Riv on the Record: Robin Brockett

THIS week I had the great pleasure of being joined by Scotchmans Hill winemaker Robin Brockett. Spin it!

You’ve been at the helm of Scotchmans Hill since the late 1980s. What was your initial hook into the world of wine?

I am originally from New Zealand and was working there in the wine industry there when it was very small. I started working at a vineyard/winery when I was at uni and didn’t go back. I was bitten by the wine bug. At the time you couldn’t study winemaking/viticulture in New Zealand, so I started studying here in Australia and later moved countries.

Wine is always changing and evolving. No two wines are ever the same. The ultimate hook was the creativity of making wine.

You joined Scotchmans Hill when the Bellarine was far from the established wine destination it is today. What did you see in the region?

Being cool climate and maritime appealed to me. Apart from Central Otago nearly all vineyard areas in New Zealand are maritime so this area I could relate too very easily.

In the 80’s both here and New Zealand new grape growing regions were popping up everywhere. It was pioneering stuff back then. Most of us were young and driven. We weren’t shackled by what had occurred before.

You’ve seen the Bellarine Peninsula grow from a handful of pioneers to a bustling tourism hub. What do you think the “Bellarine identity” is today compared to other regions like the Mornington Peninsula or the Yarra Valley?

Relaxed and unpretentious. It’s not about the glitz and glamour but about being genuine on everything we do.

The people who own vineyards, food purveyors, artisan produces, hospitality venues all wish to give a great experience in a relaxed environment. The people out the front are the owners and like-minded people who work for them.

How do you balance the desire to let the fruit speak for itself with the technical precision required to produce a world-class wine?

Winemaking is a blend of art and science. Wine should have personality and reflect the place it is from. I don’t want to make wine that is technically correct but lacks soul. We use science to make sound wine and art to add personality.

Looking back at your first vintage compared to the most recent, what is the biggest lesson you’ve learned about the temperamental nature of cool-climate winemaking?

Wine and the climate are always changing. With every year being different I’ve learnt you need to adapt to what is served up for the year. Some vintages are easy and others you need to draw on to all your experiences to make great wines. Luckily, the difficult vintages are few and far between.

You need to relax and enjoy whatever the year serves up. The most satisfying wines I have made have been from the more challenging years when you make something good from average conditions.

You were inducted into the Geelong Wine Hall of Fame in 2023. Tell us about this honour.

It was an amazing recognition from my peers. Very humbling and totally unexpected. Having been one of the first in the area I have had a lot to do with newer entrants in the region.

I like helping people and seeing the region grow. The better we all do the more recognition for both the region and individuals that ensues.

What’s good about where we live?

I can’t think of anywhere better to live than the Bellarine. You have the feel of the country but with so much going on. Great beaches, golf courses, and places to ride your bike. There is plenty to do and fantastic places to eat whether just for coffee or high-end dining. All of this within stone’s throw of Geelong and the coast with Melbourne just up the road. We have the best of both worlds.