Speaker 1: Keep those text line coming in at zero four double
Speaker 1: seven six nine three six nine three from Rob who says,
Speaker 1: and I agree with you, Robert, you met. Great to
Speaker 1: see Gary Lyon get a Guernsey AFL Hall of Fame.
Speaker 1: What a worthy recipient twenty six years after he played
Speaker 1: his last game.
Speaker 2: Wonderful World.
Speaker 1: Done to you, Gary.
Speaker 2: Garry line.
Speaker 1: Style, and here is the award winning wine writer of
Speaker 1: our generation. He's been doing it since the early nineteen
Speaker 1: One hundred of his first articles were in fact published
Speaker 1: in Stone those early issues, they were collectors' items and
Speaker 1: it's our very own Ray Jordan, good morning.
Speaker 2: Oh Toarney. Thanks for that, but introduction. I feel old,
Speaker 2: but now I feel older.
Speaker 1: Not at all. It's lovely to have you on the program.
Speaker 1: You're keeping well, happy as sunny, a sunny demeanor.
Speaker 2: Well, yeah, we've we've had some pretty chilly days here
Speaker 2: and you know, the morning's for me start about four
Speaker 2: point thirty, so walking the dog. It's a bit chilly
Speaker 2: and a bit wet, not much fun, but anyway we
Speaker 2: get through it. I'm just we had about a week
Speaker 2: over on Rottnest Island and which was rather pleasant. That's
Speaker 2: even in sort of winter. It's it's a nice place
Speaker 2: to be.
Speaker 1: So just explain ray for listeners right around Australia who
Speaker 1: may not necessarily be for media with rottenst lovingly known
Speaker 1: as a rotto in Western Australia. It's it's on the
Speaker 1: you're on the boat, you're out there in about forty
Speaker 1: forty five minutes and it is one of the it's
Speaker 1: almost a holiday of choice for every Western Australian visitors
Speaker 1: of course go each and every day to Roner to
Speaker 1: have a look and stay. It's a right of passage
Speaker 1: for many a young person once they finished school.
Speaker 2: Well that's right. They have their leavers over there and
Speaker 2: that's certainly a place to avoid when the leavers are there.
Speaker 2: But the rest of the time it really is. It
Speaker 2: is a fabulous island. The fast ferry gets you there
Speaker 2: in about thirty minutes and you're in Thompson Bay. It's
Speaker 2: going through a bit of a transformation. Actually, the sort
Speaker 2: of resort accommodation has been gradually and significantly upgraded. You know,
Speaker 2: it was adequate at best before when we first went there.
Speaker 2: You know, it's only salt water coming out of the showers.
Speaker 2: There wasn't much fun. But now it's all fresh water.
Speaker 2: The villas are really nice. They finished Jordan, they're doing
Speaker 2: long reach and now they've done the lodge and that's
Speaker 2: that's a fabulous facility now rest and a great accommodation.
Speaker 2: So there's a lot of history there. There was an
Speaker 2: aboriginal phenol sort of institution there for a long a
Speaker 2: large part of its life, and it's got a pretty
Speaker 2: pretty checkered history in that regard. But I think now
Speaker 2: that a lot of works being done to restore those
Speaker 2: old facilities and really is it as a way to
Speaker 2: remember what was as a part of I guess putting
Speaker 2: things right. But no, it's wonderful place, plenty of fishing,
Speaker 2: just enjoying life, super relaxed and to be fair, a
Speaker 2: lot of people, you know, they might find it a
Speaker 2: little bit rudimentary for comparing it to some of the
Speaker 2: resort islands perhaps on the reef. It is quite different
Speaker 2: to that, but it's one of those places as soon
Speaker 2: as you get there you're just relaxed. You just chill
Speaker 2: out to get a pipe in the bakery. As soon
Speaker 2: as you land and you're away. It's a gorgeous.
Speaker 1: It's a gorgeous thing to do and it's just I
Speaker 1: think you're right. When you go to those little places
Speaker 1: lb it occasionally you almost breathe a bit differently, you do.
Speaker 2: Look, it's just the whole place is just really relaxed.
