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 Yalumba
00:48 Growing up in Melbourne and discovering wine
02:14 Why physics was the backup plan
03:19 How Louisa landed a job at Yalumba
04:40 What Yalumba was like in the 1990s
05:51 Becoming Head Winemaker
08:42 Why wild fermentation changed everything
12:57 Vineyard yeast vs winery yeast explained
14:48 Why Yalumba made all wines vegan
16:53 Signature vineyard and old vine history
18:17 Sustainability inside a major winery
22:30 Bottle weight, packaging and carbon footprint
25:34 Climate change, rootstocks and water use 

28:32 The Concerned Elders group explained
30:25 Why the wine industry is struggling
33:00 How Australian wine is viewed overseas
33:49 Rare & Fine Collection tasting
35:40 Tri-Centenary Grenache explained
38:45 The history of The Signature wine
45:22 Why viognier became Yalumba’s Icon
50:49 Why viognier is growing again
53:13 What’s next for Louisa Rose and Yalumba
55:33 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

 

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&rsquo;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.
<a href="https://www.yalumba.com/">Yalumba</a>
<a href="http://www.instagram.com/yalumbawine">Yalumba on Instagram</a>
<a href="http://www.instagram.com/louisarose.wine">Louisa Rose 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;
Key Topics Covered
<ul>
<li aria-level="1">Louisa Rose&rsquo;s path from Melbourne to Yalumba in the Barossa</li>
<li aria-level="1">Why Australian wine must change now | Louisa Rose of Yalumba</li>
<li aria-level="1">ow Yalumba helped revive viognier in Australia</li>
<li aria-level="1">Why wild fermentation creates better wines</li>
<li aria-level="1">The truth about vegan wine production</li>
<li aria-level="1">Sustainability in vineyards and wineries</li>
<li aria-level="1">Climate change, water use and drought-resistant rootstocks</li>
<li aria-level="1">Old-vine grenache and Australia&rsquo;s winemaking heritage</li>
<li aria-level="1">The Rare &amp; Fine Collection including Virgilius and Tri-Centenary Grenache</li>
<li aria-level="1">Why Australian wine needs stronger storytelling globally</li>
<li aria-level="1">The future of wine consumption and industry change</li>
</ul>
&nbsp;
Standout Quotes
&ldquo;We have to earn our place.&rdquo; Louisa Rose on the future of wine in a changing climate.
&ldquo;If you can find a food match that doesn&rsquo;t go with viognier, let me know.&rdquo;
&ldquo;The wild yeast just works so well.&rdquo;
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 Yalumba 00:48 Growing up in Melbourne and discovering wine 02:14 Why physics was the backup plan 03:19 How Louisa landed a job at Yalumba 04:40 What Yalumba was like in the 1990s 05:51 Becoming Head Winemaker 08:42 Why wild fermentation changed everything 12:57 Vineyard yeast vs winery yeast explained 14:48 Why Yalumba made all wines vegan 16:53 Signature vineyard and old vine history 18:17 Sustainability inside a major winery 22:30 Bottle weight, packaging and carbon footprint 25:34 Climate change, rootstocks and water use&nbsp;
28:32 The Concerned Elders group explained 30:25 Why the wine industry is struggling 33:00 How Australian wine is viewed overseas 33:49 Rare &amp; Fine Collection tasting 35:40 Tri-Centenary Grenache explained 38:45 The history of The Signature wine 45:22 Why viognier became Yalumba&rsquo;s Icon 50:49 Why viognier is growing again 53:13 What&rsquo;s next for Louisa Rose and Yalumba 55:33 Final thoughts
&nbsp;
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
&nbsp;

Why Australian wine must change now | Louisa Rose of Yalumba

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

 

