News we discuss this week:
- What the re-instating of the outsed Australian Vintage CEO says about company culture
- Gimlet has won Australia's Wine List of the Year award for 2024 (Timeout)
- An update on Aussie wine in China as we get more negative press over "expired" moscato (Vino Joy News)
- An anonymous letter stirs the pot on nepotism in the wine industry (Wine Business Magazine)
- The Orange wine region's new identity, "A Drop Above,"- is regional branding working in Australia? (Wine Titles)
Follow us on instagram @winewithmegandmel
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hi and welcome to Wine with Meg and Mel.
We are here to help younavigate the world of wine.
I'm Melville, co-starring byMaster of Wine Meg Brotman.
Meg, we are doing this on Zoomfor only like the second time
ever.
Speaker 2 (00:18):
I know, and it's not even COVID.
I know we both have a glass ofwine.
I see, though.
Speaker 1 (00:23):
What are you drinking ?
Speaker 2 (00:25):
What is it?
Speaker 1 (00:28):
Hesh Hill.
Speaker 2 (00:28):
Sauvignon Blanc.
Oh, that's all right.
Yeah, it's all right, we've hada bottle of Verve.
Speaker 1 (00:34):
Oh well, that's better.
Yeah, we were celebrating.
Speaker 2 (00:38):
Miri and Elliot's six-month anniversary.
Speaker 1 (00:42):
Oh my God, are you kidding?
Your whole family sat aroundcelebrating your son's six-month
anniversary.
That is super cute, very cute.
That is much less embarrassing.
Well, no, I don't think this isembarrassing.
I did it for fun.
I keep picking up stuff fromAldi because I'm interested.
So, yeah, I'm drinking like a$15 Aldi Reserva.
(01:06):
It's Tempranillo and Grazianoand it ain't bad.
Speaker 2 (01:11):
Have you tried the German?
Speaker 1 (01:13):
recently.
Speaker 2 (01:14):
German no.
Oh my God, it's like $9.
Okay.
It's in the cheapest bottleever.
It is fantastic, sweet or dryDry?
Oh, I think it's Mosul.
What Eva?
It is fantastic, sweet or dryDry.
I think it's basil what?
It is really, really, reallygood.
Speaker 1 (01:31):
Okay, I'm really excited for that.
So, look, we clearly need to doanother Aldi episode because
we've both been a bit geeky overAldi lately.
But for now, today we have a YNews episode.
We haven't done one in a whileand there's a few things that we
wanted to chat about, so we'regoing to get into it.
But actually, first, I thinkthis is interesting.
Let's have a quick chat aboutthis.
The reason we over Zoom at themoment is you're really busy
(01:53):
because you're doing adirector's course, so you're
president of YNARO Valley.
Can you just quickly outlinewhat you're doing?
Speaker 2 (02:03):
So I'm doing the Australian Institute of Company
Directors course and it's justlittle me, and I'm in it with
people from acquisitions andmergers, from Rio Tinto, and
this one woman was head of riskor strategy for Westpac Bank and
people who are in riskmanagement and people who run
like all these medical collegesand medical blah blah blah.
(02:24):
They are all geniuses.
And then there's just like whoame sitting there.
Speaker 1 (02:30):
Well, I tell you what Reg your accolades just get
more impressive.
If you weren't already a masterof one, now you're doing this.
All-round genius, really.
Oh sorry, is this a pass-failthing?
I don't think I'll pass.
Do you have an exam?
Do?
Speaker 2 (02:44):
you have an exam?
Do you have an exam?
Yeah, I have an assignment, a3,000-word assignment, a short
answer exam and a multiplechoice exam.
Holy, and then I become agraduate of the Australian
Institute of Company Directors,GAICD.
Speaker 1 (02:59):
Oh my God, Meg, Maybe we shouldn't have announced it
on the podcast.
Speaker 2 (03:05):
What if you don't pass?
How embarrassing.
Oh no, I'll re-sit, I'll justkeep it.
I won't pass on my first go.
There's no way.
It is too hard what I'm doingthese things like.
I have to look up what thingsmean, because it's all in
corporate speak and I don'tspeak corporate speak, and so I
(03:25):
look up things like what doesthat actually mean?
because I have to rewriteeverything that they've got into
normal language.
Wow.
And even the other day we weredoing like the online course and
I read this question to thisguy and I said can you tell me
what that means?
And he goes no, I don't think Iunderstand.
And then we went back to theguy running the course and I
said can you tell me what thismeans?
And he went no, I don'tunderstand that either.
(03:46):
So what hope have I got?
I can tell this debt covenantratio.
So I'm looking up what doesdebt covenant mean?
Speaker 1 (03:54):
Wow, that's nuts.
Speaker 2 (03:57):
It's nuts, but it's fun.
Speaker 1 (03:58):
You're a very clever lady, so I think you're going to
do well, I'm not, I'm not.
Speaker 2 (04:01):
I'm not not in this, not in this space, because the
thing is I've gone from being anexpert in my little field to
like the dunce of the class.
But you know we'll get there.
Speaker 1 (04:14):
Yeah, but you know what it can only make you like,
broaden you even more.
I think that's really awesomeand I think that already in this
Y we're going to see likedifferent opinions and stuff.
So look, let's get into it.
We've got a bunch of stufftoday to talk about.
We're going to talk aboutAustralia's wine list of the
year.
It has been named.
There's a funny little Chinastory which is like oh, how do
(04:38):
we feel about that?
Is nepotism holding back?
The wine industry, which I'm soexcited to get into and you
know I love to throw in amarketing one which is the
orange wine region, has a newtagline.
So we're going to talk aboutthat.
But first we just had a quickchat Do we talk about this or
not?
And we decided to just quicklycover it.
(05:00):
Look, australian Vintage CEO.
We had australian vintage onrecently.
We had the hr on um talkingabout women in the industry, um,
and then only what?
like a month or two later, theum ceo was dismissed and it was
really ambiguous lack ofjudgment yeah, displayed lack of
(05:21):
judgment and was inconsistentwith the values of the company
that expects high standards ofits CEO.
So we have no idea what thismeans.
Full transparency?
We really don't.
We don't know what this is inregards to at all, but it is so
strange that they put out astatement saying that and now
they've reinstated him.
So what's your take?
Speaker 2 (05:41):
Meg.
They brought him on to helpwith the assessments of the new
candidates.
Oh you're kidding what?
Speaker 1 (05:50):
Oh really.
So they said Like the new.
Ceo candidates.
Speaker 2 (05:55):
Yes.
So they thought his appointmentfollows an external search that
considered a number ofexceptional candidates.
After a thorough review of thecircumstances and processes
surrounding his departure, theboard felt it was important for
Craig to be involved in thesearch process.
What so they brought him in?
And then they've decided thathis track record at AVG, his
(06:18):
leadership style and deepunderstanding of his industry,
his partners, blah, blah, blah,makes him the right person to
put in the new strategic plan.
Now AVG have got and this ispublic- knowledge, their debt,
Australian Vintage.
Speaker 1 (06:29):
What's the G Group?
