We’re back and better than ever with an exciting setup for the new season, ready to delve into current wine news and trends. The episode highlights the current challenges faced by the wine industry and how we can navigate through them.
• Return of the podcast and upcoming plans for the season
• Update on vintage trends and climate impact on wine quality
• Discussion on cellar doors closing and the shift in wine tourism
• Insights into the joint marketing between Australia and New Zealand wines
• Details on collectible wines and white wines leading the trends
• Analysis of potential tariffs from the U.S. and their implications
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:09):
Hi and welcome back to another year, another season
of I'm One with Megan Mal.
You are joined by me, mal,gilchrist and Master of Mind Meg
Brotman.
Meg, it's so nice to be backwith you again.
Speaker 2 (00:20):
It is and apologies to everyone that I said we would
be back in February, so we justtook a bit of time to get
organised and I've got to sayMel is super organised now.
Speaker 1 (00:30):
This season is out of control.
Any wineries listening I fullon have like a submission form
if they want to submit wines tous to taste.
We've got like.
We've prepared nearly everyepisode for the year.
We are all over it, sohopefully.
Speaker 2 (00:47):
To be fair, Mel's done all of that.
I've just turned up.
Speaker 1 (00:49):
Hopefully you're seeing a lot from us this year
and it all sounds reallyorganised, which is probably a
little different to the normalchaos that you get from us.
But, meg, just have a bit.
Yeah, good, how was your break?
Speaker 2 (01:01):
You went to New Zealand, went to New Zealand,
which was great.
A bit sad to see that the NewZealand wine industry is sort of
in a you know, similar slump toAustralia, even with all their
Sauvignon.
That is a shame.
I was talking to someone theother day and you know, but this
is just what I've heard.
I don't know if it's true.
Kiwi Savvy in bulk is like$1.25 a litre that's what we're
(01:21):
selling Chilean Sauvignon forbut it's still 25 US.
Yeah, I don't know if it's trueBecause from what I'd heard,
the Sauvignon was doing reallywell in China.
So they were starting to getsome traction in China with the
Sauvignon.
So that's a big market.
Oh, am I supposed to be lookingat the camera?
Speaker 1 (01:38):
Yeah, oh no, you don't have to look at it, just
make sure you're in it.
Okay, I'm in it.
Speaker 2 (01:41):
Yeah, so yeah, new Zealand was great.
Yes, fantastic fun.
Speaker 1 (01:46):
Oh good, okay.
Well, we are kicking off thisyear with wine news because we
have, you know, there's justbeen a lot that's been happening
.
So, yeah, we thought it was agood way to kick off.
Let's get everyone up to datewith what's going on in the wine
world and then we'll get backinto our tastings next week.
Speaker 2 (02:00):
Good, good good.
Speaker 1 (02:01):
So vintage update.
It is February and what vintageis like nearly over already for
some regions.
It's crazy 2025.
Speaker 2 (02:11):
Yeah, it looks like it was a very dry summer and
it's for most regions that I'veheard of it's been the earliest
vintage, often on record.
Certainly in the Yarra Valleyit was very early.
You said the Daman Shandon.
It was earliest.
Rob Dolan picked on the 7th ofFebruary, which is the earliest.
(02:31):
The last of the Pinot Noircomes in today, which is the
28th of February.
Wow, we would be normallylooking at mid-March for Pinot
to start.
Speaker 1 (02:41):
And can you?
Speaker 2 (02:42):
So tell me climate change isn't real yeah you know
to start.
And can you Sorry tell meclimate change isn't real?
Yeah.
Speaker 1 (02:45):
Now, every year, every region puts out a vintage
report and tries to put apositive spin on it.
Is there a positive spin?
Can we expect quality at all,or is it?
Speaker 2 (02:55):
just no, everyone's saying it's very good to
exceptional.
From what I've spoken to, Ithink some people said that the
flavours took a little bitlonger to develop, so everyone
went a bit hard earlier and thenthey went oh no, let's just
slow down.
But the flavours are in.
From what I've seen of thefruit, it looks fantastic.
I know that the Hunter Valleywas reporting a really great
year because you know how theyoften get those really big rains
(03:19):
, particularly around AustraliaDay.
Speaker 1 (03:20):
Yes, but they'd started in like early, early,
early january we actually didget a message from someone who
lives in the hunter valley andthey're not a like wine maker
per se, but they just like wineand they were saying that there
was a lot of rain while therewas picking right and he said,
like what is?
Can you tell me about whateffect that would have?
Would they be in shootingthemselves?
Speaker 2 (03:42):
well, if they plan to get it off quickly, it can
dilute the fruit, obviously,because the fruit's containing a
little bit of water, yeah, andalso, if you leave it out on the
vine, the vine's going to suckup the water and dilute the
grapes a little bit.
Your other problem is obviouslydisease pressure.
If it's warm and it's humid,yeah, and that's always why,
historically, hunter Valley isSemi-Young, has been picked at
(04:05):
around 10.5 and they startedwith that in early January.
So I've heard it's lookingpretty good, even though it was
really really early, and I justhad a quick look at Margaret
River and they're early as welland they're also saying great
quality.
So I think we're in for areally, really good year.
Speaker 1 (04:21):
Did we ever say not great quality though?
Yeah.
Speaker 2 (04:23):
I mean 2011,.
Look what we did.
We said it was an absolutelyterrible year.
No one bought them.
Some of the white wine,particularly out of 2011, turned
out to be quite exceptional.
So I think we've learnt ourlessons there.
Yes, we are a little bit, youknow we don't say vintage of the
century, which is what theBordelais claim every single
year.
We just sort of say yes, it'sgood to very good.
Yeah, okay, but the warmweather's been on its side.
(04:45):
It looks like we're going tosort of move into a long tail on
the summer.
So we're going to march withthose beautiful cool nights but
the really warm days.
Speaker 1 (04:53):
So yeah, I think it's going to be happy days.
Oh, that's an okay news storythen.
Yes, okay.
Our next thing to talk aboutPenfolds Wines.
Barossa Door is closing.
Now we've heard of a lot ofcellar doors that are closing or
on sale.
So what else have we got here?
