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 wine
02:10 Buying his first wine shop at 22
04:00 Turning a bottle shop into a wine bar
06:00 Inspiration from Paris wine culture
08:30 What actually makes a venue successful
10:15 Why people come back (hint: it’s not the wine)
12:30 Location myths and reality in hospitality
14:00 The importance of “vibe”
16:00 Building team culture in wine bars
17:30 Expanding to Milton, The Alps & beyond
20:00 Opening in “dry suburbs” and licensing challenges
22:30 Why food became essential
24:30 Opening The Moon in Collingwood
26:00 Scaling back and focusing geographically
27:30 Launching Clover and modern bistro culture
29:00 How Australians are drinking wine differently
31:00 Natural wine vs fine wine
33:30 Building an online wine business during COVID
35:00 Importing wines and global relationships
38:00 Managing multiple venues
39:00 Biggest lessons in hospitality
40:00 Challenges in today’s market
41:30 What’s next

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&rsquo;s most loved venues including Toorak Cellars, Milton Wine Shop, The Alps and Clover.
From starting at 18 years old with zero plan&hellip; to building a portfolio of iconic neighbourhood wine bars, Lyndon breaks down what really drives success in hospitality.
This isn&rsquo;t about wine lists or interior design. It&rsquo;s about people, culture, and creating spaces that make people feel something.
We cover:
<ul>
<li aria-level="1">How Lyndon accidentally built a wine bar empire</li>
<li aria-level="1">Why &ldquo;vibe&rdquo; matters more than product</li>
<li aria-level="1">The shift in how Australians drink wine today</li>
<li aria-level="1">Natural wine as fine wine</li>
<li aria-level="1">The realities of running venues post-COVID</li>
<li aria-level="1">How to scale without losing soul</li>
</ul>
If you&rsquo;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.
&nbsp;
<a href="https://www.instagram.com/lyndonkubis">Lyndon Kubis on Instagram</a>
<a href="https://winecompanion.com.au/">Halliday Wine Companion</a>
<a href="https://www.instagram.com/winecompanion/">Halliday&nbsp;Wine Companion on Instagram</a>
<a href="https://www.instagram.com/annawebster_">Anna Webster on Instagram</a>
<a href="https://shop.winecompanion.com.au/products/2026-halliday-wine-companion">Buy the 2026 Halliday Wine Companion</a>
&nbsp;
&nbsp;01:00 How Lyndon got into wine 02:10 Buying his first wine shop at 22 04:00 Turning a bottle shop into a wine bar 06:00 Inspiration from Paris wine culture 08:30 What actually makes a venue successful 10:15 Why people come back (hint: it&rsquo;s not the wine) 12:30 Location myths and reality in hospitality 14:00 The importance of &ldquo;vibe&rdquo; 16:00 Building team culture in wine bars 17:30 Expanding to Milton, The Alps &amp; beyond 20:00 Opening in &ldquo;dry suburbs&rdquo; and licensing challenges 22:30 Why food became essential 24:30 Opening The Moon in Collingwood 26:00 Scaling back and focusing geographically 27:30 Launching Clover and modern bistro culture 29:00 How Australians are drinking wine differently 31:00 Natural wine vs fine wine 33:30 Building an online wine business during COVID 35:00 Importing wines and global relationships 38:00 Managing multiple venues 39:00 Biggest lessons in hospitality 40:00 Challenges in today&rsquo;s market 41:30 What&rsquo;s next

The Halliday Wine Companion Podcast (formerly known as By The Glass) is back with a new look, a new host, and a bunch of new and exciting guests.

 Join Halliday editor Anna Webster as she sits down with industry experts – including winemakers, sommeliers, distillers, critics, retailers, and more – to chat about, unpack and explore a range of wine- and drinks-related topics.

From interviews with top producers and the stories behind your favourite bottles, to the science of cellaring, deep dives into wine regions and grape varieties, and much more, this fun and conversational podcast is essential listening for anyone who loves wine.