Speaker 2 (06:31):
So it's Nepenthe yeah .
Oh yeah, we should say thatTempest II, all those Pretty big
, so their debt is really highcompared to the income that
they're getting.
And I just think, doing mydirector's course, that culture
is led from the top right, soit's top-down model.
And clearly the new chair of theboard, who is, I think, the
(06:57):
chief investment officer ofWentworth's Williamson, which is
a substantial shareholder ofAVG, so clearly he has an
interest in AVG doing well, sothe interim chair wants him back
on board because they now havea laser focus on restoring
shareholder value.
So, what it is, it's not aboutculture of the company, it's
(07:19):
about making some dosh.
That's how I read it.
From reading this Now, I knownothing about the situation, but
if you just read what this says, it seems that culture for me
has taken a back place toshareholder value.
Well, I just worry about howeveryone else at the company is
(07:41):
feeling, because there's verymuch that board level and
management.
Speaker 1 (07:47):
Like, oh my God, I've had so many sessions in my
corporate career of like theseare our company values.
Let's get out the post-its andput down how you're going to
work by our values and stuff.
And it's like if from the topdown has done something to
directly say who cares aboutthese values.
It is so interesting, becausewhat is that telling your
(08:09):
employees?
Speaker 2 (08:11):
Exactly so.
They've said he was leftbecause of lack of judgment
against our values, but now wereally need to save our arses,
so our judgment and our valuescan just take a little bit of a
backseat for the moment, whilewe focus on making money for the
shareholder.
That's how I read it,irrespective of who this person
(08:33):
is and what he has done in thepast.
Speaker 1 (08:36):
Well, very interesting.
It will be interesting to keepwatching on and see how
Australian Vintage goes and tosee whether he can turn it
around.
But let's get into our othernews stories.
This one is a bit of fun.
The cork is the headline.
Gimlet has won Australia's WineList of the Year Award for 2024
.
This is from Time Out.
(08:57):
So Gimlet is in Melbourne.
Gimlet, or even Victoria,hasn't won an award for this
award for the last three years,and so Melbourne's claimed it
again.
Judge Andrew Graham said theGimlet list artfully blends the
great and good with a dose ofvariety and complexity.
Now I sent you the wine listand I was like Meg, have a look,
(09:18):
we're going to discuss.
So what did you think?
Speaker 2 (09:22):
I thought it was a really cute wine list.
Yeah, me too.
I loved it.
I'm only looking at by theglass, yeah, so they've sort of
got wines by the glass.
How does it start?
Let me, I'm just scrollingthrough it.
Sparkling and Champagne.
So they've got interesting, adeviation or a Gimlet, private
(09:43):
cuvee.
So someone's obviously makingwine for them or they've
rebranded it for themselves.
Yep, then they've got a lovely,you know Franklin Estate
Riesling for $15 a glass, whichis pretty reasonable.
Some Gruner Veltling the pricesaren't stupid-ass crazy.
But they've got wines ofprovenance, so wines from
(10:05):
certain regions.
So there's a Tokay ferment, aViura from Rioja, a Cabernet
Riesling from Mosul.
Speaker 1 (10:13):
It's like if you want to go out and spend $75 on a
glass, there is the option, andI love that, yeah, but it's not
the only option.
Speaker 2 (10:20):
$41 on Sancerre Vacheron A little bit spendy,
it's nice I see the LevantineHill is $49 a glass.
Yeah, out of the Yarra Valleythat is true, but then they've
got neither white nor red yeah.
I love that so they've got somerosés and some skin contact
(10:43):
wines and it's a cute little bythe glass wine list.
Speaker 1 (10:48):
I haven't seen their full bottle Do you think it was
worthy of the award.
Speaker 2 (10:51):
I don't know not knowing it's competition, I
think it's definitely acontender.
Yeah, it's fun, did you?
Yeah, there's some reallyinteresting stuff there.
Speaker 1 (11:00):
I looked into it, this Roller Wine Co.
Have you looked into that?
It says it's from Yarra Valley,the Chardonnay no.
So they're one of these onesthat just buy in grapes from
different regions and they havea cellar door somewhere in
Melbourne, which is interesting.
But I had a look at thisChardonnay and it is like the
sexiest description for aChardonnay I've ever seen.
(11:22):
I was like, oh my God, take meout for dinner first.
Like this Chardonnay has theleaf texture, a flicker of
phenolic grit and a core ofmineral acidity guiding the wine
Curd lime skin, melon andquince over complex sulfide,
interesting Integrated mealy oak.
I love that as a tasting note.
Speaker 2 (11:44):
That is a good tasting note but seriously is it
delicious, yeah, well, whoknows?
No, I love it.
That does sound like it wouldbe.
Yeah, does sound like it wouldbe.
Speaker 1 (11:54):
Look interesting.
I have to say that I read thewine list and messaged my
husband immediately and saidwe're going to Gimlet for my
birthday so I can taste a few ofthese things.
I think it's actually a prettygood wine list and worth
checking out.
So do you know what else we are?
Always we want to know whatwine bars or what places have
the best wine list that you love.
So definitely DM us, let usknow where you love and we'll
(12:16):
share it as well, because Megand I both really love checking
out places with the wine.
Speaker 2 (12:22):
A good wine list?
Yeah, not just a good wine,really.
Speaker 1 (12:25):
Yes, exactly.
Okay, moving on, so this is aninteresting one.
So Chinese merchant fined forselling expired Moscato amid
China's wine glut.
So this is from Vino Joy News,which I looked into it, sam, so
legit, your ultimate source.
Speaker 2 (12:44):
No, vino Joy.
Speaker 1 (12:45):
I subscribe to oh okay, so it's specific to
China's wine market.
It's just a really hilarioustitle that I feel like they've
translated from somethingChinese and Vino Joy News it's
actually my go-to for Chinatitle that I feel like they've
translated from somethingChinese and you know, joy news,
it's actually my go-to for China.
It's very serious news, yeah oh,that's hilarious, that it's
(13:05):
serious.
But like this is interesting,right, because on it's on the
back of all of this stuff thatwe've had with China and we have
a real image problem with Chinabecause, as much as what
happened with COVID, china hassaid that we took advantage.
They claim that Australia tookadvantage of their position and
(13:26):
was just sending bulk and itwasn't good and stuff, and so
now we're getting fined forMoscato.
That's out of date, but ofcourse this is going to happen
because there's such a surplusof stock over there.
So what's going on, meg?
Do you think that this isreally bad in terms of our
Australian reputation in China?
Speaker 2 (13:44):
So what happened after the policy, as they call
it, which is when theintroduction of the 218% tariffs
in 2020 as a tariff measureagainst what the Chinese saw as
dumping of wine?
So dumping means selling belowprice in the domestic market,
(14:09):
basically.
So we were just flogging it offwhen the policy was introduced,
even though people still hadstock.
So when the policy wasintroduced, even though people
still had stock, it was not seento be good politic to be
selling Australian wine.
So, even if you had stock, youpulled it out of the retail, you
(14:30):
pulled it out of therestaurants and you just sat on
it because it was not seen to be.
