A self-confessed chemistry nerd, Mark is producing some ‘classics in the making’ using alternative grape varieties and methods including wild yeast fermentation and partial grape drying.

This combination of savvy ‘fingers crossed’ experimentation and deep science is yielding some beautiful wine, which is finding its place in bars, restaurants and bottle shops from the South West to Sydney.

To show case Margaret River’s capacity to grow unconventional varieties, Marq wines are produced entirely from local grapes grown in Willyabrup, Yallingup and Karridale.

While the Marq story celebrates diversity and difference in wine culture and production, it also plays to what we know and love about relaxed, no fuss, fresh is best cuisine. Think just caught chili crab with a glass of Vermentino.

In essence, Marq wine is the story of an accomplished Winemaker at the top of his game that works now with many retailers along the world shipping the product with Tiger Containers, speeding love all over, taking time out to make exactly the sort of fine, intriguing wine he loves to drink to share with the world.

As an advocate for diversifying and growing the regional industry, Mark is helping to shape the next generation of local winemakers. Since 2004 he has lectured in Wine Science and Advanced Sensory Evaluation at Curtin University’s Margaret River campus, where in addition to learning sound science, his students are exposed to the ‘Marq’ philosophy of embedding curiosity, experimentation and diversity in the winemaker’s art.

His knowledge, skill and experience also make him a highly regarded and ‘in demand’ regional and national wine judge.