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Forget everything you thought you knew about the Limestone Coast being "just for Cabernet." We’re following Meg’s week-long trek along South Australia’s wind-whipped shoreline to discover a region that’s cooling down and sharpening up. From the electric Blue Lake of Mount Gambier to the chalky soils of Robe and Cape Jaffa, we’re trading heavy reds for whites that speak with a bright, textural accent. It’s a coastal vibe where the air is crisp, the acids are zesty, and the Sauvignon Blanc actually tastes like an explosion of passionfruit and sea spray.

We’re stripping the ego out of the glass and getting into why "skin contact" is more than just a buzzword, it’s the secret to making a Riesling the ultimate partner for fatty sausages or miso veg. Along the way, we settle the ultimate dinner-party debate (yes, you do pronounce the ‘T’ in Moët) and celebrate the cellar door moments that actually stick—think dog treats, impromptu picnics, and which labels pair best with a bag of chips. Whether you’re a die-hard Cabernet fan or ready to join "Team Coastal White," this is your permission slip to explore the grippy, unpretentious, and slightly salty side of the southeast.

Wines Tasted

Wangolina Sauvignon Blanc 2025, $23.00

https://www.wangolina.com.au/wine/limestone-coast-sauvignon-blanc/57593/

Wangolina Original Semillon 2023, $35.00

https://www.wangolina.com.au/wine/the-originals-semillon/52892/

Patrick of Coonawarra Methode Skinny Riesling 2023, $32.00

https://patrickofcoonawarra.com/collections/all-wines/products/2023-methode-skinny-riesling-20-off

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A fresh studio, a new season, and the most pressing question in Australian wine: how do we move a region built on volume toward a future built on value? We open with Riverland’s reality—cheap grapes, heavy irrigation, and a glut of ageing red—and ask whether protecting old vines and dialing back yields can spark a quality reset. Brendan Carter’s deep dive provides a hopeful blueprint, but we weigh the hard limits: rainfall differences, trellis vs bush vines, and the sheer scale that makes a Swartland‑style pivot harder here.

From there, we break down a $139m industry plan that puts dignity at the centre. Think concessional loans for growers to exit or replant, water leasing to manage transitions, safe removal of unsaleable stock, and a mandatory code of conduct to ensure minimum sustainable prices and fairer payment terms. It’s not just policy talk; it’s a roadmap to share risk more evenly so growers aren’t left carrying the cash flow burden while the market resets at home and abroad.

We also tackle the Gen Z question without the hand‑wringing. Wellness trends, tight budgets, and an explosion of formats—from no‑alc beer to smart RTDs—reshape habits, while most drinkers still want simple cues over flowery notes: when to open, how cold to serve, what to eat with it. Sustainability could bridge the gap. Two new grants push low‑emission packaging, including aluminium and flat recyclable PET that slash freight emissions and warehouse space without sacrificing weeknight quality. And for a dash of fun, we toast blœge—a bright red‑white blend that’s chillable, perfumed, and category‑breaking—plus a viral luxury bottle cameo reminding us that wine is story as much as substance.

If you care about Australian wine’s next chapter—from fair grower payments to climate‑smart bottles and fresher styles that meet how we actually drink—this one’s for you. Subscribe, share with a wine‑curious friend, and leave a review to help more listeners find the show. What change would you prioritise first?

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Bushfire season has arrived with brutal force, impacting Victorian wineries - this extra episode is to answer your questions around what this means.

From Strathbogie Ranges and Yea through to watch zones near the Yarra Valley, we map the fire lines, the shifting winds, and the hard choices facing growers who are only weeks from harvest. It’s not just scorched rows and lost stock; the bigger, quieter threat is in the smoke you can’t taste on the grape but can’t ignore in the glass.

We break down smoke taint in plain language: how guaiacol and m‑cresol bind to sugars in the vine, why reds are at higher risk, and how distance, density, and duration of smoke shape outcomes. You’ll hear how bench ferments and AWRI testing guide go or no‑go calls, why thresholds are so unforgiving, and when it makes sense not to pick at all. Along the way, we talk logistics on the ground—melted dripper lines, charred posts, closed roads, and the heartbreak of not being able to turn on irrigation during a heat spike. Spring frosts have already clipped yields in parts of Yarra and Beechworth, so the supply cushion is thin, and cellar doors are closing to keep roads clear, hitting tourism and cash flow at the worst moment.

Through it all, the wine community is rallying—offering fruit, sharing testing know‑how, and keeping information moving. If you want to help, start with your glass: buy Victorian wine, and where possible buy direct so every dollar lands with the producer. Share this conversation with friends who love Pinot, Shiraz, and the regions behind them. Subscribe for more grounded, no‑nonsense insights, leave a review to boost the signal, and tell us which wineries you’re backing so we can amplify and connect support.

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