Podcasts about McLaren Vale

The McLaren Vale wine industry disappointed by Endeavour's plans to close a local winery and bottling facility, economic modelling shows government buybacks in the Murray Darling Basin have pushed up water prices, and provisional approval granted to develop one of the world's largest critical minerals projects in Australia.

Wine retailer Endeavour Group announces a major restructure and sale of wine assets in SA, thousands of people provide feedback to the BOM over its controversial new website, and Ag KI welcomes a decision on livestock freight costs on the new Sealink ferries from Cape Jervis.

Jill Upton and Simon Nash are joined by Stephen for a really interesting chat about his Vigneron of the year award judged by the Real Review.@thewineshowaustralia @scpannell @therealrvw

In this episode, Ray and Silvia are joined by David Speirs, an Adelaide-based property investor and former Airbnb superhost who now runs two short-term rentals as a family business under the Haven Retreats brand. The episode opens with Ray's candid update on joining the Guesty multi-channel platform and the unexpected cash flow trade-offs. David then shares why he walked away from Airbnb entirely in favour of Booking.com and direct bookings, and the lessons he's learned along the way.In This Episode, We Cover: Ray's experience with Guesty: more channels, more exposure, but a slower monthly payout cycle Why David chose Lodgify for direct bookings across Booking.com, Airbnb and VRBO Designing a family home with a self-contained downstairs apartment as a revenue stream Running short-term rentals as a true family operation, with cleaning, hosting and admin shared between siblings and mum Why David left Airbnb despite a 4.9 superhost rating — including the water leak and bar-of-soap reviews that pushed him over the edge How Booking.com compares: fewer reviews, less guest chat, and 90%+ occupancy on his Brighton property The Middleton Shack story: a retro 1960s surf shack, 2,500 Instagram followers, and 20% direct bookings Why David sold the shack along with its website, Instagram and contact database Social media tips: professional photography, rotating image libraries, and targeted paid ads Giving back: $5 from every stay split between Still Aware and Friends of Osprey, the sea eagle conservation charity David chairs Local partnerships, including welcome coffees from Dozy café on Jetty Road, Brighton Future plans for a rural Fleurieu Peninsula property near McLaren Vale — farm stay or wedding venue David's role as an advocate for the Short Term Accommodation Association of Australia The one piece of advice every host should follow: stay in your own property at different times of yearInterview with STRA business owner: David SpeirsDavid Speirs is an Adelaide-based property investor and short-term rental host with a background in politics, law and conservation. After building a family home with a purpose-designed guest apartment and purchasing a property on Jetty Road, Brighton, David became an Airbnb superhost before transitioning entirely to Booking.com and direct bookings under the Haven Retreats brand. He previously co-owned the Middleton Shack on the Fleurieu Peninsula, chairs Friends of Osprey, and is a volunteer advocate for the Short Term Accommodation Association of Australia.Website: havenretreats.com.auInstagram: @havenretreats.adlWhere to stay, hosted by the Superhosts Down Under teamRay's Airbnbs: raymondyee.com.au/airbnbSilvia's Airbnb: airbnb.com/slink/Kpse4K4X

Hey Winenerd! Thanks for tuning in. Send us a text!Sitting down with Mark Ramm who is the Regional Export Manager for Angove Family Winemakers in Australia's famous McLaren Vale appellation and the Riverland, was like chatting up an old friend; Familiar, warm, engaging with an ever-present Aussie likability you'd expect from a good mate.Mark has been working with the now 5th generation Angove Family for 27 years and he's never looked back from his earlier career in banking. His involvement has spanned not just the decades, but nearly every facet of the Family Business--from winemaking, vineyard involvement, the bottling line and marketing where he's managed to expand the global reach of the brand to more than 30 countries worldwide.He details how important Family, Wine & Tradition have been the standard-bearers for more than 140 years, a rare continuous story and legacy and one of the oldest on the continent and in the wine world today. With such foundational knowledge and experience, Mark's own story is a fascinating journey with pivotal moments made and of course many ups and downs characteristic of an ever-evolving industry where he says to survive is to adapt. Angove's is well equipped for it, especially as they are still a wholly Family owned enterprise.Where Angove's winemaking history spans more than a century, when 5 generations of a family carry forward the torch to our present day all while offering up some of todays' premier wines of Australia along with a top brandy of the world, much is to be discovered & shared.Pour yourself a good glass of vino, tune in and enjoy this fascinating episode in The Barrel Room with Mark as he tells his unique story and work with Angove Family Winemakers.IG: @angovewine      @vintagewestwinewww.angove.comwww.wineaustralia.comwww.australianwine.comP.S. The best wines are those shared with friends. Let's share my next DROP together!Follow WineGuyTy's adventures! Head on over to IG: @WineGuyTy 

Underrated wine region, incredible scenery… and yes, Australia's first nudist beach all in one day. In this episode, we are taking you to McLaren Vale on a relaxed day trip from Adelaide. We visit cellar doors in old stone churches, 5 story Rubik's cubes,  country barns, spectacular gardens, and sweeping vineyard views surrounded by the Mount Lofty ranges. We take you to 5 different wineries, each unique in their own way. Our day even included an multi award winning gin tasting – have you ever tried oyster shell gin? Or what about a wine made from virus affected vines? Both delicious. If you want to plan your own day trip or, stay a few days then this episode has everything you need, but make sure to keep listening to the end to find out where that nudist beach is. If you would like to see all the pictures of the wineries we visited and a google map with all locations included then click www.beachtravelwine.com/podcast/146/mclarenvale

In partnership with Club Oenologique - the world through the lens of wine and spirits. One of Australia's oldest wine regions, McLaren Vale is carving a reputation for a new wave of fresher wines, courtesy of its Mediterranean climate, ocean influence and diverse soils. David meets celebrated winemakers Steve Pannell and Renae Hirsch.   Learn more about your ad choices. Visit megaphone.fm/adchoices

