Halliday Wine Companion

Stephen Pannell is one of Australia’s most influential winemakers and a driving force behind the rise of modern McLaren Vale grenache. In this episode of the Halliday Wine Companion Podcast, Steve shares how a childhood spent working in vineyards in Margaret River eventually led him to winemaking, despite his best efforts to avoid the family profession. From producing more than 200 million bottles of red wine at Hardys to rediscovering his creativity in Barolo, Steve explains how pinot noir and nebbiolo shaped his unique approach to grenache. The conversation explores what makes McLaren Vale grenache so expressive, the importance of tannin, picking decisions and old-vine vineyards, and why great wine should reflect the land rather than the hand of the winemaker. Steve also takes us inside his Little Branch vineyard in Blewitt Springs, where century-old grenache vines produce his distinctly different Sunrise and Sunset wines. Steve also discusses the restoration of his Koomilya vineyard, the inspiration behind his Halliday award-winning Mataro Rosé, and his mission to preserve the future of warm-climate Australian shiraz. He also makes a passionate case for taking rosé, sauvignon blanc, pinot grigio and merlot seriously, while encouraging wine drinkers to trust their own tastes. As the Australian wine industry faces one of its most challenging periods, Steve reflects on why the country has never made better wine and considers the Mediterranean and Italian varieties that could define its future. Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Follow S.C. Pannell on Instagram Explore S.C. Pannell wines: https://scpannell.com.au/ In this episode: How Steve Pannell found his way into winemaking The evolution of modern Australian grenache What pinot noir and nebbiolo taught Steve about grenache Why tannin is essential to the identity of red wine The influence of soil, ironstone and the ocean in McLaren Vale What makes Blewitt Springs such a distinctive grenache region The story behind the century-old Little Branch vineyard How Sunrise and Sunset grenache express two parts of the same site Restoring biodiversity at the Koomilya vineyard Why premium fruit is essential to serious rosé Protecting the future of warm-climate Australian shiraz Mediterranean grape varieties suited to Australia’s changing climate Why wine drinkers should never feel intimidated by personal taste Steve’s hopes for the future of Australian wine

Bruce Tyrrell AM has spent more than five decades shaping Australian wine. As the fourth generation of one of Australia’s oldest family-owned wineries, he has helped transform Tyrrell’s, champion Hunter Valley semillon around the world, and preserve some of Australia’s most important old-vine vineyards. Fresh from being named the 2027 James Halliday Hall of Fame inductee , Bruce joins the Halliday Wine Companion Podcast to reflect on growing up at Tyrrell’s, joining the family business in 1974 and witnessing the evolution from fortified wine and manual vineyard work to modern winemaking. Bruce shares the story behind Tyrrell’s iconic Vat 1 Semillon, including the secret decision to hold the wine back for five years despite the pressure it placed on the winery’s cash flow. He also explains why Hunter Valley semillon is unlike any other wine in the world, how screw caps changed wine quality, and what makes the Hunter Valley one of Australia’s most challenging regions for growing grapes. The conversation also explores Tyrrell’s historic vineyards, including the 1908-planted HVD vineyard, and the Sacred Sites collection, along with the family succession plan involving Bruce’s children, Chris, John and Jane. Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Order the 2027 Halliday Wine Companion In this episode: Bruce’s earliest memories of growing up at Tyrrell’s How a rugby injury led him back to the family winery The evolution of Australian drinking and dining culture Tyrrell’s role in producing Australia’s first commercial chardonnay Why Bruce secretly stored Vat 1 Semillon to delay its release How Hunter Valley semillon earned international recognition The story behind Johnno’s Semillon and Tyrrell’s Sacred Sites Why Tyrrell’s embraced screw caps The challenges of making wine in the Hunter Valley Bruce’s advice for Tyrell’s next generation What comes next after more than 50 years in the wine industry Explore Tyrrell’s Wines and discover more about the winery’s family history . For more Australian wine stories, expert reviews and independent ratings, visit Halliday Wine Companion . This podcast was recorded on the unceded lands of the Wurundjeri people of the Kulin Nation. We acknowledge them as the enduring custodians of this Country and recognise their continuing cultural practices of caring for the land and waters. We pay our respects to their Elders past and present. We extend that respect to the Traditional Owners of the many lands across Australia and beyond whose wineries and stories we are privileged to share.

