A New Zealand native, Ross is a Winemaker and Viticulturist based in British Columbia's Okanagan Valley. He holds a Bachelor of Viticulture and Advanced Diploma in Wine Science from the Eastern Institute of Technology in Hawkes Bay, and has worked in winemaking, viticulture and consulting roles across many wine regions of New Zealand and Canada. Ross currently works as Winemaker at Black Hills Estate Winery and as a Senior Winemaker within the Andrew Peller Limited family of wineries. Since arriving in the Okanagan Valley, he has continued to expand his organic and biodynamic viticulture knowledge, studied the potential implications of climate change in the valley, and developed a reputation as a prolific sourdough bread baker. Ross's other hobbies include fermenting pretty much anything, hiking in the BC mountains, and his most recent passion, sailing. Ross became a Master of Wine in February 2020, passing both the theory and practical exams at the first attempt.

Current employer: Black Hills Estate Winery

Primary area(s) of work: Wine production

Industry sector(s): Consultant, Educator, Project management, Viticulture, Wine judge, Winemaking, Winery operations

Wine styles: Champagne, Dry wines, Fine and rare wines, Fortified wines, Madeira, Natural, Orange wines, Port, Sparkling wine, Still red, Still rosé, Still white, Still wines, Sweet wines, Ice wine

Wine region expertise: Alsace, Australia, Austria, Bordeaux, Burgundy, California, Canada, Canterbury (NZ), Central Otago, Champagne, France, Hawke's Bay, Italy, Marche, Marlborough, New Zealand, Okanagan Valley, Oregon, Pfalz, Piedmont, Portugal, Rhone, Tuscany

Market expertise: Canada, New Zealand

Specialisms: Acquisition of vineyards, Biodynamics, Clones, Commercial advice on vinyard establishment, Cultivation of the vine, Environmental impacts, Establishment of vineyards, Factors affecting grape growing, Harvesting of grapes, Life cycle of the vine, Maladies of the vine and their control, Organic viticulture, Rootstocks and grafting, Startup and profitability, Structure and composition of grapes, Sustainability, Vine burial, Vine propagation, Wine varieties, Economics of wine production, Fermentation, Legal compliance with authorised oenological practices, Maturation and blending, Stabilisation and clarification, Processing of grapes, Production costs, Production of sparkling wines, Production of fortified wines, P&L, Whole cluster fermentation, Wine styling, Winery design and construction, Blending, Bottling, Bulk shipment, Elevage / maturation, Preparation of finished wine for bottling, Packing and labelling, Quality assurance and control, Sensory evaluation , Branding, Direct to consumer, Education, Marketing wine, Starting wineries, Supplier/customer relationships, Wine labels, Wine tourism, Wine judging