Bruce Tyrrell AM has spent more than five decades shaping Australian wine. As the fourth generation of one of Australia’s oldest family-owned wineries, he has helped transform Tyrrell’s, champion Hunter Valley semillon around the world, and preserve some of Australia’s most important old-vine vineyards.Fresh from being named the 2027 James Halliday Hall of Fame inductee, Bruce joins the Halliday Wine Companion Podcast to reflect on growing up at Tyrrell’s, joining the family business in 1974 and witnessing the evolution from fortified wine and manual vineyard work to modern winemaking.Bruce shares the story behind Tyrrell’s iconic Vat 1 Semillon, including the secret decision to hold the wine back for five years despite the pressure it placed on the winery’s cash flow. He also explains why Hunter Valley semillon is unlike any other wine in the world, how screw caps changed wine quality, and what makes the Hunter Valley one of Australia’s most challenging regions for growing grapes.The conversation also explores Tyrrell’s historic vineyards, including the 1908-planted HVD vineyard, and the Sacred Sites collection, along with the family succession plan involving Bruce’s children, Chris, John and Jane.Halliday Wine CompanionFollow Halliday Wine Companion on InstagramFollow Anna Webster on InstagramOrder the 2027 Halliday Wine CompanionIn this episode:Bruce’s earliest memories of growing up at Tyrrell’sHow a rugby injury led him back to the family wineryThe evolution of Australian drinking and dining cultureTyrrell’s role in producing Australia’s first commercial chardonnayWhy Bruce secretly stored Vat 1 Semillon to delay its releaseHow Hunter Valley semillon earned international recognitionThe story behind Johnno’s Semillon and Tyrrell’s Sacred SitesWhy Tyrrell’s embraced screw capsThe challenges of making wine in the Hunter ValleyBruce’s advice for Tyrell’s next generationWhat comes next after more than 50 years in the wine industryExplore Tyrrell’s Wines and discover more about the winery’s family history.For more Australian wine stories, expert reviews and independent ratings, visit Halliday Wine Companion.This podcast was recorded on the unceded lands of the Wurundjeri people of the Kulin Nation. We acknowledge them as the enduring custodians of this Country and recognise their continuing cultural practices of caring for the land and waters. We pay our respects to their Elders past and present. We extend that respect to the Traditional Owners of the many lands across Australia and beyond whose wineries and stories we are privileged to share.

What really goes into reviewing thousands of Australian wines and selecting the very best for the Halliday Wine Companion?To celebrate the release of the 2027 Halliday Wine Companion and the annual Halliday Awards, Halliday’s Head of Tasting and General Manager, Katrina Butler, takes us behind the scenes of Australia’s most comprehensive wine guide.Katrina explains the wine submission process, how the Halliday Tasting Team assesses quality and maintains consistency, and why the reviews are written with everyday wine drinkers in mind.The conversation also explores score inflation, the value of bronze-medal wines, and how to remain objective when wine tasting is inherently subjective. Katrina reveals how approximately 9000 wines are narrowed down for the Companion and how the country’s best bottles are selected through blind judging.You’ll also hear how winners are chosen across categories including Winery of the Year, Winemaker of the Year, Best New Winery, Dark Horse Winery and the James Halliday Hall of Fame.Plus, Katrina and host Anna Webster discuss the current state of Australian wine, the growing diversity of grape varieties, the increasing prominence of women in wine and why the quality of Australian wine has never been stronger.Halliday Wine CompanionFollow Halliday Wine Companion on InstagramFollow Anna Webster on InstagramFollow Katrina Butler on InstagramOrder the 2027 Halliday Wine CompanionIn this episode:How wineries can submit wines to Halliday Wine CompanionWhat Halliday’s critics look for when reviewing a wineBlind tasting versus reviewing wines by producerHow critics manage palate fatigueThe difference between Halliday reviews and wine show judgingHow a nine-person Tasting Team maintains consistent scoresWhether score inflation is affecting the 100-point wine systemWhy bronze-medal wines deserve more recognitionHow approximately 9000 wines are narrowed down for the CompanionHow the annual Halliday Wine Companion Awards are judgedWhat makes a winery worthy of Winery of the YearThe strict criteria wines must meet to be inducted into the Halliday Hall of FameHow climate change and market conditions are reshaping Australian wineWhy Australian wine belongs on the world stageWhether you’re a winemaker considering submitting your wines, a collector searching for the best Australian bottles or simply curious about how wine scores and awards are determined, this episode offers a rare look inside the Halliday Wine Companion tasting and judging process.This podcast was recorded on the unceded lands of the Wurundjeri people of the Kulin Nation. We acknowledge them as the enduring custodians of this Country, and we recognise their continuing cultural practices of caring for the land and waters. We pay our respects to their Elders past and present.We extend that respect to the Traditional Owners of the many lands across Australia and beyond whose wineries and stories we are privileged to share.