Speaker 2: I mean, of course you've got the resident Quakers, and
Speaker 2: I think they must be the most photograph animal on
Speaker 2: the face of the earth. The certainly a lot of
Speaker 2: day trippers coming over there, and when we were there
Speaker 2: just recently, a lot of sort of Japanese and Chinese
Speaker 2: tourists were over there and they were just going nuts
Speaker 2: over these little guys and having the photographs and the
Speaker 2: selfie's done sort of made famous by Roger Feedder and
Speaker 2: Chris Emsworth amongst others who have had self he's done
Speaker 2: with them, and they're incredible sort of boost for tourism,
Speaker 2: that's for sure.
Speaker 1: They were amazing and beautifully orchestrated that Fetter photo. It
Speaker 1: just was said as zillions of people all around the
Speaker 1: world by vays socials.
Speaker 2: Oh it's extraordinary. The focal points that had put on
Speaker 2: rottenness was extraordinary. So no, look, it's a lovely place.
Speaker 2: You know, those with boats have got a number of
Speaker 2: some of the bays and you know there are hundreds
Speaker 2: of boats. Not at this time of the year, this
Speaker 2: gets a little bit that swells a bit up. But
Speaker 2: certainly in summer you just about walk from boat to
Speaker 2: boat across Thompson Bay and some of the other places,
Speaker 2: and you know, you just get on your bike and
Speaker 2: right out the west end and it's about a twenty
Speaker 2: kilometer returned bike ride. It's just it's terrific fun.
Speaker 1: Just a couple of things that are raise with you.
Speaker 1: I know you to talk about the top one hundred tastings,
Speaker 1: and I want to talk to you also about a
Speaker 1: story that was in the paper yes today, the great
Speaker 1: friends of this radio station, the Debautally family, and the
Speaker 1: idea of maybe pulling out some of their beautiful vines
Speaker 1: for a range of reasons. We'll get to that in
Speaker 1: just a moment. I guess in a sense it's linked
Speaker 1: to a story that's online at the moment about smoking.
Speaker 1: That used to be the vice of the so called
Speaker 1: uber cool. If you think about people like Holly go
Speaker 1: Lightly and lots of others over the years a plethort
Speaker 1: are But now is drinking the new smoking. The question
Speaker 1: is being asked because what we know is less, less
Speaker 1: and less drinking, particularly with younger people and not drinking wine.
Speaker 2: Yeah, that's been a trend for a few years now,
Speaker 2: and I mean it's from a wine industry perspective, it's
Speaker 2: sort of a worrying trend. But on the flip side,
Speaker 2: you know, it is a good thing that people sort
Speaker 2: of balance their drinking if they liked their wine and
Speaker 2: so forth, and you know, you drinking moderation as you
Speaker 2: and I have certainly followed. It's really been our mantra,
Speaker 2: I think for most of our lives. But you know,
Speaker 2: I think it is that's one of the challenges. People
Speaker 2: are health conscious now. I mean, you know, young people
Speaker 2: in my day and that is a while ago now,
Speaker 2: but you know, at university and that I mean Fridays
Speaker 2: and Saturday nights, you went down to your favorite hotel
Speaker 2: and it was a bad playing and there was you know,
Speaker 2: you went down there and you had a few drinks.
Speaker 2: These days, they go to the gym, and it's a
Speaker 2: different it's a whole different world. And part of that
Speaker 2: has been, you know, the drinking of wine has certainly fallen.
Speaker 2: I think also there's fewer BV WAYO restaurants where people
Speaker 2: used to take their wine, so I think that's contributing
Speaker 2: to it. And wine in restaurants is expensive, but of
Speaker 2: course necessarily so when you think of the wages and
Speaker 2: the rents and the cost of ingredients. So there's a
Speaker 2: whole bunch of things happening there. And I, you know,
Speaker 2: we have spoken about it before. I think that there
Speaker 2: is a fundamental shift culturally and the way we live
Speaker 2: and the way young people are going is sort of
Speaker 2: putting pressure on the industry. And you know, I've spoken
Speaker 2: to so many people who certainly believe they've never seen
Speaker 2: it so tough. And I think if you're at the
Speaker 2: top end, you've got obviously smaller volumes, but you're doing okay.
Speaker 2: And if you're at the bottom end, where they're real
Speaker 2: value for money, I think they're probably doing okay. But
Speaker 2: if you don't have a brand.
Speaker 3: That really resonates in that sort of middle range, and
Speaker 3: we're talking maybe twenty five to fifty dollar bracket, then
Speaker 3: it's tough going to sell.
