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What if two Pinots from the same producer, made the same way, could still taste nothing alike? We uncork that mystery by tracing flavour back to elevation, aspect, soil and the quiet work of a long ripening season. Starting on the Mornington Peninsula with Ten Minutes by Tractor, we compare “Down the Hill” and “Up the Hill” and show how a cooler ridge delivers darker colour, finer tannins and perfume, while lower sites pour bright cranberry fruit and a touch more bunchy grip. The takeaway is simple and thrilling: site speaks, even when the label doesn’t list a formal sub-region.

Then we head to the Yarra Valley with Giant Steps, where single-vineyard Pinots translate geography into texture. Sexton in Gruyere ripens earliest and drinks fleshier with darker fruit and confident tannin. Applejack in Gladysdale steps higher for florals, red cherry and elegant structure. Bastard Hill climbs again, picking later and unfolding cardamom, Sichuan pepper and coiled energy that begs for time. With consistent winemaking across the range, the differences you taste are pure place—grey clays versus red volcanic soils, bushland buffering temperatures, row orientation guiding sunlight across the canopy.

Along the way we unpack how unofficial sub-regions coexist with Australia’s GI system, why row direction matters as much as slope, and how climate change has nudged former sparkling strongholds into still-wine brilliance. If Burgundy taught us to listen to parcels, Mornington and the Yarra are crafting an Australian dialect of terroir that any curious drinker can learn. Ready to taste the map instead of just reading it? Follow the journey, share it with a wine friend, and if you love this kind of deep dive, tap subscribe, leave a review, and tell us which vineyard you want us to visit next.

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Think all Pinot Noir is just “light red”? Three glasses say otherwise. We set up a controlled taste test with Handpicked’s single-vineyard Pinot from Tasmania, Mornington Peninsula, and the Yarra Valley to hear terroir speak without the noise of wildly different winemaking. The result is a crisp, side-by-side sensory map of Australian Pinot: an elegant, hibiscus-and-cranberry whisper from Tassie; a plush, red-cherry surge with velvet tannins from Mornington; and a taut, sour-cherry line with tomato leaf and structure from Yarra.

We start by framing why place matters—cool climates, longer hang time, and how flavour precursors accumulate—and then tackle the GI reality that Tasmania is still labelled under a single umbrella despite its diverse pockets like Coal River and Tamar. Keeping producer and intent constant at the $90 tier lets texture, aroma, and tannin shape become the guideposts. Along the way, we share the practical stuff: which dishes sing with each style (think Peking duck pancakes, confit duck, and crisp-skinned poultry), how to build an affordable group tasting night that outperforms a wine bar tab, and why premium, site-first winemaking doesn’t have to feel intimidating when you know what to expect in the glass.

There’s levity, too—a cheeky “Am I A Wine Wanker?” moment on bringing your own glass to a BYO—and genuine listener love for a tasting club that pairs our episodes with themed snacks. The biggest takeaway? Regionality in Australian Pinot isn’t a slogan; it’s visible in the colour, audible in the nose, and tactile in the tannin. Next, we zoom further to sub-regions to see if the fine grain holds up.

If you enjoy thoughtful tastings with real-world tips, hit follow, share this with your wine-curious mates, and leave a quick review—then tell us which region won your glass tonight.

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Wine scoring systems have proliferated, leaving many consumers confused about who to trust when choosing their next bottle. We break down the differences between wine shows, critic ratings, classifications, and journalistic approaches to help you navigate the complex world of wine recommendations.

• Wine shows use panels of expert judges who taste wines blind, scoring on a 100-point scale
• Judges award bronze (85-89), silver (90-94), and gold (95+) medals based on technical merit
• The Real Review groups wines by variety for comparative tasting, with critics having freedom to taste non-blind
• Halliday Wine Companion uses regional specialists who focus on terroir-specific excellence
• Langton's Classification is data-driven, ranking wines based on auction performance and collector demand
• Wine writer Max Allen avoids scoring altogether, focusing on storytelling and context
• Regional wine shows offer valuable insight into local specialties
• Personal preferences should ultimately guide your wine choices

To find wines you'll truly enjoy, consider which approach aligns with your own preferences and use these systems as helpful guides rather than definitive judgments.

