Podcasts about henschke

In this episode of The Vint Podcast, host Billy Galanko sits down with Stephen and Prue Henschke of Henschke Wines—one of the most iconic family-run wineries in the world.This in-depth conversation covers the legacy of the Hill of Grace vineyard, the role of old vines in shaping wine texture and complexity, and the unique terroir of Eden Valley. Prue shares her insights as viticulturist, including the nuances of managing vines over 150 years old, the effects of soil and canopy management, and the importance of preserving vine genetics. Stephen discusses their restrained and precise winemaking approach, including the use of submerged cap fermentation and minimal oak influence to highlight site expression.Topics explored include:The history of Henschke and the sixth-generation legacyThe significance of old vines and the Barossa Old Vine CharterHow Eden Valley's altitude and soils shape their Riesling and ShirazA technical breakdown of Mount Edelstone, Hill of Grace, and Wheelwright vineyardsReflections on sustainability, native cover crops, and dry farmingThe story behind experimental bottlings like Hill of Roses, Nebbiolo, and TempranilloPerspectives on global brand prestige and Australian wine's evolving reputationWhether you're a collector, sommelier, or student of wine, this episode offers a rare window into one of Australia's most revered producers and their uncompromising commitment to place, tradition, and innovation.

In this episode of Five Questions with a Winemaker, presented by the Vint Marketplace, we sit down with Stephen and Prue Henschke, sixth-generation vintners of Henschke Wines—one of Australia's most revered estates. From Eden Valley Riesling to the legendary Hill of Grace Shiraz, the Henschkes have helped define fine wine in Australia.Stephen and Prue share:

Ray Jordan joins Tony McManus to talk all things wine with special guests The Henschke's.See omnystudio.com/listener for privacy information.

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Watch our Season Premiere! Also available on YouTube: https://youtu.be/6vAQyBjFM0o?si=iFrLZTP5koAjKUp1

A woman who needs no introduction, Prue chats to Jill Upton and Sam Isherwood about the buzz she felt when she was admitted into the James Halliday Hall of Fame in 2023, and her love of alternate varietals from Italy and Spain. Also, why she believes Grenache should be blended and not a mono varietal. Interesting stuff! @thewineshowaustralia @henschkewines

