WEBVTT - Talking Wine with Ray Jordan - Wed 11 Jun, 2025

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<v Speaker 1>Keep those text line coming in at zero four double

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<v Speaker 1>seven six nine three six nine three from Rob who says,

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<v Speaker 1>and I agree with you, Robert, you met. Great to

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<v Speaker 1>see Gary Lyon get a Guernsey AFL Hall of Fame.

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<v Speaker 1>What a worthy recipient twenty six years after he played

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<v Speaker 1>his last game.

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<v Speaker 2>Wonderful World.

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<v Speaker 1>Done to you, Gary.

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<v Speaker 2>Garry line.

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<v Speaker 1>Style, and here is the award winning wine writer of

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<v Speaker 1>our generation. He's been doing it since the early nineteen

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<v Speaker 1>One hundred of his first articles were in fact published

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<v Speaker 1>in Stone those early issues, they were collectors' items and

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<v Speaker 1>it's our very own Ray Jordan, good morning.

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<v Speaker 2>Oh Toarney. Thanks for that, but introduction. I feel old,

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<v Speaker 2>but now I feel older.

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<v Speaker 1>Not at all. It's lovely to have you on the program.

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<v Speaker 1>You're keeping well, happy as sunny, a sunny demeanor.

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<v Speaker 2>Well, yeah, we've we've had some pretty chilly days here

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<v Speaker 2>and you know, the morning's for me start about four

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<v Speaker 2>point thirty, so walking the dog. It's a bit chilly

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<v Speaker 2>and a bit wet, not much fun, but anyway we

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<v Speaker 2>get through it. I'm just we had about a week

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<v Speaker 2>over on Rottnest Island and which was rather pleasant. That's

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<v Speaker 2>even in sort of winter. It's it's a nice place

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<v Speaker 2>to be.

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<v Speaker 1>So just explain ray for listeners right around Australia who

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<v Speaker 1>may not necessarily be for media with rottenst lovingly known

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<v Speaker 1>as a rotto in Western Australia. It's it's on the

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<v Speaker 1>you're on the boat, you're out there in about forty

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<v Speaker 1>forty five minutes and it is one of the it's

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<v Speaker 1>almost a holiday of choice for every Western Australian visitors

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<v Speaker 1>of course go each and every day to Roner to

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<v Speaker 1>have a look and stay. It's a right of passage

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<v Speaker 1>for many a young person once they finished school.

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<v Speaker 2>Well that's right. They have their leavers over there and

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<v Speaker 2>that's certainly a place to avoid when the leavers are there.

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<v Speaker 2>But the rest of the time it really is. It

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<v Speaker 2>is a fabulous island. The fast ferry gets you there

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<v Speaker 2>in about thirty minutes and you're in Thompson Bay. It's

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<v Speaker 2>going through a bit of a transformation. Actually, the sort

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<v Speaker 2>of resort accommodation has been gradually and significantly upgraded. You know,

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<v Speaker 2>it was adequate at best before when we first went there.

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<v Speaker 2>You know, it's only salt water coming out of the showers.

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<v Speaker 2>There wasn't much fun. But now it's all fresh water.

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<v Speaker 2>The villas are really nice. They finished Jordan, they're doing

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<v Speaker 2>long reach and now they've done the lodge and that's

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<v Speaker 2>that's a fabulous facility now rest and a great accommodation.

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<v Speaker 2>So there's a lot of history there. There was an

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<v Speaker 2>aboriginal phenol sort of institution there for a long a

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<v Speaker 2>large part of its life, and it's got a pretty

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<v Speaker 2>pretty checkered history in that regard. But I think now

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<v Speaker 2>that a lot of works being done to restore those

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<v Speaker 2>old facilities and really is it as a way to

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<v Speaker 2>remember what was as a part of I guess putting

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<v Speaker 2>things right. But no, it's wonderful place, plenty of fishing,

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<v Speaker 2>just enjoying life, super relaxed and to be fair, a

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<v Speaker 2>lot of people, you know, they might find it a

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<v Speaker 2>little bit rudimentary for comparing it to some of the

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<v Speaker 2>resort islands perhaps on the reef. It is quite different

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<v Speaker 2>to that, but it's one of those places as soon

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<v Speaker 2>as you get there you're just relaxed. You just chill

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<v Speaker 2>out to get a pipe in the bakery. As soon

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<v Speaker 2>as you land and you're away. It's a gorgeous.

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<v Speaker 1>It's a gorgeous thing to do and it's just I

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<v Speaker 1>think you're right. When you go to those little places

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<v Speaker 1>lb it occasionally you almost breathe a bit differently, you do.

