The Wine Animal Show

I sat down with Gwyn Olsen, Senior Winemaker at Henschke, for a proper deep dive into wine, winemaking and what it really takes to judge a wine. We talk about her journey from university to Henschke, wine show judging, the AWAC, the legendary Len Evans Tutorial, and why not liking a wine doesn't necessarily mean it's a bad wine.

I cracked open the Blood of the Earth Mornington Peninsula Pinot Noir, a private label wine from Pinnacle Drinks, and tasted it completely fresh. Brambly fruit, cherries, raspberries and that unmistakable forest floor character, followed by good acid and surprising length. I reckon this is a seriously well made wine, and blind, I’d happily call it a banger.

I headed to Aldi with $30 and one mission: find out if you can actually get a decent bottle of wine for under $10. I tasted a French sparkling, a Clare Valley Riesling and a French Pinot Noir, with one of them turning out to be an absolute belter. From lime sherbet and racy acidity to crunchy Pinot and a surprisingly drinkable sparkler, here’s my honest take on what your $10 can get you. 🍷

I headed to the mighty Yarra Valley to taste Giant Steps' 2025 Single Vineyard Chardonnays with Mel and Mike. From Tarraford and Sexton to Applejack, Primavera and Bastard Hill, we explored what makes each vineyard unique. We also talked Australian Chardonnay, great bottles and why sometimes you just have to let the vineyard do its thing. And yes, there were dirty martinis, Dolly Parton and Chardonnay before lunchtime.

Brenden tastes through four 2024 Standish Shiraz wines from the Barossa and Eden Valleys, exploring their wildly different personalities, from bold and spicy to floral, fresh, and silky. Discover the standout characteristics of The Relic, Standish, Schubert Theorem, and Lamella, and find out which wines Brendan would drink now, cellar, or bring out to impress.

Step inside Mount Pleasant, one of Australia's most iconic wineries, and discover the legacy of Maurice O'Shea, century-old vineyards, and Chief Winemaker Adrian Sparks. From the birthplace of the Shiraz-Pinot blend to some of Australia's greatest wines, Brenden explores why Mount Pleasant continues to shape the future of Australian wine while honoring its remarkable past.

Ever wondered how great Champagne stays consistent year after year? In this deep dive with Hervé Dantan, we uncover the art of blending hundreds of wines, decades of reserve stocks, and multiple tastings to create a single bottle of Champagne Lanson Black Création. A fascinating look at why non-vintage Champagne may be the most challenging wine to make.

For over 70 years, Wynns Coonawarra Estate has helped define Australian Cabernet Sauvignon. In this episode, we explore the history, legacy, and enduring appeal of one of the country's most iconic wine producers.

Wine Animal visits McGill Wines in the heart of the Barossa Valley to explore a unique passion project built around estate-grown wines, one-litre bottles, and unforgettable vineyard stays. From sunset views and old vines to Shiraz, Cabernet, and Nero d’Avola, this is a deep dive into boutique Barossa wine culture done differently.

Master of Wine David LeMire joins Wine Animal for a deep dive into Tolpuddle Vineyard, Tasmania’s iconic Chardonnay and Pinot Noir producer. From the challenge of earning the Master of Wine title to the philosophy behind one of Australia’s most respected wine labels, this episode explores terroir, tasting, vintage evolution, and what makes Tolpuddle wines so unforgettable.