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Nick Gardner came to winemaking in a roundabout way – he was a chef before Campbells of Rutherglen took him on as Assistant Winemaker. But he is thrilled that his career has taken a new direction, and in his words, he is “blown away” by the diversity of Campbells wines.
Campbells is still a family-owned company and a proud member of Australia’s First Families of Wine. Now in the hands of the fifth generation – sisters Jane and Julie Campbell – the company will celebrate its 155th anniversary in 2025. It remains one of the leading Rutherglen producers, known for its near-iconic Bobbie Burns Shiraz, its outstanding Muscat, and increasingly its portfolio of modern table wines.
Nick, who is working under the mentorship of winemakers Julie (Jules) Campbell and Ian Diver, is looking forward to putting some of his food and wine matching skills to use. Prior to coming to Campbells, he and his wife ran a deli/restaurant and wine bar in Kangaroo Valley for seven years. During that time, they produced a cookbook titled A Day In The Deli, with recipes and wine pairings.
Prior to that, Nick worked at a range of hatted and Michelin Star restaurants in Australia and across Europe, and in 2013 he won The Sydney Morning Herald’s Good Food Guide Josephine Pignolet Young Chef of the Year Award.
Campbells has also welcomed a new cellar door manager, Lee Dashiell, who hails from New York and is a former graphic designer, a skill that is likely to also be put to good use in designing the winery’s collateral.
This month, Campbells is bringing its cellar door to Canberra with an urban wine tasting experience at The Marion, Regatta Point, Commonwealth Park. To be held on Friday, September 13, from 5:30pm to 7:30pm, the ticket price ($60 member; $75 guest) includes tastings, refreshments and a Riedel glass to take home. Tickets can be booked here.
Check out three Campbells wines we’ve tasted recently:
Campbells 2023 Trebbiano, $25: Popular in Italy but less commonly seen in Australia, Trebbiano performs well in the hands of Campbells. Youthful and vibrant, it has nicely balanced acidity and a melange of apple, pear and citrus notes. No oak, just fresh crisp flavours that are meant to be enjoyed while the wine is young.
Campbells 2024 Rosé, $25: I’m a great fan of Provence Rosé and am happy to report that this one is in the same bright, light style. It’s an interesting collaboration with Elderton Wines, made with old-vine Grenache grown on the banks of the Murray River in South Australia. With a creamy mid-palate and a crisp finish, it sings with strawberry, raspberry and floral notes. I love Campbells’ serving suggestions for this wine – they make me want to head straight to the kitchen – so I’m including them verbatim: “For a cold treat, a slice of ‘Pate de Campagne’ on some sourdough with a little relish on top. For a warm option, Gnocchi done simply, drizzled with butter and parmesan – perhaps a touch of bacon for some crunch! The creamy palate will allow it to hold its own with a little spice too, so a vibrant fresh green chicken curry would be delicious.” Cheers.
Campbells 2021 Bobbie Burns Shiraz, $28: This rich, earthy wine has a very loyal following and I’d wager that a lot of people would pay a helluva lot more for it. Dark red with chocolate and star anise aromas, it is bursting with plum and blackberry characters and a hint of licorice. Its smooth tannins were a great match for a perfectly cooked steak with Diane sauce. 2021 is the 52nd vintage of Bobbie Burns, a remarkable achievement and one that Campbells is justly proud of.
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