In this episode of the Halliday Wine Companion podcast, Halliday taster, drinks writer and liquor merchant Mike Bennie shares his path into the wine industry, his passion for natural wines, and how Australia’s wine scene has evolved. He reflects on founding Sydney’s groundbreaking Rootstock Festival, the challenge of defining natural wine, and judging Halliday’s inaugural ‘wildcard’ category. Mike also makes a case for judging wine by style, explains why he’s a champion of under-the-radar regions such as Queensland’s Granite Belt, and discusses how personal style influences wine culture. The conversation wraps with a playful debate on wine and cheese pairings.

Connect with us:

Mike Bennie on Instagram

Halliday Wine Companion

Halliday Wine Companion on Instagram

Halliday Wine Club

Buy the 2026 Halliday Wine Companion

LANGTONS

LANGTONS on Instagram

Takeaways 
Mike Bennie transitioned from law into the wine world.
Natural wine covers a broad range of styles.
Rootstock Festival shone a spotlight on natural wine producers.
Australia’s natural wine movement has grown and matured.
Natural wine is grounded in organic farming and minimal intervention.
Halliday’s new wildcard category fosters diversity.
Mike argues wine should be judged by style rather than variety.
He often gets pigeonholed as a ‘natural wine guy’.
He champions regions like Queensland’s Granite Belt.
Wine and cheese pairings are often overrated.




Chapters
 00:00 Acknowledging the Land and Introduction
00:53 Mike Bennie’s Journey into Wine
02:06 The Allure of Natural Wines
03:28 Founding Sydney’s Rootstock Festival
05:09 Evolution of the Natural Wine Scene
06:25 Defining Natural Wine
08:15 Shifts in Natural Wine Styles
10:01 The Wildcard Category in Wine Judging
11:26 Categorisation in Wine Judging
14:12 Proposing Changes in Wine Judging
17:01 The Importance of Style in Wine Lists
18:28 Pigeonholed as a ‘Natural Wine Guy’
19:56 A Deep Dive into Wine Knowledge
24:15 Personal Style and Image in the Wine Industry
27:23 Championing Under-the-Radar Wine Regions
34:50 The Wine and Cheese Debate
37:06 Quickfire Questions and Personal Preferences

In this episode of the Halliday Wine Companion podcast, Halliday taster, drinks writer and liquor merchant Mike Bennie shares his path into the wine industry, his passion for natural wines, and how Australia&rsquo;s wine scene has evolved. He reflects on founding Sydney&rsquo;s groundbreaking Rootstock Festival, the challenge of defining natural wine, and judging Halliday&rsquo;s inaugural &lsquo;wildcard&rsquo; category. Mike also makes a case for judging wine by style, explains why he&rsquo;s a champion of under-the-radar regions such as Queensland&rsquo;s Granite Belt, and discusses how personal style influences wine culture. The conversation wraps with a playful debate on wine and cheese pairings.
Connect with us:
<a href="https://www.instagram.com/mikebennie101">Mike Bennie 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>
Takeaways&nbsp;
<ul>
<li aria-level="1">Mike Bennie transitioned from law into the wine world.</li>
<li aria-level="1">Natural wine covers a broad range of styles.</li>
<li aria-level="1">Rootstock Festival shone a spotlight on natural wine producers.</li>
<li aria-level="1">Australia&rsquo;s natural wine movement has grown and matured.</li>
<li aria-level="1">Natural wine is grounded in organic farming and minimal intervention.</li>
<li aria-level="1">Halliday&rsquo;s new wildcard category fosters diversity.</li>
<li aria-level="1">Mike argues wine should be judged by style rather than variety.</li>
<li aria-level="1">He often gets pigeonholed as a &lsquo;natural wine guy&rsquo;.</li>
<li aria-level="1">He champions regions like Queensland&rsquo;s Granite Belt.</li>
<li aria-level="1">Wine and cheese pairings are often overrated. </li>
</ul>
Chapters 00:00 Acknowledging the Land and Introduction 00:53 Mike Bennie&rsquo;s Journey into Wine 02:06 The Allure of Natural Wines 03:28 Founding Sydney&rsquo;s Rootstock Festival 05:09 Evolution of the Natural Wine Scene 06:25 Defining Natural Wine 08:15 Shifts in Natural Wine Styles 10:01 The Wildcard Category in Wine Judging 11:26 Categorisation in Wine Judging 14:12 Proposing Changes in Wine Judging 17:01 The Importance of Style in Wine Lists 18:28 Pigeonholed as a &lsquo;Natural Wine Guy&rsquo; 19:56 A Deep Dive into Wine Knowledge 24:15 Personal Style and Image in the Wine Industry 27:23 Championing Under-the-Radar Wine Regions 34:50 The Wine and Cheese Debate 37:06 Quickfire Questions and Personal Preferences

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.

"Wine should be judged by style, not variety." | Mike Bennie is a Podcast Natural

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

"Wine should be judged by style, not variety." | Mike Bennie is a Podcast Natural

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