Interview with Ian Hongell
23 May 2011
Blogger David White of the Terroirist Daily Wine Blog recently spoke with Peter Lehmann winemaker, Ian Hongell. David says, "we've never met, but he sounds like quite a nice guy". The interview with 'Honky' as posted on the Terroirist Daily Wine Blog on May 20th 2011:
What’s open in your kitchen right now?
In the kitchen is a bottle of 2004 Peter Lehmann Mentor, a bottle of Tanqueray 10, and a bottle of Cognac Frapin Grande Champagne.
How did you decide to pursue a career in wine?
Bred in the Barossa surrounded by a family immersed in wine and vineyard, it really wasn’t a tough decision. In fact, I really never wanted to do anything else, so I feel pretty lucky.
How did you learn to make wine?
During my later years at high school, I spent some time in the cellars, which was very important. I followed the harvest around the world, and then headed to University for the formalities. With the first few winemaking jobs I would say I was feeling my way.
I then planted a vineyard (Shiraz, of course!) to learn how to grow grapes – and I’m still learning! And now, here at Peter Lehmann’s, I have worked alongside a very patient and amazing mentor, Andrew Wigan. Surrounded by a very passionate team, I like the way my career has flowed.
How do you spend your days off?
Outdoors with family, sport, fishing, water skiing, swimming, socializing, eating, drinking. Load up the action wagon.
Who are your favorite winemakers in history?
I think some of the locals here in the Barossa are quite incredible. Pioneering and groundbreaking. Max Schubert (the legacy), Ray Beckwith (the science), Peter Lehmann (the belief), Wolf Blass (the bravado), John Vickery (the detail) Jim Irvine (the enthusiasm). What a region to be part of.
What new winemakers are you excited about, and why?
I am excited when I feel passion. I like hearing a new winemaker get right behind what they do, trying something different, something that they believe will work. Now please convince me with a glass. Talk to anyone young involved with wine and you will see the glint in their eye.
What mailing lists, if any, do you purchase from?
Not a mailing list fan, I like to visit wineries and see things for myself. After this experience I feel more connected and hold far better memories.
What’s the best wine you’ve ever tasted? The most interesting?
I can’t give you a best, but I can remember thousands of amazing things that have happened while I have had a glass of wine in my hand. I once tasted all the wines of the DRC from the 1999 vintage, and that was pretty special. I thought a really interesting wine I once tried was the 2004 Chateau Palmer Historical XIX Century wine. Bordeaux with a little Rhone in it, I thought that was a bold statement.
What’s the oldest bottle in your cellar? The most expensive?
It was a Stoneyfell 1945 Vintage Port until last year. The results of a shed clearing exercise. I don’t hang onto a lot of expensive wine; I tend to share it with someone at an appropriate moment.
If you had to pick one red and one white to drink for the next month with every dinner, what would you choose?
I would be at peace if my evening meal was accompanied by dry Riesling to whet the appetite and richly flavored Shiraz to see the evening through. To me this combination of wines covers most emotional states after a day’s work.
What’s your biggest challenge as a winemaker?
Creating wines that resonate to a market demanding contemporary, in a world wine culture that is fortified with tradition.
What’s your favorite wine region in the world, other than your own?
I’m excited to taste the wines of the Northern Rhone and would love to visit Burgundy.
Is beer ever better than wine?
Beer makes a better fish batter.
What would people be surprised to know about you?
The first game of baseball I ever went to was at Dodger stadium and I caught a ball.
If you weren’t making wine for a living, what would you be doing?
Probably something with food. But maybe something outdoors. Quite possibly a combination of the two.
How do you define success?
Success will be being able to teach someone what I have been taught and have learnt
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