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 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.

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

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

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

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

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