In this episode, I sit down with Tim Kirk, chief winemaker at Clonakilla, one of Australia’s most acclaimed wineries. Known for crafting the groundbreaking Shiraz Viognier—a wine once hailed as "one of the most important advances in Australian Shiraz since Penfolds Grange"—Tim brings a rare blend of artistry, humility, and spiritual depth to the world of wine.

Originally trained in theology, Tim shares how his faith continues to shape his approach to winemaking. We explore the almost miraculous events that led to the creation of Clonakilla’s flagship wine, the story of his family’s legacy in the Canberra District, and what makes this cool-climate region so special.

This is more than a conversation about wine — it's about calling, creativity, and the deep connections between land, spirit, and the people who tend to both.

Whether you're in the wine trade or just love a good story, this episode is a must-listen.

Tim Kirk — Creating An Icon and the Sacred Side of Winemaking

⏱️ Episode Timestamps:

00:00 Introduction: The Theology of Wine

00:47 Meet Tim Kirk: Chief Winemaker at Clonakilla

01:27 Early Memories and Family Background

03:12 The Vision for Clonakilla

08:43 The Struggles and Successes of Early Winemaking

10:12 Tim's Journey: From Theology to Winemaking

15:42 The Shiraz Viognier Story

26:52 The Canberra District Terroir

27:13 Ancient Volcanic Flows and Soil Composition

27:45 The Mystery of Red Clay

29:30 Climate and Its Impact on Vineyards

31:13 The Role of Cool Nights in Wine Quality

33:35 Minimal Intervention Winemaking Philosophy

36:12 The Influence of Whole Bunch Fermentation

39:14 Balancing Tradition and Innovation in Winemaking

43:34 The Spiritual Connection to Winemaking

50:00 Looking to the Future: Stewardship and Legacy

52:07 Conclusion and Final Thoughts

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Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode of Tasting Notes Toronto, I sit down with Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.

We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.

If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.

Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality

⏱️ Episode Timestamps:

• 00:00 – Introduction to Tasting Notes Toronto
• 00:46 – Meet Ryan Donovan of Richmond Station
• 01:32 – Ryan's Journey in the Culinary World
• 03:09 – The Culinary School Experience
• 04:24 – From Pastry Chef Aspirations to Butchery
• 04:59 – The Importance of Local Ingredients
• 06:55 – Wine Education and Early Influences
• 15:35 – Building Richmond Station
• 26:00 – Sourcing the Best Ingredients
• 26:31 – Diverse Culinary Inspirations
• 26:56 – Catering to All Dietary Needs
• 27:16 – Commitment to Quality and Technique
• 28:17 – Balancing Fine Dining and Neighborhood Vibes
• 31:03 – Focus on Local Wines
• 32:44 – Pandemic’s Impact on Local Wine Appreciation
• 34:42 – Evolution of Ontario Winemaking
• 45:46 – Balancing Work and Family in Hospitality
• 48:10 – Future of Richmond Station

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In this episode, I sit down with Ian Stoddart, owner of East End Vine — a cozy wine and tapas bar in Toronto’s east end. Inspired by his travels and a deep love of wine, Ian set out to create the kind of spot he always sought out abroad: welcoming, unpretentious, and built around community.We talk about how he brings that vision to life through a constantly evolving wine list, his approach to keeping things fresh and exciting, and how he blends his passion for art and hospitality to create memorable, offbeat experiences for his guests.

In this episode, I sit down with Robert Luo — head sommelier at Restaurant Pearl Morissette, recently named Canada’s Best Restaurant. Rob has worked his way through wineries and restaurants around the world, learned from some great mentors, and gained invaluable experience the hard way — by rolling up his sleeves and putting in the work.  He’s incredibly humble — the kind of person who says he only became a sommelier because there was no one else around to pour the wine. Behind this modesty is a story of relentless curiosity, global experience, and a deep commitment to hospitality.