When 80,000 people descend on an event, somebody has made it look effortless. Wayne Taylor has spent three decades being that somebody, from the Sydney 2000 Olympics to Wimbledon, Formula One on three continents, and right here in Adelaide at the Clipsal 500. His company, First Facilities Group, now brings that same discipline to commercial and residential properties (and events) across Adelaide. There is no SA Drink of the Week this episode, but Wayne does weigh in on the relative merits of beer events versus wine events versus spirit events, and the answer is exactly what you would expect from a man who has cleaned up after all three. The Musical Pilgrimage features Steve Davis and the Virtualosos performing “Cellar Door Shuffle,” a celebration of the great South Australian wine country ritual, which also gets a preview mention for the upcoming History Hit Parade show at the Mercury Cinema. You can navigate episodes using chapter markers in your podcast app. Not a fan of one segment? You can click next to jump to the next chapter in the show. We’re here to serve! The Adelaide Show Podcast: Awarded Silver for Best Interview Podcast in Australia at the 2021 Australian Podcast Awards and named as Finalist for Best News and Current Affairs Podcast in the 2018 Australian Podcast Awards. And please consider becoming part of our podcast by joining our Inner Circle. It’s an email list. Join it and you might get an email on a Sunday or Monday seeking question ideas, guest ideas and requests for other bits of feedback about YOUR podcast, The Adelaide Show. Email us directly and we’ll add you to the list: podcast@theadelaideshow.com.au If you enjoy the show, please leave us a 5-star review in iTunes or other podcast sites, or buy some great merch from our Red Bubble store – The Adelaide Show Shop. We’d greatly appreciate it. And please talk about us and share our episodes on social media, it really helps build our community. Oh, and here’s our index of all episode in one concisepage. Running Sheet: Gather Round To Learn About Major Events 00:00:00 Intro Introduction 00:00:00 SA Drink Of The Week There is no SA Drink Of The Week this week. 00:02:17 Wayne Taylor, First Facilities Group Right now, as Gather Round unfolds across South Australia, tens of thousands of people are doing what they always do at a footy match: finding a seat, grabbing a pie, visiting the loo, and not once thinking about any of it. That invisibility is because someone’s doing their job brilliantly. Wayne Taylor has spent the better part of three decades making sure that when 80,000 people descend on an event, the wheels don’t fall off. He’s done it at the Sydney Olympics. At Wimbledon. At Formula One races on three continents. At Clipsal 500 when 200 staff, 15 supervisors and a $300,000 budget had to deliver a spotless result across four days. And he’s done it right here in Adelaide, quietly, at events you almost certainly attended. He now runs First Facilities Group, bringing that same discipline to commercial and residential properties across Adelaide. Wayne Taylor has a habit most of us would find exhausting. Every time he walks into a building, he is quietly checking the mirrors, the bins, the general state of things. It is not fussiness. It is decades of conditioning that started when his parents cleaned Memorial Drive as a boy from Broken Hill, and he mostly just got in the way by raiding the office stationery drawers. That origin story matters because the values Wayne brings to First Facilities Group now, respect, honesty, and an obsessive eye for what others walk past, were baked in early. As he puts it, “If you can’t get your housekeeping correct, how can you then operate your business?” It is a lens that applies equally to a gleaming corporate lobby and to the pit lane at Albert Park. The stories from his career read like an event passport. At the Sydney Olympics he managed 1,100 staff, set an 80% minimum recycling target, and navigated vehicle bomb checks just to get to work each morning. At Wimbledon, he learned that a single cigarette butt on the ground was enough to earn a conversation with the CEO, and that some corporate boxes were quietly serving spirits in coffee cups because you cannot legally drink alcohol watching football in England. At Formula One, a certain unnamed driver, “Mansell,” parked his car next to the waste compactor despite clear signage, and paid for it when a bin tipped onto the vehicle. Wayne watched from the level above and, eventually, laughed. The Clipsal 500 holds a particular place in his story. He worked it for twelve years and is clear-eyed about what it meant to Adelaide after the Grand Prix left in 1995: “The place went dead.” The Clipsal helped rebuild that. His team delivered the best margin in the company that year not through corner-cutting but through relentless post-event debriefs, 4am starts, and crews walking the entire circuit in a line with headlamps, because the lighting was never quite good enough. One of the sharper insights in this conversation is about the people who do this work. Wayne keeps what he calls a little Bible, a list of standout workers from each event. The good ones get taken to lunch, thanked properly, and connected to the next opportunity, whether that is the Grand Prix in Melbourne or something interstate. It is empathetic at a human level, and it also happens to be smart: one well-led supervisor with 20 people will outperform a rabble of 50. His principles for First Facilities Group are unchanged: respect, honesty, punctuality, and a fair day’s pay for a fair day’s work. He once disciplined his own teenage son for repeated lateness in front of the whole crew, because anything less would have been unfair to everyone else. That is the standard he holds himself to and expects from others. 01:08:34 Musical Pilgrimage In the Musical Pilgrimage, we feature Steve Davis & The Virtualosos‘ new song, Cellar Door Shuffle. This song is a love letter to the ritual of winery visits across South Australia, from the Hills to Barossa, McLaren Vale to the Clare. Wayne is still in the room for this one, and Steve uses it to draw a neat contrast from the week’s main themes: beer events are loud, spirit events are rough, wine events are, as Wayne says, “a little more sophisticated.” The song will also feature in the History Hit Parade show with Keith Conlon at the Mercury Cinema. It’s on Monday, May 11, 11am, and Sunday, May 17, at 4pm and it will simply be an enjoyable show of historical anecdotes, fun, and music.Support the show: https://theadelaideshow.com.au/listen-or-download-the-podcast/adelaide-in-crowd/See omnystudio.com/listener for privacy information.