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<v Speaker 2>Look, it's just the whole place is just really relaxed.

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<v Speaker 2>I mean, of course you've got the resident Quakers, and

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<v Speaker 2>I think they must be the most photograph animal on

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<v Speaker 2>the face of the earth. The certainly a lot of

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<v Speaker 2>day trippers coming over there, and when we were there

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<v Speaker 2>just recently, a lot of sort of Japanese and Chinese

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<v Speaker 2>tourists were over there and they were just going nuts

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<v Speaker 2>over these little guys and having the photographs and the

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<v Speaker 2>selfie's done sort of made famous by Roger Feedder and

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<v Speaker 2>Chris Emsworth amongst others who have had self he's done

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<v Speaker 2>with them, and they're incredible sort of boost for tourism,

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<v Speaker 2>that's for sure.

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<v Speaker 1>They were amazing and beautifully orchestrated that Fetter photo. It

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<v Speaker 1>just was said as zillions of people all around the

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<v Speaker 1>world by vays socials.

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<v Speaker 2>Oh it's extraordinary. The focal points that had put on

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<v Speaker 2>rottenness was extraordinary. So no, look, it's a lovely place.

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<v Speaker 2>You know, those with boats have got a number of

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<v Speaker 2>some of the bays and you know there are hundreds

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<v Speaker 2>of boats. Not at this time of the year, this

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<v Speaker 2>gets a little bit that swells a bit up. But

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<v Speaker 2>certainly in summer you just about walk from boat to

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<v Speaker 2>boat across Thompson Bay and some of the other places,

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<v Speaker 2>and you know, you just get on your bike and

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<v Speaker 2>right out the west end and it's about a twenty

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<v Speaker 2>kilometer returned bike ride. It's just it's terrific fun.

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<v Speaker 1>Just a couple of things that are raise with you.

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<v Speaker 1>I know you to talk about the top one hundred tastings,

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<v Speaker 1>and I want to talk to you also about a

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<v Speaker 1>story that was in the paper yes today, the great

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<v Speaker 1>friends of this radio station, the Debautally family, and the

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<v Speaker 1>idea of maybe pulling out some of their beautiful vines

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<v Speaker 1>for a range of reasons. We'll get to that in

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<v Speaker 1>just a moment. I guess in a sense it's linked

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<v Speaker 1>to a story that's online at the moment about smoking.

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<v Speaker 1>That used to be the vice of the so called

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<v Speaker 1>uber cool. If you think about people like Holly go

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<v Speaker 1>Lightly and lots of others over the years a plethort

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<v Speaker 1>are But now is drinking the new smoking. The question

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<v Speaker 1>is being asked because what we know is less, less

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<v Speaker 1>and less drinking, particularly with younger people and not drinking wine.

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<v Speaker 2>Yeah, that's been a trend for a few years now,

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<v Speaker 2>and I mean it's from a wine industry perspective, it's

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<v Speaker 2>sort of a worrying trend. But on the flip side,

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<v Speaker 2>you know, it is a good thing that people sort

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<v Speaker 2>of balance their drinking if they liked their wine and

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<v Speaker 2>so forth, and you know, you drinking moderation as you

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<v Speaker 2>and I have certainly followed. It's really been our mantra,

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<v Speaker 2>I think for most of our lives. But you know,

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<v Speaker 2>I think it is that's one of the challenges. People

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<v Speaker 2>are health conscious now. I mean, you know, young people

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<v Speaker 2>in my day and that is a while ago now,

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<v Speaker 2>but you know, at university and that I mean Fridays

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<v Speaker 2>and Saturday nights, you went down to your favorite hotel

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<v Speaker 2>and it was a bad playing and there was you know,

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<v Speaker 2>you went down there and you had a few drinks.

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<v Speaker 2>These days, they go to the gym, and it's a

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<v Speaker 2>different it's a whole different world. And part of that

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<v Speaker 2>has been, you know, the drinking of wine has certainly fallen.

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<v Speaker 2>I think also there's fewer BV WAYO restaurants where people

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<v Speaker 2>used to take their wine, so I think that's contributing

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<v Speaker 2>to it. And wine in restaurants is expensive, but of

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<v Speaker 2>course necessarily so when you think of the wages and

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<v Speaker 2>the rents and the cost of ingredients. So there's a

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<v Speaker 2>whole bunch of things happening there. And I, you know,

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<v Speaker 2>we have spoken about it before. I think that there

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<v Speaker 2>is a fundamental shift culturally and the way we live

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<v Speaker 2>and the way young people are going is sort of

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<v Speaker 2>putting pressure on the industry. And you know, I've spoken

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<v Speaker 2>to so many people who certainly believe they've never seen

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<v Speaker 2>it so tough. And I think if you're at the

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<v Speaker 2>top end, you've got obviously smaller volumes, but you're doing okay.

