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What does it take to become Australia's best winemaker? And what happens when you win two of the country's most prestigious wine awards in the same year? In this episode of the Halliday Wine Companion Podcast, we sit down with Steve Flamsteed, the 2027 Halliday Winemaker of the Year, whose Tasmanian wine venture, Decades, also claimed the coveted Best New Winery award. From helping transform Giant Steps into one of Australia's most celebrated producers of Yarra Valley pinot noir and chardonnay to launching an award-winning Tasmanian winery with longtime friend and Stone & Wood co-founder Brad Rogers, Steve's journey is anything but conventional. Originally trained as a chef, Steve's career has taken him from the kitchens of Maggie Beer's Pheasant Farm to cheesemaking in France, winemaking at Leeuwin Estate and more than 17 years shaping the wines of Giant Steps alongside founder Phil Sexton. Steve shares the fascinating story behind Innocent Bystander's wildly successful Pink Moscato, how its commercial success helped fund Giant Steps' expansion into exceptional single-vineyard sites, and the lessons he learnt along the way. We also head south to Tasmania's Coal River Valley, where Steve and Brad have turned a friendship spanning more than three decades into Decades, a boutique producer focused on premium cool-climate pinot noir and chardonnay. Steve explains what makes Tasmanian pinot noir so different from Yarra Valley pinot, the importance of soils, clones and whole-bunch fermentation, and why the 2025 Decades Pinot Noir might be one of the best wines he's ever made. But beyond the awards, vineyards and wines, there's a philosophy at the heart of Steve's approach to winemaking: wine isn't an industry – it's a community. From the generosity of fellow winemakers to the importance of challenging convention, continuing to learn and surrounding yourself with great people, Steve reflects on what really makes a great winemaker. In this episode, we explore: Steve's unlikely journey from chef and cheesemaker to Halliday Winemaker of the Year. Working alongside Maggie Beer and the lessons that shaped his approach to winemaking. The early days of Giant Steps and Phil Sexton's vision for Yarra Valley pinot noir and chardonnay. How Innocent Bystander Pink Moscato helped finance the growth of Giant Steps. The story of Decades and Steve's 30-plus-year friendship with Brad Rogers. Why Tasmania's Coal River Valley is such an exciting region for cool-climate wine. The differences between making pinot noir and chardonnay in Tasmania and the Yarra Valley. Vineyard selection, whole-bunch fermentation and the pursuit of exceptional pinot noir. Why collaboration, curiosity and community are essential to making great Australian wine. Explore Halliday Wine Companion Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Order the 2027 Halliday Wine Companion About the guest Steve Flamsteed is the 2027 Halliday Winemaker of the Year and one of Australia's most respected cool-climate winemakers. Formerly chief winemaker at Giant Steps in the Yarra Valley, Steve helped establish its reputation for exceptional single-vineyard pinot noir and chardonnay. Today, he is a director and senior consultant at Wine Network Consulting, produces Salo chardonnay, and co-owns Decades in Tasmania's Coal River Valley with longtime friend Brad Rogers. Follow Steve Flamsteed on Instagram Follow Salo on Instagram Discover Decades: https://decadeswine.com.au/ Follow Decades on Instagram Steve Flamsteed – Wine Network Consulting: https://winenet.com.au/team/steve-flamsteed/ Steve Flamsteed – Halliday Winemaker of the Year: Read Steve's Halliday Winemaker of the Year profile Discover Decades on Halliday Wine Companion: Read the Decades winery profile