What does it take to become known as the &ldquo;King of Chardonnay&rdquo;?
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&rsquo;s Bay, Tony shares the raw, unfiltered story behind building a globally respected wine label.
We go deep on:
<ul>
<li aria-level="1">Why chardonnay became his singular obsession</li>
<li aria-level="1">The early days of New Zealand&rsquo;s wine industry</li>
<li aria-level="1">How innovation in fermentation (including concrete and oak eggs) changed everything</li>
<li aria-level="1">The brutal realities of partnerships, risk, and starting over</li>
<li aria-level="1">What truly separates great wine from average wine</li>
</ul>
This is not just a conversation about wine. It&rsquo;s about conviction, craft, and backing yourself when nothing is guaranteed.
The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.
<a href="https://tonybishwines.co.nz/">Tony Bish Wines</a>
<a href="https://www.instagram.com/tonybish.wines/">Tony Bish 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;
00:00 &ndash; Meet Tony Bish: New Zealand&rsquo;s King of Chardonnay
02:09 &ndash; The moment wine &ldquo;bit&rdquo; and changed everything
03:51 &ndash; How New Zealand&rsquo;s wine industry was rebuilt from scratch
05:24 &ndash; The rapid rise of sauvignon blanc and global success
10:59 &ndash; Starting a wine label with $3000 and selling out instantly
15:29 &ndash; The brutal lesson that cost him everything
23:52 &ndash; Why chardonnay needed to be reinvented
25:01 &ndash; The breakthrough: cold fermentation in barrels
27:55 &ndash; Leaving a big company to go all-in on chardonnay
29:38 &ndash; &ldquo;Fat &amp; Sassy&rdquo;: disrupting chardonnay&rsquo;s reputation
31:06 &ndash; The Golden Egg: redefining fermentation
33:47 &ndash; Why innovation matters more than tradition
40:06 &ndash; Creating a world-first chardonnay in an oak egg
46:18 &ndash; What actually makes great wine (hint: it&rsquo;s not just technique)
58:20 &ndash; The obsession with perfection in blending
01:03:28 &ndash; What&rsquo;s next for Tony Bish
 
Tony Bish, Chardonnay wine, New Zealand wine, Hawke&rsquo;s Bay wine, winemaking process, wine podcast, wine innovation, Chardonnay fermentation, concrete egg fermentation, oak egg wine, wine industry insights, Halliday Wine Companion
&nbsp;

The King of Chardonnay: Tony Bish on reinvention, innovation and obsession

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.

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 &ndash; 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.
&nbsp;
<a href="https://www.fowleswine.com/">Fowles Wine</a>
<a href="https://instagram.com/fowles_wine">Fowles Wine 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;
We cover:
<ul>
<li aria-level="1">Fire moves faster than preparation allows: Fire hoses running for 20 hours still couldn't stop the fire &ndash; it leapt over everything. Scale and pace overwhelm even well-prepared defences.</li>
<li aria-level="1">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.</li>
<li aria-level="1">Replanting is a 30-year decision &ndash; 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.</li>
<li aria-level="1">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 &ndash; reasoning that sacrificing 5&ndash;10% of productive land to avoid a five-year replanting event is a sound trade-off.</li>
<li aria-level="1">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.</li>
<li aria-level="1">The initial surge of community support fades &ndash; 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.</li>
<li aria-level="1">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 &ndash; protecting both customers and the brand's credibility under pressure.</li>
</ul>
Core lessons:
<ol>
<li> 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&ndash;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?</li>
<li> 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 &ndash; people first, then operations, then strategy.</li>
<li> 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 &ndash; 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.</li>
</ol>

Bushfire recovery & rebuilding with Matt Fowles of Fowles Wine

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

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;

Jasper Hill’s Emily McNally: Family, place and 50 years of Heathcote wine

In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with Michael Hill-Smith AM MW, one of the most influential figures in Australian wine. As Australia’s first Master of Wine and co-founder of Shaw + Smith, Tolpuddle Vineyard and MMAD, Michael shares stories from his childhood at Yalumba, his early connection to food and wine, and the pivotal moments that shaped his career.

Anna and Michael explore his personal relationship with Len Evans, the bold move to pursue the Master of Wine qualification in the UK, and how a dramatic family buyout at Yalumba ultimately pushed him towards creating something entirely his own. They dive into the evolution of the Adelaide Hills, the philosophy behind Shaw + Smith’s vineyard development, the joy of sauvignon blanc, and why gamay is the latest variety capturing their imagination.

This conversation is warm, deeply knowledgeable and peppered with history, personality and insight from someone who has helped steer Australian wine for decades.

