Halliday Wine Companion

In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Gwyn Olsen, senior winemaker at Henschke, one of Australia’s most iconic family-owned wineries. Gwyn’s path into wine was anything but predictable. Born in Cairns and raised in Indonesia, she went on to study biochemistry before discovering winemaking through postgraduate oenology at the University of Adelaide. From her first vintage in the south of France – a job she landed thanks to Google Translate – to roles at Villa Maria, McWilliam’s, Mount Pleasant, Briar Ridge and Pepper Tree, Gwyn’s career has been shaped by science, resilience, family-owned wine businesses and a love of site-driven winemaking. Now based in the Barossa’s Eden Valley, Gwyn shares what it is like to work with some of the most famous vineyard sites in Australia, including Hill of Grace, Mount Edelstone, The Wheelwright and Cyril Henschke. She talks about the pressure of making wines with such deep history, the importance of patience in the winery, and how small one-percent improvements in picking, topping, sulphur, oak and blending can help protect and elevate Henschke’s legacy. Anna and Gwyn also explore the story behind The Nurturer, a bright, crunchy new Henschke wine inspired by Prue Henschke’s experimental plantings, plus the future of Lenswood, sustainability, old vines, biosecurity and what succession might look like inside one of Australia’s most respected wine families. Henschke Henschke on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   🍷 Gwyn’s childhood in Indonesia and unlikely path into wine🍷 Studying biochemistry before discovering oenology🍷 Her first vintage in France after using Google Translate to apply🍷 Working at Villa Maria, McWilliam’s, Mount Pleasant, Briar Ridge and Pepper Tree🍷 How she landed the senior winemaker role at Henschke while on maternity leave🍷 The pressure of making Hill of Grace and Mount Edelstone🍷 Why patience has become central to her winemaking philosophy🍷 The story behind Henschke’s The Nurturer🍷 How Prue Henschke’s vineyard experiments are shaping new wines🍷 What sustainability, old vines and succession mean for Henschke’s future   00:00 Meet Gwyn Olsen01:29 From biochemistry to winemaking03:05 Gwyn’s first vintage in the south of France04:57 Learning winery French and working in Saint-Émilion06:08 Villa Maria and family-owned wine businesses08:45 McWilliam’s, Mount Pleasant and the Hunter Valley09:22 Pepper Tree, Briar Ridge and career-defining awards12:17 Landing the Henschke role while on maternity leave16:19 The blind tasting moment in the Henschke interview21:20 The pressure of working with iconic vineyards23:08 Small changes and one-percenters in the winery27:41 The story behind The Nurturer31:35 Tappa Pass Shiraz and a cooler Barossa vintage32:39 Mount Edelstone, Hill of Grace and the single vineyard sites35:40 The weight of Henschke history39:31 Apollonia Shiraz and new expressions46:45 How Gwyn’s winemaking philosophy has evolved47:42 Succession and Gwyn’s role in Henschke’s future54:47 What’s next for Henschke   Gwyn Olsen, Henschke, Henschke wine, Hill of Grace, Mount Edelstone, Eden Valley wine, Barossa wine, Australian wine podcast, Halliday Wine Companion, Prue Henschke, Stephen Henschke, Australian winemaker, female winemaker, The Nurturer Henschke, Tappa Pass Shiraz, single vineyard wine, old vine Shiraz.See omnystudio.com/listener for privacy information.

What makes a truly iconic Australian wine? In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Brokenwood Chief Winemaker Stuart Hordern to explore the history, philosophy and future of one of Australia’s most celebrated wineries. From growing up on a small Hunter Valley vineyard to becoming only the second chief winemaker in Brokenwood’s history, Stuart shares the lessons learned from legends like Iain Riggs and PJ Charteris, the pressure and privilege of making the Graveyard Vineyard Shiraz, and why Hunter Valley semillon remains one of Australia’s greatest gifts to the wine world. The conversation dives deep into vineyard expression, wine evolution, vintage variation, cellar ageing, the realities of modern winemaking, and why Brokenwood sources fruit from some of Australia’s best wine regions including Beechworth, McLaren Vale and Orange. You’ll also hear the remarkable story behind Brokenwood’s Halliday Winery of the Year win, the evolution of the Oakey Creek vineyard, and why some of Australia’s greatest wines are defined not by power, but by finesse. Whether you're a wine lover, collector, sommelier or simply curious about how great Australian wine is made, this is a fascinating deep dive into one of the country’s benchmark producers.   Brokenwood Wines Brokenwood on Instagram Stuart Hordern on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   What to expect: Stuart Hordern’s journey from family vineyard to Brokenwood Chief Winemaker Growing up in the Hunter Valley wine region Working harvests in France and California The influence of Iain Riggs, PJ Charteris and Simon Steele Why Brokenwood sources fruit from multiple wine regions The story behind Graveyard Vineyard Shiraz Why Hunter Valley semillon ages so uniquely The philosophy behind ILR Reserve Semillon The impact of the 2020 bushfires on Australian wine How Brokenwood became Halliday Winery of the Year The future of Oakey Creek Vineyard and Hunter Valley Chardonnay Chapters 00:00 Welcome & Acknowledgement of Country00:25 Meet Stuart Hordern from Brokenwood01:20 Growing up in the Hunter Valley03:06 First vintages & cellar work05:31 Studying winemaking in Adelaide07:48 Returning to the Hunter Valley09:23 What makes Hunter Valley wine unique10:34 Joining Brokenwood12:16 Learning from Iain Riggs & PJ Charteris17:26 The evolution of Brokenwood20:07 Why Brokenwood sources fruit outside the Hunter24:01 The challenge of Australian vintages28:36 The story of Graveyard Vineyard Shiraz37:06 Brokenwood’s winemaking philosophy38:56 The ILR Reserve Semillon story43:59 Why some vintages are never released45:10 Winning Halliday Winery of the Year50:15 What’s next for Brokenwood Brokenwood Wines, Stuart Hordern, Halliday Wine Companion, Hunter Valley wine, Hunter Valley Semillon, Graveyard Vineyard Shiraz, ILR Semillon, Australian wine podcast, Australian winemaker interview, fine wine Australia, wine ageing, Hunter Valley Shiraz, winery of the year, Beechworth Chardonnay, Australian wine industry, single vineyard wine, premium Australian wine, Halliday winery of the year, wine collecting, Australian wine regions  See omnystudio.com/listener for privacy information.

