Prior to making his way back to Printhie, Ed practised as an Industrial Engineer in Sydney and Brisbane. Subsequently, he heads up production at Printhie and is often the handyman on site. Ed’s interest and dedication to the wine industry has seen him hold the position of President of the Orange Region Vigneron’s Association (ORVA) as well as being selected for Winemakers Federation of Australia Future Leaders Program. Currently, Ed sits on the Board of the Australian Grape and Wine Inc (Formerly the Winemakers Federation of Australia) representing small winemakers.
Like elder brother Ed, Dave began a career outside the business working as a graphic designer in Sydney. Having always had a desire to return to a farming background the move back to Orange was a welcome one bringing with him skills that would prove invaluable. Beyond his role as sales manager, Dave is also responsible for the Printhie vineyards. Having grown up on the Printhie property, Dave knows the soil and vines intimately and makes it his mission to ensure the vineyard is in top-notch order.
Drew began the path to winemaking in 1993, working as a cellar rat (vintage cellar worker) at the famous Brokenwood estate in the Hunter Valley. Completely hooked on winemaking by this stage, he gave up his career as a graphic designer and studied winemaking at the University of Adelaide. After four years in Adelaide and seven in Mudgee NSW, Drew moved to Printhie in 2008. Drew was awarded the 1999 Negociants Australia Working With Wine Fellowship and has travelled extensively throughout Europe, California and Australia visiting important wine producers.
Starting out in the advertising industry in 1998, Emily worked in Sydney for Saatchi & Saatchi before focussing on brand and marketing management for corporate organisations in the agribusiness and utility sectors. Emily brings a wealth of experience to Printhie and is excited to work with a product that she is passionate about.
Jack’s passion for cooking was ignited after spending his high school years growing up in Singapore where food had a big impact on his life.
Originally from Melbourne, Jack made his home in Sydney and has worked with some of Sydney’s finest chefs including working alongside Jacqui Challinor at Nomad and most recently with Brian Geraghty at the iconic Berowra Waters Inn. Jack’s passion for the provenance of food is evident in every plate he creates.