So, hand of Hill, the Lane,patridi, there's just four.
(05:18):
Wins like.
There's heaps of wineries andDevers.
Speaker 2 (05:21):
McLaren Vale Cellar Doors and Devers as well, yeah,
what's going on Meg?
So we know that there is reducedwine tourism.
Yeah, people cost of living hashad bites.
People don't have the money.
So if you, as you know, whenyou travel out there, you always
buy something and you alwaysbuy more than you actually
(05:41):
intend to, and then you havelunch on top of that.
You've got petrol, which is,you know, all-time highs, so we
know that cellar door visit,which is, you know, all-time
highs.
So we know that salad orvisitation is definitely down in
most areas.
Um, people can buy onlineeasier access, often cheaper,
yeah, but for me, visiting asalad or it's not, it's really
not about the wine, it's aboutthe experience and chatting to
(06:02):
the people and seeing in situand trying the food that's made
locally.
but it is a big blow.
I mean there was an articlewritten saying oh, is Penfold's
backing away from their bigBoross and Shiraz sort of styles
?
The bold Boross and Shiraz?
Yeah, I don't know.
Certainly they have a big focuson China.
(06:23):
They've got a joint venture now.
Speaker 1 (06:24):
Well, they've got a big focus on premium, like
Treasury generally does.
So it's selling off what WolfBlast, lindemans, yaligal and
Blossom Hill, all of their likebigger commercial high volume
brands and this is interesting.
I'd actually never heard of it,had you heard of the McGill
Estate restaurant.
Speaker 2 (06:41):
Oh, my God, have you never heard?
You've not been Okay.
Speaker 1 (06:45):
It's kind been embarrassing.
Speaker 2 (06:46):
I was about to say that McGill Estate is the
traditional home of sort ofrange and the Penfolds, the
high-end Penfolds thing.
Their restaurant isunbelievable.
Speaker 1 (06:56):
I didn't even know.
I'd only been to the cellardoor at.
Speaker 2 (06:59):
Penfolds.
It's stunningly beautiful.
Okay, it's sort of that yellowyAdelaide stone Service is
amazing High-end Soms.
It is very, very, very, very,very good restaurant and that's
where they take if all theirdignitaries visit from overseas.
That's where they take them todo the tasting, so they're not
going to schlep them out to theBarossa.
So they're probably saying topeople come in to.
Speaker 1 (07:21):
McGill Estate.
Yeah, that's what theirmini-release is saying, that
they're going to focus on thatinstead.
Speaker 2 (07:25):
But it's a more of a premium offering.
Speaker 1 (07:28):
And it's not just Penfolds, it's like all
different wines as well, but allpremium, all the numbers, I my
opinion, I don't think it's abad thing.
Okay, I think it's a shame thatthe cellar door is getting shut
down, but I love seeing whatPenfolds is doing.
I think they're the only onesin Australia who have followed
(07:49):
the French strategy of makingwine a genuine luxury, like
beyond the actual liquid.
Speaker 2 (07:56):
Look how well that's turning out.
Speaker 1 (07:58):
Wow, but anyone in the world would still buy
Burgundy over yes, so I thinkthat they could be doing some
stuff that could benefit therest of the wine industry in
Australia.
Speaker 2 (08:13):
Absolutely.
It makes me so proud thatsomeone is betting on Australia
as an ultra premium luxuryiconic, which is an overused
word product.
Yes, and we are.
Speaker 1 (08:24):
So it's a shame that the cellar door is shutting down
.
Absolutely, it's a greatexperience, it's awful for
regional employment.
Yeah, yeah, and it's just.
It's a shame that the cell dooris shutting down.
Speaker 2 (08:28):
Absolutely.
It's a great experience.
It's awful for regionalemployment.
Yeah.
Speaker 1 (08:30):
Yeah, and it's just historic.
It's wonderful.
It's one of our top, I think,wandererism experiences in
Australia.
That said good on Penfolds fortaking a bet and I hope it works
out for them.
Speaker 2 (08:40):
Yeah, and I mean you know you don't want to delete
the message.
Speaker 1 (08:44):
No, absolutely McG message so mcgill estate.
Speaker 2 (08:46):
Is that really?
It is premium.
It is just beautiful.
Speaker 1 (08:49):
You're treated like princesses yeah, princess, when
you arrive, it is, it is lovelyno, I think it's like I agree
with you sad but um don't we getit?
Speaker 2 (08:59):
yeah, we get it well, you were particularly being a
marketing person.
Speaker 1 (09:02):
Yes, yeah, heartless marketer, I'll take.
Take it, that's fine.
Okay, I don't know if you didthis.
When I emailed you this at thetime, I said talk to Pete about
this.
I reckon you'll have some views.
Our next headline we'rediscussing is from Drinks
Business.
It is should Australia and NewZealand wines be marketed
(09:22):
together?
No, I reckon our Kiwi friendswould say, get lost.
No, I reckon our Kiwi friendswould say get lost.
Speaker 2 (09:34):
No, we have two very, very, very different countries
and cultures, even though wespeak the same language and we
speak English.
I'm not quite sure what theKiwi cousins do.
Sorry, people, get it in whileI can.
Quite sure what the kiwicousins do, sorry, people, get
it in while I can.
New Zealand sells itself on avery green, clean and green
(09:54):
image.
They're really pushing theirproducers to be certainly
sustainable.
We are too, but if not organic,they were the first to sort of
jump on the screw cap for alltheir white wines and that all
as an industry got behind it.
It's just different, you know,and we are so diverse as a
(10:16):
country anyway.
Well, yeah, that's very true.
And should we be marketingAustralia anyway?
No, you're right, we shouldn't.
So, yeah, region, I wouldn'tmind having sister regions with
New Zealand Logistically.
Speaker 1 (10:28):
So think about it.
So the reason this all came upis because producers from
Australia and New Zealand cametogether in London.
For the first time they've donea joint tasting, yes, and so if
you think about splitting thosecosts, like costs for these
things, like going through theroof, less and less can regions
just afford to put on big thingslike this on their own.
Speaker 2 (10:49):
Well, yeah, it's not just costs the journalists if
they can go to one event ratherthan two.