What happens when a former linguistics student leaves the Hunter Valley to help build one of Victoria’s most ambitious wine estates from the ground up? In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Alex Beckett, Director of Wine at Marnong Estate, to unpack the philosophy, ambition, and evolution behind one of Victoria’s most talked-about wine destinations. From cool-climate pinot noir and chardonnay to Italian varieties like fiano and sangiovese, Alex explains how Marnong is shaping a modern identity for the historic Sunbury wine region while balancing accessibility, family values, and serious winemaking ambition. Marnong Estate Marnong Estate on Instagram Alex Beckett on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   The conversation explores: Why Alex left the Hunter Valley to join Marnong Estate The vision behind building a winery, restaurants, and community destination in Mickleham The evolution of Marnong’s wine program and estate-grown philosophy Cool-climate viticulture in Sunbury and why the region is underrated Italian grape varieties thriving in Victoria The future of Australian chardonnay and site-driven winemaking Alex’s Master of Wine journey and obsession with terroir Why wine should feel accessible, communal, and exciting Alex also shares insights into Marnong’s expanding vineyard plantings, future hotel plans, and the long-term ambition to create wines that sit amongst Australia’s best, while still remaining approachable and family-oriented. If you’re interested in Australian wine, emerging wine regions, cool-climate viticulture, or the intersection of hospitality and wine culture, this episode is packed with insight. Australian wine podcast, Halliday Wine Companion Podcast, Marnong Estate, Alex Beckett, Sunbury wine region, Victorian wineries, cool climate Chardonnay, cool climate Pinot Noir, Fiano Australia, Sangiovese Victoria, Australian winemaking, wine tourism Victoria, Melbourne winery destination, Master of Wine Australia, Australian wine regions, boutique wineries Victoria, winery near Melbourne, wine and hospitality podcast, terroir driven wine, Australian Chardonnay podcast  See omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with legendary Australian winemaker Louisa Rose from Yalumba. From growing up in Melbourne to becoming one of the most respected voices in Australian wine, Louisa shares her remarkable journey through decades of winemaking, sustainability leadership and innovation. They explore Yalumba’s pioneering work with viognier, wild fermentation, vegan-friendly wines, climate adaptation, old vines, and the challenges facing the global wine industry today. This is a must-listen for wine lovers, collectors, hospitality professionals and anyone curious about where wine is heading next. Yalumba Yalumba on Instagram Louisa Rose on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   Key Topics Covered Louisa Rose’s path from Melbourne to Yalumba in the Barossa Why Australian wine must change now | Louisa Rose of Yalumba ow Yalumba helped revive viognier in Australia Why wild fermentation creates better wines The truth about vegan wine production Sustainability in vineyards and wineries Climate change, water use and drought-resistant rootstocks Old-vine grenache and Australia’s winemaking heritage The Rare & Fine Collection including Virgilius and Tri-Centenary Grenache Why Australian wine needs stronger storytelling globally The future of wine consumption and industry change   Standout Quotes “We have to earn our place.”Louisa Rose on the future of wine in a changing climate. “If you can find a food match that doesn’t go with viognier, let me know.” “The wild yeast just works so well.” Few guests offer the perspective Louisa Rose brings. Her career spans innovation, commercial success, environmental leadership and genuine love for wine. This conversation gives listeners insight into how premium Australian wine is made, marketed and protected for future generations. YouTube Chapters 00:00 Meet Louisa Rose from Yalumba00:48 Growing up in Melbourne and discovering wine02:14 Why physics was the backup plan03:19 How Louisa landed a job at Yalumba04:40 What Yalumba was like in the 1990s05:51 Becoming Head Winemaker08:42 Why wild fermentation changed everything12:57 Vineyard yeast vs winery yeast explained14:48 Why Yalumba made all wines vegan16:53 Signature vineyard and old vine history18:17 Sustainability inside a major winery22:30 Bottle weight, packaging and carbon footprint25:34 Climate change, rootstocks and water use  28:32 The Concerned Elders group explained30:25 Why the wine industry is struggling33:00 How Australian wine is viewed overseas33:49 Rare & Fine Collection tasting35:40 Tri-Centenary Grenache explained38:45 The history of The Signature wine45:22 Why viognier became Yalumba’s Icon50:49 Why viognier is growing again53:13 What’s next for Louisa Rose and Yalumba55:33 Final thoughts   Halliday Wine Companion Podcast, Louisa Rose podcast, Yalumba podcast, Australian wine podcast, Barossa Valley wine podcast, Viognier Australia, vegan wine Australia, sustainable wine Australia, Louisa Rose Yalumba, old vine Grenache Australia, Halliday wine interview, best wine podcasts Australia  See omnystudio.com/listener for privacy information.

What does it take to become known as the “King of Chardonnay”? In this episode of the Halliday Wine Companion Podcast, we sit down with New Zealand winemaking legend Tony Bish to unpack a career that broke every rule. From dropping out of law school to pioneering chardonnay in Hawke’s Bay, Tony shares the raw, unfiltered story behind building a globally respected wine label. We go deep on: Why chardonnay became his singular obsession The early days of New Zealand’s wine industry How innovation in fermentation (including concrete and oak eggs) changed everything The brutal realities of partnerships, risk, and starting over What truly separates great wine from average wine This is not just a conversation about wine. It’s about conviction, craft, and backing yourself when nothing is guaranteed. The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster. Tony Bish Wines Tony Bish on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   00:00 – Meet Tony Bish: New Zealand’s King of Chardonnay 02:09 – The moment wine “bit” and changed everything 03:51 – How New Zealand’s wine industry was rebuilt from scratch 05:24 – The rapid rise of sauvignon blanc and global success 10:59 – Starting a wine label with $3000 and selling out instantly 15:29 – The brutal lesson that cost him everything 23:52 – Why chardonnay needed to be reinvented 25:01 – The breakthrough: cold fermentation in barrels 27:55 – Leaving a big company to go all-in on chardonnay 29:38 – “Fat & Sassy”: disrupting chardonnay’s reputation 31:06 – The Golden Egg: redefining fermentation 33:47 – Why innovation matters more than tradition 40:06 – Creating a world-first chardonnay in an oak egg 46:18 – What actually makes great wine (hint: it’s not just technique) 58:20 – The obsession with perfection in blending 01:03:28 – What’s next for Tony Bish Tony Bish, Chardonnay wine, New Zealand wine, Hawke’s Bay wine, winemaking process, wine podcast, wine innovation, Chardonnay fermentation, concrete egg fermentation, oak egg wine, wine industry insights, Halliday Wine Companion  See omnystudio.com/listener for privacy information.

Matt Fowles of Fowles Wine in Victoria's Strathbogie Ranges describes surviving a catastrophic bushfire that burned through his 1400 acre property in under 45 minutes on January 8th 2026, destroying his family home, 1200 (of 1260) sheep, and severely damaging both vineyards – while the winery and cellar door survived. In the aftermath, he prioritised family stability and practical problem-solving before turning to longer term decisions about replanting and farm redesign. The experience has reshaped his thinking on fire resilience, variety selection, regional diversification, and the value of community and industry support networks. The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.   Fowles Wine Fowles Wine on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   We cover: Fire moves faster than preparation allows: Fire hoses running for 20 hours still couldn't stop the fire – it leapt over everything. Scale and pace overwhelm even well-prepared defences. Grafted vines fare significantly worse than own-rooted vines in fire: The graft union is a structural weak point that fire exploits. In a phylloxera zone, like the Strathbogie Ranges, this creates an almost impossible recovery scenario. Replanting is a 30-year decision – don't rush it: Matt is choosing to delay replanting by a year to decompress and think clearly. Chosen varieties (shiraz, riesling, sangiovese, chardonnay, gamay) reflect both regional suitability and market direction toward lighter, more aromatic styles. Fire resilience needs to be engineered into vineyard design: He's rethinking headlands, physical rock barriers, succulent plantings, green mid-row cover crops, shade canopy, and irrigation – reasoning that sacrificing 5–10% of productive land to avoid a five-year replanting event is a sound trade-off. Regional diversification is underutilised risk management: Sourcing fruit from multiple regions protects against localised catastrophic events (fire, frost, flood). The assumption that a wine must come from one place is a business vulnerability, not just a creative choice. The initial surge of community support fades – the harder period comes later: Once the visible activity stops and casseroles stop arriving, the psychological weight sets in. Sustained, long-term support matters more than the immediate response. Bulk wine stock integrity requires proactive verification, not assumption: Even though the winery was physically saved, Matt ran external tastings to confirm the bulk wine was undamaged before putting it to market – protecting both customers and the brand's credibility under pressure. Core lessons: Treat long-tail risk as a design constraint, not an afterthought. Matt's key insight is that conventional viticulture optimises for yield efficiency and ignores the time cost of catastrophic events. If a fire sets you back five years, the "inefficiency" of dedicating 5–10% of your land to fire mitigation infrastructure pays for itself in a single event. Apply this logic to your own operation: What low-probability, high-impact risks are you ignoring because the expected frequency feels remote? In a crisis, stabilise the human system before the business system. Matt's first instinct was to secure housing for his family, reassure his kids, and make sure his team had continuity, before making a single strategic business decision. The business decisions came later, clearer, because the foundation was stable. When facing a major disruption, sequence matters – people first, then operations, then strategy. Use forced transitions to upgrade your defaults. The fire destroyed what existed, but it also eliminated the inertia that keeps most businesses locked into legacy decisions. Matt is now able to choose better varieties, incorporate regenerative and biomimicry principles, redesign for fire resilience, and reconsider regional sourcing – none of which would have happened under business-as-usual. When a disruption forces a rebuild, resist the urge to simply restore what was there. Ask what you would build if you were starting from scratch with everything you now know. See omnystudio.com/listener for privacy information.