Die Weinwelt ist absolut nicht mehr ohne den „Weinhäuser“ vorstellbar. Er ist allgegenwärtig und das nicht ohne Grund. Sebastian Bordthäuser war Servicemensch, Sommelier und Gastgeber mit Haut und Haaren oder einfach Leib und Seele. Er ist ein Lebe- und Liebemensch. Denn er liebt und lebt den Wein, den Genuss und die Menschen und genau das spürt man ihm in jeder seiner Schilderungen. Denn neben dieser Grundliebe für die schönen Dinge des Lebens, liebt er es, diese auch zu hinterfragen. Sebastian Bordthäuser ist ein Sommelier und Jounalist, der sich von konventionellen Denkmustern und gesellschaftlichen Normen unabhängig macht und seine eigenen Überzeugungen und Werte entwickelt. Er ist verbal und imaginär hochkreativ, neugierig und offen für neue Ideen und Erfahrungen, ohne sich durch traditionelle Regeln und Erwartungen einschränken zu lassen. Er schätzt die Freiheit des Denkens und Handelns und legt großen Wert auf persönliche Autonomie und Selbstbestimmung. Er neigt dazu, kritisch zu denken und etablierte Autoritäten zu hinterfragen, um seine eigene Wahrheit zu finden. So geht er sowohl in seinem persönlichen als auch beruflichen Leben einfallsreiche Wege und inspiriert oft andere durch seine unkonventionelle Art und seinen innovativen Ansatz. Den Dingen auf den Grund zu gehen und sich nicht mit oberflächlichen Erklärungen und dem allgemeinen Gedankengut zufriedenzugeben. Und genau das hat ihn dahin gebracht, wo er nun zumeist tätig ist: in den Journalismus. Er vermag es, vinologische Elemente wie eine drehende Matrix unterschiedlich zu betrachten. Sein Können ist es zudem, seine hochkarätige geistige Arbeit in klare Worte zu kleiden, sodass diese greifbar, sympathisch, nachvollziehbar und verständlich sind. Er ist ein vinologischer Freigeist, der unabhängig von gesellschaftlichen Normen denkt und handelt. Er hinterfragt bestehende Lehren und sucht stets nach neuen Wahrheiten. Durch seine kritische Haltung trägt er zur Vielfalt der Meinungen und zum Fortschritt bei. Er bleibt offen für unterschiedliche Perspektiven und fördert den freien Austausch von Ideen. Seine Unabhängigkeit und sein Mut inspirieren andere, ebenfalls selbstständig zu denken. Er ist einfach, was er ist: Sebastian Bordthäuser und damit einmalig. Aber hört bitte selbst.“ Sebastian Bordthäuser Körnerstraße 83 50823 Köln Telefon: 0178/5339572 E-Mail: info@bordthaeuser.com Mit herzlichen Grußworten von: Peter H. Müller, HEIMLICHWIRT Winzer, Wegbegleiter und Freund Sven Leiner, Weingut Leiner Winzer, Wegbegleiter und Freund ------------------------------------- Diese Folge von SOMMELIER – Die interessantesten Mundschenke unserer Zeit wird begleitet von durch Silvio Nitzsche ausgewählte Weine aus dem Programm der Schlumberger Gruppe, zu der die Handelshäuser Schlumberger, Segnitz, Consigliovini und das Privatkundenportal Bremer Weinkolleg gehören. ------------------------------------- Sehr gerne empfehle ich die folgenden Weine: 2016 Ribolla, Az. Agr. Gravner Francesco, Friaul, Italien Link für Geschäftskunden: https://is.gd/MbO1Y6 Link für Privatkunden: https://is.gd/6rLhY3 _____ 2018 Keyneton Euphonium, Henschke, Australien Link für Geschäftskunden: https://is.gd/MbO1Y6 Link für Privatkunden: https://is.gd/GZx3mE _____ Die „Max Reserva Linie“ des Weingutes Errazuriz, Aconcagua Valley, Chile Und hier explizit und sehr gerne, den: 2020 Merlot, 2021 Shiraz, 2021 Cabernet Sauvignon Link für Geschäftskunden: https://is.gd/drF87X Link für Privatkunden: https://is.gd/bssK0D ------------------------------------- Bitte folgen Sie uns auf Webpage: sommelier.website Instagram: sommelier.der.podcast Facebook: sommelier.der.podcast Wir freuen uns über jede Bewertung, Anregung und Empfehlung. Das Format: SOMMELIER – Die interessantesten Mundschenke unserer Zeit. wird produziert und verantwortet von der: Weinklang GmbH, Silvio Nitzsche, Bergahornweg 10, 01328 Dresden, silvio@sommelier.website

Jill Upton and Simon Nash are joined by Gwyn Olsen to chat about taking on the role as Senior winemaker at Henschke. Working with Stephen and Prue and the wider team will be an amazing journey for Gwyn it seems. @thewineshowaustralia @henschke

Spring football concluded on Saturday now we wait for another season to get underway. Joining me with his thoughts on spring ball and the latest news from Rivals Maize & Blue Review is Josh Henschke

Dr. Lauren Kim discusses results from the 20-year follow-up of the International Early Lung Cancer Action Program with Dr. Claudia Henschke, Dr. Rowena Yip, and Dr. David Yankelevitz. A 20-year Follow-up of the International Early Lung Cancer Action Program (I-ELCAP). Henschke and Yip et al. Radiology 2023; 309(2):e231988.

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Adam Gorney is joined by publisher of Maize and Blue Review publisher, Josh Henschke, to discuss the current allegations against the University of Michigan.

