Name: Sam Lindo
Currently: Winemaker at Camel Valley Wines
Please, tell us about how you got into wine, the wine industry and how your career developed?
My father planted a vineyard in 1989 and I joined in when I was old enough.
What is your philosophy to making wine and viticulture?
In the UK viticulture is about getting as many grapes as possible, this just means we just about get to the best Burgundy levels. We take a very simple approach to winemaking in England. The characters are unique and very delicate, no barrels, no malos, nothing to get more out of the wine. It is just like cooking fish; a good piece of fish it tastes good on its own when it is cooked well, you do not need to mess around with complicated sauces.
Which cultivar is your favourite to work with and why?
For us it is Seyval Blanc. The rest of Europe has turned against it because it is a hybrid. For us it is disease resistant and makes our best sparkling.
How do you see the future of wine production and what are the challenges and the opportunities?
Things are getting warmer, this is an opportunity for us as it will improve our yields. The challenge will be working with new disease and insect pressures that come with the warmer weather.
Where do you see the global wine market in 2025?
Hopefully still very fragmented and not working to the economic rules of any other industry. I love the diversity of what this creates.
@ by Dominik Kozlik – Zeitgeist Sommeliers – International Sommelier Positions – www.sommelier-jobs.com
Dominik Kozlik e.U.
4020 Linz, Austria