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 Instagram
Key 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.

 

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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

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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 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

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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

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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

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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 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.

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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 Instagram

Halliday 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 Year
02:09 – Virginia Willcock: A Winemaker's Journey
05:45 – The Unique Terroir of Margaret River
08:58 – Evolution of Vasse Felix
11:59 – Natural Winemaking Practices
14:57 – The Story Behind Tom Cullity
17:49 – The Heytesbury Chardonnay
20:53 – Future Aspirations and Sustainability
24:06 – Quickfire Questions and Personal Insights

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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 Michael

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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 Industry
03:00 Evolution of Wine Knowledge and Industry Changes
06:05 Sourcing Wines: Past vs Present
09:02 The Allure of Burgundy
12:04 Pinot Noir: A Unique Expression of Terroir
14:59 The Role of a Wine Buyer
17:52 Creating a Balanced Wine List
22:03 Judging Wines: Show vs Review
24:48 The Impact of Wine Shows on Producers
27:46 Tasting Mechanics and Wine Education
31:44 Personal Wine Preferences and Experiences

See 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 Podcast
00:52 – Melanie Chester's Journey in Winemaking
02:21 – Winning Winery of the Year: Giant Steps' Achievement
05:10 – The Role of Judging Experience in Winemaking
07:00 – Understanding Terroir: The Unique Vineyards of Yarra Valley
10:09 – The Circle of Fifths: A New Wine Range
13:59 – The Art of Blending Wines
18:21 – The Influence of Music in Winemaking
20:09 – Single Vineyard vs Blended Wines
23:02 – Tasting and Quality Control in Winemaking
26:24 – Future Aspirations for Giant Steps
32:15 – 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.

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