Their time, their time, theircarbon footprint.
You know, jancis Robinson isvery, she won't fly anywhere.
Well, she really limits herflying.
So if they can get two, youknow, two stones, one bird, is
it?
One bird?
Two stones.
There you go.
Whatever you got there, no, onestone, two birds, two birds,
(11:12):
one stone.
Thank you, there you go.
Anyway, you know what I mean wedo.
Yeah, I think the reason theydid it they did it at the Royal
Horticultural Hall in London,which is quite a big space,
quite cavernous.
Speaker 1 (11:24):
It's very tall.
Speaker 2 (11:31):
And I was there 2023, I think, and it was very well
attended, but very much the samefaces.
So hopefully putting themtogether.
I don't mind us having jointevents, right, but co-promotion
no, yeah, but definitely.
You know, it's the same as ifyou go to Provine You've got New
Zealand Pavilion over there andAustralian Pavilion over there.
(11:52):
We're all kind of in the samearea.
Speaker 1 (11:54):
You know what?
You don't even necessarily eversee France as a whole country,
no Like.
Alsace comes out in their ownrosé Provence comes out in their
own like.
Speaker 2 (12:03):
Yeah well, oh my God, so much pink.
But imagine if France and Italygot together and promoted
together.
No, I think we have.
We are well enough establishednow as individual identities,
and both of us as countries arereally moving towards more
regional promotion rather thannational promotion.
Speaker 1 (12:25):
Yeah, and I would like, I wish I had a more
diverse view to bring to thisconversation, but I'd agree,
Subregion is absolutely where weneed to be focusing.
So, and you're right, weshouldn't even really we should
avoid talking about Australia asa whole as much as we can.
Speaker 2 (12:42):
Well, you know, sunshine in the glass.
We did it, it's done.
It was an introductory thing.
This is Australia.
Now let's, let's get morespecific, you know people can
deal with it.
Speaker 1 (12:57):
People can deal.
Keep up.
Yes, well, they do.
Yeah, they do, okay.
Okay, I have a good one here,so I want to test you now.
Wineark every year lets out thelist of the most collected
wines in Australia.
So they let out in January,from 2024, what the most
collected wines were.
Do you want to have a stab atwhat might be on the list?
(13:19):
Grange?
Speaker 2 (13:21):
oh, it's got to be there.
This is Australian wine it'snot there okay.
Speaker 1 (13:27):
Lewin, lewin, lewin.
What Chardonnay, yeah, um,that's one Really.
Speaker 2 (13:36):
Number one, most collectible, is a white.
Speaker 1 (13:39):
Isn't that crazy, that's fantastic.
Speaker 2 (13:40):
It is stunningly beautiful.
Speaker 1 (13:42):
Is it so?
Number two is Penfold, but notGrange 3.89.
It's St Henry's Shrouds 2018.
No, isn't that?
Speaker 2 (13:51):
fascinating, a bit more affordable.
Maybe this is what this istelling us, because while Lewin
is expensive, it's notunaffordable, like Grange is
Okay, cozzy lives babe.
Okay, so if I'm going a littlebit cheaper so I would say Rick
Kinsbruner, what's his name?
Giaconda.
Speaker 1 (14:08):
Giaconda yes.
Speaker 2 (14:10):
Chardonnay, that's number five or six.
What's that?
Is it best Filipino?
Oh, no, not here.
No, what else would be there?
Speaker 1 (14:23):
Okay, lex Folly, yep.
Lex Folly, shazmalaya, petitVerdot Yerry, yerrying number
one Yep.
That is toward the kind of end.
That's probably about 12 orsomething.
Speaker 2 (14:35):
Again, relatively affordable, not crazy of end.
That's probably about 12 orsomething.
Again, relatively affordable,not crazy as price.
Relatively, yes.
Speaker 1 (14:40):
Well, if you're rich, well yes yes, yes, relatively
was your key word there.
Tollpaddle is in there withboth their Pinot Noir and their
Chardonnay, that's new.
Speaker 2 (14:49):
It's very new, isn't it?
And that is beautiful, isn't it?
Speaker 1 (14:57):
Mount Mary.
No surprises.
Oh yeah, the Quintet.
Anything else interesting?
No, the rest are the same oldspot.
Speaker 2 (15:02):
Interesting the interesting part for me was the
whites?
Speaker 1 (15:04):
I actually don't know .
That would be interesting tolook at.
I can't believe that it's notin there, but six of the top 17
were white wines, and five ofthem were Chardonnays and all
Chardonnays.
Speaker 2 (15:13):
What were the other ones?
Was there any Riesling?
Speaker 1 (15:14):
Of course there's Riesling, yep, there is Grosset.
Speaker 2 (15:18):
Polish Hill, polish Hill, yep, again affordable.
Yeah, like I could buy that.
What defines collectible?
Speaker 1 (15:26):
Well, you're going to make me read here.
Sorry, do your homework.
No, I don't have them.
Okay, so Nationwide Wine Archas more than 195,000 bottles in
its care.
15% more bottles were storedwith Wine Arc in 2024 compared
(15:49):
to 2023.
Collecting is going up, so Iguess they are the nation's
biggest wine collecting storagething.
So it's not necessarilyaccurate, but people, I mean,
it's probably a good reflection.
Speaker 2 (16:02):
All the rich collectors are downsizing and
getting out and using them asmore storage space because they
don't have it in their homesanymore.
Yeah, who knows?
Speaker 1 (16:10):
Well, that's interesting.
It is interesting.
The Chardonnay is crazy.
I really love that people aretaking white wine seriously.
Okay, next topic to talk aboutis really fun, and I know you're
going to go off because it hasto do with American politics and
your good friend Trump what thehell is going on with tariffs
and how are they going to affectthe wine industry?
Speaker 2 (16:31):
Well, okay, in Trump 1.0, they introduced tariffs
against the French because ofthe Airbus disaster, so it was a
25% increase in tariffs and ifanyone wants to have a deep dive
into what that did to the USwine industry, there's a Wine
(16:51):
Enthusiast podcast talking aboutit.
Very, very interesting, justtalking from the point of view
from buyers.
And so they couldn't build uptheir collections.