What happens when a love of wine turns into three vineyards, a restaurant and an entirely new way of thinking about the land? In this episode of the Halliday Wine Companion Podcast, we’re joined by Pen Naish and Nicholas Brown of Black Estate, one of North Canterbury’s most distinctive family-owned wineries. Pen and Nicholas took over Black Estate in 2007, but neither started out expecting to build a life in wine. Pen was working as a corporate lawyer, while Nicholas found his way into winemaking through wine retail, vineyard work and vintages across New Zealand, Italy and the Napa Valley. Nearly two decades later, Black Estate encompasses three organically and biodynamically farmed vineyards plus a fourth leased site, a celebrated restaurant and cellar door, and a philosophy centred on expressing place as clearly as possible. In this conversation, we explore the evolution of Black Estate, the people who influenced Nicholas’s approach to winemaking, and why North Canterbury has become such an exciting region for pinot noir, chardonnay and emerging varieties. Nicholas explains the challenges of transitioning established vineyards away from conventional farming, from managing vine vigour and water to understanding what is really happening beneath the soil. We also get into the role of native yeast, why vineyard biodiversity matters, the use of cattle and regenerative grazing, and how increasing organic matter can dramatically change the amount of water a vineyard can retain. Then there’s chardonnay. Despite pinot noir historically taking much of the spotlight in New Zealand’s South Island, Nicholas believes North Canterbury has the ingredients to produce exceptional chardonnay, with its cool nights, naturally low yields and remarkable mix of clay, gravel and limestone soils. Pen and Nicholas also share what they’re experimenting with next, including chenin blanc, cabernet franc and a high-wire vineyard system designed to allow sheep to graze beneath the vines during the growing season. A conversation about wine, farming, family and why some of the most interesting things happening in the vineyard start long before the grapes reach the winery. Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Order the 2027 Halliday Wine Companion About the guests Pen Naish is co-owner of Black Estate and leads the winery’s sales, marketing, restaurant and cellar door. Nicholas Brown is Black Estate’s winemaker and leads its vineyard program. His career has included vintages in Marlborough, Italy and the Napa Valley before returning to North Canterbury. Discover Black Estate:https://blackestate.co.nz/ Black Estate on Instagram:https://www.instagram.com/blackestate/ Pen Naish – New Zealand Wine:https://www.nzwine.com/en/media/our-people/pen-naish/ Chapters 00:00 – The Black Estate story 03:28 – How Nicholas found winemaking 10:29 – Growing Black Estate 14:38 – Converting to biodynamic farming 18:17 – Native yeast and terroir 20:17 – The history of Netherwood vineyard 24:21 – Chenin blanc and cabernet franc 28:39 – Black Estate’s winemaking philosophy 30:02 – Frost and a changing climate 33:24 – Regenerative farming and soil health 38:12 – Why North Canterbury chardonnay stands out 42:11 – What varieties could be next? 43:45 – The future of Black Estate

Stephen Pannell is one of Australia’s most influential winemakers and a driving force behind the rise of modern McLaren Vale grenache. In this episode of the Halliday Wine Companion Podcast, Steve shares how a childhood spent working in vineyards in Margaret River eventually led him to winemaking, despite his best efforts to avoid the family profession. From producing more than 200 million bottles of red wine at Hardys to rediscovering his creativity in Barolo, Steve explains how pinot noir and nebbiolo shaped his unique approach to grenache. The conversation explores what makes McLaren Vale grenache so expressive, the importance of tannin, picking decisions and old-vine vineyards, and why great wine should reflect the land rather than the hand of the winemaker. Steve also takes us inside his Little Branch vineyard in Blewitt Springs, where century-old grenache vines produce his distinctly different Sunrise and Sunset wines. Steve also discusses the restoration of his Koomilya vineyard, the inspiration behind his Halliday award-winning Mataro Rosé, and his mission to preserve the future of warm-climate Australian shiraz. He also makes a passionate case for taking rosé, sauvignon blanc, pinot grigio and merlot seriously, while encouraging wine drinkers to trust their own tastes. As the Australian wine industry faces one of its most challenging periods, Steve reflects on why the country has never made better wine and considers the Mediterranean and Italian varieties that could define its future. Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Follow S.C. Pannell on Instagram Explore S.C. Pannell wines: https://scpannell.com.au/ In this episode: How Steve Pannell found his way into winemaking The evolution of modern Australian grenache What pinot noir and nebbiolo taught Steve about grenache Why tannin is essential to the identity of red wine The influence of soil, ironstone and the ocean in McLaren Vale What makes Blewitt Springs such a distinctive grenache region The story behind the century-old Little Branch vineyard How Sunrise and Sunset grenache express two parts of the same site Restoring biodiversity at the Koomilya vineyard Why premium fruit is essential to serious rosé Protecting the future of warm-climate Australian shiraz Mediterranean grape varieties suited to Australia’s changing climate Why wine drinkers should never feel intimidated by personal taste Steve’s hopes for the future of Australian wine