City of Onkaparinga Mayor Moira Were joined David & Will to discuss the play that the council is making to get Gather Round to the Fleurieu Peninsula. See omnystudio.com/listener for privacy information.

Vinene i afsnittet er skænket af Jysk Vin https://www.jyskvin.dk/     Smagekasse med de tre vine vi smager her https://www.jyskvin.dk/grenache-tema-vin-for-begyndere-0-6955193       Flere smagekasser her fra andre afsnit med Jysk Vin her https://www.jyskvin.dk/podcast   ………………     Hvad er garnacha/grenache, hvordan smager druen og hvordan udtrykker den sig forskellige steder i verden?   Tag med på en smage-rundtur, hvor vi går i dybden med druen, dens historie og den egenskaber på smag, lugt og struktur.   Er grenache den druesort i verden, som spænder videst, når det kommer til alkoholprocenter og rent stilistisk?   Hvorfor er den blevet en del af GSM-blends i Rhône-området, hvor kommer druen fra og hvilke omgivelser vil den helst vokse i?   Hvilken smagsmæssig gennemgang har druen gennemgået, hvad er dens historie og kan vi stadig kalde grenche for "The pinot noir of the south"?       Vi smager på     1) EL SURCO 2023, A PIE DE TIERRS, MENTRIDA, SPANIENhttps://www.jyskvin.dk/el-surco-2023-3186636     2) MINISTRY OF CLOUDS, GRENACHE, 2023, MCLAREN VALE, AUSTRALIENhttps://www.jyskvin.dk/ministry-of-clouds-grenache-2023-6063436     3) CHÂTEAUNEUF-DU-PAPE, 2020, CLOT ST: ANTONIN, CHÂTEAUNEUF-DU-PAPE, RHÔNE, FRANKRIGhttps://www.jyskvin.dk/chateauneuf-du-pape-clos-st-antonin-2020-1502436   ..................... Køb vores nyeste bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374       I afsnittet har vi lånet et lille klip fra filmen Spinal Tap.

Joch Bosworth is the founder of Battle of Bosworth winery in McLaren Vale region of South Australia. Alongside his partner Louise Hemsley-Smith they craft high quality organic wines in their own unique way https://bosworthwines.com.au/battle-of-bosworth/ SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES ⁠⁠https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5⁠⁠ 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.

Jock joined Simon Nash for a chat about McLaren Vale and the state of the wine industry.@thewineshowaustralia @chalkhillwines

Australia is best known for its Shiraz. Big bold Shiraz and Cabernet Sauvignon from Barossa Valley, McLaren Vale, and Coonawarra. These are all from South Australia.We have talked about Western Australia (Margaret River) known for Cabernet Sauvignon and Chardonnay.Yarra Valley in Victoria is a cooler region known for its Chardonnay and Pinot Noir.Tasmania is off the south Coast of Australia and is an island. This is a cooler region and produces sparkling wines, Pinot Noir, and Chardonnay.Riesling is normally dry and crisp and best known for coming from the Clare Valley and the Eden Valley. Barossa Valley: Famous for bold Shiraz.Coonawarra: Renowned for rich Cabernet Sauvignon.Margaret River: A key region for elegant Chardonnay and Sauvignon Blanc blends.Clare Valley: Known for world-class, dry Riesling.McLaren Vale: Produces excellent Grenache, Shiraz, and GSM blends.Yarra Valley: A cooler climate region well known for quality Pinot Noir. Tonight, we are tasting:2020 Koonunga Hill, Shiraz Cabernet. Penfolds Wines South Australia. The winery is one of the best known in Australia and was established in 1844. Deep purple color, sweet dark dense berries, chocolate. Medium acidity, full-bodied, 14.5% alcohol. Flavors of vanilla bean creaminess and warm spice. Dried rosemary and sage might give appearance of earthiness. I purchased at Costco for $8. I mostly saw this wine running around $11, but I did see an online clearance sale (at Fine Wine and Good Spirits) for $4.33 (it said $11.26 off). The wine comes from the South Australia, but is a multi-regional blend. 65% Shiraz and 35% Cabernet Sauvignon.2020 Max's Shiraz Cabernet Penfolds. I purchased this wine at WineStyles for $17.00. Wine Enthusiast says aromas of blackberry jam, cherry cordial, pencil shavings and sweet vanilla bean-and-dark-chocolate oak influence. Rich, balanced acidity with tannins in the background. Could benefit from a few more years of aging. The wine scored a 92 from Wine Enthusiast. 70% Shiraz and 30% cabernet Sauvignon. 14.5% alcohol.2021 Bin 28 Shiraz Penfolds. Purchased at Wall to Wall Wine for $30. Wine Enthusiast says dense, ripe and powerful with quite a bit of oak. Chocolate with dark fruit and pepper spice on the nose. Flavor is rich and luscious, muscular tannins support rather than overpowers. Could age for a few more years. The wine was scored a 93 from the Wine Enthusiast. The wine is aged in American Oak for 12 months. 14.5% alcohol.We both liked #2 Max's Shiraz/Cabernet the best, and we thought this was the best buy of the night. I also liked #3 Bin 28 Shiraz, a very powerful fruity-oaky wine. I felt it lost a little balance because of the amount of oak, Denise didn't care for it's finish. Neither of us really cared for #1 Koonunga Hill, Shiraz/Cabernet. Next week we are exploring white wines of Australia.

