The Salisbury Story

A Scotsman, John Harvey, settled on the Para Plains in 1843 and obtained land on the Little Para River in 1847. He was responsible for the establishment of Salisbury when he began selling “town allotments” in 1848. He named the small settlement after the famous English cathedral city which was close to the birthplace of his wife, Ann Pitman, in the county of Wiltshire.

The township of Salisbury originally serviced the surrounding farms and the first orchards in the district were planted in 1852. It is this pioneering spirit upon which our heritage is built and provided the inspiration for the naming of one the original vineyards in the Murray Darling region.

The Salisbury brand was launched in Australia in 1988. The launch was followed by the global rollout into in 1992 which saw the brand achieve distribution in 23 international markets. Over the years the Salisbury wines have won many awards at Australian and international wine shows including the Governor's Award for the Best Victorian White Wine.

John Pezzaniti; CEO and Chief Winemaker

John is the current generation of an Italian/Australian family winemaking tradition that dates back over six generations to the land of his fore-fathers in Calabria, longer in fact than his late grandfather Domenico could remember.

John completed Applied Science at the Phillip Institute of Technology and Wine Science at Melbourne University before commencing his career as a wine maker. His first position was a cellar-hand followed by eight years of technical research and development in the local citrus industry. He said “I was born in Mildura in 1969 and I have been in the region all my life. I love the relaxed life style here which goes hand in hand our wine, fresh produce and cuisine” for which the Murray Darling region is highly regarded.

In many cases, large wineries have “bean counters” at their helm but Qualia Wine has its roots planted firmly in winemaking with John steering the ship.

This 2018 vintage is John’s twenty second and when asked about Qualia’s winemaking philosophy he proclaimed “We make wines that showcase the region and complement our lifestyle. We have an uncompromising attitude to quality whilst remaining competitive and relevant to our customer’s. It's a long term approach; initially it’s about vineyard site selection, clone and vineyard architecture. Then we enhance grape quality at every step of the winemaking process”.

Gary Compton; Senior Winemaker – Operations

Gary is a “local” having grown up in Red Cliffs in the Sunraysia region only 10 kilometers from Irymple and Qualia Wine Services where he is the Senior Winemaker-Operations.

His first wine industry experience was in 1985 as Winemaker’s Assistant at Deakin Estate in Sunraysia. Whilst at Deakin Estate Gary completed a Wine Science Degree at Charles Sturt University and gained his Winery Cellar Procedures Certificate. During 1996 Gary moved to South Australia’s Riverland with Kingston Estate. During his eight vintages at Kingston Estate Gary was appointed Senior Red Winemaker. He was impressed by the quality of the wines made from the Petit Verdot in the inland regions. These wines have been awarded gold medals at national wine shows but he is particularly proud of the two trophies won at the Great Australian Shiraz Challenge.

Despite this success Gary, who is a keen follower of Aussie Rules Football, became disenchanted in the Riverland. “Too many Adelaide Crows supporters over there” he said. He returned to Mildura with Evans and Tate as Senior Winemaker followed by a contract winemaking position at Constellation’s Stanley winery.

Gary brings a wealth of inland winemaking experience to Qualia Wine Services. “It’s a happy hunting ground for me. It makes sense that there is a natural flow and balance of the warmth and generosity of the region and its people to its grapes and then our wine. I’m pretty passionate about keeping that balance”.

Elizabeth Richardson; Senior Winemaker

Liz is a “Sandgroper” - born in Perth, Western Australia. Having completed a Bachelor of Applied Science (Viticulture & Oenology) at Curtin University, Liz’s first vintage was at West Cape Howe followed by vintages all over Australia including in the Hunter Valley, Yarra Valley and Tasmania.

Liz travelled to South America in 2004 before accepting a permanent role as Assistant Winemaker at Forest Hill followed by a year at Capel Vale as their White Winemaker. Liz said “It was here in the west that my wines started picking up gold medals. The highlight was a Riesling being chosen for The Prime Ministers Dozen.”

A move to Italy in late 2007 for Liz complete a Masters in Food Culture and Communication at The University of Gastronomic Sciences in Parma. Liz also undertook a vintage with Giuseppe (Beppe) Ca’Viola; one of Italy’s most respected winemakers.

Liz has been making wine at Qualia since January 2009 and has completed another vintage in Italy as well as graduating the International Course on Piemontese Wines for Industry Professionals.

When quizzed, Liz revealed; “I love Italian grape varieties and the premium wines that country produces particularly the DOCG’s of the North West. My experience in Italy has led to a passion for Italian grape varieties, wine and lifestyle. Nothing beats long table lunches under the vines at a local osteria. It’s not at all surprising that I have found a home in North West Victoria. In Mildura there’s a strong Italian heritage as well as the growing importance of the region being suited to the alternative Italian varietals”.

Greg Walsh: Grower Liaison Officer & Viticulturist

Vineyard management is crucial. The secret to success starts with selecting the right vineyard site; in the Murray Darling region this means well drained deep red soil. It’s requires an holistic approach, from selection of the most suitable clone to hand pruning for bud selection and canopy is trimming in November to ensure the appropriate amount of sunlight is intercepted by the forming bunches. From assisting with fertilizer selection to frost warnings it’s non-stop, year round discipline.

“The soils are wonderful, we have more sunshine hours than most grape growing regions and we have good water. I interact with our growers and use what nature has provided and help them achieve the best possible vineyard environment” announced Greg.

When asked, Greg explained “Part of my role is to work with the winemakers who define what specifications that the grapes must have in order to make the wines for which they are destined. This is called optimum ripeness. The other side of my role is to interact with our growers and help them achieve that optimum. To do this I set strict parameters for yield, quality, time of harvest and delivery to winery to which the growers must comply.”

“Throughout vintage sleep is a luxury and the phone is constantly at my ear because grape intake management is part of my role. It’s all worth it when you see that the wine that has been made.”