Bruce Tyrrell AM has spent more than five decades shaping Australian wine. As the fourth generation of one of Australia’s oldest family-owned wineries, he has helped transform Tyrrell’s, champion Hunter Valley semillon around the world, and preserve some of Australia’s most important old-vine vineyards. Fresh from being named the 2027 James Halliday Hall of Fame inductee, Bruce joins the Halliday Wine Companion Podcast to reflect on growing up at Tyrrell’s, joining the family business in 1974 and witnessing the evolution from fortified wine and manual vineyard work to modern winemaking. Bruce shares the story behind Tyrrell’s iconic Vat 1 Semillon, including the secret decision to hold the wine back for five years despite the pressure it placed on the winery’s cash flow. He also explains why Hunter Valley semillon is unlike any other wine in the world, how screw caps changed wine quality, and what makes the Hunter Valley one of Australia’s most challenging regions for growing grapes. The conversation also explores Tyrrell’s historic vineyards, including the 1908-planted HVD vineyard, and the Sacred Sites collection, along with the family succession plan involving Bruce’s children, Chris, John and Jane. Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Order the 2027 Halliday Wine Companion In this episode: Bruce’s earliest memories of growing up at Tyrrell’s How a rugby injury led him back to the family winery The evolution of Australian drinking and dining culture Tyrrell’s role in producing Australia’s first commercial chardonnay Why Bruce secretly stored Vat 1 Semillon to delay its release How Hunter Valley semillon earned international recognition The story behind Johnno’s Semillon and Tyrrell’s Sacred Sites Why Tyrrell’s embraced screw caps The challenges of making wine in the Hunter Valley Bruce’s advice for Tyrell’s next generation What comes next after more than 50 years in the wine industry Explore Tyrrell’s Wines and discover more about the winery’s family history. For more Australian wine stories, expert reviews and independent ratings, visit Halliday Wine Companion. This podcast was recorded on the unceded lands of the Wurundjeri people of the Kulin Nation. We acknowledge them as the enduring custodians of this Country and recognise their continuing cultural practices of caring for the land and waters. We pay our respects to their Elders past and present. We extend that respect to the Traditional Owners of the many lands across Australia and beyond whose wineries and stories we are privileged to share.

What really goes into reviewing thousands of Australian wines and selecting the very best for the Halliday Wine Companion? To celebrate the release of the 2027 Halliday Wine Companion and the annual Halliday Awards, Halliday’s Head of Tasting and General Manager, Katrina Butler, takes us behind the scenes of Australia’s most comprehensive wine guide. Katrina explains the wine submission process, how the Halliday Tasting Team assesses quality and maintains consistency, and why the reviews are written with everyday wine drinkers in mind. The conversation also explores score inflation, the value of bronze-medal wines, and how to remain objective when wine tasting is inherently subjective. Katrina reveals how approximately 9000 wines are narrowed down for the Companion and how the country’s best bottles are selected through blind judging. You’ll also hear how winners are chosen across categories including Winery of the Year, Winemaker of the Year, Best New Winery, Dark Horse Winery and the James Halliday Hall of Fame. Plus, Katrina and host Anna Webster discuss the current state of Australian wine, the growing diversity of grape varieties, the increasing prominence of women in wine and why the quality of Australian wine has never been stronger. Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Follow Katrina Butler on Instagram Order the 2027 Halliday Wine Companion In this episode: How wineries can submit wines to Halliday Wine Companion What Halliday’s critics look for when reviewing a wine Blind tasting versus reviewing wines by producer How critics manage palate fatigue The difference between Halliday reviews and wine show judging How a nine-person Tasting Team maintains consistent scores Whether score inflation is affecting the 100-point wine system Why bronze-medal wines deserve more recognition How approximately 9000 wines are narrowed down for the Companion How the annual Halliday Wine Companion Awards are judged What makes a winery worthy of Winery of the Year The strict criteria wines must meet to be inducted into the Halliday Hall of Fame How climate change and market conditions are reshaping Australian wine Why Australian wine belongs on the world stage Whether you’re a winemaker considering submitting your wines, a collector searching for the best Australian bottles or simply curious about how wine scores and awards are determined, this episode offers a rare look inside the Halliday Wine Companion tasting and judging process. This podcast was recorded on the unceded lands of the Wurundjeri people of the Kulin Nation. We acknowledge them as the enduring custodians of this Country, and we recognise their continuing cultural practices of caring for the land and waters. We pay our respects to their Elders past and present. We extend that respect to the Traditional Owners of the many lands across Australia and beyond whose wineries and stories we are privileged to share.

