ic Peterkin is the vivacious 31-year-old behind L.A.S Vino
wine label. A third-generation wine producer, Nic has
imimpressive origins; his mpressive origins; his mother Shelley is fromother Shelley is from the Cullen the Cullen
famfamily of Cullen Wily of Cullen Wines, while his father Mines, while his father Michael is a doctor ichael is a doctor
turned vigneron, who founded Pierro vineyard at Mturned vigneron, who founded Pierro vineyard at Margaret argaret
River. “WRiver. “Wine was always at the table when we were having dinner, ine was always at the table when we were having dinner,
especially with mespecially with my grandmy grandmother, Di [Cullen], when we would go there other, Di [Cullen], when we would go there
for Sunday dinners,” he recalls. “Even fromfor Sunday dinners,” he recalls. “Even from the age of five I would sm the age of five I would smell ell
the wine and guess what it was.” And now the young winemthe wine and guess what it was.” And now the young winemaker hopes aker hopes
to take his own unique brand of wine around the world.to take his own unique brand of wine around the world.
MMuch of Nic’s childhood was spent working in the vineyard and winery uch of Nic’s childhood was spent working in the vineyard and winery
at Pierro, earning pocket mat Pierro, earning pocket money over sumoney over summmer breaks. “Looking back at it, er breaks. “Looking back at it,
it was quite fun and you learn all these base skills so when it comit was quite fun and you learn all these base skills so when it comes to the es to the
point where I ampoint where I am now, it’s second nature,” he says. now, it’s second nature,” he says.
Rather than return to the famRather than return to the family business, Nic comily business, Nic completed a Bachelor pleted a Bachelor
of Science and Comof Science and Commmerce with hopes to merce with hopes to move into finance and banking. ove into finance and banking.
HHowever, in his final year a lecturer cautioned himowever, in his final year a lecturer cautioned him against it as a career against it as a career
due to the financial crisis of 2007–2008. Instead, Nic travelled the world due to the financial crisis of 2007–2008. Instead, Nic travelled the world
twice and between overseas stints, returned homtwice and between overseas stints, returned home to Pierro to me to Pierro to make wine ake wine
and save mand save money. Honey. He come completed a Mpleted a Masters in oenology at Adelaide University asters in oenology at Adelaide University
when he was 27. “I really enjoyed it, particularly the chemwhen he was 27. “I really enjoyed it, particularly the chemistry of it and being istry of it and being
around people that were so passionate about wine,” he says. around people that were so passionate about wine,” he says.
Nic worked the vintage at Truchard Vineyards in California as well Nic worked the vintage at Truchard Vineyards in California as well
as Casa Mas Casa Madero in Madero in Mexico. “I camexico. “I came home home with an urge to experime with an urge to experiment ent
and try ideas that I’d learnt fromand try ideas that I’d learnt from other winem other winemakers,” he says. It was at akers,” he says. It was at
a sma small wine bar in Parras, Mall wine bar in Parras, Mexico, that he stumexico, that he stumbled upon the concept bled upon the concept
for his own label. Hfor his own label. He and his friend Oscar were engaged in a heated e and his friend Oscar were engaged in a heated
discussion about the virtues of Australian versus Mdiscussion about the virtues of Australian versus Mexican wine before exican wine before
they eventually agreed that it takes luck, art and science to create the they eventually agreed that it takes luck, art and science to create the
perfect drop. “Luck. Art. Science... L.A.S Vino!” Nic declared, and camperfect drop. “Luck. Art. Science... L.A.S Vino!” Nic declared, and came e
homhome in 2013 on a me in 2013 on a mission to imission to imbue wine with lashings of personality. bue wine with lashings of personality.
Quality was first and foremQuality was first and foremost and Nic was fortunate that there was an ost and Nic was fortunate that there was an
oversupply of grapes at Moversupply of grapes at Margaret River at the timargaret River at the time. “It was all about getting > e. “It was all about getting >30 COU NTRY ST Y LE JUNE 2017