So, pour a glass and settle in.

The Halliday Wine Companion Podcast (formerly known as By The Glass) is back with a new look, a new host, and a bunch of new and exciting guests.
&nbsp;Join Halliday editor Anna Webster as she sits down with industry experts &ndash; including winemakers, sommeliers, distillers, critics, retailers, and more &ndash; to chat about, unpack and explore a range of wine- and drinks-related topics.
From interviews with top producers and the stories behind your favourite bottles, to the science of cellaring, deep dives into wine regions and grape varieties, and much more, this fun and conversational podcast is essential listening for anyone who loves wine.
So, pour a glass and settle in.

The Halliday Wine Companion Podcast is back with a new look, a new host, and a bunch of new and exciting guests.

Halliday Wine Companion

The Halliday Wine Companion Podcast (formerly known as By The Glass) is back with a new look, a new host, and a bunch of new and exciting guests.

Join Halliday editor Anna Webster as she sits down with industry experts – including winemakers, sommeliers, distillers, critics, retailers, and more – to chat about, unpack and explore a range of wine- and drinks-related topics.

From interviews with top producers and the stories behind your favourite bottles, to the science of cellaring, deep dives into wine regions and grape varieties, and much more, this fun and conversational podcast is essential listening for anyone who loves wine.

So, pour a glass and settle in.

The Halliday Wine Companion Podcast (formerly known as By The Glass) is back with a new look, a new host, and a bunch of new and exciting guests.
Join Halliday editor Anna Webster as she sits down with industry experts &ndash; including winemakers, sommeliers, distillers, critics, retailers, and more &ndash; to chat about, unpack and explore a range of wine- and drinks-related topics.
From interviews with top producers and the stories behind your favourite bottles, to the science of cellaring, deep dives into wine regions and grape varieties, and much more, this fun and conversational podcast is essential listening for anyone who loves wine.
So, pour a glass and settle in.

How Melbourne’s best wine bars are built | Lyndon Kubis (Toorak Cellars, Milton Wine Shop, The Alps, Clover)

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 Intro
00:15 From marine biology to a PhD in seaweed
02:35 The wine bug and Adelaide as a turning point
05:00 Natural wine, accessibility, and learning from peers
06:51 Making wedding wine and the first “serious” vintage
09:52 Why it’s called Gentle Folk
12:00 Farming grapes, leasing vineyards, and going organic
16:56 Scientific thinking in wine: test everything
19:06 Adelaide Hills site differences: aspect, altitude, soil
23:23 Farming philosophy, organic practice, and “pretty vineyards”
26:24 Evolution of style and the role of single-vineyard wines
34:32 Key influences and the wines Gareth loves to drink
40:22 Sauvignon blanc, texture, and changing attitudes
43:48 Father’s Milk: the real story and the long lunches
54:13 What’s next: more sangiovese and Tuscany harvest dreams
56:27 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

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&rsquo; most compelling sites.
We dig into how Gareth&rsquo;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&rsquo;s style has evolved from early, freewheeling releases into refined, terroir-driven wines.
You&rsquo;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.
<a href="https://gentlefolk.com.au/">Gentle Folk Wines</a>
<a href="https://www.instagram.com/gentlefolkwine">Gentle Folk on Instagram</a>
<a href="https://winecompanion.com.au/">Halliday Wine Companion</a>
<a href="https://www.instagram.com/winecompanion/">Halliday&nbsp;Wine Companion on Instagram</a>
<a href="https://www.instagram.com/annawebster_">Anna Webster on Instagram</a>
<a href="https://shop.winecompanion.com.au/products/2026-halliday-wine-companion">Buy the 2026 Halliday Wine Companion</a>
&nbsp;
In this episode
00:00 Intro 00:15 From marine biology to a PhD in seaweed 02:35 The wine bug and Adelaide as a turning point 05:00 Natural wine, accessibility, and learning from peers 06:51 Making wedding wine and the first &ldquo;serious&rdquo; vintage 09:52 Why it&rsquo;s called Gentle Folk 12:00 Farming grapes, leasing vineyards, and going organic 16:56 Scientific thinking in wine: test everything 19:06 Adelaide Hills site differences: aspect, altitude, soil 23:23 Farming philosophy, organic practice, and &ldquo;pretty vineyards&rdquo; 26:24 Evolution of style and the role of single-vineyard wines 34:32 Key influences and the wines Gareth loves to drink 40:22 Sauvignon blanc, texture, and changing attitudes 43:48 Father&rsquo;s Milk: the real story and the long lunches 54:13 What&rsquo;s next: more sangiovese and Tuscany harvest dreams 56:27 Current releases and final thoughts
&nbsp;
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