Chester is always a fun chat on the show, we hear about all of the experiences on offer now at d'Arenberg in McLaren Vale, The Cube is an extraordinary tourist attraction and with all of the tings to do make sure you allow half a day at least to enjoy it all or you will be disappointed.The Dr. Seuss exhibition arrived late last year and the Salvador Dali exhibition continues along with an array of Chester's own scupltures.@thewineshowaustralia @darenbergwines

Jill Upton and Simon Nash chat with Duncan Lloyd about this family winery in McLaren Vale continuing to do amazing things. Coriole have always lead the charge with new varietals that suit the sites.@thewineshowaustralia @coriole

Peter Fraser, head winemaker and general manager at Yangarra Estate Vineyard in McLaren Vale, Australia, died in a house fire on 27th November 2025, aged 51.Peter was not only tremendously well respected, he was also tremendously well liked. As a person, he was affable, gentle, modest, genuine, ready with a laugh. As a professional, he was dedicated, conscientious and hugely talented.A champion of biodynamics and sensitive winemaking, Peter made wines of elegance, nuance and gravitas. They won a litany of awards and many fans. These bottles not only conveyed the brilliance and beauty of, for example, old-vine Blewitt Springs Grenache - they also brought joy, and a smile to the lips of countless wine lovers around the world.Through this personal and professional legacy, Peter was, and will remain, a pillar of the McLaren Vale community and landscape. He will be sorely missed.This is our tribute to Peter, which features an interview recorded with him on 24th October 2025. His words and his legacy speak for themselves. To adapt a phrase Peter uses in this interview - he left the place in a better way than it was before he started.Peter Fraser, 1974-2025.

Australia's McLaren Vale is a wine region undergoing a thrilling reinvention based largely around new-wave old-vine Grenache and a motley crew of eclectic grape varieties like Fiano, Falanghina, Mencia and even Saperavi.If you want to find out why these wines, 'play with your mind', 'suit the way we live' and should be considered, 'great wines of the world,' tune into this eye-opening second part of our McLaren Vale mini-series. You may even discover why these are wines with 'rizz'...Our informative and engaging guides to The Vale are Toby Bekkers, Stephen Pannell, Richard Leask, Andrew 'Ox' Hardy, Matthew Deller MW, Mary Hamilton, Giles Cooke MW, Elena Brooks, Drew Noon MW, David Gleave MW and Chester Osborn.Thanks to the McLaren Vale Wine Region for sponsoring this mini-series, which is dedicated to the memory of Peter Fraser.And thanks to you for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode, including wine recommendations, on our website: Show notes for Wine Blast S7 E15 - McLaren Vale: The GrenaissanceTo support the show, enjoy subscriber-only bonus content as well as early access to all episodes plus full archive access, not to mention subscriber benefits and giveaways, subscribe to Wine Blast PLUS at wineblast.co.ukOh, and here's a link to our Wine Blast One Million GiveawayInstagram: @susieandpeter

So what do a boxer, a ballerina and a burlesque dancer have in common? You're gonna have to listen to find out...We're very excited to be bringing you this mini-series on McLaren Vale, the historic South Australian wine region that's gone from identity crisis to full-on wine renaissance in just a few decades. It's a fascinating story, involving ancient vines, determined winemakers and a healthy appetite for reinvention.Joining us to bring McLaren Vale to life are Chester Osborn, David Gleave MW, Drew Noon MW, Elena Brooks, Giles Cooke MW, Mary Hamilton, Matthew Deller MW, Andrew 'Ox' Hardy, Richard Leask, Stephen Pannell and Toby Bekkers. Thanks to the McLaren Vale Wine Region for sponsoring this mini-series, which is dedicated to the memory of Peter Fraser. Don't miss the next installment!To get early access to new episodes, full archive access to our back catalogue and subscriber-only bonus content, plus exclusive discounts and giveaways, subscribe to Wine Blast PLUS at wineblast.co.ukThanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode on our website: Show notes for Wine Blast S7 E14 - McLaren Vale: Boxer to Ballerina (via Burlesque)And here's a link to our Wine Blast One Million GiveawayInstagram: @susieandpeter

How did winemakers first figure out how to remove alcohol from wine without destroying it? Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How was the German winemaker, Carl Jung, a pioneer in the field of no and low alcohol wine? Why is the reverse osmosis process better suited to small alcohol adjustments rather than full dealcoholization? How has the spinning cone column become one of the most effective tools for removing alcohol from wine? Why is it so challenging to preserve flavour and aroma in non-alcoholic wines? Why are low alcohol wines often more successful than alcohol free wines? How can vineyard and fermentation choices reduce alcohol while preserving wine character? Why do lower alcohol wines preserve a sense of place more successfully than fully de-alcoholized wines? How do beer producers have more technical options for making low alcohol products than winemakers? What is the connection between alcohol and mouthfeel? Why is Sauvignon Blanc often the most successful base for alcohol free wine? How does Wes envision the future of non alcoholic wine?   Key Takeaways How did winemakers first figure out how to remove alcohol from wine without destroying it? The story goes that Carl Jung was somewhere in India, in the Himalayas, and he noticed that water boiled at a lower temperature and started thinking about, oh, well you know, they had a family winery and I wonder if we can take ethanol out if we boiled it at a lower temperature. Understanding, of course, classic distillation ethanol boils at around 70-something degrees and water would boil at 100. So you could boil your ethanolic solution, remove the ethanol, trap it on this side, leave your water here or whatever solution you have your ethanol in, and then keep the ethanol. That's classic distillation. Normally we keep the distillate, we keep the alcohol, and get rid of what we've taken it out of. Now we want to keep what we've taken it out of and get rid of the ethanol. So that was the whole premise behind vacuum distillation. Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? When that wine comes off the spinning cone column, it's not a pleasant drink. It's extremely acidic. You've concentrated the acids by about a third, and as well, you've lost all the flavor. Also the flavor that balances out all that acid is gone as well. We need to do a lot of work in building that back up. We should use more tools that we have to try to build some of these up, to build flavor. Now, of course, from the economics behind this, these are not expensive products. So we can't just whack everything in there and hope for the best. We have to have some judiciousness when it comes to how much these things cost and how much you can add, and how we can do this to recover what we've taken out and put back so that it's more cost effective. This is all part of the research that we're working on. Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? When the yeast eat the sugar in the grape juice, those sugars are all attached to all kinds of other chemical compounds. The yeast come along, they eat the sugar, and release the flavor compound. And so those fermentation products, most of them are esters and organic acids. Now the esters are the really pretty things that we smell, all the fruity flavors. And the organic acid portions of those, they're less appealing. Now, when you put those through the dealcoholization machine, the spinning cone column in particular, you get the stinky stuff staying, and you get the nice stuff going. Within Sauvignon Blanc, you lose the acetate, but actually three-mercaptohexanol smells lovely. It smells like passion fruit, and so that stays. Where if your wine doesn't have thiols, something like Chardonnay, which is much lower in thiols, you don't get that retention of that character.   About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.           To learn more, visit https://www.nataliemaclean.com/371.

