Halliday Wine Companion

In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Gwyn Olsen, senior winemaker at Henschke, one of Australia’s most iconic family-owned wineries.
Gwyn’s path into wine was anything but predictable. Born in Cairns and raised in Indonesia, she went on to study biochemistry before discovering winemaking through postgraduate oenology at the University of Adelaide. From her first vintage in the south of France – a job she landed thanks to Google Translate – to roles at Villa Maria, McWilliam’s, Mount Pleasant, Briar Ridge and Pepper Tree, Gwyn’s career has been shaped by science, resilience, family-owned wine businesses and a love of site-driven winemaking.
Now based in the Barossa’s Eden Valley, Gwyn shares what it is like to work with some of the most famous vineyard sites in Australia, including Hill of Grace, Mount Edelstone, The Wheelwright and Cyril Henschke. She talks about the pressure of making wines with such deep history, the importance of patience in the winery, and how small one-percent improvements in picking, topping, sulphur, oak and blending can help protect and elevate Henschke’s legacy.
Anna and Gwyn also explore the story behind The Nurturer, a bright, crunchy new Henschke wine inspired by Prue Henschke’s experimental plantings, plus the future of Lenswood, sustainability, old vines, biosecurity and what succession might look like inside one of Australia’s most respected wine families.

Henschke
Henschke on Instagram
Halliday Wine Companion
Halliday Wine Companion on Instagram
Anna Webster on Instagram
Buy the 2026 Halliday Wine Companion

🍷 Gwyn’s childhood in Indonesia and unlikely path into wine
🍷 Studying biochemistry before discovering oenology
🍷 Her first vintage in France after using Google Translate to apply
🍷 Working at Villa Maria, McWilliam’s, Mount Pleasant, Briar Ridge and Pepper Tree
🍷 How she landed the senior winemaker role at Henschke while on maternity leave
🍷 The pressure of making Hill of Grace and Mount Edelstone
🍷 Why patience has become central to her winemaking philosophy
🍷 The story behind Henschke’s The Nurturer
🍷 How Prue Henschke’s vineyard experiments are shaping new wines
🍷 What sustainability, old vines and succession mean for Henschke’s future

00:00 Meet Gwyn Olsen
01:29 From biochemistry to winemaking
03:05 Gwyn’s first vintage in the south of France
04:57 Learning winery French and working in Saint-Émilion
06:08 Villa Maria and family-owned wine businesses
08:45 McWilliam’s, Mount Pleasant and the Hunter Valley
09:22 Pepper Tree, Briar Ridge and career-defining awards
12:17 Landing the Henschke role while on maternity leave
16:19 The blind tasting moment in the Henschke interview
21:20 The pressure of working with iconic vineyards
23:08 Small changes and one-percenters in the winery
27:41 The story behind The Nurturer
31:35 Tappa Pass Shiraz and a cooler Barossa vintage
32:39 Mount Edelstone, Hill of Grace and the single vineyard sites
35:40 The weight of Henschke history
39:31 Apollonia Shiraz and new expressions
46:45 How Gwyn’s winemaking philosophy has evolved
47:42 Succession and Gwyn’s role in Henschke’s future
54:47 What’s next for Henschke

Gwyn Olsen, Henschke, Henschke wine, Hill of Grace, Mount Edelstone, Eden Valley wine, Barossa wine, Australian wine podcast, Halliday Wine Companion, Prue Henschke, Stephen Henschke, Australian winemaker, female winemaker, The Nurturer Henschke, Tappa Pass Shiraz, single vineyard wine, old vine Shiraz.
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What makes a truly iconic Australian wine?
In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Brokenwood Chief Winemaker Stuart Hordern to explore the history, philosophy and future of one of Australia’s most celebrated wineries.
From growing up on a small Hunter Valley vineyard to becoming only the second chief winemaker in Brokenwood’s history, Stuart shares the lessons learned from legends like Iain Riggs and PJ Charteris, the pressure and privilege of making the Graveyard Vineyard Shiraz, and why Hunter Valley semillon remains one of Australia’s greatest gifts to the wine world.
The conversation dives deep into vineyard expression, wine evolution, vintage variation, cellar ageing, the realities of modern winemaking, and why Brokenwood sources fruit from some of Australia’s best wine regions including Beechworth, McLaren Vale and Orange.
You’ll also hear the remarkable story behind Brokenwood’s Halliday Winery of the Year win, the evolution of the Oakey Creek vineyard, and why some of Australia’s greatest wines are defined not by power, but by finesse.
Whether you're a wine lover, collector, sommelier or simply curious about how great Australian wine is made, this is a fascinating deep dive into one of the country’s benchmark producers.