People weren't buying,restaurants weren't doing it,
did not see a concomitant growthin US wine consumption or
buying.
For the most part Didn't see anincrease in US pricing.
(17:11):
As you know, they first came inin Trump 2.0, dumped tariffs on
Canada and Mexico and bothCanada and Mexico turned around
within 30 seconds and gave abitch slap straight back.
It was amazing.
British Columbia it's in Canada, it's all monopolies it's
(17:33):
government owned.
So British Columbia pulled allAmerican wine from the shelves
and we had a visitor fromBritish Columbia not long ago
and she said they intend to keepit that way, and so American
whiskeys pulled off the shelves.
Speaker 1 (17:47):
The patriotic like because I used to live in Canada
so I still follow heaps ofpeople in the industry there and
the patriotism you should haveseen when everyone was posting.
They're like throwing Napawines in the bin.
Yeah, they're like putting upsigns where they were that says
um by canadian, instead like doyou think this is actually going
to have a huge long-standingeffect?
Speaker 2 (18:08):
well, do you remember bush um introduced the term
freedom fries against the french.
About the french fries andeverything I forgot about.
Yeah, that's kind of a littlebit of this.
Well, this is a little bit ofthat.
I'm not sure that we'll havelong-term.
Once we get a reasonablepresident into the US, hopefully
relations will be returned.
But for Australia, they'retalking about putting 25%
(18:29):
tariffs on everything from everycountry imported to the US
because he wants to increaseconsumption of US goods.
It's going to make.
Walmart is basically saying,well, we're just going to
downgrade our profits nowbecause if it happens to China,
everything in Walmart is made inChina.
It's like Kmart.
Imagine Kmart Most of Anko ismade in China.
But in terms of wine, it'sgoing to be.
(18:54):
The US market's been adwindling market for us anyway.
For Australian wine, thepremium section of over 25 is
still slightly in growth,particularly in whites in the US
.
But if you add another 25% ontop of that, it's going to
become hideously expensive.
And don't forget, you're dealingwith state by state, so they've
got state taxes as well.
(19:14):
But the interesting thing forme is you know he's got rid of
so many thousands of federalworkers.
Yes, so if you want to exportto the US, you have to have your
labels approved by the Tobaccoand Firearms Bureau.
Yeah, yeah, we are waiting forCOLA registration.
Oh my gosh and there's no one toapprove it I don't think
(19:36):
there's anyone there, oh no, andyou need to have a registered
facility with the FDA, the Foodand Drug Administration in the
US, before you can export.
And we had it and then somehowit was deleted and so we've had
to reapply.
And I'm trying to talk, to ringpeople because they're saying
they're sending out emails forus to reapply but we're not
(19:56):
getting them and our importer'snot getting them.
And I'm ringing and there'sjust no one answering.
Speaker 1 (20:01):
Oh my gosh.
Speaker 2 (20:01):
So that is going to be another, just the
administration.
And you know, elon did sayyesterday oops, we accidentally
fired all the people responsiblefor the Ebola response, but oh
no, it's okay, we've put themback.
But you will have heard thatthey've had their first death
from measles.
Those two kids have died frommeasles because their new Bobby
(20:22):
Kennedy, their new head, surelythat's a stretch, though.
Human Health Services is ananti-vaxxer.
Speaker 1 (20:29):
Yeah, no.
But I mean, Did you hear whathe did in New Guinea?
Oh my God.
But I mean he only just gotelected.
He hasn't had that much time toput in anti-vaxxing legislation
to be a direct no, but theanti-vax movement really took
over.
Speaker 2 (20:43):
This is happening in Texas, where the deaths are
after COVID, very much promotedby these people and people in
power and stupid Ted Cruz, who'sthe senator Anyway, don't doubt
me, but they will be bad.
Speaker 1 (20:56):
Do you know what I have so much fear about?
What Elon Musk and what'sFacebook guy Mark Zuckerberg?
Zuckerberg, what's his new look?
I don't know, it's really bad,but they're both in Trump's
pocket.
So hard, yeah.
And they control the internetand all the algorithms and I'm
(21:18):
like I wonder if they can hearus talking about this on our
podcast and then we're going toget really bad algorithms and
we're not going to come up inanyone's thing anymore because
we hang shit on Trump.
Speaker 2 (21:22):
I don't care.
It's time that we, the people,did you see that they did a
governor's ball and they sangthat song from Les Miserables,
where it's all about the peopleare fighting back.
The army came in, the army wassinging this song and, like no
one in the room, I think got themessage.
Trump was there.
Speaker 1 (21:40):
Oh my God, I love that this podcast is like mainly
one with just like a hint ofAmerican politics every time we
get going.
Now I have my own news item tofinish off with, because we know
that I work at Shandong and Iwant to do a shout out as news
that we have relaunched ourhomestead.
Have you seen the new homestead?
Speaker 2 (21:59):
I love the photos gorgeous the furniture.
We were there for Christmas,for pre, yes, our end of the
Yarra Valley Wine GrowersAssociation board and committees
, yeah, christmas drinks, yeah,and the furniture, oh furniture,
oh my God.
I'm just waiting for someone tospill some wine on it, though,
(22:19):
because it's so beautiful.
Speaker 1 (22:20):
Yeah, that's true.
Speaker 2 (22:22):
It is beautiful.
It's so peaceful.
Speaker 1 (22:24):
This homestead is this historic homestead.
It's been there for like 100years or something and it's just
been renovated this mostamazing interior design using
local artists, and you just kindof get transported to this
other beautiful world whenyou're there.
So if anyone wants to come outand see it, there's like tasting
experiences.
You can get meals, privatedining, Private dining, birthday
(22:47):
parties, garden parties, allthat sort of thing.
There's nowhere to stay.
No, well, that is the problem,isn't it Do?
Speaker 2 (22:53):
you get a chauffeur to drive you back to the villa.
Speaker 1 (22:56):
I love to be honest.
Talk to us, we'll figure it out.
Yeah, it's Shandon.
If you talk to us, we'll makesome stuff happen.
Anyway, just at least look upthe photos, because it's
beautiful.
That is all that we have forWine News.
This week we're doing chilledreds next, aren't we?
