Meet the Maker Behind Your Favourite Wines

At Irvine Wines, every bottle tells a story - and at the heart of that story is our winemaker, Lachlan Duncan. From vine to glass, his passion, precision, and creativity shape each vintage. We recently sat down with Lachy to chat about his journey, philosophy, and favourite drops.

What inspired you to become a winemaker?
I wanted to work in a profession where I could create something tangible, of high quality, and genuinely enjoyable. Winemaking struck the perfect balance for me - it’s a fascinating mix of art, science, and hands-on know-how.

What’s your favourite variety to work with, and why?
Chardonnay. It’s a noble grape that can produce a wide range of styles, and its flavour profile gives me the opportunity to explore so many techniques - high solids fermentation, lees stirring, wild fermentation, new oak, malolactic fermentation. The challenge is using all these tools with restraint to craft something balanced and full-flavoured. On top of that, the Eden Valley Chardonnay I get to work with is exceptional, with the potential to stand alongside the best in Australia.

What’s something people often misunderstand about winemaking?
That it’s only about making wine. In reality, a big part of the role is also about selling and promoting it. You can make great wine, but if no one buys it, you won’t be making it for long.

Your go-to wine and food pairing?
Oysters with a dry Bordeaux white blend (Semillon, Sauvignon Blanc, and maybe a touch of Muscadelle). The fresh acidity and mineral edge of the wine amplify the oysters’ briny notes and cut through their creamy richness. One of my favourite wine memories is eating oysters on the banks of the Garonne in Bordeaux at nine in the morning, drinking a modest white blend out of plastic cups - absolute perfection.

Which wine from the Irvine range is your current favourite?
That’s tough - they’re all my “babies,” and my favourite changes all the time. Right now, I’d say the Altitude Cabernet Franc. I love the enticing red fruits and mountain herbs on the nose, with a juicy, generous palate. It’s a small block of fruit, but it delivers big flavour.

If you weren’t a winemaker, what would you be doing?
Something in the natural sciences - probably research in microbiology or mycology.

What advice would you give to someone just getting into wine?
Don’t get lost in over-the-top tasting notes, endless varieties, or complicated labels. Start simple, and let your knowledge (and enjoyment) grow naturally as you taste more. A basic wine appreciation course can help, but keep it fun and social - even better if you do it with friends.

Every bottle tells a story - and now you know a little more about the person crafting them. Whether you’re sipping our Altitude Cabernet Franc or enjoying oysters with something crisp and white, we hope you taste the passion, precision, and creativity that Lachy pours into every wine.