Ben joins Simon Nash for a chat about Vintage 2026 across the several regions he grows grass in.@thewineshowaustralia @mrriggswineco

What really happens when the world's most expensive wines are tasted blind, without their labels or reputations? Why is the Len Evans Tutorial considered such a valuable experience in the wine world? How did Grenache go from a filler grape to one that producers take seriously? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Highlights How did a curiosity for astrophysics shape Wes's mindset as a wine researcher and sensory scientist? Why does Wes believe that the more you learn about wine, the more you realize how little you know? Why does Wes see scientific research and hands-on winemaking as complementary approaches? What role did the Len Evans Tutorial play in shaping his palate and wine judging standards? What is it like to taste hundreds of benchmark wines blind, including Domaine de la Romanée Conti? How did Wes's internship at Château Léoville Las Cases reveal the depth of precision and investment behind elite Bordeaux wines? What drew Wes to McLaren Vale and how did the region reshape his priorities as a winemaker? Why was Grenache long treated as a filler grape in McLaren Vale? How does sensory science work to eliminate bias? Why are trained professionals often excluded from traditional sensory panels? What kinds of unconscious bias can labels, color, and context introduce when tasting wine? How does pivot profiling allow winemakers and sommeliers to use their technical language productively? What's behind the rapid improvement in no and low alcohol wines?   Key Takeaways The current vintage of the Romanée-Conti Grand Cru, or that vineyard, is about $15,000 on release. They're not wines that are generally bought and drunk. They're bought as investments. And they're kind of these holy grail wines that you would never get a chance to see otherwise. And not only is it great to taste them, but you taste them blind. The Len Evans Tutorial is a one-week immersive tasting session with the world's greatest wines. Not just Australian wines. You have a bracket of Pinot Noir, and within that, you've got DRC and you've also got all of the great Australian examples as well. It's meant to set your benchmarks for what is the world standard and what is the Australian standard. Historically, Grenache was the filler in blends. Grenache loves the heat so you can leave it out in the vineyard. The Shiraz has to come in first. "We'll get the Grenache later when we have some space in the winery." It was used to fill up the blends. It had lots of flavor. It always had lots of alcohol as well. Then around 2010, a few producers started saying, we've got some pretty good resource here. Maybe we should think about investing a bit more time and effort into what we've got with Grenache.   About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.           To learn more, visit https://www.nataliemaclean.com/369.

In this Sustainable Wine Roundtable Member Interview podcast, I'm joined by Luke Tyler, marketing and sales director, and Matthew Deller MW, CEO of Wirra Wirra. Located in South Australia's McLaren Vale, the winery exemplifies what the region is well-known for: premium red wine and a strong commitment to sustainability. Wirra Wirra has a long history of sustainable practices, with current initiatives spanning across waste reduction, decarbonisation, biodiversity, packaging, and a reconciliation action plan. In recent years, lightweighting has been a major focus, and this year the winery introduced a proprietary 410g glass bottle across a significant portion of its production. Matt and Luke share practical insights into the lightweighting process, the importance of partnerships across the value chain, and why they chose to join the Sustainable Wine Roundtable and the Bottle Weight Accord.

Today it's my great pleasure to introduce a true pioneer inthe world of sparkling wine—Ed Carr, the Chief Winemaker behind the House of Arras, Tasmania's most acclaimed traditional-method sparkling wine brand.Ed's journey into winemaking was anything but conventional.With a background in food chemistry and microbiology, he launched his life into the world of wine after solving a fermentation issue in McLaren Vale. In 1995, while working with Hardy's, Ed founded House ofArras with a bold vision: to prove that Tasmania could craft world class sparkling wines. His philosophy is rooted in patience, precision, and purity—championing long lees aging, meticulous blending by hand, and sourcing fruit from cool-climate vineyards across Tasmania's diverse subregions.Ed Carr became the second winemaker outside of Champagne to be named Winemaker of the Year at the International Sparkling Wine Competition in 2024. Over three decades, his wines have collected more than 370 gold medals, alongside lifetime achievement honours. And under his guidance, Handpicked Wines acquired the label in 2023—ensuring Ed's legacy continues to inspire and flourish.It's my pleasure to interview him on the occasion of Arras' 30 year anniversary.