Brokenwood Wines
Brokenwood on Instagram
Stuart Hordern on Instagram
Halliday Wine Companion
Halliday Wine Companion on Instagram
Anna Webster on Instagram
Buy the 2026 Halliday Wine Companion

What to expect:
Stuart Hordern’s journey from family vineyard to Brokenwood Chief Winemaker
Growing up in the Hunter Valley wine region
Working harvests in France and California
The influence of Iain Riggs, PJ Charteris and Simon Steele
Why Brokenwood sources fruit from multiple wine regions
The story behind Graveyard Vineyard Shiraz
Why Hunter Valley semillon ages so uniquely
The philosophy behind ILR Reserve Semillon
The impact of the 2020 bushfires on Australian wine
How Brokenwood became Halliday Winery of the Year
The future of Oakey Creek Vineyard and Hunter Valley Chardonnay
Chapters
00:00 Welcome & Acknowledgement of Country
00:25 Meet Stuart Hordern from Brokenwood
01:20 Growing up in the Hunter Valley
03:06 First vintages & cellar work
05:31 Studying winemaking in Adelaide
07:48 Returning to the Hunter Valley
09:23 What makes Hunter Valley wine unique
10:34 Joining Brokenwood
12:16 Learning from Iain Riggs & PJ Charteris
17:26 The evolution of Brokenwood
20:07 Why Brokenwood sources fruit outside the Hunter
24:01 The challenge of Australian vintages
28:36 The story of Graveyard Vineyard Shiraz
37:06 Brokenwood’s winemaking philosophy
38:56 The ILR Reserve Semillon story
43:59 Why some vintages are never released
45:10 Winning Halliday Winery of the Year
50:15 What’s next for Brokenwood


Brokenwood Wines, Stuart Hordern, Halliday Wine Companion, Hunter Valley wine, Hunter Valley Semillon, Graveyard Vineyard Shiraz, ILR Semillon, Australian wine podcast, Australian winemaker interview, fine wine Australia, wine ageing, Hunter Valley Shiraz, winery of the year, Beechworth Chardonnay, Australian wine industry, single vineyard wine, premium Australian wine, Halliday winery of the year, wine collecting, Australian wine regions

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What happens when a former linguistics student leaves the Hunter Valley to help build one of Victoria’s most ambitious wine estates from the ground up?
In this episode of the Halliday Wine Companion Podcast, Anna Webster sits down with Alex Beckett, Director of Wine at Marnong Estate, to unpack the philosophy, ambition, and evolution behind one of Victoria’s most talked-about wine destinations.
From cool-climate pinot noir and chardonnay to Italian varieties like fiano and sangiovese, Alex explains how Marnong is shaping a modern identity for the historic Sunbury wine region while balancing accessibility, family values, and serious winemaking ambition.
Marnong Estate
Marnong Estate on Instagram
Alex Beckett on Instagram
Halliday Wine Companion
Halliday Wine Companion on Instagram
Anna Webster on Instagram
Buy the 2026 Halliday Wine Companion

The conversation explores:
Why Alex left the Hunter Valley to join Marnong Estate
The vision behind building a winery, restaurants, and community destination in Mickleham
The evolution of Marnong’s wine program and estate-grown philosophy
Cool-climate viticulture in Sunbury and why the region is underrated
Italian grape varieties thriving in Victoria
The future of Australian chardonnay and site-driven winemaking
Alex’s Master of Wine journey and obsession with terroir
Why wine should feel accessible, communal, and exciting
Alex also shares insights into Marnong’s expanding vineyard plantings, future hotel plans, and the long-term ambition to create wines that sit amongst Australia’s best, while still remaining approachable and family-oriented.
If you’re interested in Australian wine, emerging wine regions, cool-climate viticulture, or the intersection of hospitality and wine culture, this episode is packed with insight.


Australian wine podcast, Halliday Wine Companion Podcast, Marnong Estate, Alex Beckett, Sunbury wine region, Victorian wineries, cool climate Chardonnay, cool climate Pinot Noir, Fiano Australia, Sangiovese Victoria, Australian winemaking, wine tourism Victoria, Melbourne winery destination, Master of Wine Australia, Australian wine regions, boutique wineries Victoria, winery near Melbourne, wine and hospitality podcast, terroir driven wine, Australian Chardonnay podcast

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In this episode of the Halliday Wine Companion Podcast, host Anna Webster sits down with legendary Australian winemaker Louisa Rose from Yalumba. From growing up in Melbourne to becoming one of the most respected voices in Australian wine, Louisa shares her remarkable journey through decades of winemaking, sustainability leadership and innovation.
They explore Yalumba’s pioneering work with viognier, wild fermentation, vegan-friendly wines, climate adaptation, old vines, and the challenges facing the global wine industry today. This is a must-listen for wine lovers, collectors, hospitality professionals and anyone curious about where wine is heading next.
Yalumba
Yalumba on Instagram
Louisa Rose on Instagram
Halliday Wine Companion
Halliday Wine Companion on Instagram
Anna Webster on Instagram
Buy the 2026 Halliday Wine Companion

