Dr Wendy Cameron is an experienced winemaker and wine business manager. Wendy worked for Brown Brothers Milawa Vineyards (now Brown Family Wine Group) for 17 years, initially as a winemaker and for 10 years as their Head of Winemaking, having overall responsibility for the production of a very diverse range of grape varieties grown in a diverse range of climates across Victoria and Tasmania and the development of innovative wine styles. Prior to this Wendy managed her own small family winery business. She has judged at various Australian wine shows, including holding the position of Panel Chair, and was a member of the Judging Panel and International Jury for Australia's Wine List of the Year 2016 and a member of the Judging Panel for China's Wine List of the Year 2016. Wendy was awarded the inaugural ASVO Winemaker of the Year Award in 2012 and was a finalist in the Gourmet Traveller Wine Winemaker of the Year competition in 2015. She has also been an invited speaker at both the Australian Wine Industry Technical Conference and the American Society Enology and Viticulture conference. Wendy holds a B. App. Sci (Biochemistry and Microbiology), M. Sc (Biochemistry), B. App. Sci (Wine Science), Grad. Dip. Education, Grad. Cert. Business and a Diploma in Modern Languages (French). She recently completed her PhD at the University of Melbourne, researching the effect of temperature on the timing of grapevine phenology and published several papers from this research. She continues her research work on the effect of climate on viticuture and winemaking. Wendy has a strong interest in the effect of climate change on the wine industry and on the mitigation of carbon emissions by the industry.

Primary area(s) of work: Wine production

Industry sector(s): Academic, Viticulture, Winemaking

Wine styles: Dry wines, Prosecco, Sparkling wine, Still red, Still rosé, Still white, Still wines, Sweet wines

Wine region expertise: Australia

Specialisms: Environmental impacts, Sustainability, Wine varieties, Fermentation, Maturation and blending, Stabilisation and clarification, Processing of grapes, Production costs, Production of sparkling wines, Production of fortified wines, Whole cluster fermentation, Wine styling, Blending, Elevage / maturation, Preparation of finished wine for bottling, Sensory evaluation , Wine judging