Fraser Armstrong


Born and bred in sunny Queensland, Fraser travelled to the Barossa for his first vintage in 2015 and immediately caught the winemaking bug, applying for his next harvest position upon his return home. Fraser was given the opportunity to work as a Vintage Casual at Henschke in 2016 and stayed on as a permanent Cellar Hand.

In 2020, Fraser commenced a Bachelor of Wine Science at Charles Sturt University. Despite the juggle of full-time work and part-time study, Fraser was a recipient of a Charles Sturt University Executive Dean’s Award for outstanding achievement in his coursework four years in a row (2020-2023).

Naturally inquisitive and scientifically minded, Fraser holds particular interest in wine chemistry and analysis. His role at Henschke covers many aspects of winemaking and has naturally evolved over time to his current position as Assistant Winemaker.

Fraser assists Henschke Senior Winemaker Gwyn Olsen in day-to-day operations and planning, as well as overseeing laboratory analysis and the Henschke barrel program. Fraser’s vast site knowledge at Henschke and solutions-based thinking makes him a sought-after member of the team for problem solving.

For Fraser, a bottle of wine is a multi-disciplinary culmination of the passion, care and attention from a wide range of important contributors. Playing a role in the creation of incredible wines that are enjoyed all over the world is a privilege he is proud to be part of.

    Accolades and Awards


    Executive Dean’s Award (Charles Sturt University)


    Fifth and Sixth Generations