Halliday Wine Companion Halliday Wine Companion on InstagramShaw + Smith Tolpuddle VineyardMMAD VineyardMichael Hill-Smith MWMichael Hill-Smith MW on InstagramHalliday Wine ClubBuy the 2026 Halliday Wine CompanionLANGTONSLANGTONS on Instagram
Key Topics DiscussedGrowing up at Yalumba
A childhood within one of Australia’s oldest wine families
The multi-family “estate life” at Yalumba
Sneaking into the castle on the label
The sensory memories of vintage and winery culture
Early exposure to food, wine and hospitality

First roles in wine
Starting on the bottling line at age 13
Time on the Yalumba board as the new generation
Realising there were broader opportunities beyond the family business

Len Evans’ influence
Michael’s father introducing Len Evans into the industry
Len’s humour, generosity and impact on Australian wine
Working unpaid at Len’s Single Bottle Club dinners
How Len encouraged a different way of thinking about wine

Becoming Australia’s first Master of Wine
Challenging the MW program to open to Australians
Moving to London to pursue the qualification
Winning the first Madame Bollinger Tasting Medal
The value of “options” tasting in developing palate accuracy


Chapters / Segments:

00:00 – Introduction & Childhood at Yalumba

02:10 – Early Career in Wine

02:48 – Mentorship & Influences

04:33 – Pursuing the Master of Wine

07:24 – Culinary Adventures

08:04 – The Family Buyout & Shaw + Smith Beginnings

15:09 – Evolution of Adelaide Hills & Vineyard Philosophy

19:16 – Experimentation & Gamay

22:16 – The Other Wine Co. & Creative Experimentation

25:52 – Overcoming Challenges

28:10 – Tolpuddle & Tasmanian Adventures

35:53 – Tasting Room & Visitor Experience

37:07 – MMAD Project & McLaren Vale Expansion

42:19 – Wine Production Strategy & Tasmanian Challenges

44:25 – Final Reflections



Halliday Wine Companion Podcast, Anna Webster, Michael Hill-Smith MW, Shaw + Smith, Tolpuddle, Adelaide Hills wine, Australian wine history, Len Evans, Yalumba, cool climate wine, chardonnay Australia, pinot noir Australia, gamay Australia.

 

In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with Michael Hill-Smith AM MW, one of the most influential figures in Australian wine. As Australia&rsquo;s first Master of Wine and co-founder of Shaw + Smith, Tolpuddle Vineyard and MMAD, Michael shares stories from his childhood at Yalumba, his early connection to food and wine, and the pivotal moments that shaped his career.
Anna and Michael explore his personal relationship with Len Evans, the bold move to pursue the Master of Wine qualification in the UK, and how a dramatic family buyout at Yalumba ultimately pushed him towards creating something entirely his own. They dive into the evolution of the Adelaide Hills, the philosophy behind Shaw + Smith&rsquo;s vineyard development, the joy of sauvignon blanc, and why gamay is the latest variety capturing their imagination.
This conversation is warm, deeply knowledgeable and peppered with history, personality and insight from someone who has helped steer Australian wine for decades.
<a href="https://winecompanion.com.au/">Halliday Wine Companion</a>&nbsp;<a href="https://www.instagram.com/winecompanion/">Halliday Wine Companion on Instagram</a><a href="https://www.shawandsmith.com/">Shaw + Smith</a>&nbsp;<a href="https://www.tolpuddlevineyard.com/">Tolpuddle Vineyard</a><a href="https://www.mmadvineyard.com/">MMAD Vineyard</a><a href="https://www.michaelhillsmith.com/">Michael Hill-Smith MW</a><a href="https://www.instagram.com/mhsnotebook">Michael Hill-Smith MW 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 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> Key Topics DiscussedGrowing up at Yalumba
<ul>
<li aria-level="1">A childhood within one of Australia&rsquo;s oldest wine families</li>
<li aria-level="1">The multi-family &ldquo;estate life&rdquo; at Yalumba</li>
<li aria-level="1">Sneaking into the castle on the label</li>
<li aria-level="1">The sensory memories of vintage and winery culture</li>
<li aria-level="1">Early exposure to food, wine and hospitality</li>
</ul>
First roles in wine
<ul>
<li aria-level="1">Starting on the bottling line at age 13</li>
<li aria-level="1">Time on the Yalumba board as the new generation</li>
<li aria-level="1">Realising there were broader opportunities beyond the family business</li>
</ul>
Len Evans&rsquo; influence
<ul>
<li aria-level="1">Michael&rsquo;s father introducing Len Evans into the industry</li>
<li aria-level="1">Len&rsquo;s humour, generosity and impact on Australian wine</li>
<li aria-level="1">Working unpaid at Len&rsquo;s Single Bottle Club dinners</li>
<li aria-level="1">How Len encouraged a different way of thinking about wine</li>
</ul>
Becoming Australia&rsquo;s first Master of Wine
<ul>
<li aria-level="1">Challenging the MW program to open to Australians</li>
<li aria-level="1">Moving to London to pursue the qualification</li>
<li aria-level="1">Winning the first Madame Bollinger Tasting Medal</li>
<li aria-level="1">The value of &ldquo;options&rdquo; tasting in developing palate accuracy</li>
</ul>
 Chapters / Segments:
00:00 &ndash; Introduction &amp; Childhood at Yalumba
02:10 &ndash; Early Career in Wine
02:48 &ndash; Mentorship &amp; Influences
04:33 &ndash; Pursuing the Master of Wine
07:24 &ndash; Culinary Adventures
08:04 &ndash; The Family Buyout &amp; Shaw + Smith Beginnings
15:09 &ndash; Evolution of Adelaide Hills &amp; Vineyard Philosophy
19:16 &ndash; Experimentation &amp; Gamay
22:16 &ndash; The Other Wine Co. &amp; Creative Experimentation
25:52 &ndash; Overcoming Challenges
28:10 &ndash; Tolpuddle &amp; Tasmanian Adventures
35:53 &ndash; Tasting Room &amp; Visitor Experience
37:07 &ndash; MMAD Project &amp; McLaren Vale Expansion
42:19 &ndash; Wine Production Strategy &amp; Tasmanian Challenges
44:25 &ndash; Final Reflections 
Halliday Wine Companion Podcast, Anna Webster, Michael Hill-Smith MW, Shaw + Smith, Tolpuddle, Adelaide Hills wine, Australian wine history, Len Evans, Yalumba, cool climate wine, chardonnay Australia, pinot noir Australia, gamay Australia.
&nbsp;