It was against the President'swishes.
Okay, it was against thePresident's wishes, okay.
Part of the dumping came aboutbecause, in order to get a visa,
the Chinese just had to buy acertain amount of wine and then
they got automatic permanentresidency visa and they were
dumping the wine on the marketbecause they didn't have
(14:52):
experience of selling the wine.
They just bought it and thenthey just flogged it off at
whatever price they could inChina because they'd fulfilled
their visa requirements inAustralia.
So we didn't control that endof the market and China is a
very difficult market.
It's not a normal importerdistributor market.
Often you'll be, selling to theend user, or he'll sell to his
(15:13):
mates, who'll then sell on tohis mates, who'll then put it
into his mates' restaurants.
So it is a very confusingmarket to work within, but
people did pull back stock andwhen we were there for the
roadshow, we did see quite a lotof 2018 and 2019 stock being
pulled out.
Now, the thing that Chinaintroduced during the tariffs
(15:35):
was that every product has tohave a best before date.
What, mm-hmm?
It's lying.
Yeah, I know it.
Speaker 1 (15:46):
Notoriously ages, not all of it granted Moscato 2018.
Speaker 2 (15:51):
Probably doesn't.
Speaker 1 (15:52):
This is true.
Speaker 2 (15:54):
So this is probably where they've got them, on an
absolute technicality that hasexceeded its best before date.
So should we be worried?
Speaker 1 (16:03):
Is this a big story?
Is this going to stir up inChina like we really can't trust
Australia?
Speaker 2 (16:09):
Well, the problem is that, if you read in Vino Joy
today, wine sales are stagnantin China.
So we rushed to fill all theshelves when the borders opened
up, when the tariffs weredropped, and now the shelves are
filled and people are buying.
Speaker 1 (16:33):
Do you think that maybe Wine Australia or Wine, I
don't know should we havesomehow controlled this more in
terms of to make sure that wehave a premium image, like
should we have said you're onlyallowed to send wine of a
certain quality or of a certainprice tag to China, so that we
no, because, a little bit likeAVG, it's all about return to
(16:53):
shareholders, isn't it?
Speaker 2 (16:54):
It's like if we can sell that shit, we're going to
sell that shit.
There are two parts of themarket.
Speaker 1 (16:58):
Well, that's the problem, and that is what
separates Australia from France.
That is so frustrating.
Speaker 2 (17:04):
No, I don't know, look at the longer knock,
they'll just dump that shit.
The Chinese have just put atariff on French brandy.
Really, take that.
Yep, they've just put a massivetariff.
But I mean, no, what it is?
It's a political move done towrap you over the fingers, and
the reason they've done it toFrance is because of the Airbus
(17:27):
and all this hoo-ha politically,but it's a wrap over the
fingers.
What's happened with Australiais it's just flexing their
muscles, saying we are incontrol and we have to play by
the rules.
But what's interesting is thatfor us in the premium wine space
and the sparkling wine space,this summer was incredibly hot
(17:51):
in China, which I can attest tobecause I was there, and white
wine consumption, which they'venever really done before, has
just gone through the roof,really.
German Riesling's up 108% yearon year.
Oh yep.
So there is there is a bigmarket for sparkling and white
(18:12):
wine, which is great.
Speaker 1 (18:14):
If the market's maturing, they're changing do
they recognize australia as agood mark, like is a good place
to get sparkling and white.
They do, do they?
She makes like.
Speaker 2 (18:26):
I've been there, so they do you're welcome for the
people, that saying for thepeople that, yeah, just the
people that I saw over there.
And recently we had some KOLs,key opinion leaders, five KOLs
from China out here.
Yeah, why, victoria broughtthem out and I didn't attend the
(18:47):
dinner because I was teaching,I think, brought them out and I
didn't attend the dinner becauseI was teaching, I think.
But my colleague who did saidthat they said that there are
two regions that the Chineseknow Barossa and Yarra.
Wow, that's interesting.
So, yeah, I don't know ifthat's true.
Yeah, maybe they were justsaying that because they were in
the Yarra and they were havinga free feed at Jane Nong's.
(19:08):
Who knows.
But I think, look, china is,it's a slow burn, it's not a
silver bullet like everyonethought it was, let's position
ourselves.
Speaker 1 (19:21):
Let's keep updating on China, because it's a really
interesting story that'sevolving, because when it opened
everyone was really excited.
Like this is going to save theindustry and you know, let's see
.
Let's just keep updating onthat.
Okay, Our next story I'mobsessed with and can't wait to
talk about it, and I think wecould be here all night, but you
have a really set bedtime, somaybe not Is nepotism holding
(19:45):
back the Australian wineindustry.
I saw this as a headline and Iwas like juicy.
So this is what happened.
Wine Business Magazine is likea well, it's in the heading, we
know what it is.
They have a newsletter calledthe Week.
That Was that.
Pretty much everyone in theindustry is subscribed to.
Speaker 2 (20:03):
It's our gossip bag for the week.
Speaker 1 (20:05):
Yeah, that's a really good way to put it.
Now someone sent in ananonymous letter basically
saying that we have a nepotismproblem, and in the article that
was written about it they werelike oh you know they, they
didn't give the letter in thewine show system specifically.
Well, it wasn't necessarily, butthey used that as the best
(20:26):
example.
So when they wrote about itthey were kind of like they kind
of laughed off the letter.
But they did say, look, let'sdelve into the issue, because
there's something interestinghere.
And it is true, because if youuse the wine show system as an
example, there might besomething other way.
Like look, when I read theheadline I was like are we
rebranding some like familybusinesses as nepotism?
(20:49):
Because that's interesting.
Well, there's no familybusinesses, but Well, I feel
like the wine industry, of mostfamily businesses that would
exist in Australia, surely thewine industry would, have you
know, outweigh other industriesin terms of having a strong
family sentiment in them, right?
Speaker 2 (21:09):
Not anymore.
We like to sell that bullshit,but no, but it was interesting.
Look.
With regard to the show system,I actually agree with what he
says so we don't actually know.
Speaker 1 (21:22):
All it says is it was a staff writer, which is
interesting in itself.
I'm like give me a name.
Who wrote this?
Speaker 2 (21:28):
And then did you see Tom Carson's response no, Okay.
So Tom Carson, big winemaker,big show person, said no, we
don't.
I know Tom.
I respect Tom.
He's part of the problem, notpart of the solution.
Oh my God, Because recently Iwas how many bridges do you want
(21:49):
to bear on this podcast?
I was reviewing the results ofa wine show and I just
pinpointed that there was acertain style that was just
being awarded in this wine showand I was like there's no
diversity being awarded in thewine show.
Yeah, and I was like there's nodiversity being awarded in the
(22:11):
wine show and that is from aform of nepotism, a form of the
chair picking the judges.
They want that sort of alignwith them.
Like you know, when I judged aninland wine show and I just
absolutely slammed you riff,they were like, well, fuck off,
(22:32):
you shouldn't be saying that,because it's not where I judge.
Well, yeah.
