Julian Scott is Hamelin Bay’s Winemaker.
Julian was attracted to the unique Five Ashes vineyard in Karridale and has been making Hamelin Bay Wines since 2000. Julian believes “It’s all in the vineyard!”… It is his philosophy that a winemaker’s primary role is to protect and maintain what we are given by nature- capturing the unique Five Ashes terroir and all that the year has to offer in a glass.
Hamelin Bay Wine's aim is to produce consistently good wine-- some years the team have to work a bit harder than others but ultimately the wines reflect this commitment.
Hamelin Bay Five Ashes Vineyard is located superbly in the McLeod Creek Valley. The Whites are positioned on a cool east slope with soils varying from gravelly loams to shale loamy sands, whilst the Reds are situated on a warmer north-facing slope beneath the cellar door on deep dark gravel loams. The combination of this unique site in the “cool”er Karridale Subregion of Margaret River with vine site selection is the Five Ashes Terroir. The Whites exude freshness and elegance, and the Reds have restrained power and depth, both with unique intense characters specific to each particular variety, block and site.
Julian has a Double Major in Chemistry [hon] and Environmental Science and a subsequent Bachelor of Applied Science [Wine Science]… completing the Wine Science degree via Distance Education at CSU Wagga Wagga in July 2004 and graduating with Distinction. Since graduation, Julian has travelled overseas in the quiet times to gain an insight into the world of wine. The 2004 and 2005 Vintages were completed at Bonny Doon Vineyards in Santa Cruz California. A likely destination considering the winery is full of all things whacky, wonderful and inquisitive [including Randall Graym]. In 2007, Julian travelled to Europe where he made Sauvignon Blanc and Chardonnay in the South-West France Gers Region and Grenache, Syrah and Tempranillo in the Calatayud Mountains in Spain. Previous appointments include Stella Bella, Alexandra Bridge Wines and Rosabrook Estate.