Our Winemakers
Chief Winemaker: Andrew Quin
Winemaker, Andrew Quin’s original field of study was in horticulture. The transition into winemaking provided the perfect opportunity to combine his scientific and technical knowledge with his artistic flair in the pursuit of ultimate quality.
In his initial years post-study, Andrew travelled and worked around the Northern hemisphere, starting in California with premium Sonoma producer St Francis winery before heading to the old world where he worked for wine negociant Jacques Lurton in the Languedoc.
Andrew returned to Australia, moving to the Barossa, to work with Yalumba’s premium red wines. An opportunity arose at Hentley Farm as Chief Winemaker that saw Andrew make the move. Since 2008, Andrew has influenced the evolution of Hentley Farm’s vineyard with a focus on crafting modern wines from traditional Barossa varieties.
Andrew’s approach to these wines is about thoughtful and minimal winemaking intervention, creating wines of balance, power and elegance with the distinct Hentley Farm hallmarks of vibrancy, velvet silky tannins and intense flavour richness. The wines show varietal diversity and are attractive and approachable when young, with the depth and structure for extended cellaring.
Winemaker: Siobhan Wigan
Siobhan Wigan’s winemaking journey began with a Bachelor of Agricultural Science (Oenology) at the University of Adelaide, where she combined academic study with technical experience in Langhorne Creek and McLaren Vale.
Following her studies, Siobhan gained diverse experience across several renowned wine regions, including McLaren Vale, the Hunter Valley, Marlborough in New Zealand, and Sonoma County in the United States. In 2009, she arrived in the Barossa Valley for a vintage at Yalumba, where she contributed for three vintages before taking on a permanent role in the Adelaide Hills.
Siobhan joined Hentley Farm in 2014, where she has since played a key role in shaping the winery's portfolio. Her winemaking approach is characterised by a collaborative effort to sustainably produce wines that are true to their varietal origins and the unique terroir of the Barossa Valley. She focuses on minimal intervention, allowing the natural qualities of the grapes to be expressed fully. The resulting wines are distinguished by their balance, vibrancy, and varietal character, making them ideally suited to be enjoyed with good food and in the company of others.