Gentle Folk’s Gareth Belton on seaweed, science, and sauvignon blanc 

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 wine
02:10 Early wine influence, collectors at home, curiosity and tasting young
02:55 The career pivot: cellar door and vineyard work, taking the pay cut
04:25 Learning from the ground up: vineyards, soil, vine metabolism
05:10 First vintages, wine chemistry, and building real capability
05:45 Studying wine science while working, graduating with a medal
07:05 Mornington vs Yarra: what actually changes in the glass and why
10:00 Working with fruit from multiple regions and what it teaches you
11:30 Sustainability certification and why it matters (in practice)
13:00 Taking over at Medhurst: following a long-term winemaker, changes without ego
14:40 The Medhurst site: slopes, soils, altitude shifts, and block differences
20:10 Entry level vs estate vs reserve, and how classification tastings work
27:10 Chardonnay winemaking: whole-bunch press, full solids, wild ferment, oak
29:10 The signature rosé: extraction, turbidity, cool ferments, and why it’s “fiddly”
33:00 Winemaking philosophy: intervention when needed, taste every ferment
34:50 The single biggest decision: picking dates and phenolic ripeness
36:00 2026 Yarra vintage check-in: conditions, timing, what to expect
37:10 Alternative varieties and what could work in the Yarra
39:10 Wine show judging: why it accelerates learning, community value
42:00 Len Evans Tutorial: why it’s so formative
44:40 The Yarra Valley community and why it works
46:45 Call to action: support cellar doors and Australian wine

 

