Fergus Winters
From pots and pans to pinots, chef turned cellar-door manager has success pouring his way.
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Explore our programmesOriginally from the town of Drogheda, on the emerald isle of Ireland, Fergus is now succeeding in the flourishing New Zealand wine industry. His journey to Lincoln University was driven by his culinary roots and a growing fascination with wine.
“The whole process was always interesting to me, and Lincoln was the obvious choice. I was already working in the industry, so the opportunity to hone skills and gain new knowledge was invaluable.”
Studying for a Grad Diploma in Viticulture & Oenology at Lincoln, Fergus found his place in applied settings, emphasising their role in shaping his expertise.
“The wine-making project was a hands-on experience that allowed us to make decisions and track the full growing season of the vines. It was a crucial part of the course for me.”
A cherished memory of his time at Lincoln was the honour of sharing the winning of ‘wine of the year’ at the university with his fellow student Vanessa Allocca, with a Blanc de Noir.
Post-graduation, Fergus began working harvests in New Zealand and crafting wines in Montoulieu, France.
“The skills obtained through my course allow me to travel the world making wine,” he says.
Today, Fergus manages the bustling Bone Line Cellar Door in North Canterbury and is gearing up to launch his own wine brand in May with friends from Lincoln.
Outside work, Fergus finds joy in live sports and concerts, living in the moment and appreciating opportunities to connect with people.
Fergus summarises his experience at Lincoln as a skill-filled place where staff and students build an atmosphere for success.
He mentions the constant improvement in facilities and the attainment of “skills and courses that are transferable and useful across a range of careers” as a few things that help Lincoln University stand out as the institute of choice to find your place in the future.