Andrew Cockram - Winemaker
Andrew’s winemaking journey began in 2005 as a cellar hand for Kellermeister Wines, proceeding to work at the company for nine years, with a promotion to Cellar Manager and then Assistant Winemaker in 2011. In 2013, Andrew spent a vintage working at Giovanni Almondo in the northwestern Italian region of Piedmont where he worked directly with the winemaker and owner. Having worked as a winemaker for Burge Barossa’s Krondorf and Illaparra wineries since 2014, he has extensive knowledge of Barossa and Adelaide Hills wine styles being responsible for crafting various wine styles across the portfolio, overseeing the process from grape to glass. Andrew’s expertise in winemaking is evident with a Bachelor of Wine Science from Charles Sturt University and having completed the Advanced Wine Assessment Course at the Australian Wine Research Institute.
In 2022, Andrew joined Peter Lehmann Wines as a Winemaker, with a passion for producing wine of exceptional quality that is authentic to its place within a team of inspiring people.
5 Minutes with Andrew
Q. Who is the greatest influence in your winemaking life?
I have had the privilege of working and studying with many influential industry colleagues over the years, who have all helped me to shape my winemaking style and philosophy.
Q. What is your approach to winemaking?
Get the basics right.
Q. What winemaking philosophy do you live by?
Keep it simple.
Q. What is your favourite part of the winemaking process?
Blending and post-vintage allocations, seeing the fruits of your labour come to fruition after the rush of vintage has settled is super rewarding.
Q. If you could invite one person to share a bottle of your wine with, who would it be?
Q. What is your favourite Peter Lehmann wine and why?
Wigan Riesling, I love this wine for its purity, freshness and intensity. It has the ability to evolve and inspire, as it matures a true expression of the vintage and the vineyard.
Q. What is your favourite wine and food match and why?
Chardonnay and roast chicken, I really enjoy the simplicity of the humble roast chook, paired with a good quality Chardonnay. Something that has good complexity; fruit, flint, texture and weight with a nice tight acid line that cuts through the fat of the chicken.
Q. When you are not making wine, what do you enjoy doing?
Spending time with the family, camping and travelling.
Q. What’s your favourite wine region in the world - other than your own?Piedmont, Italy because it has incredible scenery, food and diversity of wine styles to enjoy.
Q. What would people be surprised to know about you?
My eclectic taste in music.
Q. If you weren’t making wine for a living, what would you be doing?
I can’t really imagine doing anything else outside the wine world, maybe I would be a Ranger for National Parks and Wildlife.
Q. What do you love most about the Barossa?
I love the diversity and quality of wine styles the Barossa can produce, from bright vibrant Grenache, opulent Shiraz, fresh and lively Riesling, to dense and structured Cabernet, and many others of course.
Q. Favourite book?
The Dry, by Jane Harper.
Q. Favourite movie?
Snatch, directed by Guy Ritchie