The Wine Show Australia went on the road to the Barossa Valley for a Live 3hr show from the Barossa Cellar with thanks to Barossa Australia, Grant Burge and Seppeltsfield.   Stephen Henschke and what was an unexpected treat so did Prue. They had come back from a dinner the night before in the Adelaide Hills to make it for the broadcast and we thank them for that. Great chat with two special wine people. @thewineshowaustralia @barossawines @baronsofbarossa @danmurphys_richard #barossawines #barossaOB @henscke @pruehenshke

Gelo é cor? Reality show entra como série? Celebridade ou Sub? Hoje as comadres chegam com um joguinho clássico pra alegrar a semana de vocês: chamamos nossas queridas amigas e embaixadoras do Armazém do Campo (estão lá todo fim de semana), Carol (@carolinaoph) e Ló (@lo_andrad) para uma partida de Stop, a famosa Adedanha. Assista agora ao novo episódio e confira essa brincadeira com algumas categorias inusitadas! Acompanhe a Carol e a Ló nas redes sociais: https://www.instagram.com/carolinaoph/ https://www.instagram.com/lo_andrad/ O PodMadres é apresentado por: Carlos: https://www.instagram.com/carlosnoog Fersi: https://www.instagram.com/oifersi Siga o PodMadres nas redes sociais: @podmadres

We talked about Michigan football and their NIL program as Josh Henschke from Rivals.com joined us. He filled us in on who is running the program, how it's different from other NIL programs from around the country, what opportunities these young athletes will have, and much more.See omnystudio.com/listener for privacy information.

The name of Henschke is entrenched within our Australian cultural identity.  The family run winery is now in its sixth generation of custodians. The distinction of quality is in no doubt largely due to the care, attention, and prodigious vision of Prue Henschke.  Prue is a viticulturist, botanist, environmentalist and true guardian of the earth. https://www.henschke.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Producer Anthony Huckstep https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.

The name of Henschke is entrenched within our Australian cultural identity.  The family run winery is now in its sixth generation of custodians. The distinction of quality is in no doubt largely due to the care, attention, and prodigious vision of Prue Henschke.  Prue is a viticulturist, botanist, environmentalist and true guardian of the earth. https://www.henschke.com.au Follow Over a Glass https://www.instagram.com/overtheglasspod  Host Shanteh Wale https://www.instagram.com/shantehwale/?hl=en Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ Executive Producer Anthony Huckstep https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Over a Glass is a wine & drinks podcast with Shanteh Wale exploring the personalities, stories and landscape of the wine and drinks business. An Australian Wine and Drinks Podcast from the Deep in the Weeds Network.

Vintec Podcast: a wine lovers guide to collecting, cellaring and serving

Senior Editor Zekun Shuai tasted Henschke's 2018 wines over Zoom with the family and you can hear the full conversation here. 2018 is a wonderful and classic vintage that shows the singularity of these place-oriented wines with stellar length and svelte tannins.They are fresh, lush, and concentrated in flavors but not hefty in form. Huge complexity, length, and most importantly harmony in Hill of Grace, and elegance and linearity in Mount Edelstone which has a citrus, bergamot-like freshness.Listen to the full discussion and find out their thoughts on the 2018s, their philosophy, what they look for in Hill of Grace and more.

Maize & Blue Review's Josh Henschke and Trevor McCue go back and forth and compete in a fantasy-style draft with the Michigan spring roster. We share our thoughts on potential breakouts based on what we have been hearing during spring practices.

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New technology and new applications of existing technology have proliferated through the pandemic. From the normalisation of working from home to the struggles with monitoring Covid spread without turning the state into Big Brother, we have seen technology step up to meet the challenge, and bring its own ethical challenges with it. In this episode we will look at the ethical implications of recent developments in technology, and try to understand where this leaves us as a society.PanelistsKevin Macnish, Digital Ethics Consulting Manager at Sopra Steria [@SopraSteria]Gemma Galdon Clavell, Founder and CEO at EticasRavit Dotan, AI Ethics Expert and VP of Responsible AI at Mission Control [@takecontrolai]Adam Henschke, Dr at University of Twente [@utwenteEN]Sean Martin, Co-Founder at ITSPmagazineMarco Ciappelli,  Co-Founder at ITSPmagazine____________________________Watch the on-demand live stream

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Kate Henschke from the Mildura Sporting Precinct with details on this weekends SFNL Grand Finals and arrangements for the day. See omnystudio.com/listener for privacy information.