Wines with swagger: The Michael Hill-Smith Story

In this episode of the Halliday Wine Companion Podcast, winemaker Tessa Brown shares her remarkable journey from growing up on a sugarcane farm in Queensland to establishing boutique winery Vignerons Schmölzer & Brown in Beechworth. Tessa opens up about the challenges and triumphs of winemaking, the importance of careful site selection, and her philosophy of capturing purity of fruit in their wines. She discusses the benefits of collaboration with neighbouring vineyards, the unique impact of high altitude viticulture, and insights into their range, including riesling and nebbiolo. Connect with us:

Halliday Wine Companion

Halliday Wine Companion on Instagram

Vignerons Schmölzer & Brown on Instagram

Vignerons Schmölzer & Brown

Halliday Wine Club

Buy the 2026 Halliday Wine Companion

LANGTONS

LANGTONS on Instagram

Key Takeaways:
Tessa’s path to winemaking was inspired by her family’s experience with commodity farming.
A visit to a cellar door revealed the deep connection between growers and consumers, influencing her decision to study viticulture.
Establishing Vignerons Schmölzer & Brown required careful planning and mentorship from industry experts.
The Beechworth property was undeveloped, offering a blank canvas for innovative viticulture.
Grape varieties were chosen based on site potential and Tessa’s personal taste preferences.
Early challenges included delayed harvests due to bushfires, with the first successful commercial harvest in 2021.
Collaborating with neighbouring vineyards has proven mutually beneficial.
High altitude vineyards provide advantages such as better acid retention and distinct flavour profiles.
The Obstgarten range showcases a modern approach to riesling and other varieties, inspired by European – specifically German – techniques.
Tessa’s winemaking philosophy focuses on minimal intervention to highlight the essence of the fruit.



Episode Chapters:
00:00 Acknowledging the Land and Introduction to Winemaking
03:00 From Sugarcane to Vines: Tessa’s Journey
05:59 Establishing Vignerons Schmölzer & Brown
09:02 The Beechworth Property: A New Beginning
11:40 Choosing Varieties: The First Plantings
14:59 Harvesting and Early Challenges
17:40 Collaborations and Neighboring Vineyards
20:29 High Altitude Winemaking: Influence on Wine
23:39 The Obstgarten Range: A New Direction
26:42 Winemaking Philosophy: Capturing Purity of Fruit