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 &ldquo;speed-run&rdquo; 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&rsquo;s signature ros&eacute;, including press extraction choices, ferment temperature, and juice turbidity targets.
Along the way, you&rsquo;ll hear about sustainability certification work, wine show judging (including Rohan&rsquo;s role at Melbourne Royal), the value of regional wine shows for the community, and what&rsquo;s ahead for the 2026 Yarra Valley vintage.
The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.
&nbsp;
<a href="https://medhurstwines.com.au/">Medhurst Wines</a>
<a href="https://www.instagram.com/medhurstwines/">Medhurst on Instagram</a>
<a href="https://www.instagram.com/rohan__smith/">Rohan Smith on Instagram</a>
<a href="https://winecompanion.com.au/">Halliday Wine Companion</a>
<a href="https://www.instagram.com/winecompanion/">Halliday&nbsp;Wine Companion on Instagram</a>
<a href="https://winecompanion.com.au/wine-club">Halliday Wine Club</a>
<a href="https://shop.winecompanion.com.au/products/2026-halliday-wine-companion">Buy the&nbsp;2026 Halliday Wine Companion</a>
<a href="https://www.langtons.com.au/">LANGTONS</a>
<a href="https://www.instagram.com/langtonsfinewine/">LANGTONS on Instagram</a>
<a href="https://www.plumm.com/">Plumm</a>
<a href="https://www.instagram.com/plummwineglasses/">Plumm on Instagram</a>
&nbsp;
Chapters: 00:35 Meet Rohan Smith, Chief Winemaker at Medhurst (Yarra Valley) 00:45 From musician to winemaker, and the &ldquo;interpretation&rdquo; link between music and wine 02:10 Early wine influence, collectors at home, curiosity and tasting young 02:55 The career pivot: cellar door and vineyard work, taking the pay cut 04:25 Learning from the ground up: vineyards, soil, vine metabolism 05:10 First vintages, wine chemistry, and building real capability 05:45 Studying wine science while working, graduating with a medal 07:05 Mornington vs Yarra: what actually changes in the glass and why 10:00 Working with fruit from multiple regions and what it teaches you 11:30 Sustainability certification and why it matters (in practice) 13:00 Taking over at Medhurst: following a long-term winemaker, changes without ego 14:40 The Medhurst site: slopes, soils, altitude shifts, and block differences 20:10 Entry level vs estate vs reserve, and how classification tastings work 27:10 Chardonnay winemaking: whole-bunch press, full solids, wild ferment, oak 29:10 The signature ros&eacute;: extraction, turbidity, cool ferments, and why it&rsquo;s &ldquo;fiddly&rdquo; 33:00 Winemaking philosophy: intervention when needed, taste every ferment 34:50 The single biggest decision: picking dates and phenolic ripeness 36:00 2026 Yarra vintage check-in: conditions, timing, what to expect 37:10 Alternative varieties and what could work in the Yarra 39:10 Wine show judging: why it accelerates learning, community value 42:00 Len Evans Tutorial: why it&rsquo;s so formative 44:40 The Yarra Valley community and why it works 46:45 Call to action: support cellar doors and Australian wine
&nbsp;

From flute to ferment: Medhurst’s Rohan Smith on changing careers, making rosé, and the art of picking.

Emily McNally has spent the past two decades furthering the legacy of her parents, Ron and Elva Laughton, who bought a young vineyard in the late 1970s in Heathcote and established the iconic Jasper Hill. 

In this episode, host Anna Webster asks Emily why her parents chose Heathcote, how the region earned its identity (and her family’s role in it), what “organic and dry grown” actually means on the ground, why they’re picking grapes earlier than they used to, and adapting to a hotter, less predictable climate. We also dig into Jasper Hill’s key vineyards, Emily’s Paddock and Georgia’s Paddock, the wines in the glass, and the honest commercial reality of selling wine – particularly shiraz – in 2026.

Jasper HillHalliday Wine Companion

Halliday Wine Companion on Instagram

Halliday Wine Club

Buy the 2026 Halliday Wine Companion

LANGTONS

LANGTONS on Instagram

PLUMM

PLUMM on Instagram

 

In this episode

00:00 Welcome to 2026, and why Jasper Hill moved to Heathcote
01:20 First vintage (1982) and making great wine with minimal gear
01:50 Heathcote before it was an official GI, and putting the region on the label early
02:40 Chauncy, Heathcote’s iconic restaurant, and the family connection
04:15 How Heathcote has changed (slowly), and why bookings matter at cellar doors
05:10 Growing up on a vineyard, resilience, and the winding road into winemaking
06:50 Vintage in Italy, and learning by doing
07:20 The “slow transition” of taking over from her parents
10:35 Emily’s Paddock vs Georgia’s Paddock, aspects, soils, and varieties
12:55 Organic, dry grown, biodynamics, and keeping soil alive
14:10 Climate change: Drier winters, heavier spring rain, and picking 4–6 weeks earlier
16:10 Fire, recovery, and what you do when a block is gone
19:35 The Jasper Hill range, plus “Georgia and Friends” and why it appears
22:10 Lo Stesso Fiano: Why fiano, how it tastes, and how it differs by grower
24:50 Emily’s Paddock co-ferment: Balancing shiraz ripeness and cabernet franc greenness
28:50 When to drink Jasper Hill: The 10–12 year sweet spot
29:45 Occam’s Razor: Origin story, sourcing changes, and a lighter Heathcote shiraz
33:10 Picking earlier now: Climate and taste, plus the legal shift around must additions
36:05 Labels, history, and why some things do not change
37:00 Is shiraz “out of favour”? Oversupply, choice, exports, and selling in 2026
41:30 What’s next: Vintage 2026 looks smaller, and how they are managing it
42:25 Visiting Jasper Hill: By appointment, and please do not DM on Instagram

