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

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🍷 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.

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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

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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

 

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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

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Alex Beckett on Instagram

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Anna Webster on Instagram

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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

 

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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

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Louisa Rose on Instagram

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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

 

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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

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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

 

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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

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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:

1. 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?
2. 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.
3. 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.

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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

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 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

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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

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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

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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

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Rohan Smith on Instagram

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LANGTONS

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Plumm

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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

 

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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

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LANGTONS

LANGTONS on Instagram

PLUMM

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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
37:00 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. 

 

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