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Stephen Henschke speaks with Simon and Jill about the recent best Riesling win in the 2023 Halliday awards. He also talks about the new cellar door and how that served them well during covid and beyond. We also hear some of the history of this long-standing wine family. @thewineshowaustralia @henschke @winecompanion

Sémillon used to be the most planted white grape in the world. From its native home in France to Australia, Chile, South Africa, Argentina, and beyond, it was planted en masse to pump out large quantities of flavorless bulk white wine. The problem was that Sémillon doesn't cooperate when it's forced to high yields. It loses acidity and it lacks flavor unlike some other grapes that can still muster some umph when over-cropped (Chenin blanc, Sauvignon blanc, Colombard, to name three).  For this reason, plantings were replaced and the grape became unpopular. Photo: Sémillon, Bordeaux.com  Today it is grown in limited quantities but two distinct areas– Sauternes/Barsac and Pessac-Leognan in Bordeaux and the Hunter Valley of Australia --  create wines that are incredibly specific and unique. Demand and fascination with these iconic wines means that cultivation of this grape is not doomed!   Here are the show notes: The origins of the grape Although we don't know the parentage, we do know the grape is from southwestern France. It is likely from Bordeaux Until the 1700s, producers were only using the grape in Sauternes (at this point it was already a sweet wine, as records from 1717-1736 at the local abbey show) Later, it was found in St-Emilion, from which it derives its name. The name most likely comes from Selejun – the local pronunciation of Saint-Emilion     Sémillon in the vineyard A thick-skinned grape, part of the reason it was so widely planted was that this feature makes Sémillon pretty resistant to molds and mildews (although, thankfully not botrytis). This feature of the grape helps make it easy to grow and it can be quite vigorous, which is why it was so used and abused in the past! The grape buds later and ripens earlier than its blending partner, Sauvignon blanc, and this short growing window means it is not as susceptible to spring or autumn frosts The grape is versatile on soil types – it can thrive on gravel, calcareous clay, sand, and other types making it incredibly adaptable Fully ripe Sémillon will have big yellow to nearly copper colored berries Low yields are best Château d'Yquem, the most famous Sauternes producer in the world, allegedly makes one glass per vine. The rest of Sauternes yields about 24hl/ha, and lower quality regions yield 80 -100 hl/ha. Hunter Valley in Australia – 60 hl/ha **M.C. Ice and I fully acknowledge that we have no idea what a hl/ha looks like but we use the numbers for comparison sake – ratios are still helpful, right? ** Photo: Australian Semillon, courtesy Wine Australia Climate can vary enormously and the grape can still perform: In Sauternes, special climate conditions must exist (we discuss later) Top dry white areas of Graves and Pessac-Leognan have warmer sites for Sémillon, which allows it to get fully ripe, adding lushness to the blend with Sauvignon blanc In Hunter valley, humidity with tropical storms are best! Because the area has strong cloud cover there is less direct sun so it slows photosynthesis, despite heat. The humid afternoons somehow help build acidity. The light, sandy soils that contain some loam and iron have good drainage, during rain     We discuss the growing regions for most of the remaining part of the show France: Bordeaux France grows more Sémillon than any other country and most of the plantings are in Bordeaux, specifically – Graves, Pessac-Leognan, and Sauternes 50 or so years ago, half the production in Bordeaux was white, mostly from Semillon, which traditionally made up 4/5 of any white wine in the area, sweet or white, but now has taken a backseat to Sauvignon Blanc, which offers more acidity to the wine in a warming climate  Photo: Bordeaux vineyard, Getty Images via Canva subscription   Sauternes, Barsac In Sauternes, Barsac (please see episode 369 for more info) and the sweet appellations of Cadillac, Ste Croix du Mont, Loupiac, and Cerons Sémillon is always partnered with Sauvignon blanc, which also receives botrytis well but maintains its acidity. Wines are hand harvested, with several passes through the vineyard to get the right level of botrytis, which can be patchy and can be grey rot if it developed poorly on the grapes Botrytis is a fungus that affects the grapes right when the fruit forms. It concentrates sugar and creates honeyed, apricot, mango flavors with a viscous mouthfeel from the glycerol it produces. Alcohol levels range in the region -- the minimum in Sauternes is 13% but it can well over 20% ABV For botrytis to form, a region needs foggy nights and early morning, followed by warm and sunny days. This is essential in the autumn, and is a very consistent weather pattern in the sweet wine regions of Bordeaux, which botrytized wine can be made nearly every year These wines are aged for long periods in oak barrels Some, like Chateau Climens in Barsac, are 100% Sémillon   Dry white appellations In Graves and the lighter, sandier regions of Pessac-Leognan, Sémillon is often the biggest percentage of the blend. The best versions – Haut-Brion Blanc and La Mission Haut-Brion Blanc (different Châteaux, owned by the same group = confusing, I know) – are hundreds of dollars a bottle and often have Sémillon as the main component, but it's vintage dependent In Pessac-Leognan, 25% of blend must be Sauvignon Blanc, and the trend is to favor that grape over Sémillon both because it's easier to grow, and because it has acidity. From good producers, these wines can age for decades The grape can be in Côtes de Bordeaux blancs and in basic Bordeaux blanc from better producers Sémillon adds fullness to the texture and when it is aged in oak (as is the case with Sauternes, Barsac and in Graves and Pessac-Leognan), it can have peach, mango, nuts, and toast flavors, which contrast well with Sauvignon blanc's more “green” aromas. If Sémillon is not aged in oak, it can have citrus, grass, notes without much flavor. When it is fully ripe and aged in oak, it is fat in texture with lemon and tropical fruit and has lower acidity.   