Born and raised in South Australia, Adam Clay spent his childhood in the Riverland and Adelaide Hills. 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 completing his studies in Oenology and joining Penfolds in 2007 as a vintage winemaker.
Now working across the red wine portfolio, Adam has completed eight vintages at Penfolds and embraces the seasonal and diverse nature of his role. With a passion for crafting wines that allow for enjoyment in their youth, whilst also providing the opportunity to age and cellar, Adam employs both traditional and innovative winemaking techniques, reflective of Penfolds 170-year old philosophy.
Amongst his favourite wines is Penfolds Bin 389, which Adam acknowledges as a truly unique Australian offering – blending Cabernet Sauvignon with Shiraz to create a wine which now has a pedigree reaching back over 50 years.
Married to a fellow winemaker, food and wine are a significant and valued part of Adam’s life and he enjoys visiting wine regions both at home and abroad. His involvement in Penfolds events, including the 2013 Shanghai Re-corking Clinic – the first of its kind in Mainland China, also provides Adam with the unique opportunity to engage with Penfolds collectors around the world.