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© Brenden Robnik
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Welcome to the Wine Animal Podcast, where wine, stories, and good company collide. Hosted by Brenden the Wine Animal, each episode uncorks the people and passions behind the bottles; from legendary winemakers to local legends. Expect honest chats, wild stories, and plenty of laughs. If you love wine and the characters who make it, pour yourself a glass and join the jungle.
33 Episodes
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From bottle shops to global wine authority, Erin Larkin joins The Wine Animal for a deep dive into Australian Chardonnay, wine criticism, and what truly defines great wine.
Brenno and Erin Larkin unpack one of Australia’s most iconic wines, Leeuwin Estate Art Series Chardonnay.From the exceptional 2023 vintage to the discipline behind its timeless style, this conversation explores why some wines transcend trends and only get better with time.
A blind wine tasting between friends quickly turns into a battle of instinct, ego, and experience. With no labels and no hints, every guess relies purely on what’s in the glass, and that’s where things start to unravel.Watch as confident calls shift, assumptions get challenged, and subtle flavor cues lead both tasters down completely different paths. It’s a raw, honest look at how even seasoned wine lovers can be surprised, second-guess themselves, and still enjoy the process.
Brenno sits down with Dan Eggleton of Ben Murray Wines for a conversation that goes far deeper than wine.After tragedy in the Barossa community, Dan started a simple monthly breakfast, bacon, eggs and coffee, creating a space where growers, winemakers and locals can talk openly and support each other.This episode explores the pressures of rural life, the importance of mateship, and why sometimes a simple conversation can make all the difference.
Mount Edelstone, raw, uncut, and standing among 113-year-old vines.In this episode, we step into one of Australia’s most historic single-vineyard Shiraz sites. From deep red-brown soils and mass selection blocks to rocket-scientist trellising and meticulous vine management, this is viticulture at its most detailed and deliberate.We taste the 2021 Mount Edelstone in the vineyard itself and explore how it differs from Hill of Grace, more sage than five spice, more savoury depth, and a structure built for decades. This is old-vine precision in real time.
Meursault is one of Burgundy’s most revered names, yet it holds no Grand Cru vineyards. So the question is… does it even need them?In this episode, we sit down with Alex Rougeot, whose family history in Meursault stretches back generations. We explore soils, elevation, microclimates, and the producers whose wines command extraordinary prices, unpacking what truly gives this appellation its power.A deep dive into pedigree, place, and quiet confidence.
Standing among 150-year-old Shiraz vines in Eden Valley, Stephen Henschke shares the story of migration, faith, farming, and family that shaped one of Australia’s most iconic wines. We explore vineyard orientation, Easter harvests, screwcap philosophy, and what makes this site so singular.A conversation about legacy, longevity, and the responsibility of custodianship.
From Sauternes inspiration to the science of botrytis, we unpack how humidity, timing and noble rot create remarkable concentration and freshness. With more than 182 trophies to its name, this isn’t just dessert wine, it’s heritage in a glass.We also explore ageing potential, closure choices, and why the best sweet wines are always about balance, not sugar.
From a quiet Adelaide Hills winery to more than sixty years of lived experience, this episode explores the philosophy behind Riposte and a winemaker who has seen every side of the craft. It’s a story built on observation, patience, and the belief that the most important decisions happen long before the grapes reach the wineryTim reflects on 64 consecutive vintages, unpacking the realities of cold-climate growing, vineyard selection, Pinot Noir, Riesling, and the risks that come with marginal sites, frost, flowering, and dramatically low yields. At the heart of the conversation is the rare 2024 season, a year that finally allowed him to create the Pinot Noir he’d envisioned for more than three decades.This goes beyond tasting notes. It’s perspective, precision, and a lifetime of choices that quietly shape every bottle.
From Prussian roots to Eden Valley icon, this episode dives deep into the Henschke family story: a legacy shaped by six generations, relentless attention to detail, and an unwavering belief that great wine is built in the vineyard, not manufactured in the winery.Stephen Henschke shares the journey from forced migration to farming some of Australia’s most important vineyards, exploring soil science, old vines, Riesling, Shiraz, Grenache, and the quiet decisions that never make it onto a label but define what’s in the glass.This is more than wine.It’s history, heritage, and a lifetime of work behind every bottle.
In this episode, I sit down with Gords from 1683 Wines, a genuinely global winemaker whose journey runs from France to New York, Japan, Australia, Burgundy and finally Margaret River.We talk about:* Why copying Bordeaux or Burgundy misses the point* Cabernet Franc and Malbec as serious Margaret River wines* What “sense of place” actually means (and why it’s often lost)* Old world prestige vs new world reality* Why Australian wine still struggles with global perception* Labels, luxury, ego, and drinking wine for the right reasonsThis is an unfiltered conversation about wine as agriculture, culture and personal expression, not trophies, Parker points or playing it safe.Two wines tasted:🍷 2021 Cabernet Franc🍷 2020 MalbecBoth made with restraint, respect for site, and a refusal to chase expectations.If you care about why wine tastes the way it does, not just what it costs, then this one’s for you.