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<v Speaker 2>And if you're at the bottom end, where they're real

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<v Speaker 2>value for money, I think they're probably doing okay. But

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<v Speaker 2>if you don't have a brand.

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<v Speaker 3>That really resonates in that sort of middle range, and

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<v Speaker 3>we're talking maybe twenty five to fifty dollar bracket, then

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<v Speaker 3>it's tough going to sell.

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<v Speaker 1>There's some great winds in that space. Though one of

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<v Speaker 1>the things was discussed, I've kept thinking about it ever

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<v Speaker 1>since maybe twelve months ago on the three IW bricking

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<v Speaker 1>program with Ross and Russ's the question of whether or

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<v Speaker 1>not young people are in a position to go out

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<v Speaker 1>and buy wine at let's say ballpark twenty or twenty

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<v Speaker 1>five dollars a bottle or a beer and a bottle

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<v Speaker 1>of wine for example, when and this is the quote

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<v Speaker 1>from the program, it's pretty much you can go and

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<v Speaker 1>grab a pill, go dancing might costom twenty dollars and

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<v Speaker 1>that will last all weekend.

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<v Speaker 2>Yeah, no, I mean there is that. I think things

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<v Speaker 2>have certainly changed. And I mean I do recall, you know,

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<v Speaker 2>in my younger days with you know, we mainly drink beer,

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<v Speaker 2>but if we wanted wine, quite frankly, it was probably

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<v Speaker 2>a flag and we'd take that and share it amongst

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<v Speaker 2>ourselves at the local sort of cheap Italian or you know,

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<v Speaker 2>Chinese restaurant or whatever. It wasn't going to cost much.

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<v Speaker 2>We didn't really appreciate the wine because that was really

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<v Speaker 2>also to be fair, before that whole one appreciation thing

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<v Speaker 2>started to really catch on. But I think it is

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<v Speaker 2>expensive now for young people and even people that have

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<v Speaker 2>just left YEARNI or tertiary or they're doing trades or whatever,

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<v Speaker 2>you know, some of them are carrying some significant debt,

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<v Speaker 2>you know, with X fees. If you're in, if you've

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<v Speaker 2>got a terchi feed, if you're a tradee and whatever

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<v Speaker 2>you're setting up your business. I mean, there are overheads

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<v Speaker 2>and costs that need to be accommodated. So it's it

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<v Speaker 2>is quite challenging now too for these people to find

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<v Speaker 2>the extra cash. I mean, let's faith, we all know

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<v Speaker 2>the cost of livings. It's it ain't getting easier, it's not.

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<v Speaker 1>Getting in the easy race. Stay that we're going to

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<v Speaker 1>do this. When we come back, I want to talk

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<v Speaker 1>to you about the top one hundred tasting points, the results

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<v Speaker 1>coming on to your website very very surely and just

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<v Speaker 1>locally hit yearing station. Some real value for money beautiful

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<v Speaker 1>wines here in the valley will do that. Next, it's

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<v Speaker 1>Australia Overnight. Ray Jordan is wine writer Extraordinary Treasury Wines

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<v Speaker 1>right a Treasury Wine of States TWA. Just coincidentally, as

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<v Speaker 1>to what we were speaking about, opened up a new

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<v Speaker 1>fifteen million dollar in house facility now dedicated to a

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<v Speaker 1>low and no alcohol wine production. I guess where it is,

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<v Speaker 1>but right at the heart of the Barossa Valley.

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<v Speaker 2>Yeah, that's interesting. I haven't heard about that. So they're

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<v Speaker 2>producing zero alcohol wine.

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<v Speaker 1>Zero alcohol or very low alcohol wine. Borossit Companies says

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<v Speaker 1>the opening spending like about fifteen million dollars on it,

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<v Speaker 1>so they wouldn't have gone into that. They talk about

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<v Speaker 1>the bolstering of the technologies credential South Australian Wine site

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<v Speaker 1>following one hundred and sixty five million luxury wine making

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<v Speaker 1>expansion in twenty twenty two. So it's a one side.

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<v Speaker 1>But this is a fifteen million dollar in house facility

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<v Speaker 1>just dedicated to low and no alcohol wines.

