Alex Sherrah's career started with a bachelor of science in organic chemistry and pharmacology, leading him to travel the world, returning broke and in need of a job. He became a cellar rat at Tatachilla for the vintage, and followed this by completing a graduate diploma in oenology at Waite University while working Fridays at Tatachilla, earning the nickname Boy Friday - turning up each Friday in time to do some work and then enjoy the weekly barbecue. Two vintages of Tatachilla were followed by a job in the Napa Valley, where he worked at Kendall Jackson's crown jewel, Cardinale, making ultra-premium Bordeaux blend wines. Before returning to Australia, he'd arranged a job with Knappstein in the Clare Valley, where he worked for two years before moving to O'Leary Walker. While there he was able to complete vintages in Burgundy and Austria. At the end of 2011 he moved to McLaren Vale and Coriole, where he became senior winemaker in '12, remaining there for six years, before moving on to head up winemaking at Haselgrove, his present day job. Along the way, his girlfriend became his wife, and two children ensued. I cannot help but pass on some of his words of wisdom (and I'm not being sarcastic). ‘Wine to me is not about tasting blackcurrant and cigar box but how the wine “feels” to drink. Flavour is obviously a big part of this, but how does the wine flow from the front to the back-palate? It should transition effortlessly from first smell and sip to swallow, aftertaste and lingering influence of tannin and acid. I believe in balance, a great wine should have no sharp edges, it should have beautiful smooth curves from front to back.' Small wonder he makes such wonderful wines.