So they want people who knowthis stuff but also that can
judge within where they think itshould sit.
So I do think there is, andI've judged on wine shows and
(22:54):
I've sat there and listened tothe chair of judges and just
thought I just see there is alack of diversity amongst the
awards at the moment.
Speaker 1 (23:03):
I completely agree that if you are someone who has
been given like a tap on theshoulder, like someone's nephew,
you can come along and do thiswine show thing.
You're not going to step up andbe like I actually disagree.
I think this is interesting,that's right.
You are just going to toe theline because someone's done a
favour for you and you need tomeet the expectations of the
(23:25):
person who's done the favour foryou, and I completely agree
that that can only be harmingour industry.
Speaker 2 (23:32):
So you've judged in these shows.
If you were sitting opposite Idon't know the head of Krug
Champagne and you were judgingSparkling Wine, you're not going
to turn around and go.
Speaker 1 (23:42):
No, that wine's bad when he's given it like 110
points.
Speaker 2 (23:46):
Yes.
Speaker 1 (23:46):
You're just not yes, yeah, no.
So there's definitely somethingin it.
Look, I think it's reallyinteresting and I would
absolutely love our listeners'thoughts on this, so please DM
us.
Speaker 2 (23:58):
My favourite is the counter-reaction of everyone.
No, it's not coming from thepeople that I think are kind of
partly responsible.
Speaker 1 (24:07):
We absolutely have a problem.
But okay, so people in and youget into the wineage.
And how many times have youheard this, meg?
That people say, oh, in thewinestry it's not what you know,
it's who you know, and wealmost say it like that's
something to be proud of, butwhen you think about it, it's
not.
Is it?
(24:27):
Because that is how we stay somainstream, like that is how we
stay so traditional, that is howwe stay so white.
Speaker 2 (24:34):
And when we bring Europeans into judging these
shows, we just cane them.
Oh, they don't have a clue,they don't have a judge within
the Australian wine show system.
Blah, blah, blah, blah, blah.
Speaker 1 (24:44):
It is such a little club.
So their opinion is not valid.
Yeah, yeah, yeah, I loved thisarticle and I do not blame
whoever wrote it for not puttingtheir name to it, but props to
you.
I thought it was a really goodarticle.
We'll make sure that we link toit because I thought they
raised some really really goodpoints.
(25:05):
Now, the last thing I want todiscuss, meg, because you know I
love throwing in somethingabout marketing, which is my
passion point.
The orange wine region hasunveiled a brand new identity.
So not only have they unveiledit, but they've clearly sent out
a press release about itbecause it is in the news.
So I got this from Wine Titlesit is a drop above.
(25:25):
So a drop above perfectlyencapsulates the essence of our
high altitude wine region inorange, new south wales.
So they say that it is like atwo-fold thing.
It is because they are a higherelevation, but also because
it's like a cheeky, like haha,we're a drop above everyone else
.
So I fact-checked it.
Wine australia say that Orangeis the highest vineyard area of
(25:52):
our wine regions.
So what is your take on thetagline and do you think that
Australian's regions are doingenough of highlighting the
differences between our wineregions?
Speaker 2 (26:03):
I think it's a great tagline Well done, yeah.
But Orange is tagline well done, yeah, um, but orange is still
got a long way to go before itgets recognized.
They produce amazing wines,don't get me wrong.
(26:25):
They're absolutely stunningwines.
But awesome wine, yeah, butit's just, it's small, it's
expensive and unfortunately theyjust don't have the grand
recognition of a wine near avalley or an Adelaide Hills or
other cool climate regions thatare sort of producing these
cooler styles of wines.
(26:45):
But I think it is a great thingand we should have better
regionalisation and we shouldactually shout about altitude.
Speaker 1 (26:54):
So I had a look on their website and I was looking
for where this a drop above isshowing itself and how it
portrays in their copy.
And what it says is diversityis key to the orange wine region
.
Diversity and elevation,diversity, diversity.
I read the word diversity 10times in their opening statement
(27:14):
.
Do you know what does my headin more than anything else?
Every single wine region inthis whole country says the
great thing about us isdiversity, and it does my head
in Like I think it's a greatthing that we're different to
france and we're not only makingtwo varieties in every region
or whatever.
But I do think that we need tobroadly do a better job of
(27:39):
telling consumers what is ouractual distinction point.
I love a drop from abovebecause, or a drop above because
I think that it's actuallysaying we're high elevation.
That's what's different.
But if I hear the worddiversity one more time, oh my
God.
Speaker 2 (27:54):
Well, we had this discussion actually recently
about whether the Yarra Valleyshould have hero varieties.
So in Chardonnay, and peanut?
Speaker 1 (28:05):
Great question, yes.
Speaker 2 (28:06):
Right, but then if we do have hero variety sorry, the
happy couple are just walkingpast.
It's been announced on thepodcast that it's your
anniversary tomorrow.
So if we do have hero varieties, what about the people in the
arrow valley that don't actuallymake those hero varieties?
Are they going to feel left out?
We're trying to be everythingto everyone at the same time,
(28:28):
and that's the problem and whatis the question?
Speaker 1 (28:32):
are you trying to be everything to everyone at the
same time?
And that's the problem.
And what is the question?
Are you trying to satisfy theneed of every single stakeholder
by being everything to everyone, or do you do what's best for
the broader region and identifysomething that will actually
have a chance of cutting throughits consumers?
Speaker 2 (28:48):
Yeah, well, there's always that argument that if you
elevate the region based onthese hero varieties, that
automatically there will be ahalo effect and then you can
shout about your individualityfrom that elevated position.
But trying to, you know, conveythat to a members-based
association and to each member,because it's tough yeah yeah
(29:11):
right, but I think it's greatand good on them.
Speaker 1 (29:13):
I do too I, and orange is awesome.
Speaker 2 (29:16):
Orange has really good wines, just shout out to
orange, except, unfortunatelythat you know, the natural
people have taken their place.
Speaker 1 (29:25):
Name mean, unfortunately you're so mean to
natural wine.
Oh, you mean because orangewines are, so it's confusing.
Yes, yeah, okay, fair.
Speaker 2 (29:36):
Yes, that's true, yes .
Speaker 1 (29:38):
Okay.
Speaker 2 (29:42):
I love that orange wine.
Yeah, are you talking about askin contact?
Speaker 1 (29:45):
No, that's confusing.
I see how that is reallyconfusing, yeah, well, look, I
only have the free version ofzoom and we have a minute 30 to
go and we have absolutelycrushed this timing.
So, um, that's all for us thisweek.
Thank you for joining us.
Um, particularly on these newsepisodes, we want to hear your
(30:06):
feedback, we want to hear whatyou want us to talk about.
Even if you've seen aninteresting article or something
, send it to us.
We'll talk about it.
But, look, we're going to leaveit there for this week.
Meg, good luck.
Speaker 2 (30:20):
Two more weeks, two more weeks and then all the
exams and stuff.
But nice to see your lovelyface.
Aren't you coming in to havinga drink with us?
Speaker 1 (30:31):
I'm gonna come in soon.
I'm gonna come visit.