Other places in France Sémillon grows... Southwest France has the sweet wine of Monbazillac (like Sauternes) and dry white of Bergerac Provence and the Languedoc, but not of any quality     Australia Makes the most distinctive dry white in Australia and was first planted in the Hunter Valley where it gained popularity for its ease to grow, high yields, and resistance to disease It went from being the workhorse grape in the 1980s, to accounting for only 3.1% of the total Australian crush today More than half of Australia's Semillon comes from the bulk New South Wales region of Riverina Hunter Valley in New South Wales The warm, humid climate of the Hunter Valley isn't conducive to most grapes but Semillon (no accent on the “e” in Australia!) changes from a grassy, lemony acidic wine into a dark yellow, nutty, honey and straw-scented viscous wine if grown and made under certain conditions To achieve this, growers pick early, before the summer rains and the grapes have very high acidity. Alcohol levels are around 10-11% ABV, and most of the wine spends no time in oak for fermentation nor for aging – it is put in stainless, fermented cold, and bottled. Wines in their youth are like Sauvignon blanc – citrus, green herbs, and straw flavors persist, with high acidity. After 5-10 years of storage the wine darkens and tastes like honey, toasted, grilled nuts and seems like it has been in an oak barrel (hasn't) – a total odd ball. Although the grapes can have some botrytis, this phenomenon is just a result of the rainy, tropical growing conditions To learn more about Hunter Valley and the Semillon, listen to ep 309, with the amazing Connie Paur Griffiths of Tranquil Vale, an excellent small producer located there Tyrells is the famous producer here (especially Vat 1 Semillon). Also Brokenwood, Silkman, Andrew Thomas    Photo: Hunter Valley Vineyard, credit Wine Australia   Western Australia: Margaret River: Popular for blends of Semillon and Sauvignon blanc You will see Semillon-Sauvignon Blanc or Sauvignon Blanc-Semillon on the bottle, the first name indicates which grape dominates the blend These wines can be made in a juicy, fruit style with no oak, or oak fermented and/or oak matured to last longer Producers: Vasse Felix, Cullen, Cape Mentelle, Leeuwin   South Australia Adelaide Hills: Wines are like white Bordeaux in that they are picked early and blended with Sauvignon Blanc to avoid oiliness, too much ripeness. They sometimes use oak, sometimes not. Charlotte Dalton is the big producer here. Barossa: Sometimes makes varietal versions that show the purity of the grape, sometimes use big oak and can be toasty and Chardonnay-esque. Producers: Torbreck, Peter Lehmann, Henschke in Eden Valley Clare Valley: Can be more refined than Barossa but still peachy with apple and citrus and fuller body. Oak influence is common. Producers: Mount Harrocks, Pauletts Riverina: Is notorious for low quality bulk wine but a pocket of it develops botrytis easily and makes high quality sweet wines: McWilliams, De Bortoli     New Zealand has a small amount of Semillon in Marlborough, Hawkes Bay, and Gisbourne   South Africa Semillon was once so important it was called “greengrape” because of its bring green foliage By 1822, 93% of the vineyard land planted was Semillon. Then it was commonly just called “wine grape” but by the 1900s it began its sharp decline It is grown now in Stellenbosch, Swartland, and Franschhoek. Some areas have older bush vines. Producers like: Cederberg, Steenberg, Vergelegen , Mullineux are using more Semillon in blends with Sauvignon Blanc (some sweet, some dry versions)   United States   California Barely uses Semillon but vines that were imported in the 1880s to the Livermore Valley in northern California, were allegedly from Château d'Yquem Vines that live in the Monte Rosso vineyard in Sonoma date from 1886 and can make excellent wines. Morgon is an example Sierra Foothills: Some here, notably my friend Lorenzo Muslia of Andis makes the Bill Dillian Semillon that has great acidity but silkiness and hay, herb, and melon notes (for the podcast with Lorenzo click here) Photo: Andis Wines   Washington State Big decline in plantings and they usually a blend with Sauvignon Blanc Popular from Walla Walla producers: L'Ecole 41 – lemon curd, nut and toast notes with a pretty full body, Amavi (episode with Amavi here) – slightly more acidic and less full with more citrus and grass notes but still with a rich body     Others countries that use Sémilllon Chile: Because of the Bordeaux link, has Semillon and usually uses it for blends or Sauternes-like sweet wines. Semillon used be 75% of white vines in Chile! Argentina, Uruguay have some nice examples Canada     Food Pairing Ideas Sauternes/dessert styles: blue (Roquefort) cheese, foie gras, scallops, fruit based-dessert Lighter styles: Oysters, shellfish, white fish or chicken dishes with citrus or herbal sauces or creamy sauces, salads, goat and sheep's milk cheeses _____________________________________________ Research Sources: “Wine Grapes” by Jancis Robinson, Dr. José Vouillamoz, Julia Harding “Grapes & Wines” by Margaret Rand and Oz Clarke https://www.bordeaux.com/us/ https://www.wineaustralia.com/ Fiona Beckett – Matching Food & Wine As always, talking to people about the grape who grow it, and drinking a lot of the wine itself – Sémillon is awesome! __________________________________________________________ ____________________________________________________ From our Sponsors... Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written.    If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