29:51 Future Plans and Cellar Door Experience

In this episode of the Halliday Wine Companion Podcast, winemaker Tessa Brown shares her remarkable journey from growing up on a sugarcane farm in Queensland to establishing boutique winery Vignerons Schm&ouml;lzer &amp; Brown in Beechworth. Tessa opens up about the challenges and triumphs of winemaking, the importance of careful site selection, and her philosophy of capturing purity of fruit in their wines. She discusses the benefits of collaboration with neighbouring vineyards, the unique impact of high altitude viticulture, and insights into their range, including riesling and nebbiolo. Connect with us:
<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/vsandbwines/">Vignerons Schm&ouml;lzer &amp; Brown on Instagram</a>
<a href="https://www.vsandb.com.au/">Vignerons Schm&ouml;lzer &amp; Brown</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>
Key Takeaways:
<ul>
<li aria-level="1">Tessa&rsquo;s path to winemaking was inspired by her family&rsquo;s experience with commodity farming.</li>
<li aria-level="1">A visit to a cellar door revealed the deep connection between growers and consumers, influencing her decision to study viticulture.</li>
<li aria-level="1">Establishing Vignerons Schm&ouml;lzer &amp; Brown required careful planning and mentorship from industry experts.</li>
<li aria-level="1">The Beechworth property was undeveloped, offering a blank canvas for innovative viticulture.</li>
<li aria-level="1">Grape varieties were chosen based on site potential and Tessa&rsquo;s personal taste preferences.</li>
<li aria-level="1">Early challenges included delayed harvests due to bushfires, with the first successful commercial harvest in 2021.</li>
<li aria-level="1">Collaborating with neighbouring vineyards has proven mutually beneficial.</li>
<li aria-level="1">High altitude vineyards provide advantages such as better acid retention and distinct flavour profiles.</li>
<li aria-level="1">The Obstgarten range showcases a modern approach to riesling and other varieties, inspired by European &ndash; specifically German &ndash; techniques.</li>
<li aria-level="1">Tessa&rsquo;s winemaking philosophy focuses on minimal intervention to highlight the essence of the fruit. </li>
</ul>
Episode Chapters:
<ul>
<li aria-level="1">00:00 Acknowledging the Land and Introduction to Winemaking</li>
<li aria-level="1">03:00 From Sugarcane to Vines: Tessa&rsquo;s Journey</li>
<li aria-level="1">05:59 Establishing Vignerons Schm&ouml;lzer &amp; Brown</li>
<li aria-level="1">09:02 The Beechworth Property: A New Beginning</li>
<li aria-level="1">11:40 Choosing Varieties: The First Plantings</li>
<li aria-level="1">14:59 Harvesting and Early Challenges</li>
<li aria-level="1">17:40 Collaborations and Neighboring Vineyards</li>
<li aria-level="1">20:29 High Altitude Winemaking: Influence on Wine</li>
<li aria-level="1">23:39 The Obstgarten Range: A New Direction</li>
<li aria-level="1">26:42 Winemaking Philosophy: Capturing Purity of Fruit</li>
</ul>
29:51 Future Plans and Cellar Door Experience

Wine with altitude: Tessa Brown from Vignerons Schmölzer & Brown

In this episode of the Halliday Wine Companion Podcast, we sit down with Pedro Parra, one of the world’s most respected terroir consultants, to explore the deep and fascinating relationship between land and wine.

Pedro shares his remarkable journey from studying music to becoming a global expert on terroir, helping winemakers across continents – including Alkina Wine Estate in the Barossa – understand how soil, rocks, and climate shape the soul of a wine. From the complexities of soil structure to the evolving tastes of modern wine drinkers, Pedro breaks down why terroir is the DNA of great wine.

The conversation also dives into the future of terroir consulting, how climate change is challenging traditional viticulture, and why the next generation of wine lovers is redefining authenticity. This episode is a masterclass in how understanding the ground beneath the vines leads to extraordinary wines above it.

Connect with us:

Halliday Wine Companion

Halliday Wine Companion on Instagram

Pedro Parra on Instagram

Alkina Wine EstateAlkina Wine Estate on Instagram

Halliday Wine Club

Buy the 2026 Halliday Wine Companion

LANGTONS

LANGTONS on Instagram


Key Takeaways
Terroir is the genetic code of wine, encompassing soil, rock, and climate.
Pedro Parra is a world-leading terroir consultant shaping modern winemaking.
Soil composition and rock type have direct influence on wine expression.
The wine market is evolving toward authenticity and site-driven wines.
Younger drinkers are more engaged with provenance and uniqueness.
Global warming is changing traditional growing regions.
Terroir knowledge helps winemakers adapt and thrive.
The role of consultants in vineyard design is expanding rapidly.
Understanding terroir is fundamental to future wine excellence.