What really goes into reviewing thousands of Australian wines and selecting the very best for the Halliday Wine Companion? To celebrate the release of the 2027 Halliday Wine Companion and the annual Halliday Awards, Halliday’s Head of Tasting and General Manager, Katrina Butler, takes us behind the scenes of Australia’s most comprehensive wine guide. Katrina explains the wine submission process, how the Halliday Tasting Team assesses quality and maintains consistency, and why the reviews are written with everyday wine drinkers in mind. The conversation also explores score inflation, the value of bronze-medal wines, and how to remain objective when wine tasting is inherently subjective. Katrina reveals how approximately 9000 wines are narrowed down for the Companion and how the country’s best bottles are selected through blind judging. You’ll also hear how winners are chosen across categories including Winery of the Year, Winemaker of the Year, Best New Winery, Dark Horse Winery and the James Halliday Hall of Fame. Plus, Katrina and host Anna Webster discuss the current state of Australian wine, the growing diversity of grape varieties, the increasing prominence of women in wine and why the quality of Australian wine has never been stronger. Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Follow Katrina Butler on Instagram Order the 2027 Halliday Wine Companion In this episode: How wineries can submit wines to Halliday Wine Companion What Halliday’s critics look for when reviewing a wine Blind tasting versus reviewing wines by producer How critics manage palate fatigue The difference between Halliday reviews and wine show judging How a nine-person Tasting Team maintains consistent scores Whether score inflation is affecting the 100-point wine system Why bronze-medal wines deserve more recognition How approximately 9000 wines are narrowed down for the Companion How the annual Halliday Wine Companion Awards are judged What makes a winery worthy of Winery of the Year The strict criteria wines must meet to be inducted into the Halliday Hall of Fame How climate change and market conditions are reshaping Australian wine Why Australian wine belongs on the world stage Whether you’re a winemaker considering submitting your wines, a collector searching for the best Australian bottles or simply curious about how wine scores and awards are determined, this episode offers a rare look inside the Halliday Wine Companion tasting and judging process. This podcast was recorded on the unceded lands of the Wurundjeri people of the Kulin Nation. We acknowledge them as the enduring custodians of this Country, and we recognise their continuing cultural practices of caring for the land and waters. We pay our respects to their Elders past and present. We extend that respect to the Traditional Owners of the many lands across Australia and beyond whose wineries and stories we are privileged to share.

A single glass of Alsatian pinot blanc changed the direction of Eddie McDougall’s life. In this episode of the Halliday Wine Companion Podcast , host Anna Webster sits down with winemaker, entrepreneur, TV personality and founder of The Flying Winemaker , Eddie McDougall. Eddie shares how his upbringing between Hong Kong and Australia, his father’s extraordinary entrepreneurial journey, and an unexpected encounter with wine inspired him to abandon the conventional business career expected of him and pursue winemaking. That decision took him from putting nets on vineyards at Shadowfax to working alongside respected winemakers at O’Leary Walker, Clyde Park and Giant Steps, before travelling to Italy to work at renowned Barolo producer Vietti. Eddie also reveals how he became involved with a pioneering urban winery in Hong Kong, where grapes from regions including the Clare Valley, McLaren Vale, Bordeaux, Tuscany and Piedmont were snap-frozen and transported to the city for winemaking. The conversation explores the explosive growth of Hong Kong’s wine market, the rise of Chinese fine wine, changing drinking preferences across Asia and the global perception problem currently facing Australian wine. Eddie explains why Australian wine is too often viewed internationally as either inexpensive and uncomplicated, or represented solely by a handful of famous luxury producers. He believes Australia needs to present its wines with greater confidence, pride and aspiration. Anna and Eddie also delve into the creation of his premium E.J. McDougall label, including its old-vine McLaren Vale Shiraz and Grenache, Margaret