A single glass of Alsatian pinot blanc changed the direction of Eddie McDougall’s life. In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with winemaker, entrepreneur, TV personality and founder of The Flying Winemaker, Eddie McDougall. Eddie shares how his upbringing between Hong Kong and Australia, his father’s extraordinary entrepreneurial journey, and an unexpected encounter with wine inspired him to abandon the conventional business career expected of him and pursue winemaking. That decision took him from putting nets on vineyards at Shadowfax to working alongside respected winemakers at O’Leary Walker, Clyde Park and Giant Steps, before travelling to Italy to work at renowned Barolo producer Vietti. Eddie also reveals how he became involved with a pioneering urban winery in Hong Kong, where grapes from regions including the Clare Valley, McLaren Vale, Bordeaux, Tuscany and Piedmont were snap-frozen and transported to the city for winemaking. The conversation explores the explosive growth of Hong Kong’s wine market, the rise of Chinese fine wine, changing drinking preferences across Asia and the global perception problem currently facing Australian wine. Eddie explains why Australian wine is too often viewed internationally as either inexpensive and uncomplicated, or represented solely by a handful of famous luxury producers. He believes Australia needs to present its wines with greater confidence, pride and aspiration. Anna and Eddie also delve into the creation of his premium E.J. McDougall label, including its old-vine McLaren Vale Shiraz and Grenache, Margaret River Chardonnay and forthcoming Tasmanian Riesling. They discuss the importance of trusted grower relationships, limited production, international allocations and Eddie’s ambition to produce wines capable of representing Australia on the world stage. Plus, Eddie shares the remarkable story behind The Flying Winemaker television series, his work promoting Chinese wine through the Wynn Signature Chinese Wine Awards and the philosophy that continues to guide his career. Follow E.J. McDougall on Instagram Explore E.J. McDougall Wines Discover The Flying Winemaker Halliday Wine Companion Follow Halliday Wine Companion on Instagram Follow Anna Webster on Instagram Preorder the 2027 Halliday Wine Companion In This Episode The glass of pinot blanc that changed Eddie’s life Growing up between Hong Kong and Australia Learning winemaking at Shadowfax, O’Leary Walker and Giant Steps Working at Vietti in Piedmont Making wine inside a Hong Kong industrial building How snap-frozen grapes can be used for winemaking Why Hong Kong became one of the world’s major wine hubs How The Flying Winemaker business model works Why Australian wine is struggling for global recognition The launch of the premium E.J. McDougall label Old-vine Shiraz and Grenache from McLaren Vale Margaret River Chardonnay and Tasmanian Riesling The changing Chinese wine market Creating The Flying Winemaker television series The growth of the Wynn Signature Chinese Wine Awards Why relationships remain essential in the wine industry   00:00 Introducing Eddie McDougall00:29 Growing up in Hong Kong and Australia01:46 The glass of wine that changed Eddie’s life03:24 Leaving business behind to study winemaking04:31 Eddie’s first vintage at Shadowfax07:32 O’Leary Walker, Clyde Park and Giant Steps09:56 Working at Vietti and discovering fine wine12:24 Inside Hong Kong’s urban winery17:04 What happens when grapes are snap-frozen?18:40 How Hong Kong became a global wine hub21:09 The Flying Winemaker business model24:24 Australian wine’s international perception problem29:01 Creating the E.J. McDougall fine wine label30:50 McLaren Vale old-vine Shiraz35:40 Producing Margaret River Chardonnay38:41 Tasmanian Riesling and international allocations41:30 Turning The Flying Winemaker into a television series45:03 Connecting wine with Asian food and culture47:23 