Wines and bottles mentioned
Jasper Hill: Georgia’s Paddock Shiraz, Emily’s Paddock Shiraz Cabernet Franc, Georgia’s Paddock Nebbiolo, Georgia’s Paddock Riesling


Occam’s Razor Shiraz (Emily’s label)


Lo Stesso Fiano (collaboration, fiano focus)


“Georgia and Friends” and “The Sisters” (made when seasons force the hand)



Places and people mentioned
Heathcote, Victoria (region identity, GI conversation)


Chauncy, Heathcote (restaurant)


Georgia Roberts (partner in Lo Stesso)


Chalmers Vineyard (fruit component referenced in discussion)



Key takeaways
Regional identity is made, not granted. Heathcote did not always exist as a recognised region, and championing place mattered early.


Organic is a year-round commitment. Composting, cover crops, and soil life are not marketing lines, they are workload.


Climate is changing the calendar. Picking earlier is now normal, not exceptional.


Selling wine is harder right now. More choice, global oversupply, and softer consumption means more effort for fewer sales.


Legacy succession is rarely a moment. The handover from founders to the next generation can be a long, respectful fade rather than a handoff.



Partners: LANGTONS

The Halliday Wine Companion Podcast is presented by LANGTONS.

PLUMM Glassware

This season is also supported by PLUMM, official glassware sponsor of the Halliday Wine Companion Podcast.

Thirsty for more?

Join the Halliday Wine Club for premium 95+ point wines delivered monthly. Visit winecompanion.com.au or check the show notes to subscribe. 

 