River Chardonnay and forthcoming Tasmanian Riesling. They discuss the importance of trusted grower relationships, limited production, international allocations and Eddie’s ambition to produce wines capable of representing Australia on the world stage. Plus, Eddie shares the remarkable story behind The Flying Winemaker television series, his work promoting Chinese wine through the Wynn Signature Chinese Wine Awards and the philosophy that continues to guide his career. Follow E.J. McDougall on Instagram Explore E.J. McDougall Wines Discover The Flying Winemaker Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Preorder the 2027 Halliday Wine Companion In This Episode The glass of pinot blanc that changed Eddie’s life Growing up between Hong Kong and Australia Learning winemaking at Shadowfax, O’Leary Walker and Giant Steps Working at Vietti in Piedmont Making wine inside a Hong Kong industrial building How snap-frozen grapes can be used for winemaking Why Hong Kong became one of the world’s major wine hubs How The Flying Winemaker business model works Why Australian wine is struggling for global recognition The launch of the premium E.J. McDougall label Old-vine Shiraz and Grenache from McLaren Vale Margaret River Chardonnay and Tasmanian Riesling The changing Chinese wine market Creating The Flying Winemaker television series The growth of the Wynn Signature Chinese Wine Awards Why relationships remain essential in the wine industry 00:00 Introducing Eddie McDougall 00:29 Growing up in Hong Kong and Australia 01:46 The glass of wine that changed Eddie’s life 03:24 Leaving business behind to study winemaking 04:31 Eddie’s first vintage at Shadowfax 07:32 O’Leary Walker, Clyde Park and Giant Steps 09:56 Working at Vietti and discovering fine wine 12:24 Inside Hong Kong’s urban winery 17:04 What happens when grapes are snap-frozen? 18:40 How Hong Kong became a global wine hub 21:09 The Flying Winemaker business model 24:24 Australian wine’s international perception problem 29:01 Creating the E.J. McDougall fine wine label 30:50 McLaren Vale old-vine Shiraz 35:40 Producing Margaret River Chardonnay 38:41 Tasmanian Riesling and international allocations 41:30 Turning The Flying Winemaker into a television series 45:03 Connecting wine with Asian food and culture 47:23 The rise of Chinese fine wine 51:45 Why Australian exports to China have changed 53:19 Relationships, responsibility and giving back 54:35 Eddie’s pursuit of simplicity and mastery Eddie McDougall, Halliday Wine Companion podcast, Australian wine, The Flying Winemaker, E.J. McDougall Wines, Australian winemaker, McLaren Vale Shiraz, McLaren Vale Grenache, Margaret River Chardonnay, Tasmanian Riesling, Hong Kong wine industry, Chinese wine, Australian fine wine, wine podcast, Anna Webster, Wynn Signature Chinese Wine Awards. See omnystudio.com/listener for privacy information.

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 Olsen 01:29 From biochemistry to winemaking 03:05 Gwyn’s first vintage in the south of France 04:57 Learning winery French and working in Saint-Émilion 06:08 Villa Maria and family-owned wine businesses 08:45 McWilliam’s, Mount Pleasant and the Hunter Valley 09:22 Pepper Tree, Briar Ridge and career-defining awards 12:17 Landing the Henschke role while on maternity leave 16:19 The blind tasting moment in the Henschke interview 21:20 The pressure of working with iconic vineyards 23:08 Small changes and one-percenters in the winery 27:41 The story behind The Nurturer 31:35 Tappa Pass Shiraz and a cooler Barossa vintage 32:39 Mount Edelstone, Hill of Grace and the single vineyard sites 35:40 The weight of Henschke history 39:31 Apollonia Shiraz and new expressions 46:45 How Gwyn’s winemaking philosophy has evolved 47:42 Succession and Gwyn’s role in Henschke’s future 54:47 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 Country 00:25 Meet Stuart Hordern from Brokenwood 01:20 Growing up in the Hunter Valley 03:06 First vintages & cellar work 05:31 Studying winemaking in Adelaide 07:48 Returning to the Hunter Valley 09:23 What makes Hunter Valley wine unique 10:34 Joining Brokenwood 12:16 Learning from Iain Riggs & PJ Charteris 17:26 The evolution of Brokenwood 20:07 Why Brokenwood sources fruit outside the Hunter 24:01 The challenge of Australian vintages 28:36 The story of Graveyard Vineyard Shiraz 37:06 Brokenwood’s winemaking philosophy 38:56 The ILR Reserve Semillon story 43:59 Why some vintages are never released 45:10 Winning Halliday Winery of the Year 50:15 