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Meg and Mel dive into the groundbreaking Endeavor wine industry report that reveals surprising insights about Australian wine consumption patterns across demographics and regions.

• Affluence drives wine purchase more than age, with wealthy consumers favouring Champagne, Chardonnay, and surprisingly, Riesling
• Gen Z unexpectedly over-indexes on Champagne consumption despite limited budgets
• Tasmania and Western Australia show the strongest loyalty to their local wine regions
• The Yarra Valley is experiencing growth while Tasmania faces market challenges despite producing top-rated sparkling wines
• Victoria drives wine trends like Pinot Noir and spritz culture that spread across Australia
• Queensland shows unique preferences for New Zealand wines and sweeter styles
• Prosecco dominates the sparkling category nationwide, particularly from King Valley
• Millennials are just now coming into red wine and Champagne as their palates mature and incomes increase
• Each Australian state displays distinct wine personality profiles that reveal cultural differences

Find the complete "State of Grapes" report online for more insights into Australia's wine consumption patterns.

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It came to our attention that our Nebb ep wasn’t uploaded currently so you all never heard us Greek out over one of our fav grapes… well…  here it is! 

Meg and Mel explore the world of Nebbiolo, comparing Australian examples from Victoria with Italian classics from Piedmont.

• Nebbiolo is known for its paradoxical nature - light in colour but powerful in tannin and structure
• Classic descriptors include tar, roses, dried cherries, and a distinctive "bricky" character
• Pizzini La Volpe Nebbiolo ($35) from King Valley offers an approachable entry point to the variety
• Traviati Beechworth Nebbiolo ($45) presents a more serious, age-worthy Australian expression
• Fontana Freda Langhe Nebbiolo ($40-45) shows distinctive herb notes alongside tar and roses
• Fontana Freda Barolo 2019 ($95) demonstrates the depth, complexity and powerful tannins expected from Barolo
• Australian Nebbiolo may never become as mainstream as Sangiovese but offers excellent value and quality
• Nebbiolo is perfect for autumn dining, pairing beautifully with mushrooms, truffles and hearty dishes

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Meg and Mel dive into the world of unusual grape varieties, exploring wines most people have never heard of and definitely can't pronounce. From a surprisingly good organic Australian Chardonnay to obscure European varietals, they share discoveries that will expand your wine horizons.

• Yolumba Organic Chardonnay from South Australia delivers unexpected quality for $23
• Exploring the difference between organic certification and sustainable practices
• Arinto, a Portuguese grape variety, shows beautiful minerality and citrus notes in Australian terroir
• Falanghina from McLaren Vale offers apricot notes and oily texture reminiscent of "sunshine in a bottle"
• Discussion of Brettanomyces in wine – when is it a fault versus a complexity element?
• Agiorgitiko from Greece's Peloponnese region delivers remarkable leather and plum notes with Nebbiolo-like tannins
• Perfect food pairings for these unusual wines, especially Greek wine with lamb, feta and pomegranate

We'd love to hear your experiences if you try any of these unusual varietals! Message us with your thoughts and let us know if you've discovered any hidden gems of your own.

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Angus Barnes, Chair of the Sydney Royal Wine Show, shares insider perspectives on Australia's premier wine competition and his journey through the wine industry. 

• Born in the Hunter Valley, Angus fell in love with wine while backpacking through Europe
• His extensive career spans roles at Pernod Ricard, NSW Wine, Wine Communicators Australia, and now Bunamagoo Estate Wines
• The Sydney Royal Wine Show judged 1,550 wine samples and poured over 15,000 glasses during the competition
• This year's Wine of Show winner was a $27 Abbeville Cabernet Sauvignon from Margaret River
• Chardonnay dominated the gold medals with 12 awarded across different regions
• Margaret River showed exceptional form with gold medals across multiple varieties
• The wine show process maintains integrity through blind tastings and strict conflict of interest protocols
• Judges are selected with diversity in mind, balancing technical expertise with stylistic perspectives
• The Grape, Grain & Graze Festival on September 20th offers consumers the chance to taste all competition wines
• The RAS supports industry development through scholarships for nine emerging wine professionals each year

Join us at the Grape, Grain & Graze Festival on September 20th to taste these award-winning wines yourself! Enter our competition on Instagram by following @winewithmeganmal and @royalagricultural_nsw and tagging who you'd bring along.