Emily McNally has spent the past two decades furthering the legacy of her parents, Ron and Elva Laughton, who bought a young vineyard in the late 1970s in Heathcote and established the iconic Jasper Hill.&nbsp;
In this episode, host Anna Webster asks Emily why her parents chose Heathcote, how the region earned its identity (and her family&rsquo;s role in it), what &ldquo;organic and dry grown&rdquo; actually means on the ground, why they&rsquo;re picking grapes earlier than they used to, and adapting to a hotter, less predictable climate. We also dig into Jasper Hill&rsquo;s key vineyards, Emily&rsquo;s Paddock and Georgia&rsquo;s Paddock, the wines in the glass, and the honest commercial reality of selling wine &ndash; particularly shiraz &ndash; in 2026.
<a href="https://www.jasperhill.com.au/">Jasper Hill</a><a href="https://winecompanion.com.au/">Halliday Wine Companion</a>
<a href="https://www.instagram.com/winecompanion/">Halliday&nbsp;Wine Companion on Instagram</a>
<a href="https://winecompanion.com.au/wine-club">Halliday Wine Club</a>
<a href="https://shop.winecompanion.com.au/products/2026-halliday-wine-companion">Buy the&nbsp;2026 Halliday Wine Companion</a>
<a href="https://www.langtons.com.au/">LANGTONS</a>
<a href="https://www.instagram.com/langtonsfinewine/">LANGTONS on Instagram</a>
<a href="https://www.plumm.com/">PLUMM</a>
<a href="https://www.instagram.com/plummwineglasses/">PLUMM on Instagram</a>
&nbsp;
In this episode
00:00 Welcome to 2026, and why Jasper Hill moved to Heathcote 01:20 First vintage (1982) and making great wine with minimal gear 01:50 Heathcote before it was an official GI, and putting the region on the label early 02:40 Chauncy, Heathcote&rsquo;s iconic restaurant, and the family connection 04:15 How Heathcote has changed (slowly), and why bookings matter at cellar doors 05:10 Growing up on a vineyard, resilience, and the winding road into winemaking 06:50 Vintage in Italy, and learning by doing 07:20 The &ldquo;slow transition&rdquo; of taking over from her parents 10:35 Emily&rsquo;s Paddock vs Georgia&rsquo;s Paddock, aspects, soils, and varieties 12:55 Organic, dry grown, biodynamics, and keeping soil alive 14:10 Climate change: Drier winters, heavier spring rain, and picking 4&ndash;6 weeks earlier 16:10 Fire, recovery, and what you do when a block is gone 19:35 The Jasper Hill range, plus &ldquo;Georgia and Friends&rdquo; and why it appears 22:10 Lo Stesso Fiano: Why fiano, how it tastes, and how it differs by grower 24:50 Emily&rsquo;s Paddock co-ferment: Balancing shiraz ripeness and cabernet franc greenness 28:50 When to drink Jasper Hill: The 10&ndash;12 year sweet spot 29:45 Occam&rsquo;s Razor: Origin story, sourcing changes, and a lighter Heathcote shiraz 33:10 Picking earlier now: Climate and taste, plus the legal shift around must additions 36:05 Labels, history, and why some things do not change 37:00 Is shiraz &ldquo;out of favour&rdquo;? Oversupply, choice, exports, and selling in 2026 41:30 What&rsquo;s next: Vintage 2026 looks smaller, and how they are managing it 42:25 Visiting Jasper Hill: By appointment, and please do not DM on Instagram
Wines and bottles mentioned
<ul>
<li aria-level="1">Jasper Hill: Georgia&rsquo;s Paddock Shiraz, Emily&rsquo;s Paddock Shiraz Cabernet Franc, Georgia&rsquo;s Paddock Nebbiolo, Georgia&rsquo;s Paddock Riesling </li>
<li aria-level="1">Occam&rsquo;s Razor Shiraz (Emily&rsquo;s label) </li>
<li aria-level="1">Lo Stesso Fiano (collaboration, fiano focus) </li>
<li aria-level="1">&ldquo;Georgia and Friends&rdquo; and &ldquo;The Sisters&rdquo; (made when seasons force the hand) </li>
</ul>
Places and people mentioned
<ul>
<li aria-level="1">Heathcote, Victoria (region identity, GI conversation) </li>
<li aria-level="1">Chauncy, Heathcote (restaurant) </li>
<li aria-level="1">Georgia Roberts (partner in Lo Stesso) </li>
<li aria-level="1">Chalmers Vineyard (fruit component referenced in discussion) </li>
</ul>
Key takeaways
<ul>
<li aria-level="1">Regional identity is made, not granted. Heathcote did not always exist as a recognised region, and championing place mattered early. </li>
<li aria-level="1">Organic is a year-round commitment. Composting, cover crops, and soil life are not marketing lines, they are workload. </li>
<li aria-level="1">Climate is changing the calendar. Picking earlier is now normal, not exceptional. </li>
<li aria-level="1">Selling wine is harder right now. More choice, global oversupply, and softer consumption means more effort for fewer sales. </li>
<li aria-level="1">Legacy succession is rarely a moment. The handover from founders to the next generation can be a long, respectful fade rather than a handoff. </li>
</ul>
Partners:&nbsp;LANGTONS
The Halliday Wine Companion Podcast is presented by LANGTONS.
PLUMM Glassware
This season is also supported by PLUMM, official glassware sponsor of the Halliday Wine Companion Podcast.
Thirsty for more?
Join the Halliday Wine Club for premium 95+ point wines delivered monthly. Visit winecompanion.com.au or check the show notes to subscribe.&nbsp;
&nbsp;

How Melbourne’s best wine bars are built | Lyndon Kubis (Toorak Cellars, Milton Wine Shop, The Alps, Clover)

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