In today's episode:  how cataloguing old vines in South Africa has raised standards for fair employment, and sustainable farming and may just prove the key to solving the problem of the country's most prevalent vine virus. We continue investigating the topic of old vines, this time from a different perspective, as we look to the Certified Heritage Vineyards of South Africa. We hope you've built up an appetite for the subject after last week's head-turning conversation with the South Australian duo of Dr. Dylan Griggs, the man who wrote the Ph.D. thesis on old vines after an extensive study of the old vines of the Barossa Valley, and Prue Henschke, viticulturist for the renowned Henschke winery, that produces two of the oldest single vineyard wines in Australia today.We know that the term “old vines” helps to sell wine. Trade and well-informed consumers, tend to believe that old vines = better wine. But is that really true? Listen to last week's episode to find out more about that topic but, spoiler alert, a more accurate expression would be “old vines make different wines”. The Thieves have come to think that those differences are worth preserving and protecting and thus will be discussing a movement in South Africa whose core mission is to do just that - preserve and protect old vines. Winery members of what is known as the “Old Vine Project” can now put a Certified Heritage Vineyards seal on bottles - the threshold for old is 35 years, which is not quite as arbitrary a number as you might think and the seal includes the date of the original planting of each of these old vineyards – a guarantee of authenticity. Our guests on the program include former lawyer-turned-viticulturist Rosa Kruger who is the founder of the small, privately funded group of crusaders known as “The Old Vines Project”. Kruger is the great-great-granddaughter of Paul Kruger, President of South Africa from 1883-1900, and the one for whom the famous Kruger national park is named.  During her travels and tastings around the wine world, Kruger arrived at the realization that old vines not only had advantages on a viticultural level, but also produced better, or at least distinctively, wine. Rosa's colleague and counterpart at the OVP, Andre Morgenthal,  joins the round table. André has lectured at the Cape Wine Academy and has worked several vintages at Domaine Bertagna in Vougeot, Burgundy and made wine on a small Stellenbosch property, Clos du Ciel. In 2001, he joined Wines of South Africa (WOSA) as Communications Manager with a focus on media relations but in 2016 he resigned from WOSA to start his own business, among other ventures assisting Rosa Kruger with the Old Vine Project (OVP). Also joining the conversation is Andrew Harris of DGB, one of the largest South African producers and distributors of wine and spirits. DGB has developed and built some of the most successful wine brands in South Africa, including Boschendal, Franschhoek Cellars and Bellingham, as well as new projects through Artisanal Brands such as The Old Road Wine Co. and Fryer's Cove, which DGB acquired last year. DGB is an important member of the Old Vine Project and manages more old vineyards than any other group in SA.Find yourself a glass of old vines chenin blanc and join the conversation!