Speaker 1: There's some great winds in that space. Though one of
Speaker 1: the things was discussed, I've kept thinking about it ever
Speaker 1: since maybe twelve months ago on the three IW bricking
Speaker 1: program with Ross and Russ's the question of whether or
Speaker 1: not young people are in a position to go out
Speaker 1: and buy wine at let's say ballpark twenty or twenty
Speaker 1: five dollars a bottle or a beer and a bottle
Speaker 1: of wine for example, when and this is the quote
Speaker 1: from the program, it's pretty much you can go and
Speaker 1: grab a pill, go dancing might costom twenty dollars and
Speaker 1: that will last all weekend.
Speaker 2: Yeah, no, I mean there is that. I think things
Speaker 2: have certainly changed. And I mean I do recall, you know,
Speaker 2: in my younger days with you know, we mainly drink beer,
Speaker 2: but if we wanted wine, quite frankly, it was probably
Speaker 2: a flag and we'd take that and share it amongst
Speaker 2: ourselves at the local sort of cheap Italian or you know,
Speaker 2: Chinese restaurant or whatever. It wasn't going to cost much.
Speaker 2: We didn't really appreciate the wine because that was really
Speaker 2: also to be fair, before that whole one appreciation thing
Speaker 2: started to really catch on. But I think it is
Speaker 2: expensive now for young people and even people that have
Speaker 2: just left YEARNI or tertiary or they're doing trades or whatever,
Speaker 2: you know, some of them are carrying some significant debt,
Speaker 2: you know, with X fees. If you're in, if you've
Speaker 2: got a terchi feed, if you're a tradee and whatever
Speaker 2: you're setting up your business. I mean, there are overheads
Speaker 2: and costs that need to be accommodated. So it's it
Speaker 2: is quite challenging now too for these people to find
Speaker 2: the extra cash. I mean, let's faith, we all know
Speaker 2: the cost of livings. It's it ain't getting easier, it's not.
Speaker 1: Getting in the easy race. Stay that we're going to
Speaker 1: do this. When we come back, I want to talk
Speaker 1: to you about the top one hundred tasting points, the results
Speaker 1: coming on to your website very very surely and just
Speaker 1: locally hit yearing station. Some real value for money beautiful
Speaker 1: wines here in the valley will do that. Next, it's
Speaker 1: Australia Overnight. Ray Jordan is wine writer Extraordinary Treasury Wines
Speaker 1: right a Treasury Wine of States TWA. Just coincidentally, as
Speaker 1: to what we were speaking about, opened up a new
Speaker 1: fifteen million dollar in house facility now dedicated to a
Speaker 1: low and no alcohol wine production. I guess where it is,
Speaker 1: but right at the heart of the Barossa Valley.
Speaker 2: Yeah, that's interesting. I haven't heard about that. So they're
Speaker 2: producing zero alcohol wine.
Speaker 1: Zero alcohol or very low alcohol wine. Borossit Companies says
Speaker 1: the opening spending like about fifteen million dollars on it,
Speaker 1: so they wouldn't have gone into that. They talk about
Speaker 1: the bolstering of the technologies credential South Australian Wine site
Speaker 1: following one hundred and sixty five million luxury wine making
Speaker 1: expansion in twenty twenty two. So it's a one side.
Speaker 1: But this is a fifteen million dollar in house facility
Speaker 1: just dedicated to low and no alcohol wines.
Speaker 2: Yeah, they've been dabbling in the sort of lower end
Speaker 2: alcohol wines for a while and I think they've got
Speaker 2: some that come out of New Zealand as well. And yeah, look,
Speaker 2: it's always been the problem with the zero alcohol wines
Speaker 2: is finding the ones that really you want to go
Speaker 2: and have a second glass off. But there are some,
Speaker 2: and I have done tastings in the past looking at
Speaker 2: some and there are some quite quite attractive ones. Certainly
Speaker 2: some coming out of Germany are really I've tasted some
Speaker 2: of those in the Whites especially and they're very good.
Speaker 2: So I'm interesting to see what the portfolio is like.
Speaker 2: I'm actually going to be over in Adelaide next week
Speaker 2: for an event that I can't say too much about
Speaker 2: well gone.
Speaker 1: I wish you could because it's in Bargoed, I know,
Speaker 1: but you can't wait for you to tell us that story.
Speaker 1: I don't want to run at a type. Let's look
Speaker 1: at this quality top one hundred tasting point. This will
Speaker 1: end up on your You've been doing this tasting top
Speaker 1: one hundred and this will land on the website.
