Earlier this year, we sent 8 lucky winners to complete exciting internships in South Australia. Today’s blog comes from one of those winners, Hugh, who worked at Yalumba, Barossa, Australia’s oldest family-owned winery where he has now secured a paid role.
Working as a vineyard operations intern
The Mentor Me program introduced me to the world of wine. I spent a couple days in almost every section of the business, from the vine nursery to the vineyard, from the cellar to the bottling hall, marketing to export. With this experience under my belt I secured a job in their Wine Room, pouring tastings and selling the wine.
During my month interning in the Barossa, what impressed me the most was the variety. Without visiting a region it’s difficult to appreciate all that it has to offer – especially for a wine-lover as it’s known for is its many styles of Shiraz, from peppery, zippy and light, to fruity and clean, to big, bold and chocolaty (see, I even sound like I know what I’m talking about now!).
Doing a bit of wine tasting - of course!
The Barossa Valley
As a region the Barossa is a wonderful place to visit. The food is outstanding. The local produce is quite amazing and is all on show at the historic weekly Farmers’ Market in Angaston on Saturday mornings. Everything from fruit and veg to the finest butchers’ cuts, patisserie treats and top-notch coffee can be found.
The Barossa valley is known for its fantastic vineyards
With its sprinkling of towns and villages there are plenty of places to eat around the Barossa and it is easy to drive around. Those feeling energetic can even follow a cycle route built on the region’s old railway line. Further afield (but all within a few hours of either the Barossa or Adelaide) are the regions of Clare Valley, McLaren Vale, Adelaide Hills, Coonawarra, Wrattonbully and the Riverland. There are endless opportunities for exploration and to satisfy anyone’s appetite for the finest food and wine, with some of the world’s best views and friendliest people to pair with it all.
I enjoyed my time here so much I’ll be staying until harvest (‘vintage’) in January when I will work in the cellar processing grapes: hopefully the start of a long career! This will also count as my “regional work” allowing me to add a second year onto my visa. Wine and more time in Oz? Win Win(e).
Happy travelling and look me up if you make it through to the Barossa. Next drink is on me!