The rise of Chinese fine wine51:45 Why Australian exports to China have changed53:19 Relationships, responsibility and giving back54:35 Eddie’s pursuit of simplicity and mastery   Eddie McDougall, Halliday Wine Companion podcast, Australian wine, The Flying Winemaker, E.J. McDougall Wines, Australian winemaker, McLaren Vale Shiraz, McLaren Vale Grenache, Margaret River Chardonnay, Tasmanian Riesling, Hong Kong wine industry, Chinese wine, Australian fine wine, wine podcast, Anna Webster, Wynn Signature Chinese Wine Awards.See omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Gwyn Olsen, senior winemaker at Henschke, one of Australia’s most iconic family-owned wineries. Gwyn’s path into wine was anything but predictable. Born in Cairns and raised in Indonesia, she went on to study biochemistry before discovering winemaking through postgraduate oenology at the University of Adelaide. From her first vintage in the south of France – a job she landed thanks to Google Translate – to roles at Villa Maria, McWilliam’s, Mount Pleasant, Briar Ridge and Pepper Tree, Gwyn’s career has been shaped by science, resilience, family-owned wine businesses and a love of site-driven winemaking. Now based in the Barossa’s Eden Valley, Gwyn shares what it is like to work with some of the most famous vineyard sites in Australia, including Hill of Grace, Mount Edelstone, The Wheelwright and Cyril Henschke. She talks about the pressure of making wines with such deep history, the importance of patience in the winery, and how small one-percent improvements in picking, topping, sulphur, oak and blending can help protect and elevate Henschke’s legacy. Anna and Gwyn also explore the story behind The Nurturer, a bright, crunchy new Henschke wine inspired by Prue Henschke’s experimental plantings, plus the future of Lenswood, sustainability, old vines, biosecurity and what succession might look like inside one of Australia’s most respected wine families. Henschke Henschke on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   🍷 Gwyn’s childhood in Indonesia and unlikely path into wine🍷 Studying biochemistry before discovering oenology🍷 Her first vintage in France after using Google Translate to apply🍷 Working at Villa Maria, McWilliam’s, Mount Pleasant, Briar Ridge and Pepper Tree🍷 How she landed the senior winemaker role at Henschke while on maternity leave🍷 The pressure of making Hill of Grace and Mount Edelstone🍷 Why patience has become central to her winemaking philosophy🍷 The story behind Henschke’s The Nurturer🍷 How Prue Henschke’s vineyard experiments are shaping new wines🍷 What sustainability, old vines and succession mean for Henschke’s future   00:00 Meet Gwyn Olsen01:29 From biochemistry to winemaking03:05 Gwyn’s first vintage in the south of France04:57 Learning winery French and working in Saint-Émilion06:08 Villa Maria and family-owned wine businesses08:45 McWilliam’s, Mount Pleasant and the Hunter Valley09:22 Pepper Tree, Briar Ridge and career-defining awards12:17 Landing the Henschke role while on maternity leave16:19 The blind tasting moment in the Henschke interview21:20 The pressure of working with iconic vineyards23:08 Small changes and one-percenters in the winery27:41 The story behind The Nurturer31:35 Tappa Pass Shiraz and a cooler Barossa vintage32:39 Mount Edelstone, Hill of Grace and the single vineyard sites35:40 The weight of Henschke history39:31 Apollonia Shiraz and new expressions46:45 How Gwyn’s winemaking philosophy has evolved47:42 Succession and Gwyn’s role in Henschke’s future54:47 What’s next for Henschke   Gwyn Olsen, Henschke, Henschke wine, Hill of Grace, Mount Edelstone, Eden Valley wine, Barossa wine, Australian wine podcast, Halliday Wine Companion, Prue Henschke, Stephen Henschke, Australian winemaker, female winemaker, The Nurturer Henschke, Tappa Pass Shiraz, single vineyard wine, old vine Shiraz.See omnystudio.com/listener for privacy information.

