Adam Clay

Born and raised in South Australia, Adam Clay spent his childhood in the grape growing regions of the Adelaide Hills and Riverland. With a keen interest in science, Adam completed his Honours Degree in Biotechnology, before beginning a PhD researching grapevine disease resistance.

What began as a theoretical interest soon became a desire to engage with the practical side of winemaking, with Adam having a career change completing his studies in Oenology at the University of Adelaide in 2002.

Adam has over 15 years’ winemaking experience at some of Australia’s most prestigious winery’s including Lindemans, Taylors and Penfolds where he worked as part of the red winemaking team for over ten years. During his time at Penfolds he specialised in the crafting of premium Barossa Shiraz, spending considerable time in the vineyards of the region, always working to bring out the best of the vintage.

Adam also has considerable international experience having completed harvests in Italy, USA and China. This is complemented with a broad perspective on quality and wine styles through judging at over 20 wine shows throughout Australia.

Career highlights to date include attending the first Penfolds recorking clinic on mainland China, being a finalist for the 2012 Wine Society young winemaker of the year and being a scholar for the Len Evans tutorial in 2016.

Adam is excited to bring his wealth of winemaking knowledge and passion to Gaelic Cemetery Vineyard and help showcase the quality and style of Clare Valley wines to the world.