Chapters

00:00 – Acknowledging the Land and Its Custodians
00:25 – Introduction to Terroir Consulting
02:52 – Understanding Terroir: The Genetic Connection
06:13 – The Evolving Appreciation for Terroir
10:41 – The Importance of Terroir in Wine Quality
12:24 – The Role of Soil and Rocks in Terroir
15:23 – The Connection Between Terroir and Wine Expression
19:30 – The Complexity of Soil Types and Their Impact
25:01 – Choosing the Right Varieties for Terroir
30:13 – Tasting and Understanding Barossa Wines
33:24 – Exploring Calcoschist and Schist Terroirs
39:39 – The Art of Dilution in Winemaking
44:01 – Understanding Clay and Its Impact on Wine
52:19 – The Process of Terroir Consulting
57:20 – Designing Vineyards from Scratch
01:01:02 – Navigating Client Expectations in Terroir Analysis
01:05:13 – The Significance of Single Vineyard Labels
01:06:08 – Major Discoveries in Terroir Understanding

In this episode of the Halliday Wine Companion Podcast, we sit down with Pedro Parra, one of the world&rsquo;s most respected terroir consultants, to explore the deep and fascinating relationship between land and wine.
Pedro shares his remarkable journey from studying music to becoming a global expert on terroir, helping winemakers across continents &ndash; including Alkina Wine Estate in the Barossa &ndash; understand how soil, rocks, and climate shape the soul of a wine. From the complexities of soil structure to the evolving tastes of modern wine drinkers, Pedro breaks down why terroir is the DNA of great wine.
The conversation also dives into the future of terroir consulting, how climate change is challenging traditional viticulture, and why the next generation of wine lovers is redefining authenticity. This episode is a masterclass in how understanding the ground beneath the vines leads to extraordinary wines above it.
Connect with us:
<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/pedroparraterroir"></a>
<a href="https://www.instagram.com/pedroparraterroir">Pedro Parra on Instagram</a>
<a href="https://www.alkinawine.com/">Alkina Wine Estate</a><a href="https://www.instagram.com/alkinawine">Alkina Wine Estate 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> 
Key Takeaways
<ul>
<li aria-level="1">Terroir is the genetic code of wine, encompassing soil, rock, and climate.</li>
<li aria-level="1">Pedro Parra is a world-leading terroir consultant shaping modern winemaking.</li>
<li aria-level="1">Soil composition and rock type have direct influence on wine expression.</li>
<li aria-level="1">The wine market is evolving toward authenticity and site-driven wines.</li>
<li aria-level="1">Younger drinkers are more engaged with provenance and uniqueness.</li>
<li aria-level="1">Global warming is changing traditional growing regions.</li>
<li aria-level="1">Terroir knowledge helps winemakers adapt and thrive.</li>
<li aria-level="1">The role of consultants in vineyard design is expanding rapidly.</li>
<li aria-level="1">Understanding terroir is fundamental to future wine excellence.</li>
</ul>
Chapters
00:00 &ndash; Acknowledging the Land and Its Custodians 00:25 &ndash; Introduction to Terroir Consulting 02:52 &ndash; Understanding Terroir: The Genetic Connection 06:13 &ndash; The Evolving Appreciation for Terroir 10:41 &ndash; The Importance of Terroir in Wine Quality 12:24 &ndash; The Role of Soil and Rocks in Terroir 15:23 &ndash; The Connection Between Terroir and Wine Expression 19:30 &ndash; The Complexity of Soil Types and Their Impact 25:01 &ndash; Choosing the Right Varieties for Terroir 30:13 &ndash; Tasting and Understanding Barossa Wines 33:24 &ndash; Exploring Calcoschist and Schist Terroirs 39:39 &ndash; The Art of Dilution in Winemaking 44:01 &ndash; Understanding Clay and Its Impact on Wine 52:19 &ndash; The Process of Terroir Consulting 57:20 &ndash; Designing Vineyards from Scratch 01:01:02 &ndash; Navigating Client Expectations in Terroir Analysis 01:05:13 &ndash; The Significance of Single Vineyard Labels 01:06:08 &ndash; Major Discoveries in Terroir Understanding

Unlocking the secrets of terroir with Pedro Parra, aka Dr Terroir

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.

Halliday Wine Companion

Social links:

Follow the podcast:

34 clip(s)