What makes a truly iconic Australian wine? In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Brokenwood Chief Winemaker Stuart Hordern to explore the history, philosophy and future of one of Australia’s most celebrated wineries. From growing up on a small Hunter Valley vineyard to becoming only the second chief winemaker in Brokenwood’s history, Stuart shares the lessons learned from legends like Iain Riggs and PJ Charteris, the pressure and privilege of making the Graveyard Vineyard Shiraz, and why Hunter Valley semillon remains one of Australia’s greatest gifts to the wine world. The conversation dives deep into vineyard expression, wine evolution, vintage variation, cellar ageing, the realities of modern winemaking, and why Brokenwood sources fruit from some of Australia’s best wine regions including Beechworth, McLaren Vale and Orange. You’ll also hear the remarkable story behind Brokenwood’s Halliday Winery of the Year win, the evolution of the Oakey Creek vineyard, and why some of Australia’s greatest wines are defined not by power, but by finesse. Whether you're a wine lover, collector, sommelier or simply curious about how great Australian wine is made, this is a fascinating deep dive into one of the country’s benchmark producers.   Brokenwood Wines Brokenwood on Instagram Stuart Hordern on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   What to expect: Stuart Hordern’s journey from family vineyard to Brokenwood Chief Winemaker Growing up in the Hunter Valley wine region Working harvests in France and California The influence of Iain Riggs, PJ Charteris and Simon Steele Why Brokenwood sources fruit from multiple wine regions The story behind Graveyard Vineyard Shiraz Why Hunter Valley semillon ages so uniquely The philosophy behind ILR Reserve Semillon The impact of the 2020 bushfires on Australian wine How Brokenwood became Halliday Winery of the Year The future of Oakey Creek Vineyard and Hunter Valley Chardonnay Chapters 00:00 Welcome & Acknowledgement of Country00:25 Meet Stuart Hordern from Brokenwood01:20 Growing up in the Hunter Valley03:06 First vintages & cellar work05:31 Studying winemaking in Adelaide07:48 Returning to the Hunter Valley09:23 What makes Hunter Valley wine unique10:34 Joining Brokenwood12:16 Learning from Iain Riggs & PJ Charteris17:26 The evolution of Brokenwood20:07 Why Brokenwood sources fruit outside the Hunter24:01 The challenge of Australian vintages28:36 The story of Graveyard Vineyard Shiraz37:06 Brokenwood’s winemaking philosophy38:56 The ILR Reserve Semillon story43:59 Why some vintages are never released45:10 Winning Halliday Winery of the Year50:15 What’s next for Brokenwood Brokenwood Wines, Stuart Hordern, Halliday Wine Companion, Hunter Valley wine, Hunter Valley Semillon, Graveyard Vineyard Shiraz, ILR Semillon, Australian wine podcast, Australian winemaker interview, fine wine Australia, wine ageing, Hunter Valley Shiraz, winery of the year, Beechworth Chardonnay, Australian wine industry, single vineyard wine, premium Australian wine, Halliday winery of the year, wine collecting, Australian wine regions  See omnystudio.com/listener for privacy information.