What actually makes a wine bar successful? In this episode of the Halliday Wine Companion Podcast, we sit down with Lyndon Kubis, the force behind some of Melbourne’s most loved venues including Toorak Cellars, Milton Wine Shop, The Alps and Clover. From starting at 18 years old with zero plan… to building a portfolio of iconic neighbourhood wine bars, Lyndon breaks down what really drives success in hospitality. This isn’t about wine lists or interior design.It’s about people, culture, and creating spaces that make people feel something. We cover: How Lyndon accidentally built a wine bar empire Why “vibe” matters more than product The shift in how Australians drink wine today Natural wine as fine wine The realities of running venues post-COVID How to scale without losing soul If you’re in hospitality, wine, or building anything customer-facing, this episode is a masterclass. The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.   Lyndon Kubis on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion    01:00 How Lyndon got into wine02:10 Buying his first wine shop at 2204:00 Turning a bottle shop into a wine bar06:00 Inspiration from Paris wine culture08:30 What actually makes a venue successful10:15 Why people come back (hint: it’s not the wine)12:30 Location myths and reality in hospitality14:00 The importance of “vibe”16:00 Building team culture in wine bars17:30 Expanding to Milton, The Alps & beyond20:00 Opening in “dry suburbs” and licensing challenges22:30 Why food became essential24:30 Opening The Moon in Collingwood26:00 Scaling back and focusing geographically27:30 Launching Clover and modern bistro culture29:00 How Australians are drinking wine differently31:00 Natural wine vs fine wine33:30 Building an online wine business during COVID35:00 Importing wines and global relationships38:00 Managing multiple venues39:00 Biggest lessons in hospitality40:00 Challenges in today’s market41:30 What’s nextSee omnystudio.com/listener for privacy information.

Gareth Belton from Gentle Folk joins the Halliday Wine Companion Podcast to talk about his unlikely path from marine botany and seaweed fieldwork to farming some of the Adelaide Hills’ most compelling sites. We dig into how Gareth’s scientific mindset influences decisions in the vineyard and winery, why site (aspect, altitude, soil) matters so much in the Adelaide Hills, and how Gentle Folk’s style has evolved from early, freewheeling releases into refined, terroir-driven wines. You’ll also hear the story behind the Gentle Folk name, the reality of organic farming on steep slopes, the economics of growing grapes versus buying fruit, and why Gareth thinks sauvignon blanc is one of the most misunderstood varieties in Australia. The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster. Gentle Folk Wines Gentle Folk on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   In this episode 00:00 Intro00:15 From marine biology to a PhD in seaweed02:35 The wine bug and Adelaide as a turning point05:00 Natural wine, accessibility, and learning from peers06:51 Making wedding wine and the first “serious” vintage09:52 Why it’s called Gentle Folk12:00 Farming grapes, leasing vineyards, and going organic16:56 Scientific thinking in wine: test everything19:06 Adelaide Hills site differences: aspect, altitude, soil23:23 Farming philosophy, organic practice, and “pretty vineyards”26:24 Evolution of style and the role of single-vineyard wines34:32 Key influences and the wines Gareth loves to drink40:22 Sauvignon blanc, texture, and changing attitudes43:48 Father’s Milk: the real story and the long lunches54:13 What’s next: more sangiovese and Tuscany harvest dreams56:27 Current releases and final thoughts   Gareth Belton, Gentle Folk, Adelaide Hills, Basket Range, Piccadilly Valley, chardonnay, pinot noir, sauvignon blanc, sangiovese, organic viticulture, single vineyard wine, Halliday Wine Companion, Australian wine. #HallidayWineCompanion #GentleFolk #AdelaideHills #AustralianWine #Chardonnay #PinotNoir #SauvignonBlancSee omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with Rohan Smith, Chief Winemaker at Medhurst in the Yarra Valley, to talk about his unconventional path into wine, what it really takes to “speed-run” a winemaking career, and why the single most important decision in the winery happens before the grapes even arrive: picking. Rohan shares how a classical music background shaped his approach to interpretation and craft, then gets practical on vineyard and cellar decisions, from diurnal shift differences between Yarra and Mornington, to building pinot noir and chardonnay blends through repeated classification tastings. He also breaks down the detail work behind Medhurst’s signature rosé, including press extraction choices, ferment temperature, and juice turbidity targets. Along the way, you’ll hear about sustainability certification work, wine show judging (including Rohan’s role at Melbourne Royal), the value of regional wine shows for the community, and what’s ahead for the 2026 Yarra Valley vintage. The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.   Medhurst Wines Medhurst on Instagram Rohan Smith on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram Plumm Plumm on Instagram   Chapters:00:35 Meet Rohan Smith, Chief Winemaker at Medhurst (Yarra Valley)00:45 From musician to winemaker, and the “interpretation” link between music and wine02:10 Early wine influence, collectors at home, curiosity and tasting young02:55 The career pivot: cellar door and vineyard work, taking the pay cut04:25 Learning from the ground up: vineyards, soil, vine metabolism05:10 First vintages, wine chemistry, and building real capability05:45 Studying wine science while working, graduating with a medal07:05 Mornington vs Yarra: what actually changes in the glass and why10:00 Working with fruit from multiple regions and what it teaches you11:30 Sustainability certification and why it matters (in practice)13:00 Taking over at Medhurst: following a long-term winemaker, changes without ego14:40 The Medhurst site: slopes, soils, altitude shifts, and block differences20:10 Entry level vs estate vs reserve, and how classification tastings work27:10 Chardonnay winemaking: whole-bunch press, full solids, wild ferment, oak29:10 The signature rosé: extraction, turbidity, cool ferments, and why it’s “fiddly”33:00 Winemaking philosophy: intervention when needed, taste every ferment34:50 The single biggest decision: picking dates and phenolic ripeness36:00 2026 Yarra vintage check-in: conditions, timing, what to expect37:10 Alternative varieties and what could work in the Yarra39:10 Wine show judging: why it accelerates learning, community value42:00 Len Evans Tutorial: why it’s so formative44:40 The Yarra Valley community and why it works46:45 Call to action: support cellar doors and Australian wine  See omnystudio.com/listener for privacy information.