What is it really like inside the legendary Len Evans Tutorial, where elite tasters spend a week benchmarking themselves against the world's greatest wines? What are the surprising lessons that come from tasting ultra-rare wines blind? What happens when famous labels disappoint, or a legendary bottle proves why it earned its reputation? Why did the McLaren Vale's ancient bush-vine Grenache go from being a "blend filler" to one of Australia's most exciting fine wine styles? How did a handful of producers help drive that transformation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Key Takeaways The current vintage of the Romanée-Conti Grand Cru is about $15,000 on release. Not only was the legendary Len Evans Tutorial a great opportunity to taste these holy grail wines that would otherwise be inaccessible, but it was also insightful to taste them blind because, as he says, sometimes the emperor has no clothes and they're not quite all they're cracked up to be. Or they are, which is actually a better story. It's a career-changing benchmarking exercise for a professional taster. Wes still refers back to that tasting when judging competitions years later.  Grenache loves the heat, so it was often picked after Shiraz. Therefore, it traditionally had lots of alcohol and flavour and was used as backfill. In 2010, a few McLaren Vale producers realized they could be fine wine with Grenache and started changing the way it was harvested and made.  The science behind how yeast releases flavor compounds when they eat sugar during fermentation is fascinating. The esters have fruity flavors, while the organic acids are less appealing. When the spinning cone column dealcoholizes Sauvignon Blanc, you lose the less appealing acetates, but the three-mercaptohexanol compounds smell lovely, like passion fruit, and they stay. However, if the grape doesn't have these compounds, like Chardonnay, you don't get that retention of that character.   About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia.           To learn more, visit https://www.nataliemaclean.com/podcast.

Peter joins Jill Upton and Simon Nash for a great hat about Grenache and how we are embracing the modern style with both hands and how special some of the sites are.@thewineshowaustralia @yangarraestate

Corrina Wright and the family at Oliver's Taranga are one of the early adopters of Fiano, growing it for over two decades and on the 17th October we celebrate the inaugural National Day of Fiano!Corrina talks with Sam Isherwood about why Fiano is so suited to the climate of McLaren Vale and others and just how a delicious and versatile variety it is.@thewineshowaustralia@oliverstaranga

Is this really Australia’s best wine? The 2024 Thistledown “Charming Man” Single Vineyard Old Vine Grenache has just been awarded Wine of the Year, Red Wine of the Year, and Grenache of the Year at the 2026 Halliday Wine Companion Awards. In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos taste and review the $95 Grenache to see if it lives up to the hype. You’ll hear from winemaker Giles Cook MW on what makes this single vineyard McLaren Vale Grenache so special, plus Carlos breaks down how to assess Grenache vs Pinot Noir on colour, nose, palate, and ageing potential. We tackle the “Poor Man’s Pinot” debate, explore the history of Grenache in Australia (Barossa & McLaren Vale old vines), and ask: is this wine really worth $95—or more than $300 on a restaurant wine list? Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Socials: TikTok: https://www.tiktok.com/@gotsommepodcast Instagram: https://www.instagram.com/gotsomme What you’ll learn in this episode: Why Grenache is making a comeback in Australia. How climate change has influenced Grenache’s popularity. The key differences between Grenache and Pinot Noir. What makes the Halliday Wine Companion judging process unique. How to taste Grenache like a sommelier (colour, nose, palate, finish). Featured Wine: 2024 Thistledown “Charming Man” Single Vineyard Old Vine Grenache (McLaren Vale, South Australia). Watch: Halliday Wine Companion Podcast: https://www.youtube.com/watch?v=VhZJshq0FUk This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

In de nieuwe aflevering van 'Groeten uit...' vertelt Bas de Groot over zijn woonplaats Aldinga Beach (SA) op Kaurna country. Met het strand op loopafstand en de wijnregio McLaren Vale om de hoek, leeft Bas als een god in Frankrijk.

In de nieuwe aflevering van 'Groeten uit...' vertelt Bas de Groot over zijn woonplaats Aldinga Beach (SA) op Kaurna country. Met het strand op loopafstand en de wijnregio McLaren Vale om de hoek, leeft Bas als een god in Frankrijk.

Whilst Megan Spencer may be new to Primo Estate her love for wine is not, along with her experience in radio, podcasts, travel and finding joy in almost everything she does!Join Sam Isherwood and Richard Doumani as they chat to Megan about everything including the Primo Estate Cold Pressed Extra Virgin Olive Oil!@thewineshowaustralia@primoestatewines

Dr Irina Santiago Brown takes us on a journey of regenerative organic certified vineyards and all the good that comes from this labour of love. Also this dynamic duo - Irina and Dudley Brown are nominees for the Viticulturalist of the Year by the Halliday Wine Companion!@inkwellwine@winecompanion@thewineshowaustralia

For McLaren Vale businesses, the best time to install solar is now, as a growing list of incentives are making the decision easier on the pocket. In this segment, find out what these incentives are and how to take advantage of them.Insight from https://www.p4bsolar.com.au/ P4B Solar City: Norwood Address: 108 Magill Road Website: https://www.p4bsolar.com.au/

Johnny Cook & Kyle Egle source small batches of grapes from across McLaren Vale and turn them into outstanding wines. They must be great as they have received a nomination for the Dark Horse of the Year from the Halliday Wine Companion. Sam Isherwood enjoys a chat with these great mates. @saltfleetwines @thewineshowaustralia

Simon Nash & Jill Upton chat with sisters Jaimee-Lee and Kailee about their new range of wines, they are 4th generation winegrowers and now they are starting to build a brand and a range of wines.@thewineshowaustralia @ledsonvineyards

Matt Wenk from Smidge Wines chats with Jill Upton and Simon Nash about the new cellar door due to open by Spring 2025 and the interesting range of wines they produce.@thewineshowaustralia @smidgewines

The fodder industry working through challenges to bringing much-need hay from WA into SA, concern as after authorities admit a plan to eradicate polyphagous shot-hole borer has failed, and a McLaren Vale grenache makes history to claim the Champion of Show award at the National Wine Show of Australia.