A single glass of Alsatian pinot blanc changed the direction of Eddie McDougall’s life. In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with winemaker, entrepreneur, TV personality and founder of The Flying Winemaker, Eddie McDougall. Eddie shares how his upbringing between Hong Kong and Australia, his father’s extraordinary entrepreneurial journey, and an unexpected encounter with wine inspired him to abandon the conventional business career expected of him and pursue winemaking. That decision took him from putting nets on vineyards at Shadowfax to working alongside respected winemakers at O’Leary Walker, Clyde Park and Giant Steps, before travelling to Italy to work at renowned Barolo producer Vietti. Eddie also reveals how he became involved with a pioneering urban winery in Hong Kong, where grapes from regions including the Clare Valley, McLaren Vale, Bordeaux, Tuscany and Piedmont were snap-frozen and transported to the city for winemaking. The conversation explores the explosive growth of Hong Kong’s wine market, the rise of Chinese fine wine, changing drinking preferences across Asia and the global perception problem currently facing Australian wine. Eddie explains why Australian wine is too often viewed internationally as either inexpensive and uncomplicated, or represented solely by a handful of famous luxury producers. He believes Australia needs to present its wines with greater confidence, pride and aspiration. Anna and Eddie also delve into the creation of his premium E.J. McDougall label, including its old-vine McLaren Vale Shiraz and Grenache, Margaret River Chardonnay and forthcoming Tasmanian Riesling. They discuss the importance of trusted grower relationships, limited production, international allocations and Eddie’s ambition to produce wines capable of representing Australia on the world stage. Plus, Eddie shares the remarkable story behind The Flying Winemaker television series, his work promoting Chinese wine through the Wynn Signature Chinese Wine Awards and the philosophy that continues to guide his career. Follow E.J. McDougall on Instagram Explore E.J. McDougall Wines Discover The Flying Winemaker Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Preorder the 2027 Halliday Wine Companion In This Episode The glass of pinot blanc that changed Eddie’s life Growing up between Hong Kong and Australia Learning winemaking at Shadowfax, O’Leary Walker and Giant Steps Working at Vietti in Piedmont Making wine inside a Hong Kong industrial building How snap-frozen grapes can be used for winemaking Why Hong Kong became one of the world’s major wine hubs How The Flying Winemaker business model works Why Australian wine is struggling for global recognition The launch of the premium E.J. McDougall label Old-vine Shiraz and Grenache from McLaren Vale Margaret River Chardonnay and Tasmanian Riesling The changing Chinese wine market Creating The Flying Winemaker television series The growth of the Wynn Signature Chinese Wine Awards Why relationships remain essential in the wine industry   00:00 Introducing Eddie McDougall00:29 Growing up in Hong Kong and Australia01:46 The glass of wine that changed Eddie’s life03:24 Leaving business behind to study winemaking04:31 Eddie’s first vintage at Shadowfax07:32 O’Leary Walker, Clyde Park and Giant Steps09:56 Working at Vietti and discovering fine wine12:24 Inside Hong Kong’s urban winery17:04 What happens when grapes are snap-frozen?18:40 How Hong Kong became a global wine hub21:09 The Flying Winemaker business model24:24 Australian wine’s international perception problem29:01 Creating the E.J. McDougall fine wine label30:50 McLaren Vale old-vine Shiraz35:40 Producing Margaret River Chardonnay38:41 Tasmanian Riesling and international allocations41:30 Turning The Flying Winemaker into a television series45:03 Connecting wine with Asian food and culture47:23 The rise of Chinese fine wine51:45 Why Australian exports to China have changed53:19 Relationships, responsibility and giving back54:35 Eddie’s pursuit of simplicity and mastery   Eddie McDougall, Halliday Wine Companion podcast, Australian wine, The Flying Winemaker, E.J. McDougall Wines, Australian winemaker, McLaren Vale Shiraz, McLaren Vale Grenache, Margaret River Chardonnay, Tasmanian Riesling, Hong Kong wine industry, Chinese wine, Australian fine wine, wine podcast, Anna Webster, Wynn Signature Chinese Wine Awards. See omnystudio.com/listener for privacy information.