Emily McNally has spent the past two decades furthering the legacy of her parents, Ron and Elva Laughton, who bought a young vineyard in the late 1970s in Heathcote and established the iconic Jasper Hill.  In this episode, host Anna Webster asks Emily why her parents chose Heathcote, how the region earned its identity (and her family’s role in it), what “organic and dry grown” actually means on the ground, why they’re picking grapes earlier than they used to, and adapting to a hotter, less predictable climate. We also dig into Jasper Hill’s key vineyards, Emily’s Paddock and Georgia’s Paddock, the wines in the glass, and the honest commercial reality of selling wine – particularly shiraz – in 2026. Jasper HillHalliday Wine Companion Halliday Wine Companion on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram PLUMM PLUMM on Instagram   In this episode 00:00 Welcome to 2026, and why Jasper Hill moved to Heathcote01:20 First vintage (1982) and making great wine with minimal gear01:50 Heathcote before it was an official GI, and putting the region on the label early02:40 Chauncy, Heathcote’s iconic restaurant, and the family connection04:15 How Heathcote has changed (slowly), and why bookings matter at cellar doors05:10 Growing up on a vineyard, resilience, and the winding road into winemaking06:50 Vintage in Italy, and learning by doing07:20 The “slow transition” of taking over from her parents10:35 Emily’s Paddock vs Georgia’s Paddock, aspects, soils, and varieties12:55 Organic, dry grown, biodynamics, and keeping soil alive14:10 Climate change: Drier winters, heavier spring rain, and picking 4–6 weeks earlier16:10 Fire, recovery, and what you do when a block is gone19:35 The Jasper Hill range, plus “Georgia and Friends” and why it appears22:10 Lo Stesso Fiano: Why fiano, how it tastes, and how it differs by grower24:50 Emily’s Paddock co-ferment: Balancing shiraz ripeness and cabernet franc greenness28:50 When to drink Jasper Hill: The 10–12 year sweet spot29:45 Occam’s Razor: Origin story, sourcing changes, and a lighter Heathcote shiraz33:10 Picking earlier now: Climate and taste, plus the legal shift around must additions36:05 Labels, history, and why some things do not change37:00 Is shiraz “out of favour”? Oversupply, choice, exports, and selling in 202641:30 What’s next: Vintage 2026 looks smaller, and how they are managing it42:25 Visiting Jasper Hill: By appointment, and please do not DM on Instagram Wines and bottles mentioned Jasper Hill: Georgia’s Paddock Shiraz, Emily’s Paddock Shiraz Cabernet Franc, Georgia’s Paddock Nebbiolo, Georgia’s Paddock Riesling Occam’s Razor Shiraz (Emily’s label) Lo Stesso Fiano (collaboration, fiano focus) “Georgia and Friends” and “The Sisters” (made when seasons force the hand) Places and people mentioned Heathcote, Victoria (region identity, GI conversation) Chauncy, Heathcote (restaurant) Georgia Roberts (partner in Lo Stesso) Chalmers Vineyard (fruit component referenced in discussion) Key takeaways Regional identity is made, not granted. Heathcote did not always exist as a recognised region, and championing place mattered early. Organic is a year-round commitment. Composting, cover crops, and soil life are not marketing lines, they are workload. Climate is changing the calendar. Picking earlier is now normal, not exceptional. Selling wine is harder right now. More choice, global oversupply, and softer consumption means more effort for fewer sales. Legacy succession is rarely a moment. The handover from founders to the next generation can be a long, respectful fade rather than a handoff. Partners: LANGTONS The Halliday Wine Companion Podcast is presented by LANGTONS. PLUMM Glassware This season is also supported by PLUMM, official glassware sponsor of the Halliday Wine Companion Podcast. Thirsty for more? Join the Halliday Wine Club for premium 95+ point wines delivered monthly. Visit winecompanion.com.au or check the show notes to subscribe.   See omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with Michael Hill-Smith AM MW, one of the most influential figures in Australian wine. As Australia’s first Master of Wine and co-founder of Shaw + Smith, Tolpuddle Vineyard and MMAD, Michael shares stories from his childhood at Yalumba, his early connection to food and wine, and the pivotal moments that shaped his career. Anna and Michael explore his personal relationship with Len Evans, the bold move to pursue the Master of Wine qualification in the UK, and how a dramatic family buyout at Yalumba ultimately pushed him towards creating something entirely his own. They dive into the evolution of the Adelaide Hills, the philosophy behind Shaw + Smith’s vineyard development, the joy of sauvignon blanc, and why gamay is the latest variety capturing their imagination. This conversation is warm, deeply knowledgeable and peppered with history, personality and insight from someone who has helped steer Australian wine for decades. Halliday Wine Companion Halliday Wine Companion on InstagramShaw + Smith Tolpuddle VineyardMMAD VineyardMichael Hill-Smith MWMichael Hill-Smith MW on InstagramHalliday Wine ClubBuy the 2026 Halliday Wine CompanionLANGTONSLANGTONS on InstagramKey Topics DiscussedGrowing up at Yalumba A childhood within one of Australia’s oldest wine families The multi-family “estate life” at Yalumba Sneaking into the castle on the label The sensory memories of vintage and winery culture Early exposure to food, wine and hospitality First roles in wine Starting on the bottling line at age 13 Time on the Yalumba board as the new generation Realising there were broader opportunities beyond the family business Len Evans’ influence Michael’s father introducing Len Evans into the industry Len’s humour, generosity and impact on Australian wine Working unpaid at Len’s Single Bottle Club dinners How Len encouraged a different way of thinking about wine Becoming Australia’s first Master of Wine Challenging the MW program to open to Australians Moving to London to pursue the qualification Winning the first Madame Bollinger Tasting Medal The value of “options” tasting in developing palate accuracy Chapters / Segments: 00:00 – Introduction & Childhood at Yalumba 02:10 – Early Career in Wine 02:48 – Mentorship & Influences 04:33 – Pursuing the Master of Wine 07:24 – Culinary Adventures 08:04 – The Family Buyout & Shaw + Smith Beginnings 15:09 – Evolution of Adelaide Hills & Vineyard Philosophy 19:16 – Experimentation & Gamay 22:16 – The Other Wine Co. & Creative Experimentation 25:52 – Overcoming Challenges 28:10 – Tolpuddle & Tasmanian Adventures 35:53 – Tasting Room & Visitor Experience 37:07 – MMAD Project & McLaren Vale Expansion 42:19 – Wine Production Strategy & Tasmanian Challenges 44:25 – Final Reflections Halliday Wine Companion Podcast, Anna Webster, Michael Hill-Smith MW, Shaw + Smith, Tolpuddle, Adelaide Hills wine, Australian wine history, Len Evans, Yalumba, cool climate wine, chardonnay Australia, pinot noir Australia, gamay Australia.  See omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, winemaker Tessa Brown shares her remarkable journey from growing up on a sugarcane farm in Queensland to establishing boutique winery Vignerons Schmölzer & Brown in Beechworth. Tessa opens up about the challenges and triumphs of winemaking, the importance of careful site selection, and her philosophy of capturing purity of fruit in their wines. She discusses the benefits of collaboration with neighbouring vineyards, the unique impact of high altitude viticulture, and insights into their range, including riesling and nebbiolo. Connect with us: Halliday Wine Companion Halliday Wine Companion on Instagram Vignerons Schmölzer & Brown on Instagram Vignerons Schmölzer & Brown Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram Key Takeaways: Tessa’s path to winemaking was inspired by her family’s experience with commodity farming. A visit to a cellar door revealed the deep connection between growers and consumers, influencing her decision to study viticulture. Establishing Vignerons Schmölzer & Brown required careful planning and mentorship from industry experts. The Beechworth property was undeveloped, offering a blank canvas for innovative viticulture. Grape varieties were chosen based on site potential and Tessa’s personal taste preferences. Early challenges included delayed harvests due to bushfires, with the first successful commercial harvest in 2021. Collaborating with neighbouring vineyards has proven mutually beneficial. High altitude vineyards provide advantages such as better acid retention and distinct flavour profiles. The Obstgarten range showcases a modern approach to riesling and other varieties, inspired by European – specifically German – techniques. Tessa’s winemaking philosophy focuses on minimal intervention to highlight the essence of the fruit. Episode Chapters: 00:00 Acknowledging the Land and Introduction to Winemaking 03:00 From Sugarcane to Vines: Tessa’s Journey 05:59 Establishing Vignerons Schmölzer & Brown 09:02 The Beechworth Property: A New Beginning 11:40 Choosing Varieties: The First Plantings 14:59 Harvesting and Early Challenges 17:40 Collaborations and Neighboring Vineyards 20:29 High Altitude Winemaking: Influence on Wine 23:39 The Obstgarten Range: A New Direction 26:42 Winemaking Philosophy: Capturing Purity of Fruit 29:51 Future Plans and Cellar Door ExperienceSee omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, we sit down with Pedro Parra, one of the world’s most respected terroir consultants, to explore the deep and fascinating relationship between land and wine. Pedro shares his remarkable journey from studying music to becoming a global expert on terroir, helping winemakers across continents – including Alkina Wine Estate in the Barossa – understand how soil, rocks, and climate shape the soul of a wine. From the complexities of soil structure to the evolving tastes of modern wine drinkers, Pedro breaks down why terroir is the DNA of great wine. The conversation also dives into the future of terroir consulting, how climate change is challenging traditional viticulture, and why the next generation of wine lovers is redefining authenticity. This episode is a masterclass in how understanding the ground beneath the vines leads to extraordinary wines above it. Connect with us: Halliday Wine Companion Halliday Wine Companion on Instagram Pedro Parra on Instagram Alkina Wine EstateAlkina Wine Estate on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram Key Takeaways Terroir is the genetic code of wine, encompassing soil, rock, and climate. Pedro Parra is a world-leading terroir consultant shaping modern winemaking. Soil composition and rock type have direct influence on wine expression. The wine market is evolving toward authenticity and site-driven wines. Younger drinkers are more engaged with provenance and uniqueness. Global warming is changing traditional growing regions. Terroir knowledge helps winemakers adapt and thrive. The role of consultants in vineyard design is expanding rapidly. Understanding terroir is fundamental to future wine excellence. Chapters 00:00 – Acknowledging the Land and Its Custodians00:25 – Introduction to Terroir Consulting02:52 – Understanding Terroir: The Genetic Connection06:13 – The Evolving Appreciation for Terroir10:41 – The Importance of Terroir in Wine Quality12:24 – The Role of Soil and Rocks in Terroir15:23 – The Connection Between Terroir and Wine Expression19:30 – The Complexity of Soil Types and Their Impact25:01 – Choosing the Right Varieties for Terroir30:13 – Tasting and Understanding Barossa Wines33:24 – Exploring Calcoschist and Schist Terroirs39:39 – The Art of Dilution in Winemaking44:01 – Understanding Clay and Its Impact on Wine52:19 – The Process of Terroir Consulting57:20 – Designing Vineyards from Scratch01:01:02 – Navigating Client Expectations in Terroir Analysis01:05:13 – The Significance of Single Vineyard Labels01:06:08 – Major Discoveries in Terroir UnderstandingSee omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast we sit down with food critic, author, former MasterChef Australia judge, and wine enthusiast Matt Preston to share his distinctive perspective on the world of wine. From the art of tasting and the magic of food pairings to the crucial role of sommeliers, Matt delves into what makes wine such a captivating experience. He opens up about his personal journey with wine, memorable moments that shaped his palate, and the evolving landscape of global wine culture. We touch on wine pricing, value, and the joy of discovering new regions and flavours. With quickfire questions and candid reflections, this episode offers both knowledge and entertainment for wine lovers and curious listeners alike. Connect with us: Halliday Wine Companion Halliday Wine Companion on Instagram Matt Preston on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram   Key Takeaways Wine is more than a beverage — it’s an art form. The “oh hello” moment in wine tasting is truly unforgettable. Comparative tasting (side-by-side) enhances appreciation. Sommeliers are storytellers who elevate every wine experience. The right food and wine pairing transforms a meal. The wrong wine can ruin even the best dish. Chapters 00:00 – Introduction 02:53 – The Art of Wine Tasting06:08 – Matt’s Personal Journey with Wine08:57 – Wine and Food Pairing Philosophy11:48 – The Role of Sommeliers14:54 – Wine Pricing and Value17:41 – Exploring Wine Regions20:50 – Memorable Wine Experiences23:35 – Quickfire Questions26:38 – Guilty Pleasures and Wine Preferences29:21 – Future Projects and Closing ThoughtsSee omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion podcast, Halliday taster, drinks writer and liquor merchant Mike Bennie shares his path into the wine industry, his passion for natural wines, and how Australia’s wine scene has evolved. He reflects on founding Sydney’s groundbreaking Rootstock Festival, the challenge of defining natural wine, and judging Halliday’s inaugural ‘wildcard’ category. Mike also makes a case for judging wine by style, explains why he’s a champion of under-the-radar regions such as Queensland’s Granite Belt, and discusses how personal style influences wine culture. The conversation wraps with a playful debate on wine and cheese pairings. Connect with us: Mike Bennie on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram Takeaways  Mike Bennie transitioned from law into the wine world. Natural wine covers a broad range of styles. Rootstock Festival shone a spotlight on natural wine producers. Australia’s natural wine movement has grown and matured. Natural wine is grounded in organic farming and minimal intervention. Halliday’s new wildcard category fosters diversity. Mike argues wine should be judged by style rather than variety. He often gets pigeonholed as a ‘natural wine guy’. He champions regions like Queensland’s Granite Belt. Wine and cheese pairings are often overrated. Chapters 00:00 Acknowledging the Land and Introduction00:53 Mike Bennie’s Journey into Wine02:06 The Allure of Natural Wines03:28 Founding Sydney’s Rootstock Festival05:09 Evolution of the Natural Wine Scene06:25 Defining Natural Wine08:15 Shifts in Natural Wine Styles10:01 The Wildcard Category in Wine Judging11:26 Categorisation in Wine Judging14:12 Proposing Changes in Wine Judging17:01 The Importance of Style in Wine Lists18:28 Pigeonholed as a ‘Natural Wine Guy’19:56 A Deep Dive into Wine Knowledge24:15 Personal Style and Image in the Wine Industry27:23 Championing Under-the-Radar Wine Regions34:50 The Wine and Cheese