Simon Nash and Jill Upton welcome Bec Hardy and Richard Dolan along with a brief cameo by Matilda.Always great to hear what is happening at Bec Hardy wines and we hear that they will be showcasing some of the range at the upcoming Good Food and Wine Show.@thewineshowaustralia @bechardywines

Afsnittet her er bragt af jer lyttere der støtter på https://10er.com/vinforbegyndere Tusind tak for jeres støtte! …………………   I dette afsnit smager vi på en vagtel-au-jus-sauce og en fondbaseret grøn peper-sauce. Hvilke vine kan gå godt hertil og hvad skal man være obs på, når man skal spise disse mere intense saucer.   Wassim fortæller om, hvordan han tilbereder saucerne og hvilken betydning en sauce har for en ret - hvad kan en sauce tilføje til retten?   Wassim Hallal fortæller desuden i dette afsnit hvad hans tanker om det Frederikshøj anno 2025 er og skal være. Hvordan er menuen, interiør og helhedsoplevelsen?   Hvilke rødvine og hvidvine er Wassims favoritter?   Og hvordan går blindssmagningen, hvor Jonas udfordrer René og Wassim med lidt bobler.       Vi smager på   1) Barolo, Conterno Fantino, 2018   2) Bartolo Mascarello, freisa, 2019   3) D'Arenberg, The Dead Arm, shiraz, McLaren Vale, 2017   4) Les Mémoires Saumur, cabernet franc, Domaine des Roches Neuves, 2013   5) En boblende blinder…     ..................... Køb vores nye bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

We all know the well-worn adage, “you get what you pay for”.But let me throw another one in there: “it's like comparing apples with oranges”.Because a wedding vendor who is charging well below the market average for what they do or what they supply is completely different from one that knows their worth, their costs and what it takes to be in business for longer than a year or 2.It's possible and in my research for this episode and experience over the past 16+ years, highly likely, that your savings will come at the expense of quality, reliability, and maybe even your peace of mind.Today, we're exploring the hidden costs of booking the cheapest options for your wedding—and how to strike a balance between budget and having the beautiful wedding you expect and deserve.I'm pulling back the curtain on the risks of booking the cheapest vendors, sharing real-world stories and expert insights from the wedding industry, including candid comments from suppliers in the Unbridely Suppliers Facebook group.These are the 7 critical things you need to know and consider about booking wedding vendors who are charging well below the market average and how to avoid costly mistakes.RESOURCES Beach Road Wines, McLaren Vale: https://www.beachroadwines.com.au/Sweet Nothings Flowers: https://www.sweetnothingsflowers.com/Andrea Laube Photography: https://andrealaube.com/Marry Me Annie: https://www.marrymeannieadelaide.com/Jessica Maida Celebrant: https://jessicamaida.com.au/Found Collective: https://foundcollective.com.au/Sarah Aird: https://www.sarahaird.com.au/Send Unbridely a 90-second audio message on Speakpipe: https://www.speakpipe.com/unbridelypodcast*The Unbridely Podcast is sponsored by its listeners. When you purchase products or services through links on our website or via the podcast, we may earn an affiliate commission.*------ This episode of the Unbridely Modern Wedding Planning Podcast is brought to you by Easy Name Change.You simply choose which companies you need to notify, and they send you detailed process instructions for each of your companies, plus ready to send forms, letters, and emails, so you just attach your marriage certificate to them and you're done!More info on how to change your name after you get married: https://unbridely.com/blog/name-change-after-marriageTo get $6 off your name change use the promo code UNBRIDELY6 (valid until the end of 2025)  ----- Unbridely acknowledges the Traditional Owners of the Land we record this podcast on, the Kaurna People. We pay our respects to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander cultures.Support the showFollow us on Instagram: https://www.instagram.com/unbridely/or TikTok: https://www.tiktok.com/@unbridelyEmail the Unbridely Podcast:hello@unbridely.com

Pecorino!, Who knew it was a grape variety. Luke Mallabey educates us all from his experience at Mitolo. He joins Sam Isherwood.@thewineshowaustralia @mitolowines

Nuriootpa Traders was a family owned and operated business for over 40 years and over this time grew to become the largest local transport company operating exclusively between the Barossa Valley, McLaren Vale and Adelaide areas. The company was sold to new owners in 2018 and continues to operate in the same capacity however, we managed to catch up with Kym Roocke, son of founders Jim and Denise Roocke, to get the first part of this fantastic story and it's humble beginnings. www.copysouthbound.com.au 

Matthew Deller, MW and CEO of Wirra Wirra, reflects on his open and honest approach to our wine industry and its future. @thewineshowaustralia @wirrawirrawines

David Gleave MW joins Simon Nash to chat about how an Englishman came to own a Blewitt Springs property and make Grenache wines from 102 year old vines.@thewineshowaustralia @willunga100

Is your winery feeling the pinch of Australia's rising energy prices? Commercial solar systems could present a viable answer, thanks to modern tech like bifacial panels. If you want to know more about these systems, visit https://www.p4bsolar.com.au/ P4B Solar City: Norwood Address: 108 Magill Road Website: https://www.p4bsolar.com.au/

Richard Dolan joins Simon Nash for a really interesting chat. The vintage has started in Mclaren Vale, it seems like an early one for most regions. Bec Hardy Wines have just been awarded 2 hats in the Good Food Guide Awards and the Pertaringa brand is 45 years old so there is plenty going on. @thewineshowaustralia @bechardywines