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 Henschke on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   🍷 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 Olsen01:29 From biochemistry to winemaking03:05 Gwyn’s first vintage in the south of France04:57 Learning winery French and working in Saint-Émilion06:08 Villa Maria and family-owned wine businesses08:45 McWilliam’s, Mount Pleasant and the Hunter Valley09:22 Pepper Tree, Briar Ridge and career-defining awards12:17 Landing the Henschke role while on maternity leave16:19 The blind tasting moment in the Henschke interview21:20 The pressure of working with iconic vineyards23:08 Small changes and one-percenters in the winery27:41 The story behind The Nurturer31:35 Tappa Pass Shiraz and a cooler Barossa vintage32:39 Mount Edelstone, Hill of Grace and the single vineyard sites35:40 The weight of Henschke history39:31 Apollonia Shiraz and new expressions46:45 How Gwyn’s winemaking philosophy has evolved47:42 Succession and Gwyn’s role in Henschke’s future54:47 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. See omnystudio.com/listener for privacy information.

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 Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   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 Country00:25 Meet Stuart Hordern from Brokenwood01:20 Growing up in the Hunter Valley03:06 First vintages & cellar work05:31 Studying winemaking in Adelaide07:48 Returning to the Hunter Valley09:23 What makes Hunter Valley wine unique10:34 Joining Brokenwood12:16 Learning from Iain Riggs & PJ Charteris17:26 The evolution of Brokenwood20:07 Why Brokenwood sources fruit outside the Hunter24:01 The challenge of Australian vintages28:36 The story of Graveyard Vineyard Shiraz37:06 Brokenwood’s winemaking philosophy38:56 The ILR Reserve Semillon story43:59 Why some vintages are never released45:10 Winning Halliday Winery of the Year50:15 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   See omnystudio.com/listener for privacy information.

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 Marnong Estate on Instagram Alex Beckett on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   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   See omnystudio.com/listener for privacy information.

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 Yalumba on Instagram Louisa Rose on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   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 Yalumba00:48 Growing up in Melbourne and discovering wine02:14 Why physics was the backup plan03:19 How Louisa landed a job at Yalumba04:40 What Yalumba was like in the 1990s05:51 Becoming Head Winemaker08:42 Why wild fermentation changed everything12:57 Vineyard yeast vs winery yeast explained14:48 Why Yalumba made all wines vegan16:53 Signature vineyard and old vine history18:17 Sustainability inside a major winery22:30 Bottle weight, packaging and carbon footprint25:34 Climate change, rootstocks and water use  28:32 The Concerned Elders group explained30:25 Why the wine industry is struggling33:00 How Australian wine is viewed overseas33:49 Rare & Fine Collection tasting35:40 Tri-Centenary Grenache explained38:45 The history of The Signature wine45:22 Why viognier became Yalumba’s Icon50:49 Why viognier is growing again53:13 What’s next for Louisa Rose and Yalumba55:33 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   See omnystudio.com/listener for privacy information.