Debate37:06 Quickfire Questions and Personal PreferencesSee omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, Giles Cooke MW, co-founder of Thistledown Wines, shares his journey in the wine industry and the philosophy behind his winemaking. He reflects on winning Wine of the Year, the history of the Smart Vineyard in McLaren Vale, and the techniques used to craft wines that are expressive of site. Host Anna Webster and Giles explore the challenges and rewards of the Master of Wine program, the potential of grenache in Australia, and Giles’ personal passion for food and wine pairing. The conversation also touches on the 2024 vintage, the balance of intuition and experience in winemaking, and future aspirations for Thistledown Wines. Connect with us: Thistledown Wines Thistledown Wines on Instagram Giles Cooke MW on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram Key Takeaways The Smart Vineyard holds historic significance in McLaren Vale Great winemaking is about translating the vineyard into the bottle Grenache is often misunderstood because of its lighter style and colour The 2024 vintage was generous compared to previous years The Master of Wine program is rigorous and demands dedication Winemaking combines experience, intuition and trial and error Thistledown Wines focuses on medium-bodied, food-friendly wines Episode Chapters 00:00 – Winning Wine of the Year: A Journey of Doubt and Pride03:35 – The Smart Vineyard: History and Significance06:30 – Crafting the Wine: Techniques and Philosophy12:08 – Tasting the Wine: Aromatics and Flavour Profile14:00 – The 2024 Vintage: Insights and Decisions16:32 – Giles Cooke’s Wine Journey: From Passion to Profession18:33 – Master of Wine: The Challenges and Experience21:08 – Learning Winemaking: Experience and Intuition24:08 – Establishing Thistledown: Vision and Challenges27:35 – The Evolution of Grenache: Perception and Future29:55 – Exploring Other Varieties: Grenache Blanc and More31:59 – Quickfire Questions:    If you enjoyed this episode, subscribe to the Halliday Wine Companion Podcast, leave a review, and share it with others who love Australian wine.See omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, recorded the morning after the 2026 Halliday Awards, Anna Webster sits down with Vasse Felix’s chief winemaker Virginia Willcock over a strong coffee to discuss her latest accolade, Winemaker of the Year. Virginia reflects on her remarkable career in the wine industry, shares the stories behind iconic wines such as Tom Cullity and Heytesbury Chardonnay, and details the evolution of her winemaking practices and the role of terroir in shaping exceptional wines. Virginia also highlights her passion for sustainability, the importance of community, and her aspirations for the future of Margaret River winemaking. Connect with us: Vasse Felix Vasse Felix on InstagramHalliday Wine Companion Halliday Wine Companion on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram Key Takeaways Virginia Willcock reflects on a week filled with awards and recognition Wine is rooted in community, culture, and connection Margaret River’s terroir is central to producing outstanding wines Vasse Felix has undergone major evolution since Virginia joined in 2006 Natural winemaking practices bring out authenticity and quality The story of Tom Cullity is intertwined with Vasse Felix’s history Heytesbury Chardonnay showcases Margaret River’s finest expression Sustainability is a core focus for the future of the winery Virginia’s passion for wine is evident in every stage of her journey Sharing the story of Margaret River globally remains a key mission Episode Chapters00:00 – Winning Winemaker of the Year02:09 – Virginia Willcock: A Winemaker's Journey05:45 – The Unique Terroir of Margaret River08:58 – Evolution of Vasse Felix11:59 – Natural Winemaking Practices14:57 – The Story Behind Tom Cullity17:49 – The Heytesbury Chardonnay20:53 – Future Aspirations and Sustainability24:06 – Quickfire Questions and Personal InsightsSee omnystudio.com/listener for privacy information.

Step onto the auction floor with Michael Anderson, Head of Auctions at LANGTONS, and discover how rare bottles move from cellar to gavel. We unpack the do’s and don’ts of bidding, reveal the labels that keep climbing in value, and hear Michael’s personal journey from hospitality to helming Australia’s biggest fine-wine marketplace. Whether you buy to drink, invest, or simply daydream, this chat demystifies the world of wine auctions so you can bid (or sell) with confidence. Connect with us: LANGTONS LANGTONS on Instagram Halliday Wine Companion Wine Companion on Instagram Halliday Wine Club   Key Takeaways The founding of LANGTONS and how Australia’s auction scene has matured Red flags that signal a corked, heat-affected or otherwise damaged bottle Proven investment staples: Penfolds Grange, Wendouree, Burgundy grands crus and more Market shifts after COVID-era cellaring booms Michael’s tips for first-time bidders: set your ceiling, read condition reports, phone a specialist Career lessons from pouring glasses to commanding the hammer Chapters 00:00 Introduction to LANGTONS’ Auctions 02:04 Michael's Journey into the Wine World 03:30 A Day in the Life of a Head of Auctions 04:25 Understanding the Auction Process 09:17 Assessing Wine Condition and Quality 14:12 Market Pricing and Trends 16:31 Diverse Buyer Preferences 18:18 Finding Bargains in the Wine Market 24:57 Investment Wines and Speculation 27:00 The Secondary Market Dynamics 30:23 Surprising Sales and Unique Collections 38:09 Dealing with Fraudulent Wines 42:20 Quickfire Questions with MichaelSee omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, respected wine critic and educator Philip Rich reflects on his decades-long journey through the Australian and global wine landscape. Drawing on his early days in wine retail, including co-founding Prince Wine Store, Philip shares insights into the evolution of wine knowledge and the challenges of modern wine sourcing. He unpacks what makes Burgundy so compelling, the nuances of pinot noir, and the delicate balance required in curating a successful wine list. The conversation is rich with personal stories, professional learnings, and thoughtful observations on tasting and judging wine in different contexts.  Connect with us: Philip Rich on Instagram About Philip Rich Wine Companion on Instagram Halliday Wine Companion Halliday Wine Club LANGTONS Key Takeaways: Philip Rich began his wine career in the early 1980s at Crittendens Fine Wine Merchants. Over time, wine professionals and consumers have become significantly more informed. Restaurant wine lists are now considered just as important as the food menu. Sourcing wine has become increasingly difficult due to market and production shifts. Burgundy is revered for its clear expression of terroir, particularly through pinot noir. Wine buying requires an understanding of both consumer tastes and industry trends. A strong wine list balances customer satisfaction with profitability. Wine shows now serve as marketing platforms and provide critical feedback for producers. Effective wine tasting involves both sensory skill and situational context. Vertical tastings and personal experiences deepen wine understanding. Chapters: 00:00 Philip Rich's Journey into the Wine Industry03:00 Evolution of Wine Knowledge and Industry Changes06:05 Sourcing Wines: Past vs Present09:02 The Allure of Burgundy12:04 Pinot Noir: A Unique Expression of Terroir14:59 The Role of a Wine Buyer17:52 Creating a Balanced Wine List22:03 Judging Wines: Show vs Review24:48 The Impact of Wine Shows on Producers27:46 Tasting Mechanics and Wine Education31:44 Personal Wine Preferences and ExperiencesSee omnystudio.com/listener for privacy information.

