Our winemaker, Angus Wardlaw, adopts a minimalistic approach to winemaking, allowing the fruit to speak for itself. Angus captures the terroir and beauty of the vineyard, expressing the quality of the grapes, in every bottle of wine. Estate grown grapes showcase the diverse climate and the rich soil of the vineyards. Every bottle of wine reflects the region and the passion of the winemaker. Each vintage tells a different story as a new harvest produces unique characteristics, variety, and interest in every bottle.
With decades of collective experience, the Millon team combines knowledge and passion, creating outstanding wine. Following environmental practices and using modern technologies, ensuring quality harvests.
Born into a respected winemaking family, Angus developed a deep love of grapes and viniculture from an early age. With father David spending time in the presence of Barossa luminaries such as Peter Lehmann, Wolf Blass, Jim Irvine and John Glaetzer. After picking fruit and stomping on grapes as a child with older brother Andrew, Angus created his first vintage in 2009 at Dorrien Estate in the Barossa Valley. Winemaking has always been part of his destiny, with Angus deciding to spend his life creating authentic wines which expressed the landscape he loves.
Angus started studying wine science at Charles Sturt University in 2012. Soon after he was hired when still studying, he was hired as Assistant Winemaker in 2013 at Kirrihill Wines in Clare Valley and quickly promoted to Winemaker in 2016.
Now back home as Head Winemaker of Millon Estate, Angus has developed a renewed love for the Eden Valley region and believes it's the future of the Barossa. His attitude towards winemaking is simple and based on years of experience. In order to create authentic wines that bring the fruit to life, a personal touch is needed. Angus' philosophy is to use a minimalist approach, from the vineyard all the way to the glass.
“I constantly endeavour to ensure that I capture the fruit characteristics of the vineyard, and of the variety that I’m making. I wish to encapsulate those characteristics, refine those characteristics, not overpower them with oak or other winemaking influences, but to let the fruit come forward.”
— ANGUS WARDLAW