We are doing children's right,so we will be back next week.
(23:19):
Um, and hopefully by the timeyou're listening to it, we're
still getting some of this nicesun and you can enjoy some of
the children's.
Uh, we'll see you then enjoyyour next class one.
Well,
Hi and welcome back to another year, another season
of I'm One with Megan Mal.
You are joined by me, mal,gilchrist and Master of Mind Meg
Brotman.
Meg, it's so nice to be backwith you again.
Speaker 2 (00:20):
It is and apologies to everyone that I said we would
be back in February, so we justtook a bit of time to get
organised and I've got to sayMel is super organised now.
Speaker 1 (00:30):
This season is out of control.
Any wineries listening I fullon have like a submission form
if they want to submit wines tous to taste.
We've got like.
We've prepared nearly everyepisode for the year.
We are all over it, sohopefully.
Speaker 2 (00:47):
To be fair, Mel's done all of that.
I've just turned up.
Speaker 1 (00:49):
Hopefully you're seeing a lot from us this year
and it all sounds reallyorganised, which is probably a
little different to the normalchaos that you get from us.
But, meg, just have a bit.
Yeah, good, how was your break?
Speaker 2 (01:01):
You went to New Zealand, went to New Zealand,
which was great.
A bit sad to see that the NewZealand wine industry is sort of
in a you know, similar slump toAustralia, even with all their
Sauvignon.
That is a shame.
I was talking to someone theother day and you know, but this
is just what I've heard.
I don't know if it's true.
Kiwi Savvy in bulk is like$1.25 a litre that's what we're
(01:21):
selling Chilean Sauvignon forbut it's still 25 US.
Yeah, I don't know if it's trueBecause from what I'd heard,
the Sauvignon was doing reallywell in China.
So they were starting to getsome traction in China with the
Sauvignon.
So that's a big market.
Oh, am I supposed to be lookingat the camera?
Speaker 1 (01:38):
Yeah, oh no, you don't have to look at it, just
make sure you're in it.
Okay, I'm in it.
Speaker 2 (01:41):
Yeah, so yeah, new Zealand was great.
Yes, fantastic fun.
Speaker 1 (01:46):
Oh good, okay.
Well, we are kicking off thisyear with wine news because we
have, you know, there's justbeen a lot that's been happening
.
So, yeah, we thought it was agood way to kick off.
Let's get everyone up to datewith what's going on in the wine
world and then we'll get backinto our tastings next week.
Speaker 2 (02:00):
Good, good good.
Speaker 1 (02:01):
So vintage update.
It is February and what vintageis like nearly over already for
some regions.
It's crazy 2025.
Speaker 2 (02:11):
Yeah, it looks like it was a very dry summer and
it's for most regions that I'veheard of it's been the earliest
vintage, often on record.
Certainly in the Yarra Valleyit was very early.
You said the Daman Shandon.
It was earliest.
Rob Dolan picked on the 7th ofFebruary, which is the earliest.
(02:31):
The last of the Pinot Noircomes in today, which is the
28th of February.
Wow, we would be normallylooking at mid-March for Pinot
to start.
Speaker 1 (02:41):
And can you?
Speaker 2 (02:42):
So tell me climate change isn't real yeah you know
to start.
And can you Sorry tell meclimate change isn't real?
Yeah.
Speaker 1 (02:45):
Now, every year, every region puts out a vintage
report and tries to put apositive spin on it.
Is there a positive spin?
Can we expect quality at all,or is it?
Speaker 2 (02:55):
just no, everyone's saying it's very good to
exceptional.
From what I've spoken to, Ithink some people said that the
flavours took a little bitlonger to develop, so everyone
went a bit hard earlier and thenthey went oh no, let's just
slow down.
But the flavours are in.
From what I've seen of thefruit, it looks fantastic.
I know that the Hunter Valleywas reporting a really great
year because you know how theyoften get those really big rains
(03:19):
, particularly around AustraliaDay.
Speaker 1 (03:20):
Yes, but they'd started in like early, early,
early january we actually didget a message from someone who
lives in the hunter valley andthey're not a like wine maker
per se, but they just like wineand they were saying that there
was a lot of rain while therewas picking right and he said,
like what is?
Can you tell me about whateffect that would have?
Would they be in shootingthemselves?
Speaker 2 (03:42):
well, if they plan to get it off quickly, it can
dilute the fruit, obviously,because the fruit's containing a
little bit of water, yeah, andalso, if you leave it out on the
vine, the vine's going to suckup the water and dilute the
grapes a little bit.
Your other problem is obviouslydisease pressure.
If it's warm and it's humid,yeah, and that's always why,
historically, hunter Valley isSemi-Young, has been picked at
(04:05):
around 10.5 and they startedwith that in early January.
So I've heard it's lookingpretty good, even though it was
really really early, and I justhad a quick look at Margaret
River and they're early as welland they're also saying great
quality.
So I think we're in for areally, really good year.
Speaker 1 (04:21):
Did we ever say not great quality though?
Yeah.
Speaker 2 (04:23):
I mean 2011,.
Look what we did.
We said it was an absolutelyterrible year.
No one bought them.
Some of the white wine,particularly out of 2011, turned
out to be quite exceptional.
So I think we've learnt ourlessons there.
Yes, we are a little bit, youknow we don't say vintage of the
century, which is what theBordelais claim every single
year.
We just sort of say yes, it'sgood to very good.
Yeah, okay, but the warmweather's been on its side.
(04:45):
It looks like we're going tosort of move into a long tail on
the summer.
So we're going to march withthose beautiful cool nights but
the really warm days.
Speaker 1 (04:53):
So yeah, I think it's going to be happy days.
Oh, that's an okay news storythen.
Yes, okay.
Our next thing to talk aboutPenfolds Wines.
Barossa Door is closing.
Now we've heard of a lot ofcellar doors that are closing or
on sale.
So what else have we got here?
So, hand of Hill, the Lane,patridi, there's just four.
(05:18):
Wins like.
There's heaps of wineries andDevers.
Speaker 2 (05:21):
McLaren Vale Cellar Doors and Devers as well, yeah,
what's going on Meg?
So we know that there is reducedwine tourism.
