Shane Holloway

The Path

A formal grounding at Adelaide University gave Shane Holloway a base for the practical discipline that followed. From 2001, vintage cellarhand work in Tasmania put that learning under pressure, with long hours, close observation, and the repetition that teaches a cellar how a season behaves. The result was a working knowledge built from the inside of vintage rather than from theory alone. Since 2007, co-ownership and winemaking at Delamere Vineyards have tightened that knowledge into stewardship. The move from cellarhand to co-owner / winemaker marks a familiar progression in the trade: study, hands-on seasonal work, then responsibility for both wine and place. At Delamere, Holloway’s role extends beyond production into the decisions that shape the estate’s direction.

The Work Today

The work at Delamere Vineyards is defined by cool-climate fruit and the demands it places on winemaking. In Pipers Brook, Tasmania, Australia, Tasmanian sparkling wines, Chardonnay, and Pinot Noir ask for patience, sensitivity, and a steady hand; Holloway’s role as Winemaker / Manager sits inside that requirement. The estate’s conditions are part of the method, not just the setting. “Delamere represents to me the opportunity to produce wines from the vineyard through to the glass, working alongside family with some of the finest quality fruit in the country,” says Shane Holloway. The line describes a complete chain of work, from vineyard to bottle, and places family labor alongside vineyard quality as part of the same operation. “We work as a team, and we do it Fran’s way,” Holloway says. In trade terms, that points to a house approach carried by routine, shared responsibility, and a fixed style of working rather than by individual display.

In Their Words “Delamere represents to me the opportunity to produce wines from the vineyard through to the glass, working alongside family with some of the finest quality fruit in the country.” “We work as a team, and we do it Fran’s way.”