Today's episode takes on the important and fascinating subject of old vineyards, some extremely old, how they got so old, how they perform and the wines they produce. Old Vines: do they produce better wine than young vines? The Wine Thieves will ask you to suspend your beliefs about old vines and the wines they produce.  The conversation might very well reset your beliefs, and reshape them. Guests to the round table are two of the most qualified people to discuss the subject and are both in South Australia.  The Thieves sit down with Dr. Dylan Grigg, whose doctorate philosophy, submitted to the University of Adelaide, is entitled “An investigation into the effect of grapevine age on vine performance, and grape and wine composition”. Grigg studied five shiraz vineyards in the Barossa with genetically related ‘young' and ‘old' plantings in close proximity. A study uniquely suited to South Australia  The average age difference between these adjacent young and old blocks was an astonishing 97 years. To date, this represents the greatest spread of extreme of vine ages to be subjected to scientific scrutiny.John and Sara also welcome Prue Henschke, viticulturist for the renowned Henschke winery, overseeing 100ha of vines in the Eden Valley, Barossa Valley and Adelaide Hills, including two of Australia's most iconic vineyards, Hill of Grace and Mount Edelstone. These are arguably the two oldest single vineyard wines produced in Australia today that tell the wine story of the country. The Barossa Valley in South Australia is home to some of the world's oldest producing vineyards, including some of the oldest producing vines on the planet.  Phylloxera, a pest dubbed the vastatrix, or the devastator, substantially decimated European vineyards in the latter half of the 19th century and has also been present in Australia since 1877. Yet, thanks to the country's strict quarantine policy, it has remained very isolated and, to date, has not been reported in South Australia. Thus, South Australia, and the Barossa Valley, in particular, is rather unique in the world with large areas of surviving pre-phylloxera vines, some with continual production that dates back 180 years. South Australians, and The Barossa Valley as a region, have been proactive in marketing their old vines. In 2009 the ‘old vine charter' was instituted to register vineyards by age, so that older vine could be both preserved and promoted. The charter provides a guide for producers when communicating the exclusivity that the vine age presents in relation to wine production, and a yardstick for consumers seeking out the produce of these ancient vines. As some background fodder for you - the charter classifies vineyards into 4 age categories that include the BAROSSA OLD VINE (equal to or greater than 35 years of age), a BAROSSA SURVIVOR VINE (at least 70 years of age),  a BAROSSA CENTENARIAN VINE (100 years old or more) and a BAROSSA ANCESTOR VINE (125 years or more).With a glass of fine shiraz in hand, Join the Wine Thieves for this perspective-changing discussion about what it means to be old. 