Yeah, people cost of living hashad bites.
People don't have the money.
So if you, as you know, whenyou travel out there, you always
buy something and you alwaysbuy more than you actually
(05:41):
intend to, and then you havelunch on top of that.
You've got petrol, which is,you know, all-time highs, so we
know that cellar door visit,which is, you know, all-time
highs.
So we know that salad orvisitation is definitely down in
most areas.
Um, people can buy onlineeasier access, often cheaper,
yeah, but for me, visiting asalad or it's not, it's really
not about the wine, it's aboutthe experience and chatting to
(06:02):
the people and seeing in situand trying the food that's made
locally.
but it is a big blow.
I mean there was an articlewritten saying oh, is Penfold's
backing away from their bigBoross and Shiraz sort of styles
?
The bold Boross and Shiraz?
Yeah, I don't know.
Certainly they have a big focuson China.
(06:23):
They've got a joint venture now.
Speaker 1 (06:24):
Well, they've got a big focus on premium, like
Treasury generally does.
So it's selling off what WolfBlast, lindemans, yaligal and
Blossom Hill, all of their likebigger commercial high volume
brands and this is interesting.
I'd actually never heard of it,had you heard of the McGill
Estate restaurant.
Speaker 2 (06:41):
Oh, my God, have you never heard?
You've not been Okay.
Speaker 1 (06:45):
It's kind been embarrassing.
Speaker 2 (06:46):
I was about to say that McGill Estate is the
traditional home of sort ofrange and the Penfolds, the
high-end Penfolds thing.
Their restaurant isunbelievable.
Speaker 1 (06:56):
I didn't even know.
I'd only been to the cellardoor at.
Speaker 2 (06:59):
Penfolds.
It's stunningly beautiful.
Okay, it's sort of that yellowyAdelaide stone Service is
amazing High-end Soms.
It is very, very, very, very,very good restaurant and that's
where they take if all theirdignitaries visit from overseas.
That's where they take them todo the tasting, so they're not
going to schlep them out to theBarossa.
So they're probably saying topeople come in to.
Speaker 1 (07:21):
McGill Estate.
Yeah, that's what theirmini-release is saying, that
they're going to focus on thatinstead.
Speaker 2 (07:25):
But it's a more of a premium offering.
Speaker 1 (07:28):
And it's not just Penfolds, it's like all
different wines as well, but allpremium, all the numbers, I my
opinion, I don't think it's abad thing.
Okay, I think it's a shame thatthe cellar door is getting shut
down, but I love seeing whatPenfolds is doing.
I think they're the only onesin Australia who have followed
(07:49):
the French strategy of makingwine a genuine luxury, like
beyond the actual liquid.
Speaker 2 (07:56):
Look how well that's turning out.
Speaker 1 (07:58):
Wow, but anyone in the world would still buy
Burgundy over yes, so I thinkthat they could be doing some
stuff that could benefit therest of the wine industry in
Australia.
Speaker 2 (08:13):
Absolutely.
It makes me so proud thatsomeone is betting on Australia
as an ultra premium luxuryiconic, which is an overused
word product.
Yes, and we are.
Speaker 1 (08:24):
So it's a shame that the cellar door is shutting down
.
Absolutely, it's a greatexperience, it's awful for
regional employment.
Yeah, yeah, and it's just.
It's a shame that the cell dooris shutting down.
Speaker 2 (08:28):
Absolutely.
It's a great experience.
It's awful for regionalemployment.
Yeah.
Speaker 1 (08:30):
Yeah, and it's just historic.
It's wonderful.
It's one of our top, I think,wandererism experiences in
Australia.
That said good on Penfolds fortaking a bet and I hope it works
out for them.
Speaker 2 (08:40):
Yeah, and I mean you know you don't want to delete
the message.
Speaker 1 (08:44):
No, absolutely McG message so mcgill estate.
Speaker 2 (08:46):
Is that really?
It is premium.
It is just beautiful.
Speaker 1 (08:49):
You're treated like princesses yeah, princess, when
you arrive, it is, it is lovelyno, I think it's like I agree
with you sad but um don't we getit?
Speaker 2 (08:59):
yeah, we get it well, you were particularly being a
marketing person.
Speaker 1 (09:02):
Yes, yeah, heartless marketer, I'll take.
Take it, that's fine.
Okay, I don't know if you didthis.
When I emailed you this at thetime, I said talk to Pete about
this.
I reckon you'll have some views.
Our next headline we'rediscussing is from Drinks
Business.
It is should Australia and NewZealand wines be marketed
(09:22):
together?
No, I reckon our Kiwi friendswould say, get lost.
No, I reckon our Kiwi friendswould say get lost.
Speaker 2 (09:34):
No, we have two very, very, very different countries
and cultures, even though wespeak the same language and we
speak English.
I'm not quite sure what theKiwi cousins do.
Sorry, people, get it in whileI can.
Quite sure what the kiwicousins do, sorry, people, get
it in while I can.
New Zealand sells itself on avery green, clean and green
(09:54):
image.
They're really pushing theirproducers to be certainly
sustainable.
We are too, but if not organic,they were the first to sort of
jump on the screw cap for alltheir white wines and that all
as an industry got behind it.
It's just different, you know,and we are so diverse as a
(10:16):
country anyway.
Well, yeah, that's very true.
And should we be marketingAustralia anyway?
No, you're right, we shouldn't.
So, yeah, region, I wouldn'tmind having sister regions with
New Zealand Logistically.
Speaker 1 (10:28):
So think about it.
So the reason this all came upis because producers from
Australia and New Zealand cametogether in London.
For the first time they've donea joint tasting, yes, and so if
you think about splitting thosecosts, like costs for these
things, like going through theroof, less and less can regions
just afford to put on big thingslike this on their own.
Speaker 2 (10:49):
Well, yeah, it's not just costs the journalists if
they can go to one event ratherthan two.
Their time, their time, theircarbon footprint.
You know, jancis Robinson isvery, she won't fly anywhere.
Well, she really limits herflying.
So if they can get two, youknow, two stones, one bird, is
it?
One bird?
Two stones.
There you go.