Key Topics Covered
Louisa Rose’s path from Melbourne to Yalumba in the Barossa
Why Australian wine must change now | Louisa Rose of Yalumba
ow Yalumba helped revive viognier in Australia
Why wild fermentation creates better wines
The truth about vegan wine production
Sustainability in vineyards and wineries
Climate change, water use and drought-resistant rootstocks
Old-vine grenache and Australia’s winemaking heritage
The Rare & Fine Collection including Virgilius and Tri-Centenary Grenache
Why Australian wine needs stronger storytelling globally
The future of wine consumption and industry change

Standout Quotes
“We have to earn our place.”
Louisa Rose on the future of wine in a changing climate.
“If you can find a food match that doesn’t go with viognier, let me know.”
“The wild yeast just works so well.”
Few guests offer the perspective Louisa Rose brings. Her career spans innovation, commercial success, environmental leadership and genuine love for wine. This conversation gives listeners insight into how premium Australian wine is made, marketed and protected for future generations.

YouTube Chapters
00:00 Meet Louisa Rose from Yalumba
00:48 Growing up in Melbourne and discovering wine
02:14 Why physics was the backup plan
03:19 How Louisa landed a job at Yalumba
04:40 What Yalumba was like in the 1990s
05:51 Becoming Head Winemaker
08:42 Why wild fermentation changed everything
12:57 Vineyard yeast vs winery yeast explained
14:48 Why Yalumba made all wines vegan
16:53 Signature vineyard and old vine history
18:17 Sustainability inside a major winery
22:30 Bottle weight, packaging and carbon footprint
25:34 Climate change, rootstocks and water use
28:32 The Concerned Elders group explained
30:25 Why the wine industry is struggling
33:00 How Australian wine is viewed overseas
33:49 Rare & Fine Collection tasting
35:40 Tri-Centenary Grenache explained
38:45 The history of The Signature wine
45:22 Why viognier became Yalumba’s Icon
50:49 Why viognier is growing again
53:13 What’s next for Louisa Rose and Yalumba
55:33 Final thoughts

Halliday Wine Companion Podcast, Louisa Rose podcast, Yalumba podcast, Australian wine podcast, Barossa Valley wine podcast, Viognier Australia, vegan wine Australia, sustainable wine Australia, Louisa Rose Yalumba, old vine Grenache Australia, Halliday wine interview, best wine podcasts Australia

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What does it take to become known as the “King of Chardonnay”?
In this episode of the Halliday Wine Companion Podcast, we sit down with New Zealand winemaking legend Tony Bish to unpack a career that broke every rule.
From dropping out of law school to pioneering chardonnay in Hawke’s Bay, Tony shares the raw, unfiltered story behind building a globally respected wine label.
We go deep on:
Why chardonnay became his singular obsession
The early days of New Zealand’s wine industry
How innovation in fermentation (including concrete and oak eggs) changed everything
The brutal realities of partnerships, risk, and starting over
What truly separates great wine from average wine
This is not just a conversation about wine. It’s about conviction, craft, and backing yourself when nothing is guaranteed.
The Halliday Wine Companion Podcast is hosted by Halliday editor Anna Webster.
Tony Bish Wines
Tony Bish on Instagram
Halliday Wine Companion
Halliday Wine Companion on Instagram
Anna Webster on Instagram
Buy the 2026 Halliday Wine Companion

00:00 – Meet Tony Bish: New Zealand’s King of Chardonnay
02:09 – The moment wine “bit” and changed everything
03:51 – How New Zealand’s wine industry was rebuilt from scratch
05:24 – The rapid rise of sauvignon blanc and global success
10:59 – Starting a wine label with $3000 and selling out instantly
15:29 – The brutal lesson that cost him everything
23:52 – Why chardonnay needed to be reinvented
25:01 – The breakthrough: cold fermentation in barrels
27:55 – Leaving a big company to go all-in on chardonnay
29:38 – “Fat & Sassy”: disrupting chardonnay’s reputation
31:06 – The Golden Egg: redefining fermentation
33:47 – Why innovation matters more than tradition
40:06 – Creating a world-first chardonnay in an oak egg
46:18 – What actually makes great wine (hint: it’s not just technique)
58:20 – The obsession with perfection in blending
01:03:28 – What’s next for Tony Bish


Tony Bish, Chardonnay wine, New Zealand wine, Hawke’s Bay wine, winemaking process, wine podcast, wine innovation, Chardonnay fermentation, concrete egg fermentation, oak egg wine, wine industry insights, Halliday Wine Companion

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