Dan Stocker was born and bred in Margaret River, but despite being surrounded by world-class wines from a young age, was never really taken by wine. Halfway through an Engineering/Commerce degree at the University of WA, he decided that engineering was not for him, and headed over to Adelaide where he spent the next two and a half years studying wine and working.
Dan can distinctly remember the moment he realised that he was on the right track with this winemaking caper – 2nd year Uni, in a tasting session, one particular wine stood out to him - the 1991 Chateau Musar - and it really blew him away. Flavour, texture, interest – and most interestingly of all, they made it in Lebanon (in some vintages amidst civil war!). He figured that whatever was going on in the glass, he wanted in, and so began his deep fondness for wine.
After graduating with 1st class honours, Dan then decided to concentrate on cool climate viticulture and winemaking. Especially interested in Chardonnay, Pinot and elegant, cool-climate Shiraz and Cabernet blends, he took up the offer to complete the 2003 vintage as a Cellar Hand at Yarra Burn in Victoria.
From here, Dan moved into the role of Winemaker/Manager at Long Gully Estate in the Yarra Valley. The opportunity then presented itself to move to Giant Steps/Innocent Bystander, and Dan worked here as Winemaker from August 2004. Later that same year Dan traveled to Burgundy, France and completed vintage with Domaine Meo-Camuzet in Vosne Romanee.
After nearly seven years in the eastern states, Dan decided to return to his home state of Western Australia and secured his current position at Amberley Estate.
Dan gets particularly excited about working with Cabernet, Semillon and Sauvignon Blanc from Margaret River.
Q: Favourite wine style?
A: Red Burgundy (2002 Domaine Rousseau Chambertin)
Q: A Margaret Rivers hidden treasure, requiring local knowledge?
A: If I told you that I’d be run out of town!!! (Redgate Beach or Bob’s Hollow)
Q: What do you think is a great food and wine combination?
A: Margaret River SSB with dhufish wings.
Q: In your opinion, what is the defining element that sets Margaret River Semillon Sauvignon Blanc apart from other regions?
A: Crispness, juicy acid and purity of flavour.
Q: How would you explain Margaret River to someone who had never been to the region?
A: Rolling green hills and eucalypt forests set against the rugged, granitic coastline of the Indian ocean (heaven on earth). But what sets it apart is the people – low key and relaxed, with an absolute quality focus.
Q: Amberley’s “Semillon and Seafood” event, what do you think is so special about this annual weekend?
A: It’s a great opportunity for people to experience world class local wines and fresh local produce in a relaxed, natural setting.
