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Uncorked: Tom Stopford Sackville

Tom Stopford Sackville has been managing director of Goedhuis’ & Company since 2005 and relocated to Hong Kong in 2008 – two days after duty was abolished. He has been at Goedhuis for 25 years, having previously worked for Petaluma in the Adelaide Hills and Compagnie Medocaine in Bordeaux.

Tom4What Vintage are you?
The great 1968! Tricky in France, Califonia, Spain and Italy (Campania) is where I have to hunt, although I was given a bottle of Cheval Blanc 1968 by Wum Kai-Neilsen (ex-Dubos, now sadly passed away) which I have yet to crack into.

I’ve also yet to try the 1968 Vega Sicilia Unico but as they made 45,000 bottles I hope to come across it at some point.

What bottle sparked your love of wine?
Volnay 1er Cru Clos de la Bousse d’Or, Domaine de la Pousse D’Or 1982, not a great year in Burgundy but to a 21 year old (in 1989) it tasted like pure God given nectar. My Dad’s favourite Burgundy Domaine, and he had poor stock control.

Ambition or talent?
Certainly much more ambition than talent.

What would you be as a wine?
A fruity, playful Gevrey Chambertin Villages or possibly 1er Cru, from an easy drinking vintage that doesn’t take itself TOO seriously.

Where are you happiest?
With my wife Charlotte and daughter Cara (18 months old) in our house in Margaret River or on the way to the beach there.

What’s your greatest vice?
Opening expensive bottles of red wine when everyone has already had too much. “No no no, don’t go yet, we just have to try this…..” (yawn).

Best advice you ever got?
“Keep your eyes and ears open, and your big mouth shut”. (From my godmother the day I went to boarding school)

Your cellar’s underwater, which bottle would you dive in and save?
The 1985 Clos de la Roche Vieilles Vignes Domaine Ponsot, but while I was down there, knowing its in the same box, I would also grab the 1993.

What’s the best & worst thing about the wine business?
The people.

Personal satisfaction (in Parker points)
Generally, in a normal working week, 83-85 on Monday rising through the week to a solid 95-98+ at lunchtime on Saturday, depending on the wine.

Desert island vine?
Pinot Noir.

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