The Proust Q&A: Louisa Rose

1st August, 2014 by Lucy Shaw

One of Australia’s top winemakers, Louisa Rose joined Yalumba in 1993, becoming chief winemaker in 2006. During her time at the Barossa Valley estate, she has put her faith in Viognier via the likes of The Virgilius Viognier, which has helped to put quality Australian Viognier on the map. Known for her attention to detail, Rose has also been instrumental in the development of Riesling at the estate.

What is your idea of perfect happiness?

A quiet night with friends and family full of good food and great wine.

What is your greatest fear? 

Drought.

Who do you most admire?

American President Barack Obama.

What is your greatest extravagance?

Designer handbags.

What is your current state of mind? 

Calm – perhaps it’s the calm before the storm.

What is the quality you most like in a man? 

It’s not one quality that makes anyone, it’s all the qualities put together, and you know it’s perfect when you just want to spend time with them.

Who or what is the greatest love of your life?

Warren, my partner of 22 years and 23 vintages!

If you could change one thing about yourself, what would it be?

To be a shape that clothes off the rack fitted without having to be altered.

Where would you most like to live?

I could live in many places around the world. Every time I travel, I find places that I feel at home in, but the Barossa Valley is a very special place and I can’t imagine moving from here.

Which talent would you most like to have?

I’d like to be able to sit at the piano by ear.

What is your most treasured possession?

You think about this in fire season in Australia – what would we take if we had to evacuate – and I never get much further than the dogs.

What do you consider your greatest achievement?

Maybe I haven’t achieved it yet?

What is your most marked characteristic?

Impatience.

Who are your favorite writers?

Whoever I am reading at the time, but I re-read Jane Austen every year.

Who is your hero of fiction?

Elizabeth Bennet.

What is it that you most dislike?

Wasting time.

What is your greatest regret?

I’m not sure I believe in fate but I do believe in making the most of now and looking forward not back so I try not to waste time with regrets.

Who would be your ideal dinner party guests and what three wines would you serve?

I’m not sure if they would get on with each other, but I’d invite Albert Einstein, Barack Obama and Stephen Fry. As for the wines, we’d begin with an Egon Muller Scharzhofberger Spatlese Riesling and then move on to Yalumba The Virgilius Viognier, ending with Henschke Mount Edelstone Shiraz to show them what Australian wines are capable of.

Leave a Reply

Your email address will not be published. Required fields are marked *

Please note that comments are subject to our posting guidelines in accordance with the Defamation Act 2013. Posts containing swear words, discrimination, offensive language and libellous or defamatory comments will not be approved.

Subscribe to our newsletters

Experienced Administrator

The Drinks Business
Central London, UK

Sales Executive (London – Craft Spirits)

Bimber Distillery
London, UK

2 x Buying Assistants

Berry Bros. & Rudd
Battersea and Basingstoke, UK

Temporary Christmas Sales Support - Wines & Spirits

Harrods
Knighsbridge, London, UK

Head of Wholesale

Hispamerchants Ltd
London, UK

Sales Manager

Hispamerchants Ltd
London, UK

National Sales Manager

Maverick Drinks
Field based, UK

Regional Sales Executive

EWGA
Gloucestershire, UK

The World Bulk Wine Exhibition

Amsterdam,Netherlands
20th Nov 2017

The Drinks Business Green Awards 2017

London,United Kingdom
20th Nov 2017

The Global Spirits Masters Lunch

London,United Kingdom
1st Dec 2017
Click to view more

Green Awards 2017

Deadline : 25th October 2017

The Global Riesling Masters 2017

Deadline : 30th October 2017

Click to view more

Champagne Masters 2017

The only Champagne blind tasting in the UK, the competition will reward the best wines in the following categories:

The Global Rosé Masters 2017

With wines from the palest of pink to almost ruby red, bone dry to almost cloyingly sweet, reductively handled to barrel-aged, as well as gently spritzy to fully sparkling.

Click to view more