Adam’s journey into wine wasn’t a straight line—it began in fine kitchens. He started as a chef, completing his apprenticeship and working in top restaurants across Victoria and London. But it was what was being poured, not plated, that ultimately pulled him in. A growing fascination with wine—particularly the classic reds of the Rhône Valley—led him out of the kitchen and into the vineyard.

In 2002, Adam left hospitality and immersed himself in winemaking. He trained under some of the most respected names in both Australia and France, including Torbreck, Chapoutier, Domaine Ogier, Heathcote Winery, and Jasper Hill. With these foundations, and a strong instinct for flavour and texture, Adam launched Syrahmi in 2004. His first release—a single-vineyard Heathcote Shiraz—was jokingly named L’Imposteur by his French mentors, but it quickly signalled the arrival of a serious new voice in the region.

The name Syrahmi itself is a blend of “Syrah” and “ami” (French for ‘friend’)—a nod to the old world inspiration and the collaborative, respectful nature of Adam’s winemaking approach. His focus has always been on expressing vineyard and vintage above all else, with minimal intervention in the cellar and a genuine commitment to letting the fruit speak for itself. That philosophy extends to sourcing from exceptional single vineyard sites across Heathcote.

Two of the key vineyard sites in Adam’s current lineup include the Willoughby Bridge Vineyard in Colbinabbin and the Mount Camel Range Vineyard, known for its ancient Cambrian soils and dry-grown vines. These sites produce fruit with natural power, but Adam’s style keeps things finely tuned—favouring elegance, structure, and a distinct sense of place over sheer weight.

In the winery, Adam works with wild ferments, whole bunches, gentle extraction techniques, and French oak for ageing—tools that allow him to shape wines with complexity and finesse, without ever overshadowing the vineyard. His wines are known for their inky colour, layered fruit, lifted aromatics, and savoury texture—always with the kind of freshness and balance that gives them real longevity.

Now based in Tooborac, Adam and his family are also developing their own vineyard on granite soils at the southern edge of the Heathcote GI. It’s a long-term vision grounded in farming and community—a place where wine, food, and lifestyle all converge. When he’s not in the winery or tending vines, Adam is likely making salami, digging into regional produce, or enjoying time with his young family.

Syrahmi is not a large operation, and that’s the point. Each release is small, precise, and expressive—a true reflection of site, season, and the quiet confidence of a winemaker who knows exactly what he wants to say in the glass.