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 Yalumba 00:48 Growing up in Melbourne and discovering wine 02:14 Why physics was the backup plan 03:19 How Louisa landed a job at Yalumba 04:40 What Yalumba was like in the 1990s 05:51 Becoming Head Winemaker 08:42 Why wild fermentation changed everything 12:57 Vineyard yeast vs winery yeast explained 14:48 Why Yalumba made all wines vegan 16:53 Signature vineyard and old vine history 18:17 Sustainability inside a major winery 22:30 Bottle weight, packaging and carbon footprint 25:34 Climate change, rootstocks and water use 28:32 The Concerned Elders group explained 30:25 Why the wine industry is struggling 33:00 How Australian wine is viewed overseas 33:49 Rare & Fine Collection tasting 35:40 Tri-Centenary Grenache explained 38:45 The history of The Signature wine 45:22 Why viognier became Yalumba’s Icon 50:49 Why viognier is growing again 53:13 What’s next for Louisa Rose and Yalumba 55:33 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 wine 02:10 Buying his first wine shop at 22 04:00 Turning a bottle shop into a wine bar 06:00 Inspiration from Paris wine culture 08:30 What actually makes a venue successful 10:15 Why people come back (hint: it’s not the wine) 12:30 Location myths and reality in hospitality 14:00 The importance of “vibe” 16:00 Building team culture in wine bars 17:30 Expanding to Milton, The Alps & beyond 20:00 Opening in “dry suburbs” and licensing challenges 22:30 Why food became essential 24:30 Opening The Moon in Collingwood 26:00 Scaling back and focusing geographically 27:30 Launching Clover and modern bistro culture 29:00 How Australians are drinking wine differently 31:00 Natural wine vs fine wine 33:30 Building an online wine business during COVID 35:00 Importing wines and global relationships 38:00 Managing multiple venues 39:00 Biggest lessons in hospitality 40:00 Challenges in today’s market 41:30 What’s next See 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 Intro 00:15 From marine biology to a PhD in seaweed 02:35 The wine bug and Adelaide as a turning point 05:00 Natural wine, accessibility, and learning from peers 06:51 Making wedding wine and the first “serious” vintage 09:52 Why it’s called Gentle Folk 12:00 Farming grapes, leasing vineyards, and going organic 16:56 Scientific thinking in wine: test everything 19:06 Adelaide Hills site differences: aspect, altitude, soil 23:23 Farming philosophy, organic practice, and “pretty vineyards” 26:24 Evolution of style and the role of single-vineyard wines 34:32 Key influences and the wines Gareth loves to drink 40:22 Sauvignon blanc, texture, and changing attitudes 43:48 Father’s Milk: the real story and the long lunches 54:13 What’s next: more sangiovese and Tuscany harvest dreams 56:27 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 #SauvignonBlanc See 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 wine 02:10 Early wine influence, collectors at home, curiosity and tasting young 02:55 The career pivot: cellar door and vineyard work, taking the pay cut 04:25 Learning from the ground up: vineyards, soil, vine metabolism 05:10 First vintages, wine chemistry, and building real capability 05:45 Studying wine science while working, graduating with a medal 07:05 Mornington vs Yarra: what actually changes in the glass and why 10:00 Working with fruit from multiple regions and what it teaches you 11:30 Sustainability certification and why it matters (in practice) 13:00 Taking over at Medhurst: following a long-term winemaker, changes without ego 14:40 The Medhurst site: slopes, soils, altitude shifts, and block differences 20:10 Entry level vs estate vs reserve, and how classification tastings work 27:10 Chardonnay winemaking: whole-bunch press, full solids, wild ferment, oak 29:10 The signature rosé: extraction, turbidity, cool ferments, and why it’s “fiddly” 33:00 Winemaking philosophy: intervention when needed, taste every ferment 34:50 The single biggest decision: picking dates and phenolic ripeness 36:00 2026 Yarra vintage check-in: conditions, timing, what to expect 37:10 Alternative varieties and what could work in the Yarra 39:10 Wine show judging: why it accelerates learning, community value 42:00 Len Evans Tutorial: why it’s so formative 44:40 The Yarra Valley community and why it works 46:45 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 Hill 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 In this episode 00:00 Welcome to 2026, and why Jasper Hill moved to Heathcote 01:20 First vintage (1982) and making great wine with minimal