Speaker 2: When well, it's a couple of months away before you
Speaker 2: can get on the website, but it will. I've just
Speaker 2: been pulling together the results. Now we look at about
Speaker 2: one hundred of one hundred, which it was was about
Speaker 2: five hundred and fifty wines and it was a big tasting.
Speaker 2: These are wines from all over Australia selling for fifty
Speaker 2: dollars or less. So it's sort of in that sweet
Speaker 2: spot for red wine. So it's certainly getting close to fifty.
Speaker 2: There are some really smart wines there that these are
Speaker 2: exceptional value. And there are plenty of wines as you know,
Speaker 2: that are selling well over one hundred and two hundred
Speaker 2: dollars a bottle. But you can get wines of exceptional
Speaker 2: quality at fifty. But drilling further down, the thing that
Speaker 2: struck me most once again, and it's proved a year
Speaker 2: after years the quality of wine get under fifteen dollars
Speaker 2: or certainly under twenty dollars. But you know, and you
Speaker 2: know the ones we've talked about in your station's good
Speaker 2: friends to Borughtleys, they certainly dominate this value for money sector,
Speaker 2: and I would strongly suggest that these wines will appear
Speaker 2: very strongly in the best value wines from the tasting.
Speaker 2: They just acceptable value. When you got a wine it
Speaker 2: sells for seven dollars a bottle that's full retail and
Speaker 2: probably discounts to five. I mean, it's crazy and the
Speaker 2: wine is perfectly good.
Speaker 1: Yuring station locally down here in the Aravella is beautiful.
Speaker 1: They've been doing some fantastic things for a while. But
Speaker 1: do they represent value worth a mention in terms of
Speaker 1: that value for money.
Speaker 2: Yeah, they do, and they've featured they've featured well in
Speaker 2: the tasting. But I did separately are tasting some of
Speaker 2: their wines and it was a really it was an
Speaker 2: impressive lineup of wines. They've got the gilage range and
Speaker 2: they've got their little yeering range, and these are why
Speaker 2: to sell them. The large thirty dollars across the board,
Speaker 2: the yet little yearing about twenty four, and they really
Speaker 2: offer terrific value. I mean in the shard name Pleino noir,
Speaker 2: I mean you're getting a wine of certainly pino. You know,
Speaker 2: normally these wines are hideously expensive, but here's a wine
Speaker 2: that's got pino character. It fits into the modern style
Speaker 2: of lighter drinking, but still got flavor. The shard nay, Okay,
Speaker 2: you're not getting the powerhouse chardens, but they're they're really
Speaker 2: very good. And both of the ones I've just sided there,
Speaker 2: both from the twenty four vintage, which was really attractive
Speaker 2: vintage in the Ara Valley. I've seen some terrific stuff
Speaker 2: coming out of that, and they've got some interesting one
Speaker 2: they do have just released as the Sandiavesi under their
Speaker 2: Village range, and I don't really like that. It's if
Speaker 2: you're looking for a wine that is just great with food,
Speaker 2: obviously ideally wine with food, but with the Italian style
Speaker 2: of food, it's Tangibazi is a terrific forty.
Speaker 1: It's one of the distinctions. Really, we're going to run
Speaker 1: out of time, unfortunately, Bro, We've got about thirty seconds.
Speaker 1: What are the distinctions about that. You know, when you
Speaker 1: have the food and the wine mix you don't necessarily
Speaker 1: do that with a I don't know, a whiskey. I
Speaker 1: know people can, but it's a very different experience when
Speaker 1: you're mixing something really special in terms of what you
Speaker 1: might be eating with a really interesting wine.
Speaker 2: Absolutely, it's a complementary or a comcast and it's just
Speaker 2: a matter of how you want to do it. Sometimes
Speaker 2: one is better than the other. But you know, it's
Speaker 2: a bit of a black art sometimes doing the matching.
Speaker 2: And I'm a bit of a philistine. If I like
Speaker 2: the wine and I like the food, I don't worry
Speaker 2: too much about the complexities. I'm with you. I'm with you.
Speaker 1: Or if people have a look at the website, it's
Speaker 1: always worth while having a look at They can do
Speaker 1: that where.
Speaker 2: It's Ray Jordanwine dot com dot au and they'll be well,
Speaker 2: we're starting to populate. That was plenty of the new
Speaker 2: releases coming up from that by industry, Good on
Speaker 1: You and the good Luck in South Australia for the
Speaker 1: launch of twenty twenty five