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<v Speaker 2>Yeah, they've been dabbling in the sort of lower end

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<v Speaker 2>alcohol wines for a while and I think they've got

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<v Speaker 2>some that come out of New Zealand as well. And yeah, look,

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<v Speaker 2>it's always been the problem with the zero alcohol wines

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<v Speaker 2>is finding the ones that really you want to go

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<v Speaker 2>and have a second glass off. But there are some,

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<v Speaker 2>and I have done tastings in the past looking at

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<v Speaker 2>some and there are some quite quite attractive ones. Certainly

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<v Speaker 2>some coming out of Germany are really I've tasted some

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<v Speaker 2>of those in the Whites especially and they're very good.

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<v Speaker 2>So I'm interesting to see what the portfolio is like.

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<v Speaker 2>I'm actually going to be over in Adelaide next week

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<v Speaker 2>for an event that I can't say too much about

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<v Speaker 2>well gone.

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<v Speaker 1>I wish you could because it's in Bargoed, I know,

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<v Speaker 1>but you can't wait for you to tell us that story.

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<v Speaker 1>I don't want to run at a type. Let's look

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<v Speaker 1>at this quality top one hundred tasting point. This will

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<v Speaker 1>end up on your You've been doing this tasting top

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<v Speaker 1>one hundred and this will land on the website.

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<v Speaker 2>When well, it's a couple of months away before you

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<v Speaker 2>can get on the website, but it will. I've just

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<v Speaker 2>been pulling together the results. Now we look at about

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<v Speaker 2>one hundred of one hundred, which it was was about

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<v Speaker 2>five hundred and fifty wines and it was a big tasting.

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<v Speaker 2>These are wines from all over Australia selling for fifty

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<v Speaker 2>dollars or less. So it's sort of in that sweet

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<v Speaker 2>spot for red wine. So it's certainly getting close to fifty.

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<v Speaker 2>There are some really smart wines there that these are

0:13:41.360 --> 0:13:43.920
<v Speaker 2>exceptional value. And there are plenty of wines as you know,

0:13:44.080 --> 0:13:46.439
<v Speaker 2>that are selling well over one hundred and two hundred

0:13:46.440 --> 0:13:50.040
<v Speaker 2>dollars a bottle. But you can get wines of exceptional

0:13:50.120 --> 0:13:54.440
<v Speaker 2>quality at fifty. But drilling further down, the thing that

0:13:54.520 --> 0:13:58.079
<v Speaker 2>struck me most once again, and it's proved a year

0:13:58.160 --> 0:14:01.520
<v Speaker 2>after years the quality of wine get under fifteen dollars

0:14:02.000 --> 0:14:06.120
<v Speaker 2>or certainly under twenty dollars. But you know, and you

0:14:06.160 --> 0:14:10.280
<v Speaker 2>know the ones we've talked about in your station's good

0:14:10.280 --> 0:14:15.800
<v Speaker 2>friends to Borughtleys, they certainly dominate this value for money sector,

0:14:16.080 --> 0:14:22.360
<v Speaker 2>and I would strongly suggest that these wines will appear

0:14:22.440 --> 0:14:25.240
<v Speaker 2>very strongly in the best value wines from the tasting.

0:14:25.640 --> 0:14:27.680
<v Speaker 2>They just acceptable value. When you got a wine it

0:14:27.760 --> 0:14:30.640
<v Speaker 2>sells for seven dollars a bottle that's full retail and

0:14:30.800 --> 0:14:34.520
<v Speaker 2>probably discounts to five. I mean, it's crazy and the

0:14:34.560 --> 0:14:35.840
<v Speaker 2>wine is perfectly good.

0:14:36.760 --> 0:14:40.920
<v Speaker 1>Yuring station locally down here in the Aravella is beautiful.

0:14:41.200 --> 0:14:43.200
<v Speaker 1>They've been doing some fantastic things for a while. But

0:14:43.400 --> 0:14:46.200
<v Speaker 1>do they represent value worth a mention in terms of

0:14:46.200 --> 0:14:47.480
<v Speaker 1>that value for money.

