Colby Quirk – Senior Winemaker RiverBank Estate
In this interview, Colby Quirk, General Manager and Senior Winemaker at RiverBank Estate gives insight into life in the wine industry.
What do you do?
I wear many hats at RiverBank Estate, but my primary role is General Manager / Senior Winemaker. From overseeing the vines to blending the final product, I ensure that every bottle reflects the unique character of our region.
How did you get into the industry?
I grew up on my parents’ wine grape and dried fruit vineyard in Mildura, Victoria. Winemaking runs in my blood—most of my family is involved in either the wine or beer industry, so it was a natural path for me.
Share a story from behind the scenes.
One of the wildest moments was during a long vintage when an older colleague brought in a 2000 Domaine de la Romanée-Conti—worth over $40,000 at auction. We sat on milk crates in the winery, paired it with crispy skin duck, and shared stories. It was a surreal and unforgettable moment, enjoying such a rare wine in such a casual setting.
What food memory from your childhood or travels stands out?
As a child, camping by the Murray River, catching Murray cod and yabbies, and cooking them fresh with family and friends. There’s something truly special about eating what you’ve caught that day, surrounded by nature.
What’s the best and worst part of your job?
The best part is meeting new and interesting people, sharing my passion for wine with them at the cellar door, and watching them enjoy something I’ve grown and made.
The worst part? The paperwork! I’d much rather be in the vineyard or winery.
What’s one of your favourite food and beverage pairings?
On a warm day, I love champagne with salty frites and mayo. When the weather cools, an Old Vine Grenache with crispy skin duck is unbeatable.
The perfect day off would be…
A slow morning with good coffee, a run along the WA coast, followed by a long lunch with friends, great wine, and live music. If I’m not doing that, I’m probably experimenting with my Traeger BBQ smoker at home.
A day in the life of Colby Quirk is…
A mix of science, farming, and a little bit of magic. One moment, I’m analyzing ferment levels in the lab; the next, I’m fixing a broken tractor or hauling barrels. No two days are the same, and that’s what keeps it exciting.
What does Colby Quirk do for fun?
I start my day at 5 a.m. with CrossFit alongside a great group of like-minded people. I love discovering wines with unique stories, playing around with my smoker, and, most weekends, being “Dad’s Taxi” for my daughters—either for equestrian events or competitive netball.
What would you like guests to know about RiverBank Estate?
Yes, we really do have live seafood tanks at the winery—and no, it’s not a quirky aquarium hobby gone wrong. It’s your lunch!
RiverBank Estate isn’t your typical cellar door. We’re a haven for food and wine lovers who enjoy a bit of adventure with their Chardonnay. Our estate-grown wines have won multiple awards, and we take a hands-on approach to everything we do. Our in-house dry-aged, regeneratively farmed steaks are aged for a minimum of 40 days, and our seafood is as fresh as it gets—think line-caught fish and chilli mud crab straight from the tank to your plate.
And the adventure doesn’t stop there—we’re restoring a historic 1932 vineyard cottage to create beautiful accommodation. Stay tuned!
How have you grown in your profession? What are your key learnings?
I started at the bottom—literally scrubbing barrels and cleaning up grape skins. At first, I thought winemaking was 90% swirling and sipping. I quickly learned it’s more like 90% cleaning, fixing equipment, farming, and praying to the weather gods—with about 10% sipping on a good day.
Key learnings?
- Patience and humility—Mother Nature always has the final say. In 2017, our vineyard was underwater just before harvest. That was a hard lesson in adaptability!
- Wearing many hats—one day I’m a scientist, the next a mechanic, and sometimes an unofficial lobster wrangler.
- A sense of humour is essential—especially when you smell like Eau de Shiraz after a long day.
What would you like people to know about being a winemaker?
It’s not as glamorous as it looks on Instagram! People picture me sipping wine in sun-dappled vineyards, but in reality, I spend more time on a forklift, hosing down floors, and getting covered in grape skins. That said, it’s incredibly rewarding to see people enjoying what we create.
What’s your view on the wine industry scene in Perth?
Over the past 15 years, I’ve seen an explosion of small bars championing great wines from both well-known and hidden-gem vineyards. There’s also been a shift toward pairing wines with inventive, chef-driven cuisine. It’s an exciting time to be part of the Perth wine scene.
What are the top three things you like to do in your region?
- Running along the WA coast, especially between Sorrento and Scarborough—there’s nothing like the fresh sea breeze.
- Exploring Perth’s growing wine bar scene with friends, along with a cocktail or two.
- Spending weekends at the vineyard, whether working on new projects or just enjoying a glass of wine at sunset.
What sustainability practices do you implement at RiverBank Estate?
Sustainability is a huge focus for us. We practice regenerative farming, minimize water usage, and integrate eco-friendly viticulture practices to maintain soil health. We also prioritize sustainable packaging and are working towards becoming carbon neutral.
What future plans do you have for your brand?
We’re always evolving. The biggest project right now is restoring our historic 1932 vineyard cottage into boutique accommodation. We’re also expanding our food and wine experiences to showcase more of the incredible local produce available in Western Australia. Watch this space—big things are coming!
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