What happens when a former linguistics student leaves the Hunter Valley to help build one of Victoria’s most ambitious wine estates from the ground up? In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Alex Beckett, Director of Wine at Marnong Estate, to unpack the philosophy, ambition, and evolution behind one of Victoria’s most talked-about wine destinations. From cool-climate pinot noir and chardonnay to Italian varieties like fiano and sangiovese, Alex explains how Marnong is shaping a modern identity for the historic Sunbury wine region while balancing accessibility, family values, and serious winemaking ambition. Marnong Estate Marnong Estate on Instagram Alex Beckett on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   The conversation explores: Why Alex left the Hunter Valley to join Marnong Estate The vision behind building a winery, restaurants, and community destination in Mickleham The evolution of Marnong’s wine program and estate-grown philosophy Cool-climate viticulture in Sunbury and why the region is underrated Italian grape varieties thriving in Victoria The future of Australian chardonnay and site-driven winemaking Alex’s Master of Wine journey and obsession with terroir Why wine should feel accessible, communal, and exciting Alex also shares insights into Marnong’s expanding vineyard plantings, future hotel plans, and the long-term ambition to create wines that sit amongst Australia’s best, while still remaining approachable and family-oriented. If you’re interested in Australian wine, emerging wine regions, cool-climate viticulture, or the intersection of hospitality and wine culture, this episode is packed with insight. Australian wine podcast, Halliday Wine Companion Podcast, Marnong Estate, Alex Beckett, Sunbury wine region, Victorian wineries, cool climate Chardonnay, cool climate Pinot Noir, Fiano Australia, Sangiovese Victoria, Australian winemaking, wine tourism Victoria, Melbourne winery destination, Master of Wine Australia, Australian wine regions, boutique wineries Victoria, winery near Melbourne, wine and hospitality podcast, terroir driven wine, Australian Chardonnay podcast  See omnystudio.com/listener for privacy information.

In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with legendary Australian winemaker Louisa Rose from Yalumba. From growing up in Melbourne to becoming one of the most respected voices in Australian wine, Louisa shares her remarkable journey through decades of winemaking, sustainability leadership and innovation. They explore Yalumba’s pioneering work with viognier, wild fermentation, vegan-friendly wines, climate adaptation, old vines, and the challenges facing the global wine industry today. This is a must-listen for wine lovers, collectors, hospitality professionals and anyone curious about where wine is heading next. Yalumba Yalumba on Instagram Louisa Rose on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   Key Topics Covered Louisa Rose’s path from Melbourne to Yalumba in the Barossa Why Australian wine must change now | Louisa Rose of Yalumba ow Yalumba helped revive viognier in Australia Why wild fermentation creates better wines The truth about vegan wine production Sustainability in vineyards and wineries Climate change, water use and drought-resistant rootstocks Old-vine grenache and Australia’s winemaking heritage The Rare & Fine Collection including Virgilius and Tri-Centenary Grenache Why Australian wine needs stronger storytelling globally The future of wine consumption and industry change   Standout Quotes “We have to earn our place.”Louisa Rose on the future of wine in a changing climate. “If you can find a food match that doesn’t go with viognier, let me know.” “The wild yeast just works so well.” Few guests offer the perspective Louisa Rose brings. Her career spans innovation, commercial success, environmental leadership and genuine love for wine. This conversation gives listeners insight into how premium Australian wine is made, marketed and protected for future generations. YouTube Chapters 00:00 Meet Louisa Rose from Yalumba00:48 Growing up in Melbourne and discovering wine02:14 Why physics was the backup plan03:19 How Louisa landed a job at Yalumba04:40 What Yalumba was like in the 1990s05:51 Becoming Head Winemaker08:42 Why wild fermentation changed everything12:57 Vineyard yeast vs winery yeast explained14:48 Why Yalumba made all wines vegan16:53 Signature vineyard and old vine history18:17 Sustainability inside a major winery22:30 Bottle weight, packaging and carbon footprint25:34 Climate change, rootstocks and water use  28:32 The Concerned Elders group explained30:25 Why the wine industry is struggling33:00 How Australian wine is viewed overseas33:49 Rare & Fine Collection tasting35:40 Tri-Centenary Grenache explained38:45 The history of The Signature wine45:22 Why viognier became Yalumba’s Icon50:49 Why viognier is growing again53:13 What’s next for Louisa Rose and Yalumba55:33 Final thoughts   Halliday Wine Companion Podcast, Louisa Rose podcast, Yalumba podcast, Australian wine podcast, Barossa Valley wine podcast, Viognier Australia, vegan wine Australia, sustainable wine Australia, Louisa Rose Yalumba, old vine Grenache Australia, Halliday wine interview, best wine podcasts Australia  See omnystudio.com/listener for privacy information.