Whatever you got there, no, onestone, two birds, two birds,
(11:12):
one stone.
Thank you, there you go.
Anyway, you know what I mean wedo.
Yeah, I think the reason theydid it they did it at the Royal
Horticultural Hall in London,which is quite a big space,
quite cavernous.
Speaker 1 (11:24):
It's very tall.
Speaker 2 (11:31):
And I was there 2023, I think, and it was very well
attended, but very much the samefaces.
So hopefully putting themtogether.
I don't mind us having jointevents, right, but co-promotion
no, yeah, but definitely.
You know, it's the same as ifyou go to Provine You've got New
Zealand Pavilion over there andAustralian Pavilion over there.
(11:52):
We're all kind of in the samearea.
Speaker 1 (11:54):
You know what?
You don't even necessarily eversee France as a whole country,
no Like.
Alsace comes out in their ownrosé Provence comes out in their
own like.
Speaker 2 (12:03):
Yeah well, oh my God, so much pink.
But imagine if France and Italygot together and promoted
together.
No, I think we have.
We are well enough establishednow as individual identities,
and both of us as countries arereally moving towards more
regional promotion rather thannational promotion.
Speaker 1 (12:25):
Yeah, and I would like, I wish I had a more
diverse view to bring to thisconversation, but I'd agree,
Subregion is absolutely where weneed to be focusing.
So, and you're right, weshouldn't even really we should
avoid talking about Australia asa whole as much as we can.
Speaker 2 (12:42):
Well, you know, sunshine in the glass.
We did it, it's done.
It was an introductory thing.
This is Australia.
Now let's, let's get morespecific, you know people can
deal with it.
Speaker 1 (12:57):
People can deal.
Keep up.
Yes, well, they do.
Yeah, they do, okay.
Okay, I have a good one here,so I want to test you now.
Wineark every year lets out thelist of the most collected
wines in Australia.
So they let out in January,from 2024, what the most
collected wines were.
Do you want to have a stab atwhat might be on the list?
(13:19):
Grange?
Speaker 2 (13:21):
oh, it's got to be there.
This is Australian wine it'snot there okay.
Speaker 1 (13:27):
Lewin, lewin, lewin.
What Chardonnay, yeah, um,that's one Really.
Speaker 2 (13:36):
Number one, most collectible, is a white.
Speaker 1 (13:39):
Isn't that crazy, that's fantastic.
Speaker 2 (13:40):
It is stunningly beautiful.
Speaker 1 (13:42):
Is it so?
Number two is Penfold, but notGrange 3.89.
It's St Henry's Shrouds 2018.
No, isn't that?
Speaker 2 (13:51):
fascinating, a bit more affordable.
Maybe this is what this istelling us, because while Lewin
is expensive, it's notunaffordable, like Grange is
Okay, cozzy lives babe.
Okay, so if I'm going a littlebit cheaper so I would say Rick
Kinsbruner, what's his name?
Giaconda.
Speaker 1 (14:08):
Giaconda yes.
Speaker 2 (14:10):
Chardonnay, that's number five or six.
What's that?
Is it best Filipino?
Oh, no, not here.
No, what else would be there?
Speaker 1 (14:23):
Okay, lex Folly, yep.
Lex Folly, shazmalaya, petitVerdot Yerry, yerrying number
one Yep.
That is toward the kind of end.
That's probably about 12 orsomething.
Speaker 2 (14:35):
Again, relatively affordable, not crazy of end.
That's probably about 12 orsomething.
Again, relatively affordable,not crazy as price.
Relatively, yes.
Speaker 1 (14:40):
Well, if you're rich, well yes yes, yes, relatively
was your key word there.
Tollpaddle is in there withboth their Pinot Noir and their
Chardonnay, that's new.
Speaker 2 (14:49):
It's very new, isn't it?
And that is beautiful, isn't it?
Speaker 1 (14:57):
Mount Mary.
No surprises.
Oh yeah, the Quintet.
Anything else interesting?
No, the rest are the same oldspot.
Speaker 2 (15:02):
Interesting the interesting part for me was the
whites?
Speaker 1 (15:04):
I actually don't know .
That would be interesting tolook at.
I can't believe that it's notin there, but six of the top 17
were white wines, and five ofthem were Chardonnays and all
Chardonnays.
Speaker 2 (15:13):
What were the other ones?
Was there any Riesling?
Speaker 1 (15:14):
Of course there's Riesling, yep, there is Grosset.
Speaker 2 (15:18):
Polish Hill, polish Hill, yep, again affordable.
Yeah, like I could buy that.
What defines collectible?
Speaker 1 (15:26):
Well, you're going to make me read here.
Sorry, do your homework.
No, I don't have them.
Okay, so Nationwide Wine Archas more than 195,000 bottles in
its care.
15% more bottles were storedwith Wine Arc in 2024 compared
(15:49):
to 2023.
Collecting is going up, so Iguess they are the nation's
biggest wine collecting storagething.
So it's not necessarilyaccurate, but people, I mean,
it's probably a good reflection.
Speaker 2 (16:02):
All the rich collectors are downsizing and
getting out and using them asmore storage space because they
don't have it in their homesanymore.
Yeah, who knows?
Speaker 1 (16:10):
Well, that's interesting.
It is interesting.
The Chardonnay is crazy.
I really love that people aretaking white wine seriously.
Okay, next topic to talk aboutis really fun, and I know you're
going to go off because it hasto do with American politics and
your good friend Trump what thehell is going on with tariffs
and how are they going to affectthe wine industry?
Speaker 2 (16:31):
Well, okay, in Trump 1.0, they introduced tariffs
against the French because ofthe Airbus disaster, so it was a
25% increase in tariffs and ifanyone wants to have a deep dive
into what that did to the USwine industry, there's a Wine
(16:51):
Enthusiast podcast talking aboutit.
Very, very interesting, justtalking from the point of view
from buyers.
And so they couldn't build uptheir collections.
People weren't buying,restaurants weren't doing it,
did not see a concomitant growthin US wine consumption or
buying.
For the most part Didn't see anincrease in US pricing.
(17:11):
As you know, they first came inin Trump 2.0, dumped tariffs on
Canada and Mexico and bothCanada and Mexico turned around
within 30 seconds and gave abitch slap straight back.