Back at De Bortoli in the heart of the Yarra Valley, I sit down with Jai and Kate to talk vineyards, vintages, and where Australian wine is heading next.From old-vine Chardonnay planted in the 1970s to the growing case for Gamay as a future-proof variety, this episode dives into:* Why Gamay is ripening later, holding acidity, and winning hearts* The difference between Upper and Lower Yarra, beyond just altitude* Old vines, new vessels, and why amphora is creeping into Chardonnay* How climate, farming and drinkability are reshaping wine styles* Why value, versatility and enjoyment matter more than comparisonsThis is a relaxed, honest conversation about wine as agriculture, culture and daily pleasure, not trophies or hype.Filmed on site at De Bortoli, Yarra Valley
Step into the studio with me as I sit down with the legendary Bruce Dukes of Domaine Naturaliste, a guy whose story literally starts in backyard compost heaps and somehow leads all the way to the vineyards of Margaret River, with a pretty wild detour through UC Davis and Napa Valley.In our chat, Bruce takes me through:The childhood obsession with soil that kickstarted his whole journeyHow studying plant nutrition and soil microbiology shaped the way he farms todayThe early days of building a custom-crush winery and the creation of Domaine NaturalisteWhat it’s like working alongside family and farming with real intentionAnd why he treats wine like a multi-coloured canvas instead of a single brushstrokeHis time in California and the mentors who completely shifted his winemaking philosophyWhether you're a wine geek, a WA diehard, or just love a good yarn, this episode pours out the depth, humour, passion and grounded wisdom of one of Australia’s most thoughtful winemakers.
Join me in the stunning Victorian High Country for an unfiltered, warm, and genuinely hilarious conversation with winemaker and mentor Kepple Smith of Savaterre.On the first day of spring, with a flight of Chardonnay in front of us and an incredible spread prepared by Kepple’s wife, we dive into the story of how a former Sydney surfer, police officer, and foreign-exchange executive ended up becoming one of the most respected Chardonnay producers in Australia.Kepple talks about:* His unexpected path into wine* Planting vines in Beechworth before anyone believed in the region* Close-planted vineyards, ancient soils & the magic of elevation* Reduction, ripeness, and the tightrope of Chardonnay winemaking* The 2024 vintage, bottled just last week and not released until MayIt’s a conversation full of honesty, wisdom, and laughs… and yes, you’ll hear us chewing.👉 If you love wine, stories, and real insight into what makes Beechworth so special, this one is for you.
Join us at the Wine Animal YouTube channel for an in-depth exploration of Western Australian sparkling wines! We’re joined by two legends of the WA wine scene, JJ and Ray Jordan, to taste and discuss seven exceptional wines, 5 white sparklings, and 2 roses. From Pemberton to Margaret River, discover how these regions are producing some of Australia’s most refined and elegant sparkling wines.Learn about the history, the winemaking techniques, and the dedication behind these handcrafted wines. Whether you’re a seasoned collector or just curious about Australian sparkling, this video offers a fascinating look at how WA wines are coming of age.
Four wines. Same producer. Same vintage.Two estate-grown, two négociant and the differences are wild.From lifted, blue-fruited, old-world-meets-new-world charm…to earthy, spicy, more structured Pinot…to the powerful Premier Cru…and finally the Grand Cru: deep, electric, wide on the palate, and insanely pure.These 2022s are already singing, no need to wait 20 years.If you see them on a list, drink them. 🍷🔥Wine Animal out.
Join me in Heathcote as I sit down with winemaker Adam Foster, the man behind Syrahmi, to open the very first vintage he ever made, the unreleased current vintage, and everything in between.We dive into Adam’s journey from chef to Rhone-inspired Shiraz producer, the philosophy behind single-vineyard expression, and why patience, process, and Mother Nature shape every bottle he releases.From the legendary 2004 debut vintage to the upcoming 2021 “Once in a Lifetime,” this episode goes deep: winemaking decisions, whole bunch use, oak vs ceramic vs eggs, how he sells almost entirely to restaurants, and why his wines are released with years of age, not months.If you love Shiraz, stories, and the people behind great wine, this is one of the most honest and insightful conversations you'll see.
Join me for the second episode with Doug Neal, one of Victoria’s quiet achievers in wine, a man whose journey started as a teacher before becoming a winemaker, mentor, and close friend of Rick Kinzbrunner of Giaconda.From Paradise IV to Gaffy & Neal Wines in the Mornington Peninsula, Doug’s story is built on friendship, perseverance, and a deep respect for the craft. This time we talk Chardonnay, Shiraz, and the philosophies that have shaped a life dedicated to balance, patience, and authenticity.It’s a conversation about more than wine. It’s about legacy, learning, and the beauty of doing what you love.🍷 Learn more about Doug’s wines: www.winesbydougneal.com🔔 Subscribe to The Wine Animal for more vineyard visits, winemaker chats, and behind-the-scenes stories from Australia’s most inspiring producers.
Brenden visits Heathcote to chat with Adam Foster of Syrahmi Wines, diving into the origins of his iconic La La Shiraz, a wine inspired by the Rhône and aged for over 50 months in 100% new oak. They explore its evolution, the challenges of patience and perfection, and why this limited release has become one of Australia’s most fascinating fine wine stories.👉 Subscribe to The Wine Animal for more behind-the-scenes conversations with the people shaping Australia’s wine scene.
In this episode, we dive deep into a rare side-by-side tasting of Syrahmi’s La La 2006 and 2019, two vintages that reveal just how far Adam Foster’s winemaking has evolved. The 2006 La La, Adam’s very first release, a tiny one-barrel project, marks the beginning of the Syrahmi story. We compare it directly with the beautifully fragrant, whole-bunch-driven 2019 La La, showcasing how his craft has developed over more than a decade.As we taste, Adam walks through the pivotal years that shifted his approach, from fully destemmed ferments and small barrels to larger formats, whole bunch, and eventually ceramic and egg aging. This is a fascinating look at how technique, intuition, and time can transform Shiraz into two completely different expressions.
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