Celebrated Sydney restaurateur Neil Perry cites Fermoy's Michael Kelly on his list of best Australian winemakers. Such high praise is acknowledged by Michael with characteristic modesty. He is happier pressing grapes than pressing the flesh at glamorous restaurant openings. But with dirt in his veins, it was almost inevitable that his career path led him to the rich soils and verdant vines of Margaret River wine country. A fourth generation farmer, his introduction to the wine industry was in 1980 when he was employed by Dr John Middleton at his Mount Mary vineyard in the Yarra Valley, Victoria.

 

A degree in wine science followed, a course which included a vintage at Domaine Louis Chapuis in the Burgundy region of France.After completing his education he returned to Western Australia and worked at Sandalford, Leeuwin Estate, and on the retail side of the business, before joining Fermoy Estate in 1987. Michael believes that the wines are only ever as good as their ingredients and consequently much effort is lavished on the Fermoy vineyards in the quest for prime quality grapes.