Corryton Burge Winemakers


Corryton Burge Matthew Pellew Winemaker


Matthew Pellew, Chief Winemaker

Chief Winemaker Matt Pellew has a winemaking career that spans more than 30 years. A born and bred South Australian, his experience and dedication to the Burge family makes him a vital part of the Corryton Burge team. His winemaking studies and working life have taken him to the best wine regions around the world, and of course, back to the superlative Barossa. Matt has honed his craft with varieties such as Riesling, Chardonnay and Shiraz. However, when asked about his secret winemaking passion, Matt will admit to enjoying the challenge of mastering blends of Grenache, Shiraz and Mourvèdre and producing exquisitely balanced Cabernet from Eden Valley. Matt has an extensive knowledge of oak and selects barrels from multiple coopers around the world, a process equal parts science and art that fulfils the Corryton Burge winemaking philosophy of bringing out the best in each variety. Matt describes being a winemaker as a role that encompasses the best aspects of life. The opportunity to travel and meet wine lovers around the globe excites him as he shares the joy of wine.

Corryton Burge Andrew Cockram Winemaker
 


Andrew Cockram, Winemaker

Having grown up surrounded by Barossa vineyards and inspired by loved ones who worked in the industry, a career in winemaking was inevitable for Winemaker Andrew Cockram. Andrew has completed fifteen vintages and ever since his first, he was hooked. His thirst for winemaking knowledge saw him commence formal studies in Oenology whilst continuing to work as a cellarhand. Andrew has worked in some of the Barossa’s best winemaking facilities, giving him good grounding to discover his niche in white winemaking. His guidance assures the quality and integrity of Corryton Burge’s white wine range. In recent years, he’s travelled to experience the European culture and lifestyle of Piedmont, Burgundy, Bordeaux, Champagne and Alsace. When he’s not sampling fine wines of the world, he’s partial to their best cheese, with Epoisses from Burgundy a favourite. Outside of work, you’ll find Andrew exploring the great outdoors with his young family, enjoying a glass of wine with friends and working on his culinary skills in the kitchen.

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