Meagan offers an insightful glimpse into the journey she and James have embarked upon in the world of winemaking, a voyage that seamlessly blends their experiences from the verdant vineyards of California to the rich terroirs of Australia’s Hunter Valley. She reflects on the early days, saying, “James started his career in Sonoma California, working a couple of vintages under his mentor and friend Greg La Follette, here his love for wine chardonnay and pinot noir developed. We then started our own label in 2015 with a Chardonnay and Pinot Noir from the Manchester vineyard in Mendocino California, a pilgrimage we still make every year. Here we are fortunate enough to work with some amazing wine makers including: Evan Lewandowski from Ruth Lewandowski wines, Ryan & Megan Glaab from Ryme, Sam Bilbro from Idlewild.”
Meagan further elaborates on their winemaking evolution and the collaborative spirit that defines their Australian venture, “The Hunter Valley is where we call home, and have been fortunate enough to have been making wines here and from Southern NSW (Hilltops, Tumbarumba) since 2017. We work as a collective with Peta Kotz (Sabi Wabi), Roger Rathod (Majama Wines), Mem Hemmings (Meredith by Mem) and Daniel Simmons (Balmy Nights). Working within a group setting allows for continual inspiration and multiple viewpoints.” This statement not only underscores their journey’s breadth but also highlights the communal ethos that underpins their winemaking philosophy.
“In 2019, we took over the management of Ablington Vineyard in the Hunter Valley, near our home and we converted to Certified Organic through ACO late in 2019. We focus on soil biology, through significant composting.”
Their stewardship of the Ablington Vineyard in the Hunter Valley, where they’re making a Syrah and a Chardonnay, epitomizes their commitment to organic practices and soil health.
“In 2019, we took over the management of Ablington Vineyard in the Hunter Valley, near our home and we converted to Certified Organic through ACO late in 2019. We focus on soil biology, through significant composting. We generate about 500m3 of compost annually, of local mulched species from cleared housing estates, locally grown but spoiled straw bale crops, grape marc and chicken manure. The our goal is to increase the soil food web which in turn will support the vines by making nutrients in the soils crystalline structure available, following Dr Elaine Ingham research.”
If making wines across two continents and farming a vineyard wasn’t enough, the Beckers are exploring new horizons in spirits, drawing inspiration from their American experiences to produce an Australian style Tequila, utilizing blue Agave Tequilana plants grown in Queensland.
Meagan shares their aspirations for the coming years, setting their sights on exploring new terroirs with quality viticulture. “We’d like to work with new growers in a few new regions in NSW and NorCal, that are committed to better viticultural practices. Specifically, more single site wines, as it is always interesting to partner with someone new and with a like-minded approach to growing.”
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