This year marks 20 years of Ben Wurst making wine in the Limestone Coast.
Across that time, Ben has worked with fruit from some of the region’s best-known subregions and helped shape wines across Stonehaven, Schoolhouse and Reschke.
His approach brings together the technical side of winemaking with experience, instinct and a strong understanding of place.
We sat down with Ben to talk about what has kept him interested in the Limestone Coast for two decades, the experiences that have shaped the way he makes wine and why every vintage still brings something new.
You’ve spent close to 20 years making wine on the Limestone Coast. What has kept you interested in the region for so long?
Twenty years this year.
The Limestone Coast is a beautiful area, with clean air and water and a very liveable climate, even if it gets a bit cold in winter.
The region stretches almost 200 kilometres from north to south, so there is a real range of microclimates. It is cooler and wetter in the south, warmer and drier in the north, with the ocean moderating conditions in the south and west and more of a continental climate further inland.
There is also a huge variety of soil types, from the volcanic soils around Mount Gambier to the shallow soils over limestone bedrock and, of course, the iconic Terra Rossa of Coonawarra.
All of these factors combine to create an ideal environment for wine grape growing and a wide variety of high quality wine styles.
Every vintage brings different growing conditions and different challenges, which is what keeps it interesting. It is a joy to create and craft the wines each year. The short answer is that it is never boring and there is always something new to learn.
Having worked in Australia, France and South Africa, what have you brought from those experiences into the way you make wine today?
In Australia, winemaking training tends to place a strong emphasis on the technical side of wine, particularly the science and chemistry of the wines and vines. That knowledge is obviously very important.
In other regions, particularly France, there is also a strong emphasis on instinct and tradition in production.
I think bringing those two approaches together is important. The technical side gives you the understanding and control you need, while instinct and tradition can help give wines a sense of character and place.
You make wines across Stonehaven, Schoolhouse and Reschke. How does your approach change between the different brands?
Stonehaven is a great showcase for the Limestone Coast and the diversity within it.
We can make regional blends while also exploring individual subregions such as Mount Benson, Padthaway and Wrattonbully, which gives a real insight into how varied the Limestone Coast can be. The whites are notable for their aromatics and freshness, while the reds tend to show richness and generosity.
Schoolhouse, to me, is the essence of Coonawarra. The wines are aromatic, elegant and concentrated, reflecting the combination of Terra Rossa soils and the region’s mild climate.
With Reschke, we build on that Coonawarra foundation and add further complexity and depth, creating wines with weight and a sense of luxury across the range.
Is there a particular wine or vintage from your time at CW Wines that you’re especially proud of?
As a winemaker, every wine is like your baby, so it is hard to pick favourites.
Every vintage is different and the wines present differently each year. The challenge is to produce wines in our style that still feel familiar to our customers in terms of consistency and quality.
It is always an enormous team effort at the winery and we have the best team in the business.
Some years the wines seem to make themselves with relatively little stress. Other years, like 2026, they need a lot more nurturing and work in the winery.
That is why I am particularly proud of the 2026 wines. It was a very long and late harvest, but the wines are showing exceptional fragrance and vivacity.
You will have to be patient to see the reds though.
When someone opens one of your wines, what do you hope they get from it?
I would like to think people reflect on and appreciate the work and dedication that goes into getting the wine into the bottle and onto the shelf in front of them.
Ultimately though, we aim to make every bottle delicious and approachable at a fundamental level, while still providing enough depth and interest for both casual and serious wine drinkers.
That is always the goal.