What does it take to become known as the “King of Chardonnay”? In this episode of the Halliday Wine Companion Podcast, we sit down with New Zealand winemaking legend Tony Bish to unpack a career that broke every rule. From dropping out of law school to pioneering chardonnay in Hawke’s Bay, Tony shares the raw, unfiltered story behind building a globally respected wine label. We go deep on: Why chardonnay became his singular obsession The early days of New Zealand’s wine industry How innovation in fermentation (including concrete and oak eggs) changed everything The brutal realities of partnerships, risk, and starting over What truly separates great wine from average wine This is not just a conversation about wine. It’s about conviction, craft, and backing yourself when nothing is guaranteed. The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster. Tony Bish Wines Tony Bish on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   00:00 – Meet Tony Bish: New Zealand’s King of Chardonnay 02:09 – The moment wine “bit” and changed everything 03:51 – How New Zealand’s wine industry was rebuilt from scratch 05:24 – The rapid rise of sauvignon blanc and global success 10:59 – Starting a wine label with $3000 and selling out instantly 15:29 – The brutal lesson that cost him everything 23:52 – Why chardonnay needed to be reinvented 25:01 – The breakthrough: cold fermentation in barrels 27:55 – Leaving a big company to go all-in on chardonnay 29:38 – “Fat & Sassy”: disrupting chardonnay’s reputation 31:06 – The Golden Egg: redefining fermentation 33:47 – Why innovation matters more than tradition 40:06 – Creating a world-first chardonnay in an oak egg 46:18 – What actually makes great wine (hint: it’s not just technique) 58:20 – The obsession with perfection in blending 01:03:28 – What’s next for Tony Bish Tony Bish, Chardonnay wine, New Zealand wine, Hawke’s Bay wine, winemaking process, wine podcast, wine innovation, Chardonnay fermentation, concrete egg fermentation, oak egg wine, wine industry insights, Halliday Wine Companion  See omnystudio.com/listener for privacy information.

Matt Fowles of Fowles Wine in Victoria's Strathbogie Ranges describes surviving a catastrophic bushfire that burned through his 1400 acre property in under 45 minutes on January 8th 2026, destroying his family home, 1200 (of 1260) sheep, and severely damaging both vineyards – while the winery and cellar door survived. In the aftermath, he prioritised family stability and practical problem-solving before turning to longer term decisions about replanting and farm redesign. The experience has reshaped his thinking on fire resilience, variety selection, regional diversification, and the value of community and industry support networks. The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.   Fowles Wine Fowles Wine on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion   We cover: Fire moves faster than preparation allows: Fire hoses running for 20 hours still couldn't stop the fire – it leapt over everything. Scale and pace overwhelm even well-prepared defences. Grafted vines fare significantly worse than own-rooted vines in fire: The graft union is a structural weak point that fire exploits. In a phylloxera zone, like the Strathbogie Ranges, this creates an almost impossible recovery scenario. Replanting is a 30-year decision – don't rush it: Matt is choosing to delay replanting by a year to decompress and think clearly. Chosen varieties (shiraz, riesling, sangiovese, chardonnay, gamay) reflect both regional suitability and market direction toward lighter, more aromatic styles. Fire resilience needs to be engineered into vineyard design: He's rethinking headlands, physical rock barriers, succulent plantings, green mid-row cover crops, shade canopy, and irrigation – reasoning that sacrificing 5–10% of productive land to avoid a five-year replanting event is a sound trade-off. Regional diversification is underutilised risk management: Sourcing fruit from multiple regions protects against localised catastrophic events (fire, frost, flood). The assumption that a wine must come from one place is a business vulnerability, not