About

Personal history:

My name is Patrick Burgun. My family is Australian, but I grew up in England. Wine is more a part of the culture in England. There’s no taboo in introducing wine to children at a relatively early age. As such I’d have a glass with dinner here or there at around 14-15 years of age. My dad must have developed a fascination with Rioja when I was younger, because he began to pull out aged examples from the cellar. This was my introduction to wine (and wine flaws, which is just as important for a professional).

The moments that changed everything:

The first ‘light bulb moment’ was an ’03 D’Arenberg “Dead Arm” Shiraz. It was a great drink, but I’d never thought of wine as having a story before then. When talked through the origin of the name I thought that maybe there was something to this wine stuff.

Fast forward a few years and I’m working in a resort in Coffs Harbour. My girlfriend at the time (now wife) is getting increasingly frustrated with my lack of direction. Someone says I like wine, I should become a Sommelier. My response is “what’s a Sommelier?” I’m still not sure. I think it involves ego.

Laura prods me to study, to move, and finds ways to make it happen. We move to Brisbane and I pick up my first job as a Sommelier. I treat the wine list like a kid in a playground, selling all the bottles I most want to taste. I take this to my next few jobs. My highlight reel rolls through 5ml batches of the things people wait their entire careers to try. ’62 Penfolds Bin 60A, Petrus, DRC. Maybe there is something to this wine stuff.

Professional history:

I have now worked as a Sommelier for most of my professional career.  Venues include Rockpool, Aria, Chiswick and Appellation. After the realisation that I’m going to become a father, I’m taking a step sideways into the Cellar Door space, with the odd bit of consulting on the side.