In the first episode of the new and improved Halliday Wine Companion Podcast, Halliday editor and host Anna Webster speaks with Melanie Chester, head winemaker at Giant Steps in the Yarra Valley. We celebrate Giant Steps being named the 2025 Winery of the Year, discuss the importance of terroir, and the inspiration behind the new Circle of Fifths range. Mel also shares insights into wine judging, the art of blending, and how music plays a role in their winemaking process. The episode closes with a look at quality control, future plans for Giant Steps, and a rapid-fire segment on Mel’s personal wine preferences. Connect with us: Giant Steps Halliday Wine Companion Awards Circle of Fifths Wine Range Giant Steps on Instagram LANGTONS Wine Companion on Instagram Halliday Wine Companion Key Takeaways Melanie Chester’s journey from South Australia to the Yarra Valley Giant Steps winning Winery of the Year 2025 Judging experience as a tool for refining winemaking skills The role of terroir in shaping Yarra Valley wines Circle of Fifths as a celebration of single vineyard wines Blending as both a creative and technical process Music as a unique part of Giant Steps' winemaking philosophy The difference between single-vineyard wines and blends The importance of quality control at every stage of production Giant Steps’ plans for vineyard expansion and future growth Episode Chapters 00:00 – Introduction to the Halliday Wine Companion Podcast00:52 – Melanie Chester's Journey in Winemaking02:21 – Winning Winery of the Year: Giant Steps' Achievement05:10 – The Role of Judging Experience in Winemaking07:00 – Understanding Terroir: The Unique Vineyards of Yarra Valley10:09 – The Circle of Fifths: A New Wine Range13:59 – The Art of Blending Wines18:21 – The Influence of Music in Winemaking20:09 – Single Vineyard vs Blended Wines23:02 – Tasting and Quality Control in Winemaking26:24 – Future Aspirations for Giant Steps32:15 – Quickfire Questions with Melanie Chester If you enjoyed this episode, subscribe to the Halliday Wine Companion Podcast, leave a review, and share it with fellow wine enthusiasts.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 17: Rowly Milhinch, Scion, Rutherglen Rutherglen is one of Australia's oldest wine regions. Grapevines came to the region in the 1850s during the gold rush and Rutherglen, as many of you will already know, became Australia's unchallenged capital of fortified wines. The future of regions like Rutherglen rely heavily on either new blood moving in or subsequent generations, from existing wine families, continuing to carry those legacies into the future. Rowland Milhinch, known as Rowly about town, is a descendant of George Francis Morris - one of Australia's pioneering vignerons of the mid 19th century. Formerly a graphic designer - Rowly applied his creative mind to the art of wine making and is now, arguably, one of the most progressive and playful wine makers in the region. To chat about the importance of new age thinking...in regions steeped heavily in tradition....please welcome Rowly.  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  Scion After Dark Rutherglen Durif 2018 Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 16: Nick Brown, All Saints, Rutherglen Today I am in Rutherglen in Victoria’s Northeast and I am joined by a descendant of wine royalty. Nick Brown from All Saints Estate. If the last name hasn’t given it away, Nick has lived and breathed wine his whole life, spending his childhood running about the cellars of his family winery Brown Brothers in Milawa. And while he initially started off pursuing a career in geological engineering, he thankfully found his way back into wine. Now, today’s area of focus is Muscat. And Muscat of Rutherglen is an Australian treasure. Knowledge that has been passed down through generations, with a history spanning over 100 years of family winemaking. Muscat is rich, complex, intense and pairs exceptionally well with savoury dishes, through to full flavoured cheeses and desserts. Please welcome, Nick.  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  All Saints Estate Museum Rutherglen Muscat Non Vintage Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 15: Daniel Tokar, Tokar Estate, Yarra Valley Today we are talking all things Tempranillo!  There’s no denying it’s the signature wine grape of Spain, and a very very old one at that…dating back to 1100 BC. There are about 500 clones of Tempranillo in Spain alone, and it is not only one of the world’s most planted grape varieties, it’s one of the most expanded varieties globally. Meaning it’s on the increase. Daniel Tokar, from Tokar Estate in Victoria’s Yarra Valley has been surrounded by this variety since his parents established the winery in 1995. A chef by trade, Daniel provides an interesting perspective on this very old and much loved variety. Please welcome, Dan.  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  Tokar Estate Amphora Special Release Yarra Valley Tempranillo 2019 Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 14: Dylan McMahon, Seville Estate, Yarra Valley.  Join me as I sit down with Dylan McMahon from Seville Estate in Victoria's Yarra Valley to reflect on the last two years. From his greatest learnings, to the moments that shaped Seville Estate as a business. Dylan candidly discusses what life was like running a business during one of the most difficult periods in history, the COVID-19 global pandemic.  Seville Estate was established in 1972 and has a diverse offering from accommodation, to events, an on-site restaurant, and of course, a cellar door where you can try all of their beautiful wines. Dylan McMahon is the grandson of Peter and Margaret, the founders of Seville, and he is now the chief winemaker here at the estate. So who better to chat with on the highs and lows of 2020/21, please welcome Dylan.  Want to know what wine we were drinking?  Seville Estate Yarra Valley Shiraz 2019 Seville Estate Old Vine Reserve Yarra Valley Cabernet Sauvignon 2019 Seville Estate Single Vineyard Series Seville Pinot Noir 2020 Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.  Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 13: Ben Ranken, Wilimee Wines, Macedon Ranges.  Today’s topic is of huge interest to me. Underwater wine. I’m fascinated by it. It’s a process whereby wine is aged or preserved under water. And there are some high-profile cases. Now, back in 2010 it was reported divers found bottles of champagne…some 230 years old…at the bottom of the Baltic. It's reported the champagne found was from house Veuve Cliquot…and interestingly they have since buried 300 bottles and 50 magnums in the Baltic sea in an ageing experiment to commemorate this very discovery. But they aren’t the only ones doing it. Wineries across the world….from Spain, to France, Italy, Greece and Chile are trying their hand at this new way of thinking. And today we are looking at a home-grown example here in Victoria’s Macedon Ranges. Five years ago Ben Rankin, from Wilimee Wines, submerged 20 dozen bottles of his Pinot Noir in 5000 litre tanks. Now, this year he drained one of those vats for consumption and comparison, to the same vintage aged via traditional cellaring methods. Want to know what wine we were drinking?  2015 Wilimee Pinot Noir  2015 Wilimee 5 Years Underwater Pinot Noir Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.  Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 12: Former Hawthorn footy captain Richie Vandenberg is on a mission to remove and recycle one billion single-use plastic bottles from our oceans by 2030, via his wine label The Hidden Sea. Want to know what wine we were drinking?  2021 PINOT GRIGIO. Light, lively and crisp with fresh fruits and mouth watering pear, peach and bright acidity. 2021 CHARDONNAY. Expressive yet refined with generous stone and citrus fruits and hints of vanilla and apple cake spice notes. A fresh but textural mid-palate with great balance and length. Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 11: Wine educator Nicole Bilson on Malolactic Fermentation Today we sit down with wine educator Nicole Bilson to learn about the winemaking technique, malolactic fermentation. Now, while many of you may not have heard of this technique before - most of you will have tasted the effects of it! Particularly if you're a chardonnay drinker. It's what gives some chardonnays that beautiful rich, creamy, buttery sensation on the palate. I met Nicole while studying my WSET - she was one of our educators - and you're going to love learning from her. She is absolutely fabulous at what she does.  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 10: Giles Cooke MW, Thistledown Wines, South Australia. We catch up with Giles Cooke, winemaker and Award Winning Varietal (grenache) recipient at the 2022 Halliday Wine Companion Awards, to discuss all things grenache! Grenache in Australia has quite a chequered past but is now gaining recognition as a standalone variety - take a deep dive with us as we learn more about this remarkable variety.  