0:14:47.840 --> 0:14:50.880
<v Speaker 2>Yeah, they do, and they've featured they've featured well in

0:14:51.000 --> 0:14:54.600
<v Speaker 2>the tasting. But I did separately are tasting some of

0:14:54.600 --> 0:14:57.640
<v Speaker 2>their wines and it was a really it was an

0:14:57.640 --> 0:15:01.320
<v Speaker 2>impressive lineup of wines. They've got the gilage range and

0:15:01.360 --> 0:15:03.280
<v Speaker 2>they've got their little yeering range, and these are why

0:15:03.400 --> 0:15:06.360
<v Speaker 2>to sell them. The large thirty dollars across the board,

0:15:06.760 --> 0:15:10.080
<v Speaker 2>the yet little yearing about twenty four, and they really

0:15:10.120 --> 0:15:13.760
<v Speaker 2>offer terrific value. I mean in the shard name Pleino noir,

0:15:14.280 --> 0:15:17.360
<v Speaker 2>I mean you're getting a wine of certainly pino. You know,

0:15:17.440 --> 0:15:20.160
<v Speaker 2>normally these wines are hideously expensive, but here's a wine

0:15:20.160 --> 0:15:23.760
<v Speaker 2>that's got pino character. It fits into the modern style

0:15:23.800 --> 0:15:29.120
<v Speaker 2>of lighter drinking, but still got flavor. The shard nay, Okay,

0:15:29.120 --> 0:15:33.040
<v Speaker 2>you're not getting the powerhouse chardens, but they're they're really

0:15:33.120 --> 0:15:36.800
<v Speaker 2>very good. And both of the ones I've just sided there,

0:15:36.960 --> 0:15:40.880
<v Speaker 2>both from the twenty four vintage, which was really attractive

0:15:40.960 --> 0:15:44.480
<v Speaker 2>vintage in the Ara Valley. I've seen some terrific stuff

0:15:44.520 --> 0:15:47.960
<v Speaker 2>coming out of that, and they've got some interesting one

0:15:48.000 --> 0:15:51.280
<v Speaker 2>they do have just released as the Sandiavesi under their

0:15:51.360 --> 0:15:54.240
<v Speaker 2>Village range, and I don't really like that. It's if

0:15:54.280 --> 0:15:56.760
<v Speaker 2>you're looking for a wine that is just great with food,

0:15:56.800 --> 0:16:00.840
<v Speaker 2>obviously ideally wine with food, but with the Italian style

0:16:00.880 --> 0:16:04.960
<v Speaker 2>of food, it's Tangibazi is a terrific forty.

0:16:05.360 --> 0:16:07.160
<v Speaker 1>It's one of the distinctions. Really, we're going to run

0:16:07.160 --> 0:16:09.400
<v Speaker 1>out of time, unfortunately, Bro, We've got about thirty seconds.

0:16:09.400 --> 0:16:13.120
<v Speaker 1>What are the distinctions about that. You know, when you

0:16:13.200 --> 0:16:17.000
<v Speaker 1>have the food and the wine mix you don't necessarily

0:16:17.120 --> 0:16:20.960
<v Speaker 1>do that with a I don't know, a whiskey. I

0:16:21.040 --> 0:16:24.160
<v Speaker 1>know people can, but it's a very different experience when

0:16:24.200 --> 0:16:26.640
<v Speaker 1>you're mixing something really special in terms of what you

0:16:26.720 --> 0:16:29.680
<v Speaker 1>might be eating with a really interesting wine.

0:16:29.760 --> 0:16:33.360
<v Speaker 2>Absolutely, it's a complementary or a comcast and it's just

0:16:33.400 --> 0:16:35.160
<v Speaker 2>a matter of how you want to do it. Sometimes

0:16:35.160 --> 0:16:37.640
<v Speaker 2>one is better than the other. But you know, it's

0:16:37.640 --> 0:16:39.840
<v Speaker 2>a bit of a black art sometimes doing the matching.

0:16:40.600 --> 0:16:42.480
<v Speaker 2>And I'm a bit of a philistine. If I like

0:16:42.560 --> 0:16:44.640
<v Speaker 2>the wine and I like the food, I don't worry

0:16:44.640 --> 0:16:48.160
<v Speaker 2>too much about the complexities. I'm with you. I'm with you.

0:16:48.360 --> 0:16:50.600
<v Speaker 1>Or if people have a look at the website, it's

0:16:51.000 --> 0:16:52.640
<v Speaker 1>always worth while having a look at They can do

0:16:52.680 --> 0:16:53.320
<v Speaker 1>that where.

0:16:54.800 --> 0:16:58.520
<v Speaker 2>It's Ray Jordanwine dot com dot au and they'll be well,

0:16:58.520 --> 0:17:01.680
<v Speaker 2>we're starting to populate. That was plenty of the new

0:17:01.760 --> 0:17:04.760
<v Speaker 2>releases coming up from that by industry, Good on

0:17:04.880 --> 0:17:06.879
<v Speaker 1>You and the good Luck in South Australia for the

0:17:07.200 --> 0:17:09.119
<v Speaker 1>launch of twenty twenty five