I'm gonna bring the baby.
Okay, it'll be really fun.
Okay, um mag, I will personallysee you soon and everyone else.
Enjoy your next glass of wine.
Speaker 2 (30:42):
Thank you, drink well , bye.
Hi and welcome to Wine with Meg and Mel.
We are here to help younavigate the world of wine.
I'm Melville, co-starring byMaster of Wine Meg Brotman.
Meg, we are doing this on Zoomfor only like the second time
ever.
Speaker 2 (00:18):
I know, and it's not even COVID.
I know we both have a glass ofwine.
I see, though.
Speaker 1 (00:23):
What are you drinking ?
Speaker 2 (00:25):
What is it?
Speaker 1 (00:28):
Hesh Hill.
Speaker 2 (00:28):
Sauvignon Blanc.
Oh, that's all right.
Yeah, it's all right, we've hada bottle of Verve.
Speaker 1 (00:34):
Oh well, that's better.
Yeah, we were celebrating.
Speaker 2 (00:38):
Miri and Elliot's six-month anniversary.
Speaker 1 (00:42):
Oh my God, are you kidding?
Your whole family sat aroundcelebrating your son's six-month
anniversary.
That is super cute, very cute.
That is much less embarrassing.
Well, no, I don't think this isembarrassing.
I did it for fun.
I keep picking up stuff fromAldi because I'm interested.
So, yeah, I'm drinking like a$15 Aldi Reserva.
(01:06):
It's Tempranillo and Grazianoand it ain't bad.
Speaker 2 (01:11):
Have you tried the German?
Speaker 1 (01:13):
recently.
Speaker 2 (01:14):
German no.
Oh my God, it's like $9.
Okay.
It's in the cheapest bottleever.
It is fantastic, sweet or dryDry?
Oh, I think it's Mosul.
What Eva?
It is fantastic, sweet or dryDry.
I think it's basil what?
It is really, really, reallygood.
Speaker 1 (01:31):
Okay, I'm really excited for that.
So, look, we clearly need to doanother Aldi episode because
we've both been a bit geeky overAldi lately.
But for now, today we have a YNews episode.
We haven't done one in a whileand there's a few things that we
wanted to chat about, so we'regoing to get into it.
But actually, first, I thinkthis is interesting.
Let's have a quick chat aboutthis.
The reason we over Zoom at themoment is you're really busy
(01:53):
because you're doing adirector's course, so you're
president of YNARO Valley.
Can you just quickly outlinewhat you're doing?
Speaker 2 (02:03):
So I'm doing the Australian Institute of Company
Directors course and it's justlittle me, and I'm in it with
people from acquisitions andmergers, from Rio Tinto, and
this one woman was head of riskor strategy for Westpac Bank and
people who are in riskmanagement and people who run
like all these medical collegesand medical blah blah blah.
(02:24):
They are all geniuses.
And then there's just like whoame sitting there.
Speaker 1 (02:30):
Well, I tell you what Reg your accolades just get
more impressive.
If you weren't already a masterof one, now you're doing this.
All-round genius, really.
Oh sorry, is this a pass-failthing?
I don't think I'll pass.
Do you have an exam?
Do?
Speaker 2 (02:44):
you have an exam?
Do you have an exam?
Yeah, I have an assignment, a3,000-word assignment, a short
answer exam and a multiplechoice exam.
Holy, and then I become agraduate of the Australian
Institute of Company Directors,GAICD.
Speaker 1 (02:59):
Oh my God, Meg, Maybe we shouldn't have announced it
on the podcast.
Speaker 2 (03:05):
What if you don't pass?
How embarrassing.
Oh no, I'll re-sit, I'll justkeep it.
I won't pass on my first go.
There's no way.
It is too hard what I'm doingthese things like.
I have to look up what thingsmean, because it's all in
corporate speak and I don'tspeak corporate speak, and so I
(03:25):
look up things like what doesthat actually mean?
because I have to rewriteeverything that they've got into
normal language.
Wow.
And even the other day we weredoing like the online course and
I read this question to thisguy and I said can you tell me
what that means?
And he goes no, I don't think Iunderstand.
And then we went back to theguy running the course and I
said can you tell me what thismeans?
And he went no, I don'tunderstand that either.
(03:46):
So what hope have I got?
I can tell this debt covenantratio.
So I'm looking up what doesdebt covenant mean?
Speaker 1 (03:54):
Wow, that's nuts.
Speaker 2 (03:57):
It's nuts, but it's fun.
Speaker 1 (03:58):
You're a very clever lady, so I think you're going to
do well, I'm not, I'm not.
Speaker 2 (04:01):
I'm not not in this, not in this space, because the
thing is I've gone from being anexpert in my little field to
like the dunce of the class.
But you know we'll get there.
Speaker 1 (04:14):
Yeah, but you know what it can only make you like,
broaden you even more.
I think that's really awesomeand I think that already in this
Y we're going to see likedifferent opinions and stuff.
So look, let's get into it.
We've got a bunch of stufftoday to talk about.
We're going to talk aboutAustralia's wine list of the
year.
It has been named.
There's a funny little Chinastory which is like oh, how do
(04:38):
we feel about that?
Is nepotism holding back?
The wine industry, which I'm soexcited to get into and you
know I love to throw in amarketing one which is the
orange wine region, has a newtagline.
So we're going to talk aboutthat.
But first we just had a quickchat Do we talk about this or
not?
And we decided to just quicklycover it.
(05:00):
Look, australian Vintage CEO.
We had australian vintage onrecently.
We had the hr on um talkingabout women in the industry, um,
and then only what?
like a month or two later, theum ceo was dismissed and it was
really ambiguous lack ofjudgment yeah, displayed lack of
(05:21):
judgment and was inconsistentwith the values of the company
that expects high standards ofits CEO.
So we have no idea what thismeans.
Full transparency?
We really don't.
We don't know what this is inregards to at all, but it is so
strange that they put out astatement saying that and now
they've reinstated him.
So what's your take?
Speaker 2 (05:41):
Meg.
They brought him on to helpwith the assessments of the new
candidates.
Oh you're kidding what?
Speaker 1 (05:50):
Oh really.
So they said Like the new.
Ceo candidates.
Speaker 2 (05:55):
Yes.
So they thought his appointmentfollows an external search that
considered a number ofexceptional candidates.
After a thorough review of thecircumstances and processes
surrounding his departure, theboard felt it was important for
Craig to be involved in thesearch process.
What so they brought him in?
And then they've decided thathis track record at AVG, his
(06:18):
leadership style and deepunderstanding of his industry,
his partners, blah, blah, blah,makes him the right person to
put in the new strategic plan.
Now AVG have got and this ispublic- knowledge, their debt,
Australian Vintage.
Speaker 1 (06:29):
What's the G Group?
Speaker 2 (06:31):
So it's Nepenthe yeah .
Oh yeah, we should say thatTempest II, all those Pretty big
, so their debt is really highcompared to the income that
they're getting.
And I just think, doing mydirector's course, that culture
is led from the top right, soit's top-down model.
