Adam Castagna
FORGING A NEW PATH
Second-generation vigneron Adam Castagna has brought new energy and innovation to his family’s winery in the hills of the Beechworth wine region.
From an outsider’s view, it’s not surprising that Adam has built a career and a life in wine. But Adam wasn’t always so sure. His father is Julian Castagna, a well-respected winemaker who established Castagna Wines in the 1990s and gave young Adam spoonfuls of wine to taste over dinner. But as he got older, Adam vowed never to live in the country, working as a nightclub manager in Sydney instead. But things change. Around 20 years ago, Adam moved to Beechworth and met his now wife. These days he’s an integral part of the business, where he’s made his own mark.
Balancing act
Adam sees himself as a wine grower rather than a winemaker – someone who “babysits” the grapes, guiding them into the finished product. But his humble personality and down-to-earth approach belies his skill and the impressive quality of his wines.
“There is no recipe to making the wine here,” he says. “You have to be intimately involved with the grapes and every aspect of the process, because having Mother Nature for a boss is a unique experience to say the least.”
In 2006, Adam launched his own range of wines, Adam’s Rib. Where the long-running Castagna range focuses on single varietals, Adam likes experimenting with blends to create balance.
“Adam’s Rib started because when my wife and I got married in 2006, she said ‘what’s the point in marrying a winemaker if he doesn't make the wine for the wedding?’,” says Adam.
So he did just that, and the wines were a hit – vibrant, flavourful and bursting with personality. Since then, his red and white blends have collected plenty of praise.
Adam’s favourite variety is Nebbiolo, and this is often featured in his red blend along with Shiraz, while his white might showcase Chardonnay and Viognier. These varieties thrive in Beechworth’s rugged hills.
“The objective of Adam’s Rib is to make really, really good wine that everyone gets pleasure out of drinking, that doesn’t cost an arm and a leg,” says Adam.
Never one to sit still for long, Adam can often be found playing with new ideas.
“There’s too much fun to be had,” he says. “There are so many things to mix and blend and taste and see and experience, that to not take all of that in as best you can, seems like a missed opportunity.”
“There is no recipe to making the wine here. You have to be intimately involved with the grapes and every aspect of the process.” – Adam Castagna
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