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;

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.