

Louis and Samantha will receive an all-expenses-paid trip to Europe to visit some of the wine world's most celebrated producers, including Poderi Aldo Conterno, Isole E Olena, Domaine de la Romanée Conti, Domaine Leflaive, Domaine Dujac, Domaine Faiveley, Guigal, and Tenuta San Guido.

“This is a program of real substance; it is admired not only in this country but around the world,” said Working with Wine panellist Nick Ryan.

“To take 60 people from each city and put them through this exercise is quite phenomenal. It’s a new generation coming through the program and they’re more engaged than ever, with a thirst for this kind of information.”

Meanwhile, William Schibeci from The Edinburgh Cellars, Adelaide was awarded the Working with Wine Fellowship Wine Writing Award. Will received a $1000 wine voucher and will have his wine essay published in the February/March issue of Australian Gourmet Traveller WINE magazine.



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