Growing up in Adelaide, Australia, Harry Waye was always surrounded by the vineyards throughout the South Australian wine regions of Barossa, Claire and McLaren Vale. Though it was not until later in life that he would delve into this industry. As a child Harry learned the importance of looking after the land while helping his father and mother run a cattle & horse property. The skills of working the soil for legume crops, breaking in horses and watching over their herd would benefit in later life, learning diligence & care.
Following his new-found love (now wife) to California, Harry “fell into” the central coast wine industry and was offered a job at Demetria Estate in 2007. Passing the test of harvest, he became a full-time cellar worker and part-time vineyard hand embracing and finding a passion for everything that is wine. Working both in the winery & the vineyard gave Harry an understanding of the importance of not just the winery aspect, but also the vineyard side, before being promoted to the Assistant Winemaker in 2009. While learning basic day-to-day operations, Harry continued his education with lab work, styles of creating wine, and the knowledge of caring for the wine, from grape to bottle. Understanding the development of all the different wines Demetria creates; inspired Harry with ideas on what styles intrigued him.
In 2011, Harry was rewarded the head winemaker position, as well as the vineyard operations manager. Following in the footsteps of his mentor, Michael Roth, Harry is continuing the approach of low alcohol, balanced acidity and detailed care of the vineyard. He also ventured into “experimental” wines such as the skin contact white Rhone blend called “Beton Blanc” which is concrete aged and fermented and a water-submerged whole-cluster Grenache. Harry has embraced the challenge of creating wines that are complex, while being food friendly & approachable, not just for the connoisseur, but for the everyday wine lover that lives in all of us.