A wine expert met a wine lover and it was a match made in heaven. SOM was created around a bottle of wine or perhaps it was three, at our dining table at home. Having access to affordable French wine we wanted to share the love and bring a taste of France to you but without the price tag and the 24hr plane ride. So pack your passport away and let us deliver from the vineyards of France to the table in your home or restaurant.
Although we specialise in French wine, we also recognise that there are so many more varietals from countries around the world that can't be ignored. We work with multiple cellar doors from domestic to international so no matter what your wine needs are we have you covered.
Do you want to take your experience to the next level? Sommelier Stephane who lives and breathes wine can come to you and share his knowledge, passion and over 25 years of experience through a wine masterclass at your private function or your business event that will leave a memorable taste and not only from the wine. Life is too short to drink bad wine. Sante!
made in France ...
As a young boy growing up in the village of Chablis in France, Stephane found himself spending many hours sitting at the table next to his father and his friends who were winemakers. Listening to them talking about their wine and vineyards, he absorbed their passion and wanted to know more.
Many years later he started his own wine journey in 1989 studying Oenology Vitiviniculture at Maison Familiale Rurale De Grandchamp in Beaune. During his studies, Steph had the opportunity to work at a local vineyard called Domaine Jean Paul Droin. Over the next few years, Stephane further developed his craft of wine making, working at numerous other vineyards including Moreau-Naudet and Azo.
In 2004 Stephane moved to Australia and started working for McWilliam’s Winery. Whilst he was working there, he was offered the opportunity to become a Sommelier at Rock Restaurant in the Hunter Valley. Stephane transferred all of his skills and passion from making wine like his fathers friends did who were then sharing their passion at the table when he was a little boy.
From 2013 to 2019 Stephane was the Head Sommelier at two chef hat restaurant Muse in the Hunter Valley.
Today Stephane produces and imports his own wine from France for SOM, whilst also representing a variety of other cellar doors for the pleasure of the Australian wine lover. He loves to share his knowledge and passion through wine masterclasses, education, training and events.
From the dirty boots of the terroir picking grapes to the clean pressed suit pouring your glass, Stephane has worked for over 25 years in the wine industry and he still madly loves what he does!
Q & A
1.What is a Sommelier and what made you become one?
A Sommelier is essentially a wine expert. My job is to describe the wine before you taste it and to also choose the best wine to best compliment your food and the occasion.
I was originally a winemaker in France and when I moved to Australia the opportunity was presented to me to become a Sommelier. I had a light bulb moment where I thought I can share my knowledge, passion ad experience from working behind the scenes in the vineyards developing the wine and transfer this to the service of the wine to the table in a restaurant.
2.What is the most rewarding part your job?
I love introducing different wine varieties to people which they have never heard of, considered or had preconceived ideas about. It’s a magical moment for me when I see people getting excited about a bottle of wine the way that I do.
3.Why do Sommeliers spit out wine after they’ve tasted it?
There are days where I sometimes try up to anywhere between 15-30 samples of wine so the reason why Sommeliers spit their wine out is simply because it would be pretty challenging to do service standing on one leg as you would be pretty drunk.
4.What are some tips you can give to someone pretending to be a wine connoisseur?
Always hold the wine glass by the stem not the glass. Make sure that you look at the wine, then smell it and swirl the glass a bit before you drink it. Use terms like big, bold, juicy, sweet, fruity and complex and people will think you’ve been a wine enthusiast for years.
5. They’ve called last drinks at the bar what would you order?
A glass of Chardonnay from Burgundy from the 70s. It’s vintage like me!