gear 01:50 Heathcote before it was an official GI, and putting the region on the label early 02:40 Chauncy, Heathcote’s iconic restaurant, and the family connection 04:15 How Heathcote has changed (slowly), and why bookings matter at cellar doors 05:10 Growing up on a vineyard, resilience, and the winding road into winemaking 06:50 Vintage in Italy, and learning by doing 07:20 The “slow transition” of taking over from her parents 10:35 Emily’s Paddock vs Georgia’s Paddock, aspects, soils, and varieties 12:55 Organic, dry grown, biodynamics, and keeping soil alive 14:10 Climate change: Drier winters, heavier spring rain, and picking 4–6 weeks earlier 16:10 Fire, recovery, and what you do when a block is gone 19:35 The Jasper Hill range, plus “Georgia and Friends” and why it appears 22:10 Lo Stesso Fiano: Why fiano, how it tastes, and how it differs by grower 24:50 Emily’s Paddock co-ferment: Balancing shiraz ripeness and cabernet franc greenness 28:50 When to drink Jasper Hill: The 10–12 year sweet spot 29:45 Occam’s Razor: Origin story, sourcing changes, and a lighter Heathcote shiraz 33:10 Picking earlier now: Climate and taste, plus the legal shift around must additions 36:05 Labels, history, and why some things do not change 3 7:00 Is shiraz “out of favour”? Oversupply, choice, exports, and selling in 2026 41:30 What’s next: Vintage 2026 looks smaller, and how they are managing it 42:25 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 Instagram Shaw + Smith Tolpuddle Vineyard MMAD Vineyard Michael Hill-Smith MW Michael Hill-Smith MW on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram Key Topics Discussed Growing 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 Experience See 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 Estate Alkina 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 Custodians 00:25 – Introduction to Terroir Consulting 02:52 – Understanding Terroir: The Genetic Connection 06:13 – The Evolving Appreciation for Terroir 10:41 – The Importance of Terroir in Wine Quality 12:24 – The Role of Soil and Rocks in Terroir 15:23 – The Connection Between Terroir and Wine Expression 19:30 – The Complexity of Soil Types and Their Impact 25:01 – Choosing the Right Varieties for Terroir 30:13 – Tasting and Understanding Barossa Wines 33:24 – Exploring Calcoschist and Schist Terroirs 39:39 – The Art of Dilution in Winemaking 44:01 – Understanding Clay and Its Impact on Wine 52:19 – The Process of Terroir Consulting 57:20 – Designing Vineyards from Scratch 01:01:02 – Navigating Client Expectations in Terroir Analysis 01:05:13 – The Significance of Single Vineyard Labels 01:06:08 – Major Discoveries in Terroir Understanding See 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 Tasting 06:08 – Matt’s Personal Journey with Wine 08:57 – Wine and Food Pairing Philosophy 11:48 – The Role of Sommeliers 14:54 – Wine Pricing and Value 17:41 – Exploring Wine Regions 20:50 – Memorable Wine Experiences 23:35 – Quickfire Questions 26:38 – Guilty Pleasures and Wine Preferences 29:21 – Future Projects and Closing Thoughts See 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 Introduction 00:53 Mike Bennie’s Journey into Wine 02:06 The Allure of Natural Wines 03:28 Founding Sydney’s Rootstock Festival 05:09 Evolution of the Natural Wine Scene 06:25 Defining Natural Wine 08:15 Shifts in Natural Wine Styles 10:01 The Wildcard Category in Wine Judging 11:26 Categorisation in Wine Judging 14:12 Proposing Changes in Wine Judging 17:01 The Importance of Style in Wine Lists 18:28 Pigeonholed as a ‘Natural Wine Guy’ 19:56 A Deep Dive into Wine Knowledge 24:15 Personal Style and Image in the Wine Industry 27:23 Championing Under-the-Radar Wine Regions 34:50 The Wine and Cheese Debate 37:06 Quickfire Questions and Personal Preferences See 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 Takeaway s 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 Pride 03:35 – The Smart Vineyard: History and Significance 06:30 – Crafting the Wine: Techniques and Philosophy 12:08 – Tasting the Wine: Aromatics and Flavour Profile 14:00 – The 2024 Vintage: Insights and Decisions 16:32 – Giles Cooke’s Wine Journey: From Passion to Profession 18:33 – Master of Wine: The Challenges and Experience 21:08 – Learning Winemaking: Experience and Intuition 24:08 – Establishing Thistledown: Vision and Challenges 27:35 – The Evolution of Grenache: Perception and Future 29:55 – Exploring Other Varieties: Grenache Blanc and More 31:59 – 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.