It was amazing.
British Columbia it's in Canada, it's all monopolies it's
(17:33):
government owned.
So British Columbia pulled allAmerican wine from the shelves
and we had a visitor fromBritish Columbia not long ago
and she said they intend to keepit that way, and so American
whiskeys pulled off the shelves.
Speaker 1 (17:47):
The patriotic like because I used to live in Canada
so I still follow heaps ofpeople in the industry there and
the patriotism you should haveseen when everyone was posting.
They're like throwing Napawines in the bin.
Yeah, they're like putting upsigns where they were that says
um by canadian, instead like doyou think this is actually going
to have a huge long-standingeffect?
Speaker 2 (18:08):
well, do you remember bush um introduced the term
freedom fries against the french.
About the french fries andeverything I forgot about.
Yeah, that's kind of a littlebit of this.
Well, this is a little bit ofthat.
I'm not sure that we'll havelong-term.
Once we get a reasonablepresident into the US, hopefully
relations will be returned.
But for Australia, they'retalking about putting 25%
(18:29):
tariffs on everything from everycountry imported to the US
because he wants to increaseconsumption of US goods.
It's going to make.
Walmart is basically saying,well, we're just going to
downgrade our profits nowbecause if it happens to China,
everything in Walmart is made inChina.
It's like Kmart.
Imagine Kmart Most of Anko ismade in China.
But in terms of wine, it'sgoing to be.
(18:54):
The US market's been adwindling market for us anyway.
For Australian wine, thepremium section of over 25 is
still slightly in growth,particularly in whites in the US
.
But if you add another 25% ontop of that, it's going to
become hideously expensive.
And don't forget, you're dealingwith state by state, so they've
got state taxes as well.
(19:14):
But the interesting thing forme is you know he's got rid of
so many thousands of federalworkers.
Yes, so if you want to exportto the US, you have to have your
labels approved by the Tobaccoand Firearms Bureau.
Yeah, yeah, we are waiting forCOLA registration.
Oh my gosh and there's no one toapprove it I don't think
(19:36):
there's anyone there, oh no, andyou need to have a registered
facility with the FDA, the Foodand Drug Administration in the
US, before you can export.
And we had it and then somehowit was deleted and so we've had
to reapply.
And I'm trying to talk, to ringpeople because they're saying
they're sending out emails forus to reapply but we're not
(19:56):
getting them and our importer'snot getting them.
And I'm ringing and there'sjust no one answering.
Speaker 1 (20:01):
Oh my gosh.
Speaker 2 (20:01):
So that is going to be another, just the
administration.
And you know, elon did sayyesterday oops, we accidentally
fired all the people responsiblefor the Ebola response, but oh
no, it's okay, we've put themback.
But you will have heard thatthey've had their first death
from measles.
Those two kids have died frommeasles because their new Bobby
(20:22):
Kennedy, their new head, surelythat's a stretch, though.
Human Health Services is ananti-vaxxer.
Speaker 1 (20:29):
Yeah, no.
But I mean, Did you hear whathe did in New Guinea?
Oh my God.
But I mean he only just gotelected.
He hasn't had that much time toput in anti-vaxxing legislation
to be a direct no, but theanti-vax movement really took
over.
Speaker 2 (20:43):
This is happening in Texas, where the deaths are
after COVID, very much promotedby these people and people in
power and stupid Ted Cruz, who'sthe senator Anyway, don't doubt
me, but they will be bad.
Speaker 1 (20:56):
Do you know what I have so much fear about?
What Elon Musk and what'sFacebook guy Mark Zuckerberg?
Zuckerberg, what's his new look?
I don't know, it's really bad,but they're both in Trump's
pocket.
So hard, yeah.
And they control the internetand all the algorithms and I'm
(21:18):
like I wonder if they can hearus talking about this on our
podcast and then we're going toget really bad algorithms and
we're not going to come up inanyone's thing anymore because
we hang shit on Trump.
Speaker 2 (21:22):
I don't care.
It's time that we, the people,did you see that they did a
governor's ball and they sangthat song from Les Miserables,
where it's all about the peopleare fighting back.
The army came in, the army wassinging this song and, like no
one in the room, I think got themessage.
Trump was there.
Speaker 1 (21:40):
Oh my God, I love that this podcast is like mainly
one with just like a hint ofAmerican politics every time we
get going.
Now I have my own news item tofinish off with, because we know
that I work at Shandong and Iwant to do a shout out as news
that we have relaunched ourhomestead.
Have you seen the new homestead?
Speaker 2 (21:59):
I love the photos gorgeous the furniture.
We were there for Christmas,for pre, yes, our end of the
Yarra Valley Wine GrowersAssociation board and committees
, yeah, christmas drinks, yeah,and the furniture, oh furniture,
oh my God.
I'm just waiting for someone tospill some wine on it, though,
(22:19):
because it's so beautiful.
Speaker 1 (22:20):
Yeah, that's true.
Speaker 2 (22:22):
It is beautiful.
It's so peaceful.
Speaker 1 (22:24):
This homestead is this historic homestead.
It's been there for like 100years or something and it's just
been renovated this mostamazing interior design using
local artists, and you just kindof get transported to this
other beautiful world whenyou're there.
So if anyone wants to come outand see it, there's like tasting
experiences.
You can get meals, privatedining, Private dining, birthday
(22:47):
parties, garden parties, allthat sort of thing.
There's nowhere to stay.
No, well, that is the problem,isn't it Do?
Speaker 2 (22:53):
you get a chauffeur to drive you back to the villa.
Speaker 1 (22:56):
I love to be honest.
Talk to us, we'll figure it out.
Yeah, it's Shandon.
If you talk to us, we'll makesome stuff happen.
Anyway, just at least look upthe photos, because it's
beautiful.
That is all that we have forWine News.
This week we're doing chilledreds next, aren't we?
We are doing children's right,so we will be back next week.
(23:19):
Um, and hopefully by the timeyou're listening to it, we're
still getting some of this nicesun and you can enjoy some of
the children's.
Uh, we'll see you then enjoyyour next class one.
Well,
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