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  Thistledown Wines Sands of Time Old Vine Single Vineyard Blewitt Springs McLaren Vale Grenache 2019 Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 9: Kate Laurie, Deviation Road, Adelaide Hills. We catch up with Kate Laurie, winemaker and Sparkling Wine of the Year recipient at the 2022 Halliday Wine Companion Awards, to discuss all things sparkling wine and champagne.  Raised in WA Kate actually lived in Champagne, France, for three years after graduating university, to hone her skills in traditional method sparkling. So she is the perfect person to discuss the various styles, winemaking techniques and food pairings that make this much-loved wine, so unique.   Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  2014 Beltana Blanc de Blancs 2018 Southcote Blanc de Noirs Deviation Road Altair Adelaide Hills Brut Rosé  Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 8: Sarah Crowe, Yarra Yering, Yarra Valley.  Today I am joined by Sarah Crowe, winemaker and General Manager at Yarra Yering. Sarah was the first woman to win Winemaker of the Year at the 2017 Halliday Wine Companion Awards and this year she has taken out Wine of the Year AND Yarra Yering has been crowned Winery of the Year, making them the first producer to win more than one major category in these awards. As well as this - two of their wines have also won in their respective varietal categories.  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  2019 DRY RED WINE NO. 1 2019 CARRODUS CABERNET SAUVIGNON Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 7: Jeni Port, Halliday Wine Companion taster.  Join Jeni and I as we discuss the ins & outs of last night's 2022 Halliday Wine Companion Awards!  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  Terre à Terre Crayères Vineyard Sauvignon Blanc 2019 Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 6: Belinda Hughes, Rieslingfreak, South Australia. Just like Sauvignon blanc from the Marlborough – Riesling has had its fair share of bad press, often associated with Germany’s mass exports of the 70s and 80s. Now while its often thought of as a sweet wine, Riesling can vary from bone-dry through to wines that rich, textural and sticky. It truly is a variety for all wine drinkers. Today we are joined by winemaker Belinda Hughes from Rieslingfreak in the Barossa. Alongside her husband, John, Belinda specialise in all things Riesling. From dry, to sparkling, sweet and fortified. Their label Riesling freak celebrates a deep love for one of Australia’s most underrated grape varietals, through 11 expressions. And as promised - all the details for our upcoming 2022 Halliday Wine Companion Awards: This year we have two ways to celebrate – in person at our fine-dining degustation dinner or virtually with our online streaming event. Purchase your tickets and join us at Stokehouse St Kilda for an unforgettable evening, or subscribe to our online broadcast and start planning your own event at home! Don't forget to tag #Halliday2022 in all your celebrations. Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  2016 Rieslingfreak No.9 Clare Valley Sekt Riesling 2021 Rieslingfreak No.8 Polish Hill River 'Schatzkammer' Riesling 2021 Rieslingfreak No.3 Clare Valley Riesling "Dry" Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here. Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 5: Stuart Pym, Flowstone Wines, Margaret River. Now, while New Zealand’s Marlborough region is synonymous with sauvignon blanc -  it’s actually a bit of an international juggernaut of sorts – remaining one of the fastest growing wines in the world. And while there’s been a real shift away from those distinct grassy, tropical fruit-laden wines we all think of – sauvignon blanc is enjoying a stylistic revival – with winemakers across Australia serving up sophisticated wines that have depth, complexity and beautiful length on the palate. Today - we are joined by Margaret River winemaker Stuart Pym, of Flowstone Wines. Flowstone have won several awards for their sauvignon blanc and have also previously taken out the title of Best New Winery at the Halliday Wine Companion Awards. And as promised - all the details for our upcoming 2022 Halliday Wine Companion Awards: This year we have two ways to celebrate – in person at our fine-dining degustation dinner or virtually with our online streaming event. Purchase your tickets and join us at Stokehouse St Kilda for an unforgettable evening, or subscribe to our online broadcast and start planning your own event at home! Don't forget to tag #Halliday2022 in all your celebrations. Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  Flowstone 2018 Sauvignon Blanc Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here.   Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emergingSupport the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 4: Barnaby Flanders, Garagiste. The turn of phrase Single Vineyard or townships wines is often thrown around in today’s wine world, and on today’s show we delve into this very notion and explore the world of site-specific wines. Join us as we chat with viticulturist and winemaker Barny Flanders, from Garagiste on Victoria’s Mornington Peninsula, who specialises in single vineyard, township wines that showcase the unique features of various sub regions and microclimates. Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  Garagiste ‘Tuerong’ Chardonnay 2019 Garagiste ‘Merricks’ Chardonnay 2019 Garagiste ‘Merricks’ Pinot Noir 2019 Garagiste ‘Balnarring’ Pinot Noir 2019 Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here.   Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 3: Holly Klintworth, Bass & Flinders. Holly heads up her families distillery Bass & Flinders on Victoria's Mornington Peninsula. Founded in 2009 as a project, inspired by a passion for the traditional distilled fruit and grape based products of Europe, Holly and her family set out to add value to the local region by turning wine into spirit, showcasing varietals such as shiraz, pinot noir and chardonnay.  Originally they set out to produce a premium brandy – and while this was maturing in French oak they played around with other products using the same eau de vie as their base spirit. Today they produce a range of spirits, fruit and grape brandies and liqueurs. In today's episode Holly sits down with Tom to chat about the benefits of grape-based spirits, as well as how to drink and pair gin at your next dinner party.  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  HEARTBREAK, PINOT NOIR GIN, BASS & FLINDERS, VIC Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here.   Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 2: Erin Larkin, Halliday tasting team. Independent wine writer, judge and Halliday wine taster Erin Larkin shares her tips on how to taste like a pro! From how to swirl, spit and describe your next glass of wine.  Erin also offers up interesting insight into life as a professional taster, from how many wines she tries in a day to how she breaks tradition and orders her tastings. Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  2020, FRANKLAND ESTATE ISOLATION RIDGE RIESLING, FRANKLAND RIVER, WA.  Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here.   Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Halliday Wine Companion 'By the Glass' EP 1: Penny Vine, Cutler & Co. So perhaps you’re new to wine or wanting to learn more about it...wherever you’re at, this first episode is all about laying a strong foundation. From how to store and serve your wine at home, to chatting with the sommelier at your favourite restaurant. Sommelier Penny Vine takes it back to basics.  For a bit of background, Penny runs the wine list at Melbourne institution Cutler and Co, a fabulous restaurant on Gertrude St in Fitzroy, Melbourne. She is approachable, relaxed and loves a drink! So who better to kick off off our new series with?!  Any thoughts or suggestions for upcoming episodes? Please email us at [email protected] and don't forget to follow Halliday Wine Companion over on instagram here. Want to know what wine we were drinking?  2018, BELINDA THOMSON SEA PARTY SAUV BLANC SEMILLON UNDER FLOR, HENTY, VIC Looking for a little more wine inspiration? For more information on Australian wines and wineries, including tasting notes, head over to winecompanion.com.au. Interested in becoming a Halliday Wine Companion member? Click here.   Hardie Grant acknowledges the Traditional Owners of the country on which we work, the Wurundjeri people of the Kulin nation and the Gadigal people of the Eora nation, and recognises their continuing connection to the land, waters and culture. We pay our respects to their Elders past, present and emerging.Support the show: https://www.winecompanion.com.au/See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.