And clearly the new chair of theboard, who is, I think, the
(06:57):
chief investment officer ofWentworth's Williamson, which is
a substantial shareholder ofAVG, so clearly he has an
interest in AVG doing well, sothe interim chair wants him back
on board because they now havea laser focus on restoring
shareholder value.
So, what it is, it's not aboutculture of the company, it's
(07:19):
about making some dosh.
That's how I read it.
From reading this Now, I knownothing about the situation, but
if you just read what this says, it seems that culture for me
has taken a back place toshareholder value.
Well, I just worry about howeveryone else at the company is
(07:41):
feeling, because there's verymuch that board level and
management.
Speaker 1 (07:47):
Like, oh my God, I've had so many sessions in my
corporate career of like theseare our company values.
Let's get out the post-its andput down how you're going to
work by our values and stuff.
And it's like if from the topdown has done something to
directly say who cares aboutthese values.
It is so interesting, becausewhat is that telling your
(08:09):
employees?
Speaker 2 (08:11):
Exactly so.
They've said he was leftbecause of lack of judgment
against our values, but now wereally need to save our arses,
so our judgment and our valuescan just take a little bit of a
backseat for the moment, whilewe focus on making money for the
shareholder.
That's how I read it,irrespective of who this person
(08:33):
is and what he has done in thepast.
Speaker 1 (08:36):
Well, very interesting.
It will be interesting to keepwatching on and see how
Australian Vintage goes and tosee whether he can turn it
around.
But let's get into our othernews stories.
This one is a bit of fun.
The cork is the headline.
Gimlet has won Australia's WineList of the Year Award for 2024
.
This is from Time Out.
(08:57):
So Gimlet is in Melbourne.
Gimlet, or even Victoria,hasn't won an award for this
award for the last three years,and so Melbourne's claimed it
again.
Judge Andrew Graham said theGimlet list artfully blends the
great and good with a dose ofvariety and complexity.
Now I sent you the wine listand I was like Meg, have a look,
(09:18):
we're going to discuss.
So what did you think?
Speaker 2 (09:22):
I thought it was a really cute wine list.
Yeah, me too.
I loved it.
I'm only looking at by theglass, yeah, so they've sort of
got wines by the glass.
How does it start?
Let me, I'm just scrollingthrough it.
Sparkling and Champagne.
So they've got interesting, adeviation or a Gimlet, private
(09:43):
cuvee.
So someone's obviously makingwine for them or they've
rebranded it for themselves.
Yep, then they've got a lovely,you know Franklin Estate
Riesling for $15 a glass, whichis pretty reasonable.
Some Gruner Veltling the pricesaren't stupid-ass crazy.
But they've got wines ofprovenance, so wines from
(10:05):
certain regions.
So there's a Tokay ferment, aViura from Rioja, a Cabernet
Riesling from Mosul.
Speaker 1 (10:13):
It's like if you want to go out and spend $75 on a
glass, there is the option, andI love that, yeah, but it's not
the only option.
Speaker 2 (10:20):
$41 on Sancerre Vacheron A little bit spendy,
it's nice I see the LevantineHill is $49 a glass.
Yeah, out of the Yarra Valleythat is true, but then they've
got neither white nor red yeah.
I love that so they've got somerosés and some skin contact
(10:43):
wines and it's a cute little bythe glass wine list.
Speaker 1 (10:48):
I haven't seen their full bottle Do you think it was
worthy of the award.
Speaker 2 (10:51):
I don't know not knowing it's competition, I
think it's definitely acontender.
Yeah, it's fun, did you?
Yeah, there's some reallyinteresting stuff there.
Speaker 1 (11:00):
I looked into it, this Roller Wine Co.
Have you looked into that?
It says it's from Yarra Valley,the Chardonnay no.
So they're one of these onesthat just buy in grapes from
different regions and they havea cellar door somewhere in
Melbourne, which is interesting.
But I had a look at thisChardonnay and it is like the
sexiest description for aChardonnay I've ever seen.
(11:22):
I was like, oh my God, take meout for dinner first.
Like this Chardonnay has theleaf texture, a flicker of
phenolic grit and a core ofmineral acidity guiding the wine
Curd lime skin, melon andquince over complex sulfide,
interesting Integrated mealy oak.
I love that as a tasting note.
Speaker 2 (11:44):
That is a good tasting note but seriously is it
delicious, yeah, well, whoknows?
No, I love it.
That does sound like it wouldbe.
Yeah, does sound like it wouldbe.
Speaker 1 (11:54):
Look interesting.
I have to say that I read thewine list and messaged my
husband immediately and saidwe're going to Gimlet for my
birthday so I can taste a few ofthese things.
I think it's actually a prettygood wine list and worth
checking out.
So do you know what else we are?
Always we want to know whatwine bars or what places have
the best wine list that you love.
So definitely DM us, let usknow where you love and we'll
(12:16):
share it as well, because Megand I both really love checking
out places with the wine.
Speaker 2 (12:22):
A good wine list?
Yeah, not just a good wine,really.
Speaker 1 (12:25):
Yes, exactly.
Okay, moving on, so this is aninteresting one.
So Chinese merchant fined forselling expired Moscato amid
China's wine glut.
So this is from Vino Joy News,which I looked into it, sam, so
legit, your ultimate source.
Speaker 2 (12:44):
No, vino Joy.
Speaker 1 (12:45):
I subscribe to oh okay, so it's specific to
China's wine market.
It's just a really hilarioustitle that I feel like they've
translated from somethingChinese and Vino Joy News it's
actually my go-to for Chinatitle that I feel like they've
translated from somethingChinese and you know, joy news,
it's actually my go-to for China.
It's very serious news, yeah oh,that's hilarious, that it's
(13:05):
serious.
But like this is interesting,right, because on it's on the
back of all of this stuff thatwe've had with China and we have
a real image problem with Chinabecause, as much as what
happened with COVID, china hassaid that we took advantage.
They claim that Australia tookadvantage of their position and
(13:26):
was just sending bulk and itwasn't good and stuff, and so
now we're getting fined forMoscato.
That's out of date, but ofcourse this is going to happen
because there's such a surplusof stock over there.
So what's going on, meg?
Do you think that this isreally bad in terms of our
Australian reputation in China?
Speaker 2 (13:44):
So what happened after the policy, as they call
it, which is when theintroduction of the 218% tariffs
in 2020 as a tariff measureagainst what the Chinese saw as
dumping of wine?
So dumping means selling belowprice in the domestic market,
(14:09):
basically.
So we were just flogging it offwhen the policy was introduced,
even though people still hadstock.
So when the policy wasintroduced, even though people
still had stock, it was not seento be good politic to be
selling Australian wine.
So, even if you had stock, youpulled it out of the retail, you
(14:30):
pulled it out of therestaurants and you just sat on
it because it was not seen to be.
It was against the President'swishes.
Okay, it was against thePresident's wishes, okay.
Part of the dumping came aboutbecause, in order to get a visa,
the Chinese just had to buy acertain amount of wine and then
they got automatic permanentresidency visa and they were
dumping the wine on the marketbecause they didn't have
(14:52):
experience of selling the wine.