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 Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   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   See omnystudio.com/listener for privacy information.

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 Fowles Wine on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   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: 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? 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. 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. See omnystudio.com/listener for privacy information.

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 Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion    01:00 How Lyndon got into wine02:10 Buying his first wine shop at 2204:00 Turning a bottle shop into a wine bar06:00 Inspiration from Paris wine culture08:30 What actually makes a venue successful10:15 Why people come back (hint: it’s not the wine)12:30 Location myths and reality in hospitality14:00 The importance of “vibe”16:00 Building team culture in wine bars17:30 Expanding to Milton, The Alps & beyond20:00 Opening in “dry suburbs” and licensing challenges22:30 Why food became essential24:30 Opening The Moon in Collingwood26:00 Scaling back and focusing geographically27:30 Launching Clover and modern bistro culture29:00 How Australians are drinking wine differently31:00 Natural wine vs fine wine33:30 Building an online wine business during COVID35:00 Importing wines and global relationships38:00 Managing multiple venues39:00 Biggest lessons in hospitality40:00 Challenges in today’s market41:30 What’s next See omnystudio.com/listener for privacy information.

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 Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   In this episode 00:00 Intro00:15 From marine biology to a PhD in seaweed02:35 The wine bug and Adelaide as a turning point05:00 Natural wine, accessibility, and learning from peers06:51 Making wedding wine and the first “serious” vintage09:52 Why it’s called Gentle Folk12:00 Farming grapes, leasing vineyards, and going organic16:56 Scientific thinking in wine: test everything19:06 Adelaide Hills site differences: aspect, altitude, soil23:23 Farming philosophy, organic practice, and “pretty vineyards”26:24 Evolution of style and the role of single-vineyard wines34:32 Key influences and the wines Gareth loves to drink40:22 Sauvignon blanc, texture, and changing attitudes43:48 Father’s Milk: the real story and the long lunches54:13 What’s next: more sangiovese and Tuscany harvest dreams56:27 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 See omnystudio.com/listener for privacy information.

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 Medhurst on Instagram Rohan Smith on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Halliday Wine Club Buy the 2026 Halliday Wine Companion LANGTONS LANGTONS on Instagram Plumm Plumm on Instagram   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 wine02:10 Early wine influence, collectors at home, curiosity and tasting young02:55 The career pivot: cellar door and vineyard work, taking the pay cut04:25 Learning from the ground up: vineyards, soil, vine metabolism05:10 First vintages, wine chemistry, and building real capability05:45 Studying wine science while working, graduating with a medal07:05 Mornington vs Yarra: what actually changes in the glass and why10:00 Working with fruit from multiple regions and what it teaches you11:30 Sustainability certification and why it matters (in practice)13:00 Taking over at Medhurst: following a long-term winemaker, changes without ego14:40 The Medhurst site: slopes, soils, altitude shifts, and block differences20:10 Entry level vs estate vs reserve, and how classification tastings work27:10 Chardonnay winemaking: whole-bunch press, full solids, wild ferment, oak29:10 The signature rosé: extraction, turbidity, cool ferments, and why it’s “fiddly”33:00 Winemaking philosophy: intervention when needed, taste every ferment34:50 The single biggest decision: picking dates and phenolic ripeness36:00 2026 Yarra vintage check-in: conditions, timing, what to expect37:10 Alternative varieties and what could work in the Yarra39:10 Wine show judging: why it accelerates learning, community value42:00 Len Evans Tutorial: why it’s so formative44:40 The Yarra Valley community and why it works46:45 Call to action: support cellar doors and Australian wine   See omnystudio.com/listener for privacy information.