Cassegrain’s winemaking heritage began in France in 1643. A heritage of French winemaking skills that today combines with Australian technology to produce wines that are full flavoured, yet soft and elegant in their structure.
Cassegrain’s winemaking team is headed by John Cassegrain. John is highly regarded in the wine industry and considered somewhat of a pioneer through his interest in establishing new regions, encouraging more sustainable farming practices and exploring new grape varieties. Cassegrain was the first winery to grow and produce Chambourcin commercially in Australia.
Read more about John in this excerpt from "Confessions of the Winemaker" by Kristin Westlake, Judith Kennedy and Catherine Retter, published in 2004 by Halstead Press.
John Cassegrain embraces new technology yet is a traditionalist in his winemaking philosophy. He combines his French heritage and experience with modern Australian technology to produce wines which have a significant point of difference.
In the late 1970s, as major advancements were being made in Australian wine technology, John Cassegrain was undertaking his Bachelor in Oenology at South Australia's renowned Roseworthy College. Having been influenced by these advances in wine science, John then developed his hands-on experience with ten vintages at Tyrrells Winery in the Hunter Valley and several vintages in France including the Burgundy and Bordeaux regions.
The French heritage of the Cassegrain family together with John’s experience in France has significantly influenced the style of winemaking at Cassegrain: traditional French winemaking methods are married with the latest Australian technological advances.