Peter Fraser


Since 2000 Peter has been the winemaker and driving force behind Yangarra Estate Vineyard.

Like most of today’s top winemakers, Peter focuses much of his attention on the vineyards. When it comes to winemaking philosophy, Peter believes it is less about technique and more about preserving the essential taste of the vineyard: he knows that intelligent viticulture is the key to creating great wines. To that end, Peter uses traditional winemaking methods including pre-soaks, indigenous yeast, open-top fermentations, hand punch downs, barrel fermentations, delestage (rack and return), and a variety of other labour-intensive techniques to create wines that are lush, balanced and specific to their terroir.

Peter has logged thousands of hours in the cellars and vineyards of Australia, Spain, France and the U.S. Prior to joining Yangarra Estate Vineyard, Peter made wine at St. Hallett in the Barossa Valley and Normans Wines, Clarendon. At Normans, Peter won the 2002 Winestate Wine of the Year for his 1998 Chais Clarendon Shiraz. His 2001 Yangarra Estate Shiraz and 2004 Cadenzia were both included in the Wine Spectator Top 100. In 2003 Peter was one of the finalists for the Australian Wine Society Young Winemaker of the Year. In 2005 and 2006 (under Peter’s direction) Yangarra Estate wines won International Winery of the Year from Wine & Spirits.

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Michael Lane

Horticulturer, viticulturer, vineyard manager, custodian of the land

Michael has been the manager of our vineyard since 2000, and has worked over these years with Peter to implement vineyard practices that ensure our wines are a confident reflection of this land. He is passionate about biodynamics and counts Yangarra’s switch to environmentally responsible vineyard practices as its biggest advantage.

“These techniques give our wines a better chance to reflect their particular sites. They are more individual and more expressive of their location. 

“It’s better: better for the land and better for the people who no longer have to handle those old chemicals.”

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