They just bought it and thenthey just flogged it off at
whatever price they could inChina because they'd fulfilled
their visa requirements inAustralia.
So we didn't control that endof the market and China is a
very difficult market.
It's not a normal importerdistributor market.
Often you'll be, selling to theend user, or he'll sell to his
(15:13):
mates, who'll then sell on tohis mates, who'll then put it
into his mates' restaurants.
So it is a very confusingmarket to work within, but
people did pull back stock andwhen we were there for the
roadshow, we did see quite a lotof 2018 and 2019 stock being
pulled out.
Now, the thing that Chinaintroduced during the tariffs
(15:35):
was that every product has tohave a best before date.
What, mm-hmm?
It's lying.
Yeah, I know it.
Speaker 1 (15:46):
Notoriously ages, not all of it granted Moscato 2018.
Speaker 2 (15:51):
Probably doesn't.
Speaker 1 (15:52):
This is true.
Speaker 2 (15:54):
So this is probably where they've got them, on an
absolute technicality that hasexceeded its best before date.
So should we be worried?
Speaker 1 (16:03):
Is this a big story?
Is this going to stir up inChina like we really can't trust
Australia?
Speaker 2 (16:09):
Well, the problem is that, if you read in Vino Joy
today, wine sales are stagnantin China.
So we rushed to fill all theshelves when the borders opened
up, when the tariffs weredropped, and now the shelves are
filled and people are buying.
Speaker 1 (16:33):
Do you think that maybe Wine Australia or Wine, I
don't know should we havesomehow controlled this more in
terms of to make sure that wehave a premium image, like
should we have said you're onlyallowed to send wine of a
certain quality or of a certainprice tag to China, so that we
no, because, a little bit likeAVG, it's all about return to
(16:53):
shareholders, isn't it?
Speaker 2 (16:54):
It's like if we can sell that shit, we're going to
sell that shit.
There are two parts of themarket.
Speaker 1 (16:58):
Well, that's the problem, and that is what
separates Australia from France.
That is so frustrating.
Speaker 2 (17:04):
No, I don't know, look at the longer knock,
they'll just dump that shit.
The Chinese have just put atariff on French brandy.
Really, take that.
Yep, they've just put a massivetariff.
But I mean, no, what it is?
It's a political move done towrap you over the fingers, and
the reason they've done it toFrance is because of the Airbus
(17:27):
and all this hoo-ha politically,but it's a wrap over the
fingers.
What's happened with Australiais it's just flexing their
muscles, saying we are incontrol and we have to play by
the rules.
But what's interesting is thatfor us in the premium wine space
and the sparkling wine space,this summer was incredibly hot
(17:51):
in China, which I can attest tobecause I was there, and white
wine consumption, which they'venever really done before, has
just gone through the roof,really.
German Riesling's up 108% yearon year.
Oh yep.
So there is there is a bigmarket for sparkling and white
(18:12):
wine, which is great.
Speaker 1 (18:14):
If the market's maturing, they're changing do
they recognize australia as agood mark, like is a good place
to get sparkling and white.
They do, do they?
She makes like.
Speaker 2 (18:26):
I've been there, so they do you're welcome for the
people, that saying for thepeople that, yeah, just the
people that I saw over there.
And recently we had some KOLs,key opinion leaders, five KOLs
from China out here.
Yeah, why, victoria broughtthem out and I didn't attend the
(18:47):
dinner because I was teaching,I think, brought them out and I
didn't attend the dinner becauseI was teaching, I think.
But my colleague who did saidthat they said that there are
two regions that the Chineseknow Barossa and Yarra.
Wow, that's interesting.
So, yeah, I don't know ifthat's true.
Yeah, maybe they were justsaying that because they were in
the Yarra and they were havinga free feed at Jane Nong's.
(19:08):
Who knows.
But I think, look, china is,it's a slow burn, it's not a
silver bullet like everyonethought it was, let's position
ourselves.
Speaker 1 (19:21):
Let's keep updating on China, because it's a really
interesting story that'sevolving, because when it opened
everyone was really excited.
Like this is going to save theindustry and you know, let's see
.
Let's just keep updating onthat.
Okay, Our next story I'mobsessed with and can't wait to
talk about it, and I think wecould be here all night, but you
have a really set bedtime, somaybe not Is nepotism holding
(19:45):
back the Australian wineindustry.
I saw this as a headline and Iwas like juicy.
So this is what happened.
Wine Business Magazine is likea well, it's in the heading, we
know what it is.
They have a newsletter calledthe Week.
That Was that.
Pretty much everyone in theindustry is subscribed to.
Speaker 2 (20:03):
It's our gossip bag for the week.
Speaker 1 (20:05):
Yeah, that's a really good way to put it.
Now someone sent in ananonymous letter basically
saying that we have a nepotismproblem, and in the article that
was written about it they werelike oh you know they, they
didn't give the letter in thewine show system specifically.
Well, it wasn't necessarily, butthey used that as the best
(20:26):
example.
So when they wrote about itthey were kind of like they kind
of laughed off the letter.
But they did say, look, let'sdelve into the issue, because
there's something interestinghere.
And it is true, because if youuse the wine show system as an
example, there might besomething other way.
Like look, when I read theheadline I was like are we
rebranding some like familybusinesses as nepotism?
(20:49):
Because that's interesting.
Well, there's no familybusinesses, but Well, I feel
like the wine industry, of mostfamily businesses that would
exist in Australia, surely thewine industry would, have you
know, outweigh other industriesin terms of having a strong
family sentiment in them, right?
Speaker 2 (21:09):
Not anymore.
We like to sell that bullshit,but no, but it was interesting.
Look.
With regard to the show system,I actually agree with what he
says so we don't actually know.
Speaker 1 (21:22):
All it says is it was a staff writer, which is
interesting in itself.
I'm like give me a name.
Who wrote this?
Speaker 2 (21:28):
And then did you see Tom Carson's response no, Okay.
So Tom Carson, big winemaker,big show person, said no, we
don't.
I know Tom.
I respect Tom.
He's part of the problem, notpart of the solution.
Oh my God, Because recently Iwas how many bridges do you want
(21:49):
to bear on this podcast?
I was reviewing the results ofa wine show and I just
pinpointed that there was acertain style that was just
being awarded in this wine showand I was like there's no
diversity being awarded in thewine show.
Yeah, and I was like there's nodiversity being awarded in the
(22:11):
wine show and that is from aform of nepotism, a form of the
chair picking the judges.
They want that sort of alignwith them.
Like you know, when I judged aninland wine show and I just
absolutely slammed you riff,they were like, well, fuck off,
(22:32):
you shouldn't be saying that,because it's not where I judge.
Well, yeah.
So they want people who knowthis stuff but also that can
judge within where they think itshould sit.
So I do think there is, andI've judged on wine shows and
(22:54):
I've sat there and listened tothe chair of judges and just
thought I just see there is alack of diversity amongst the
awards at the moment.