This show features an overview of an essential place in the wine world: South Australia. There is much to learn here but I try to break it down into what is important to know. The show is somewhat heavy on history, since that is an essential part of why South Australia is important today.    South Australia is an Australian state located in the central south of the continent that refers to itself as Australia's “Wine State”, and rightfully so: it produces 50% of all bottled wine and about 80% of the country's premium wine. Most large wine companies (8 of the 13 continuously operating wine companies in Australia are here), many small wineries and almost all the official wine trade organizations, including Wine Australia, the government body responsible for regulating and promoting Australian wine, and the Australian Wine Research Institute (AWRI), which plays a crucial role in wine research, are based in South Australia.   South Australia consists of 18 regions, and although I address most of them, I also point out that there are a handful that are essential to truly knowing about South Australia: Barossa, Eden Valley, Clare Valley, Adelaide Hills, Coonawarra, and McLaren Vale.   Map: Wine Australia   This is a bit of a whirlwind show, but hopefully it gives you a flavor for this famed, and essential corner of the wine world. My hope is that heard one or two things I said that you may not have known and that you seek out those wines. Australia is under appreciated in the US, especially, and when you get a good one, it is usually unbelievably good!     Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

Dichotomy is a Washington State vineyard and winery born from winemakers Jarred Jenner and Rosie Signer after they fell in love on the coast of South Australia. Rosie grew up in Spokane Washington and studied Viticulture and Enology at WSU before heading to Australia, where she fell in love with the terroir and Barossa born and bred winemaker, Jarred Jenner.  In 2021 Jarred and Rosie banded together in 2021 and started the Dichotomy brand in Australia crafting small batch wines from beloved vineyards in McLaren Vale, Barossa, and the Adelaide Hills. In 2022, amidst the challenges of Covid-19, they took a bold leap of faith by purchasing a dormant winery and vineyard in Yakima Valley without ever seeing it in person. With just six suitcases, their young children, and their beloved dog Yeti in tow, they embarked on this new adventure. Despite their unfamiliarity with the area, the promise of Yakima Valley's renowned wines and the allure of the vineyard's mature 30-40-year-old vines compelled them to dive in.

Mitolo Wines 7th Son McLaren Vale Red Blend In this episode, Rob and Scott review an Australian blend of Grenache, Shiraz, and Sagrantino by Mitolo Wines named 7th Son.  So come join us, on The Wine Vault.  

In today's episode, which is part one of two, Elena Brooks from Dandelion Vineyards shares how she went from making pantyhose-filtered wines as a teenager in Bulgaria to a true winemaking visionary in South Australia. Elena has multiple wine brands, including three that we import: Dandelion, Sister's Run, and Heirloom Vineyards. All of these brands are based in McLaren Vale but feature varietal wines from all over South Australia. Elena makes some of our highest volume wines, but don't confuse that for low quality. These wines often come from single, old-vine sites, and they are drinkable and acid-driven while staying true to the benchmark styles of their respective regions. Elena has made quite a name for herself in Australia and the US, and her path to success success was entirely self-made. It involved immigrating from Bulgaria to Australia around the age of twenty and learning the customs and language of a new country. In this episode, you'll hear how Elena's first experience with wine was at a 45,000-ton Bulgarian winery that employed 500 people, including her mom. When communism fell in 1990, an influx of foreigners, namely Australians, came to work at this winery for big supermarket brands. At the age of 12, Elena was interpreting at the winery after school, and a few years later she'd move to Adelaide to study winemaking. Elena was drawn not only to the winemaking side but the marketing of wine, as marketing wasn't exactly a thing in communist Bulgaria. She's a true entrepreneuer in every sense of the word, diving not only into the product, wine, but the sales, marketing, and philosophy of the product.  Part one sets us up for part two, which delves into Elena's wines, the challenges and opportunities in Australia today, and which region Elena would classify as Grand Cru if Australia used the cru system.  To begin, we have to go all the way back to Elena's childhood in Communist-era Bulgaria, when she remembers tasting her very first wine, a sparkling herb infused white wine…    00:29 Wine Culture in Bulgaria 01:32 Childhood Entrepreneurial Ventures 03:43 The Analytical Mind Behind Winemaking 06:27 Accidental Entry into the Wine World 15:36 Transition to Australia 18:44 Starting Dandelion Vineyards   Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

This week on the Wine Crush Podcast, brought to you from the heart of Oregon wine country and sponsored by Country Financial, Heidi Moore welcomes two prominent figures in the wine industry with deep ties to the local winemaking community and beyond. Taking place in beautiful downtown McMinnville, Heidi is joined by Johnny Brose from Flora Jane and Brian Berenger from Human Cellars, both of whom bring compelling stories and insights about their journey through the winemaking world.Johnny Brose shares his fascinating path starting from brewing beer in college, experiencing a fellowship in Germany, and transitioning from beer to wine after stints at places like Gallo and the McLaren Vale in South Australia. This journey eventually led him to the creation of Flora Jane, named after his wife's grandmother, driven by their mutual love for winemaking. Flora Jane maintains a focus on Pinot Noir, Pinot Gris, Syrah, and the occasional Cabernet. Notably, Johnny introduces an exciting food pairing of black garlic with their Syrah, garnering delighted reactions from Heidi and the listeners.Brian Berenger of Human Cellars brings an international flavor to the discussion, recounting his adventures spanning continents from pharmaceutical work to agricultural projects in countries like Thailand, Gambia, and Bolivia. His journey also includes significant time studying and working in Europe, specifically in France and Germany, before finding his way to Oregon to teach at Chemeketa. Human Cellars' wines are crafted to reflect the people Brian has met globally, adding a personal narrative to each bottle. Their offerings include both varietals and unique blends, predominantly using a hands-off approach in harmony with biodynamic principles.The episode also delves into the significant role of the Chemeketa Wine Program where both guests currently educate future winemakers and vineyard managers, emphasizing the hands-on approach that the program adopts. They highlight the collaboration between Chemeketa and Ivoy, stressing the importance of offering educational and advancement opportunities to vineyard stewards.Johnny and Brian underscore the dedication, detail, and passion woven into every aspect of winemaking, from the vineyard to the winery. As always, Wine Crush Podcast shines a spotlight on the personal stories behind the labels, promoting a deeper appreciation for the art and science of winemaking.