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Andrew founded McPherson Wines with his father Jock in 1968, swiftly earning himself a reputation as a true innovator in the country's blossoming wine industry. Now, over 40 years later, the dedicated family man is still as hands-on as ever ... and maybe even more passionate about making delicious, high-quality wines.
Andrew McPherson is the second generation in his family to go into winemaking. His father Jock was the first. A bit of a maverick figure, Jock tried his hand at being a radio announcer, navigator, airman, professional fisherman, duck farmer, publicist, publisher and sawmill owner before he finally found his calling in life!
In 1968 Jock set up a cellar with his son in the prestigious Hunter Valley. In those pioneering days of Australian wine, sweet, fortified, rather than dry table wines were more commonly found in Oz.
Over the next few years, Andrew travelled the world, gaining valuable experience. He proceeded to design and manage several wineries and juice processing plants throughout Australia, Europe and America.
Since 1990, however, Andrew has returned to his roots, making the production of wine his core business. He has a few young vineyards of his own, plus a high-tech winery at Nagambie, near the Goulburn Valley.
Today, Andrew continues to implement the same technology-driven quality improvements in his own winery, where he prides himself on producing high-quality wines at a fair price.
With a focus on traditional winemaking and state-of-the-art technology, the McPherson wines are designed to be easy-drinking, fruit driven styles with generous mouthfilling flavours.