Speaker 1 (23:03):
I completely agree that if you are someone who has
been given like a tap on theshoulder, like someone's nephew,
you can come along and do thiswine show thing.
You're not going to step up andbe like I actually disagree.
I think this is interesting,that's right.
You are just going to toe theline because someone's done a
favour for you and you need tomeet the expectations of the
(23:25):
person who's done the favour foryou, and I completely agree
that that can only be harmingour industry.
Speaker 2 (23:32):
So you've judged in these shows.
If you were sitting opposite Idon't know the head of Krug
Champagne and you were judgingSparkling Wine, you're not going
to turn around and go.
Speaker 1 (23:42):
No, that wine's bad when he's given it like 110
points.
Speaker 2 (23:46):
Yes.
Speaker 1 (23:46):
You're just not yes, yeah, no.
So there's definitely somethingin it.
Look, I think it's reallyinteresting and I would
absolutely love our listeners'thoughts on this, so please DM
us.
Speaker 2 (23:58):
My favourite is the counter-reaction of everyone.
No, it's not coming from thepeople that I think are kind of
partly responsible.
Speaker 1 (24:07):
We absolutely have a problem.
But okay, so people in and youget into the wineage.
And how many times have youheard this, meg?
That people say, oh, in thewinestry it's not what you know,
it's who you know, and wealmost say it like that's
something to be proud of, butwhen you think about it, it's
not.
Is it?
(24:27):
Because that is how we stay somainstream, like that is how we
stay so traditional, that is howwe stay so white.
Speaker 2 (24:34):
And when we bring Europeans into judging these
shows, we just cane them.
Oh, they don't have a clue,they don't have a judge within
the Australian wine show system.
Blah, blah, blah, blah, blah.
Speaker 1 (24:44):
It is such a little club.
So their opinion is not valid.
Yeah, yeah, yeah, I loved thisarticle and I do not blame
whoever wrote it for not puttingtheir name to it, but props to
you.
I thought it was a really goodarticle.
We'll make sure that we link toit because I thought they
raised some really really goodpoints.
(25:05):
Now, the last thing I want todiscuss, meg, because you know I
love throwing in somethingabout marketing, which is my
passion point.
The orange wine region hasunveiled a brand new identity.
So not only have they unveiledit, but they've clearly sent out
a press release about itbecause it is in the news.
So I got this from Wine Titlesit is a drop above.
(25:25):
So a drop above perfectlyencapsulates the essence of our
high altitude wine region inorange, new south wales.
So they say that it is like atwo-fold thing.
It is because they are a higherelevation, but also because
it's like a cheeky, like haha,we're a drop above everyone else
.
So I fact-checked it.
Wine australia say that Orangeis the highest vineyard area of
(25:52):
our wine regions.
So what is your take on thetagline and do you think that
Australian's regions are doingenough of highlighting the
differences between our wineregions?
Speaker 2 (26:03):
I think it's a great tagline Well done, yeah.
But Orange is tagline well done, yeah, um, but orange is still
got a long way to go before itgets recognized.
They produce amazing wines,don't get me wrong.
(26:25):
They're absolutely stunningwines.
But awesome wine, yeah, butit's just, it's small, it's
expensive and unfortunately theyjust don't have the grand
recognition of a wine near avalley or an Adelaide Hills or
other cool climate regions thatare sort of producing these
cooler styles of wines.
(26:45):
But I think it is a great thingand we should have better
regionalisation and we shouldactually shout about altitude.
Speaker 1 (26:54):
So I had a look on their website and I was looking
for where this a drop above isshowing itself and how it
portrays in their copy.
And what it says is diversityis key to the orange wine region
.
Diversity and elevation,diversity, diversity.
I read the word diversity 10times in their opening statement
(27:14):
.
Do you know what does my headin more than anything else?
Every single wine region inthis whole country says the
great thing about us isdiversity, and it does my head
in Like I think it's a greatthing that we're different to
france and we're not only makingtwo varieties in every region
or whatever.
But I do think that we need tobroadly do a better job of
(27:39):
telling consumers what is ouractual distinction point.
I love a drop from abovebecause, or a drop above because
I think that it's actuallysaying we're high elevation.
That's what's different.
But if I hear the worddiversity one more time, oh my
God.
Speaker 2 (27:54):
Well, we had this discussion actually recently
about whether the Yarra Valleyshould have hero varieties.
So in Chardonnay, and peanut?
Speaker 1 (28:05):
Great question, yes.
Speaker 2 (28:06):
Right, but then if we do have hero variety sorry, the
happy couple are just walkingpast.
It's been announced on thepodcast that it's your
anniversary tomorrow.
So if we do have hero varieties, what about the people in the
arrow valley that don't actuallymake those hero varieties?
Are they going to feel left out?
We're trying to be everythingto everyone at the same time,
(28:28):
and that's the problem and whatis the question?
Speaker 1 (28:32):
are you trying to be everything to everyone at the
same time?
And that's the problem.
And what is the question?
Are you trying to satisfy theneed of every single stakeholder
by being everything to everyone, or do you do what's best for
the broader region and identifysomething that will actually
have a chance of cutting throughits consumers?
Speaker 2 (28:48):
Yeah, well, there's always that argument that if you
elevate the region based onthese hero varieties, that
automatically there will be ahalo effect and then you can
shout about your individualityfrom that elevated position.
But trying to, you know, conveythat to a members-based
association and to each member,because it's tough yeah yeah
(29:11):
right, but I think it's greatand good on them.
Speaker 1 (29:13):
I do too I, and orange is awesome.
Speaker 2 (29:16):
Orange has really good wines, just shout out to
orange, except, unfortunatelythat you know, the natural
people have taken their place.
Speaker 1 (29:25):
Name mean, unfortunately you're so mean to
natural wine.
Oh, you mean because orangewines are, so it's confusing.
Yes, yeah, okay, fair.
Speaker 2 (29:36):
Yes, that's true, yes .
Speaker 1 (29:38):
Okay.
Speaker 2 (29:42):
I love that orange wine.
Yeah, are you talking about askin contact?
Speaker 1 (29:45):
No, that's confusing.
I see how that is reallyconfusing, yeah, well, look, I
only have the free version ofzoom and we have a minute 30 to
go and we have absolutelycrushed this timing.
So, um, that's all for us thisweek.
Thank you for joining us.
Um, particularly on these newsepisodes, we want to hear your
(30:06):
feedback, we want to hear whatyou want us to talk about.
Even if you've seen aninteresting article or something
, send it to us.
We'll talk about it.
But, look, we're going to leaveit there for this week.
Meg, good luck.
Speaker 2 (30:20):
Two more weeks, two more weeks and then all the
exams and stuff.
But nice to see your lovelyface.
Aren't you coming in to havinga drink with us?
Speaker 1 (30:31):
I'm gonna come in soon.
I'm gonna come visit.
I'm gonna bring the baby.
Okay, it'll be really fun.
Okay, um mag, I will personallysee you soon and everyone else.
Enjoy your next glass of wine.
Speaker 2 (30:42):
Thank you, drink well , bye.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy And Charlamagne Tha God!
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.