just a creative choice. The initial surge of community support fades – the harder period comes later: Once the visible activity stops and casseroles stop arriving, the psychological weight sets in. Sustained, long-term support matters more than the immediate response. Bulk wine stock integrity requires proactive verification, not assumption: Even though the winery was physically saved, Matt ran external tastings to confirm the bulk wine was undamaged before putting it to market – protecting both customers and the brand's credibility under pressure. Core lessons: Treat long-tail risk as a design constraint, not an afterthought. Matt's key insight is that conventional viticulture optimises for yield efficiency and ignores the time cost of catastrophic events. If a fire sets you back five years, the "inefficiency" of dedicating 5–10% of your land to fire mitigation infrastructure pays for itself in a single event. Apply this logic to your own operation: What low-probability, high-impact risks are you ignoring because the expected frequency feels remote? In a crisis, stabilise the human system before the business system. Matt's first instinct was to secure housing for his family, reassure his kids, and make sure his team had continuity, before making a single strategic business decision. The business decisions came later, clearer, because the foundation was stable. When facing a major disruption, sequence matters – people first, then operations, then strategy. Use forced transitions to upgrade your defaults. The fire destroyed what existed, but it also eliminated the inertia that keeps most businesses locked into legacy decisions. Matt is now able to choose better varieties, incorporate regenerative and biomimicry principles, redesign for fire resilience, and reconsider regional sourcing – none of which would have happened under business-as-usual. When a disruption forces a rebuild, resist the urge to simply restore what was there. Ask what you would build if you were starting from scratch with everything you now know. See omnystudio.com/listener for privacy information.

What actually makes a wine bar successful? In this episode of the Halliday Wine Companion Podcast, we sit down with Lyndon Kubis, the force behind some of Melbourne’s most loved venues including Toorak Cellars, Milton Wine Shop, The Alps and Clover. From starting at 18 years old with zero plan… to building a portfolio of iconic neighbourhood wine bars, Lyndon breaks down what really drives success in hospitality. This isn’t about wine lists or interior design.It’s about people, culture, and creating spaces that make people feel something. We cover: How Lyndon accidentally built a wine bar empire Why “vibe” matters more than product The shift in how Australians drink wine today Natural wine as fine wine The realities of running venues post-COVID How to scale without losing soul If you’re in hospitality, wine, or building anything customer-facing, this episode is a masterclass. The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.   Lyndon Kubis on Instagram Halliday Wine Companion Halliday Wine Companion on Instagram Anna Webster on Instagram Buy the 2026 Halliday Wine Companion    01:00 How Lyndon got into wine02:10 Buying his first wine shop at 2204:00 Turning a bottle shop into a wine bar06:00 Inspiration from Paris wine culture08:30 What actually makes a venue successful10:15 Why people come back (hint: it’s not the wine)12:30 Location myths and reality in hospitality14:00 The importance of “vibe”16:00 Building team culture in wine bars17:30 Expanding to Milton, The Alps & beyond20:00 Opening in “dry suburbs” and licensing challenges22:30 Why food became essential24:30 Opening The Moon in Collingwood26:00 Scaling back and focusing geographically27:30 Launching Clover and modern bistro culture29:00 How Australians are drinking wine differently31:00 Natural wine vs fine wine33:30 Building an online wine business during COVID35:00 Importing wines and global relationships38:00 Managing multiple venues39:00 Biggest lessons in hospitality40:00 Challenges in today’s market41:30 What’s nextSee omnystudio.com/listener for privacy information.