Cairanne is an 877 ha/2,167 acre appellation in the southern Rhône Valley that has been farmed since the time of the Greeks. It is not just a regular appellation, it is a cru of elevated status in the Côtes du Rhône. It doesn't get the credit it deserves! After tasting much of it at a wine fair in the southern Rhône, I found it unbelievably delicious. A cru with acidity and a lighter profile but still so much character? YES. And after speaking to a few of the other producers in the appellation, I found Jean-Etienne Alary and his father, Denis. Jean-Etienne has a worldly view, after spending time in Australia and New Zealand, and Domaine Alary's wines are some of the best Cairanne out there. Combining old techniques and newer ideas, Domaine Alary makes spectacular wines, with Jean-Etienne taking over the main winemaking duties from his father, Denis, who helped lead the charge to make Cairanne a Cru. Photo: Denis and Jean-Etienne Alary. ©Wine For Normal People   Here's a quick look at the topics we discuss in the show:  1. Jean-Etienne gives us a full education on Cairanne. We cover: Cairanne's location and its proximity to places like Gigondas, Châteauneuf-du-Pape, and Rasteau, as well as the Rhône River The main grapes that are grown, typical blends of Cairanne, and how a small percentage of Cinsault, Counoise or Carignan can go a long way. We discuss the whites, which are a small but very important part of the wines of Cairanne The three main types of terroir and what grows best on each The climate and the strong Mistral effect, which helps keep disease off the grapes. We hit on climate change and drought, and what it means for certain grapes in the appellation The elegance that defines Cairanne versus all other Cru of the south   2. Then we discuss the 11 generations of the Alary family, their history in Cairanne and their essential role in Cairanne The Alarys have been involved in wine in Cairanne since 1692 and have farmed exclusively in this area since, surviving wars, phylloxera, mildews, to be what it is today We discuss Denis Alary, Jean-Etienne's father and how he started to make significant changes when he graduated from oenology school in the 80s. We talk about the age of the big wine critic and how the Rhône bent to the will of certain critics but has come back to its roots. discuss how Denis and the close-knit wine community of Cairanne fought to get the appellation to cru status for decades, finally achieving the goal in 2016. Finally, we cover how Denis moved Alary to a certified organic property in 2009, years before it became trendy!   3. We discuss the cru system and how, even though all cru are equal in the eyes of the law, they are not treated the same. Jean-Etienne talks about his aspirations to make Cairanne as well recognized as other cru     4. We discuss Jean-Etienne's experiences in winemaking in Australia at Henschke and New Zealand at Seresin and the differences in how things get done in France vs the New World.   Photo: The Wines of Domaine Alary. ©Wine For Normal People 5. We talk about the wines of Alary: The Cairanne from Alary, and the role of Carignan and how it can be made in a lighter, elegant style The whites, although only 5% of the AOC, are 20% of Alary's production and based on the Clairette grape, from which Alary makes stunning whites that are reminiscent of Sauvignon blanc. Winemaking philosophy and the use of technology versus intuition The future for Cairanne and for Alary   If you haven't had a wine from  Cairanne, seek it out, especially the wines of Alary. These wines are elegant, drinkable, and fantastic with food! ____________________________________________________________________ Thanks to our sponsors this week:  Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written.      If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Kayley Harris speaks to chief advocate for National Seniors Ian Henschke about the push for pensioners to work.  Henschke says pension system changes are needed to keep older Australians in work. See omnystudio.com/listener for privacy information.

A special interview with two of the recent Young Gun Award Winners - Dan Coward from Alkina Wines, Innovative Winery of the Year, and Prue Henschke, Viticulturist of the Year. Hear what they have to say about their awards and where the industry is going in a fun double interview that will leave you smiling :) #henschke#alkinawines#younggunawards

Build an exciting wine collection with the Collecting Series of the Vintec Club Podcast

Fithian & Henschke discuss how Michigan players and coaches handled talking about their upcoming game with Michigan State this week. The two also talked about the keys to the upcoming contest in East Lansing and what a win would mean for the Wolverines.