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Ever wondered what $27 worth of Cabernet Sauvignon can get you? How about the prestigious Wine of Show trophy at one of Australia's most respected wine competitions?

We're in studio with crystal clear audio this week, tasting our way through the top winners from the Sydney Royal Wine Show – and the results are truly eye-opening. Among 1,500 wines entered by 261 exhibitors, we sample four standout bottles that captured the judges' attention and took home multiple trophies.

First up is Jim Barry's 2025 Clare Valley Riesling, claiming Best Value Wine at $25. This quintessential Australian style showcases the searing acidity, minerality and lime-driven character that makes our Rieslings distinctive on the world stage. We dive into why Australian Riesling consistently overdelivers at modest price points and how it ages beautifully for those patient enough to cellar it.

We're absolutely blown away by Tyrell's 2013 Vat One Semillon, which swept three major trophies: Best Semillon, Best NSW Wine, and Best Mature Wine. This iconic Hunter Valley style begins life as a delicate, low-alcohol white before developing remarkable complexity with age – honey, nougat, toast, and creamy textures while maintaining incredible freshness. At around $165 for this vintage, it represents Australia's white wine heritage as powerfully as Penfolds Grange does for reds.

The alternative varieties category brings us De Bortoli's One Line Sangiovese from Rutherglen ($24), demonstrating how warm regions are successfully diversifying beyond traditional offerings. But the most stunning revelation comes with the Wine of Show – Abbeyvale's 2023 Margaret River Cabernet Sauvignon. Priced at just $27, this wine outperformed entries from prestigious producers across all categories, showing beautiful complexity, fine dusty tannins, and distinctive regional character.

Want to taste these wines yourself? Follow our Instagram for a chance to win tickets to the Grape, Grain and Graze Festival on September 20th or a collection of these award-winning bottles! And don't miss next week's episode where we interview Angus Barnes, Chair of the Sydney Royal Wine Show, answering all your questions about wine competitions and judging.

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Producer Austin joins Meg for a spirited exploration of Shiraz/Syrah variations from different regions, discovering how labeling influences expectations and uncovering surprising stylistic differences.

• Syrah and Shiraz are the same grape variety, with different names indicating stylistic differences
• The French Crozes-Hermitage exhibits lighter body, higher acidity, and fresh spicy character with crunchy red fruits
• Spinifex Barossa Syrah surprises with its true Syrah style despite coming from a warm region traditionally known for bold Shiraz
• McLaren Vale "Syrah" disappoints by presenting classic Shiraz characteristics despite its French naming
• Classic Barossa Shiraz from Greenock Creek delivers on all expectations with rich jammy fruit, oak influence, and aging potential
• Serving temperature significantly impacts how these wines present, with cooler temperatures helping manage alcohol perception

If you enjoy exploring regional wine variations, try our recommended Spinifex Syrah from Barossa Valley ($30) for an exceptional value wine that delivers true Syrah character with Australian flair.

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Meg and Mel tackle misleading wine marketing claims, exposing a company that touts "zero-sugar wine" as revolutionary when most dry wines already contain negligible sugar levels. They investigate a suspicious endorsement from a non-existent Master of Wine and taste-test the underwhelming products.

• Most dry wines already contain minimal sugar (around 0.5g per litre or less)
• The fermentation process naturally converts grape sugars into alcohol
• Laboratory testing confirmed the "zero-sugar" wines contained typical residual sugar levels
• The company's advertisements quote "Judith Smalls," a Master of Wine who doesn't exist
• The hosts found the wines extremely acidic and unpleasant despite premium pricing
• When questioned on social media about their claims, the company deleted comments
• Low-alcohol wines achieve their status through earlier grape picking, often sacrificing flavour
• Marketing terms like "clean," "natural," and "zero-sugar" are often misleading in the wine industry
• Higher quality wines focus on balance and flavour, not dubious health claims

Find out who Judith is! If you've encountered similar misleading wine marketing, we'd love to hear about it.

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