HANG ON – HOW DID ROB COME TO MAKE GRANGE?

He just asked.

But wasn’t Rob a Maths teacher at Norwood High? Who had never made wine?

Sure.

So he just asked Max Schubert, Father of Grange, for a job anyway?

Yep.

Ssoo .. how did that go?

Well, winemaking wasn’t the trending sensation in 1968 that it is now! He had posted letters to the major producers – Orlando, Hardy’s, Penfolds and so on – and Max was the only one to answer. He said sure, why don’t you come on in for a chat?

And then what?

Apparently the first 10 minutes were fairly awkward. Then they started chatting marvellously. Rob suggested that Penfolds put him through Roseworthy oenology course. Max said, in essence, yeah, why not?

He said yeah why not?

Precisely. Rob was Assistant Winemaker by 1969. By 1971, he was in charge of the red ferments for the ’71 Grange, famous for being the best wine in the world for that decade.

Did he keep making Grange then?

Yes. Max personally asked Rob to oversee the Grange winemaking when it all moved up to the Barossa in subsequent years. A natural fit, and a quiet, masterful talent. No wonder The Advertiser says Rob’s wine is now ‘about as close to Grange as you’ll get’.

Can Rob explain what it is about Grange then, that gets people so excited (including him?)

It has its pick of some of the best vineyards in the country! That’s a great start. All those words Rob uses – dark and rich (due to the fruit), complex (due to time in barrel) and lovely integrated oak. He doesn’t always agree with the price tags, but he does agree it’s among the best wines he’s ever made.

Way to change careers, Rob! 

 

 

 

 

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