Portrait of Lance Parkin
i. Biography
The Path
Curtin University of Technology provided the formal base, and the Curtin University of Technology — Dux accolade followed as a marker of technical control rather than decoration. Lance Parkin then spent time as winemaker at Houghton in Swan Valley, Western Australia until 2019, before moving on from large-company work into his present role as winemaker of Battles Wine.
The Sunday email
Read about winemakers like Lance Parkin in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.
The Work Today
"It’s like a desert climate out there. They grow a lot of Shiraz, a lot of Cabernet, a lot of Riesling... it’s really interesting."
Signature
Lance's signature wines include Karridale Chardonnay, Battles Frankland River Shiraz (2022), 2025 Battles Porongurup Pinot Noir, and 2025 Battles Cabernet Sauvignon.
In Their Words “It’s like a desert climate out there. They grow a lot of Shiraz, a lot of Cabernet, a lot of Riesling... it’s really interesting.” “Really hard labour. We invested all our money and released it. It went really well... it was hands on and small scale.”
Acclaim
Formal training at Curtin University of Technology sits at the centre of Parkin’s profile, with the Curtin University of Technology — Dux accolade underlining that grounding. The progression is straightforward: university training, a senior winemaking post at Houghton in Swan Valley, Western Australia until 2019, then the current winemaker role at Battles Wine.
FAQ
Asked of Lance
What is Lance Parkin's current role?
As of 2026, Lance Parkin is Winemaker.
Where did Lance Parkin train or study?
Lance Parkin trained at Curtin University of Technology and Curtin University of Technology — Dux accolade.
The Sunday email
Read about winemakers like Lance Parkin in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.