Greg Gallagher graduated with an Oenologist degree (Wine Science) in 1977. He worked for wineries in Sydney, Mildura, the Barossa Valley and Coonawarra both before and during his studies. After graduating, Greg worked in Rutherglen and in central Victoria, as well as short-term placements in Champagne (France) and the Napa Valley (USA). After 20 years working for larger companies, Greg and Libby decided the time was right to start their own winery.
While establishing Gallagher Wines, Greg worked at Charles Sturt University Winery, helping train new winemakers in the best practise of modern winemaking. Greg has a broad and diverse knowledge and experience in winemaking and focuses on using all his abilities to craft wines that appeal harmoniously across the senses.
Libby has had an interest in cheese, and the many different types of cheeses, “…for ages!” In 2002, she accompanied Greg to Charles Sturt University for a week and spent the time with Barry Lilywhite, the Cheesemaker at the university. Barry passed a few tricks to Libby for making the best cheese, as well as sharing his knowledge about all aspects of the process of cheese making. Barry also instructed Libby on how to make Labneh, a Mediterranean style of yoghurt based cheese.
Libby also undertook additional study at the Canberra Institute of Technology in cheese making, gaining further knowledge in the specialised bacteria and penicillin used in cheese. Greg and Libby added a “Fromagery” to the winery, where she could follow her passion for cheese, using a dedicated facility.
Libby spends most mornings in the Fromagery producing the cheeses available only from the Cellar Door: – Labneh, Camembert, Mozzarella and, her own creation, Soft Washed Blue.
“Blessed are the Cheesemakers.” – Monty Python, Life of Brian
|NO OUTSIDE FOOD OR BEVERAGES ALLOWED|
|Open Thursday – Monday 10am – 5pm|
|2770 Dog Trap Rd Jeir NSW 2582|