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

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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

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