Alumnus Maximilian Schwertfeger made the leap from Neustadt to Australia in the 2017/18 winter semester. During his studies, he spent three months training at the Yering Station winery in Australia. He was helped by a grant of almost 4000 euros from the Wine Campus. After his return to Germany, however, Australia did not let him go. The three months he spent in the Yarra Valley near Melbourne made a deep impression on him and he remained in contact with the winery. After he had completed his Bachelor's degree in Dual Studies in Viticulture & Enology, he received a call from Australia: he was offered a job as a cellar master by his training company Yering Station. Maximilian accepted immediately. Such a smooth start to professional life straight after graduating with a Bachelor's degree is not at all uncommon for graduates from the Wine Campus. The doors are wide open for our graduates, and not just in Germany.
Dr. Wilhelma Metzler, Managing Director of the Wine Campus Neustadt and project manager of the AusbildungWeltweit funding program , spoke to Maximilian Schwertfeger about his experiences on the international project:
Dr. Wilhelma Metzler: Mr. Schwertfeger, why were you interested in a training period in Australia and how did you hear about it?
Maximilian Schwertfeger: I have always been attracted to new things and experiences. My first semester abroad in Denmark was more than exciting, simply because it was a completely different company, different processes, grape varieties, wines.... I first became aware of Australia through a tip and an email from Prof. Dominik Durner (Head of the Bachelor of Viticulture & Enology degree program), and since Australia has always appealed to me, the decision was made very quickly. I'm now 29 after graduating, I don't have a family business, no wife, no children, there's practically nothing holding me back and I still see that as a big advantage, which made the decision even easier. With a company or partner at home, I probably wouldn't have gone to Australia for any length of time.
Dr. Wilhelma Metzler: What were some special experiences and adventures during the 3 months of training in Australia?
Maximilian Schwertfeger: The working atmosphere, the scale - Denmark with 5.5 ha as a miniature farm and Yering with 150 ha as a stark contrast - and of course the different culture and mentality. My colleagues are incredibly open and welcoming, and I immediately felt at home. The overall atmosphere was just great, which was the deciding factor in my decision to return to Yering Station, even though I had offers from other Australian wineries. Special experiences were, for example, the excursions that only we "interns" did together, a two-day trip to Philip Island where five of us slept in the car, but were rewarded with a magnificent sunrise. But also the Pinot Noir wine tasting organized by one of the other interns with really selected wines from the old and new world. Also the very international cuisine and restaurant scene in Melbourne, which I got to know through one of the permanent employees.
Dr. Wilhelma Metzler: How did the financial support through the Wine Campus affect your decision to gain experience in Australia, was it really necessary?
Maximilian Schwertfeger: The financial injection definitely helped and more than positively influenced the decision. With my Bafög and the money I earned on the side, I simply wouldn't have been able to cope with the flight and the costs that come up in the first few days/weeks. The scholarship must therefore be seen as the main argument for the semester abroad.
Dr. Wilhelma Metzler: Was the support from the campus helpful?
Maximilian Schwertfeger: Yes, I knew at all times that the company I would be going to was not an 0815 company, as the contact was initiated by Prof. Durner and Prof. Fischer and that I would have had these two professors and also other Wine Campus employees as contacts at all times.
Dr. Wilhelma Metzler: Did you also have fun or was it just work?
Maximilian Schwertfeger: Definitely more fun! I'm used to hard work in the fall from my German cooperation company, Weingut Klein in Hainfeld. The work at Yering was exciting every day, as all the interns rotated every day, we never spent a week in a row just cleaning barrels or anything like that, the tasks were redistributed every morning, which made for variety.
Dr. Wilhelma Metzler: How was the exchange with colleagues from different countries? Where did they come from?
Maximilian Schwertfeger: We had interns from England, Australia, and France with us on the farm, communication was very good, partly due to the fact that we all lived together in one house on the estate. In fact, only one Frenchman besides me really had a background in viticulture, the others were career changers, so to speak.
Dr. Wilhelma Metzler: How did this stay affect your professional development?
Maximilian Schwertfeger: An internship like this certainly looks good on a CV. It shows courage and a willingness to learn new things. I didn't lose contact with the winery during the last semester, as I knew before I returned to Germany that I definitely wanted to do it again.
Dr. Wilhelma Metzler: What can you tell us about Yearing Station?
Maximilian Schwertfeger: An all-round great company, very different to anything I know from Germany. Everything is bigger and the processes/work is more "relaxed". There was really enough staff available in two-shift operation to ensure that there was never any stress. The company was one of the first in the Yarra Valley and therefore has a long history. It now belongs to the Rathbone family, as do two other wineries in Australia.
Dr. Wilhelma Metzler: How was the collaboration with colleagues and the processes compared to Germany?
Maximilian Schwertfeger: As I touched on earlier, I found it to be more relaxed than in Germany. But that may be because I only actively saw one company in Germany. My colleagues, especially Brendan Hawker, were always patient and happy to explain many things that were new to me.
Dr. Wilhelma Metzler: What are your new tasks at Yearing Station?
Maximilian Schwertfeger: The position would have to be considered a cellar master, however this company has more like 3-4 of them. You are simply responsible for everything.
Dr. Wilhelma Metzler: What is a challenge for you in your current position and how can you use what you learned at the Wine Campus for it?
Maximilian Schwertfeger: Thanks to the dual study program, I am very familiar with the practice and processes right from the start. I don't stand around like an ox in front of a mountain and ask myself why, why and why I have to do it this way or that. I know exactly how I have to use which devices and what effects this has.
Dr. Wilhelma Metzler: What goals have you set yourself for the future at Yering Station?
Maximilian Schwertfeger: To continue to get down to work every day with fun and enthusiasm. To perfect my "skills" and definitely polish my English. My big dream is still to have my own top-quality sparkling wine, and I'll be working on that next year.
Dr. Wilhelma Metzler: Are there any plans to return to Germany?
Maximilian Schwertfeger: I have had offers from Germany, however I really can't say at the moment if or when I might be drawn back to Germany.
Dr. Wilhelma Metzler: Can you recommend a stay abroad to students at the Wine Campus and why?
Maximilian Schwertfeger: Definitely! To broaden your own horizons, to rethink work processes and to see what happens when the scale suddenly changes. A semester abroad not only helps you professionally, but also personally. Nobody can take away the things I learned and saw in Australia. When making difficult decisions in the basement, I now have a different perspective on problems and situations that I would not have had without my semester abroad.
Dr. Wilhelma Metzler: As alumni, will you remain loyal to the Wine Campus?
Maximilian Schwertfeger: Definitely!