Got Somme : Master Sommelier's Wine Podcast

What happens when four Australian Cabernet wines from the same vintage, stored in the same cellar for 30 years, are opened and tasted blind?

\In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos taste a flight of 1996 Australian wines from four different states: New South Wales, Western Australia, Victoria and South Australia.

The lineup includes two celebrated Australian producers and two lesser-known challengers. But when the bottles are revealed, reputation counts for nothing.

Carlos explains how to store wine correctly, why old corks can disintegrate, how oxygen affects ageing and the signs that a mature wine may be approaching the end of its drinking window. The pair also explore the tobacco, cedar, leather, dried fruit and cigar-box characters that develop as Cabernet ages.

Which Australian wine region produced the best-performing 1996 Cabernet? And should you open that old bottle sitting in your cellar before it is too late?

Thank you to Mark Dietz for generously supplying this incredible flight of wines from his family cellar.

The 1996 wine flight

🍷 Barwang Cabernet SauvignonHilltops, New South Wales

🍷 Alkoomi Cabernet SauvignonFrankland River, Western Australia

🍷 Yarra Yering Dry Red Wine No. 1Yarra Valley, Victoria

🍷 Yalumba The Menzies Cabernet Sauvignon, Coonawarra, South Australia

Shop the RIEDEL range here:https://www.riedel.com/en-auAustralian listeners can get 25% off at checkout using the code: GOTSOMME

In this episode

• When should you open an aged bottle of wine?
• Can Australian Cabernet Sauvignon age for 30 years?
• Why wine bottles should be stored horizontally
• What happens when an old cork dries out
• Whether you should rotate bottles in your cellar
• How vintage conditions influence ageing potential
• The difference between primary and tertiary wine aromas
• How to identify oxidation and volatile acidity
• Why famous producers do not always win blind tastings
• Which Australian state produced the winning 1996 wine

Chapters

00:00 Should you open that 1996 wine?

00:51 Understanding 30-year-old Australian wine

01:36 Why old corks disintegrate

03:09 The correct way to store wine

04:01 Four bottles from the same cellar

05:40 How the 1996 vintage affected the wines

07:30 Revealing the four-wine lineup

08:20 The blind tasting begins

10:24 Colour, oxidation and volatile acidity

11:23 Tobacco, leather, cedar and tertiary aromas

12:38 Angus chooses his favourite

13:37 Carlos ranks the four wines

15:15 The bottles are revealed

15:48 Why the famous wines finished last

Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

Angus thought he had spent $450 on a bottle of wine from 1927. Then Master Sommelier Carlos Santos revealed that the label did not tell the whole story.

In this episode of Got Somme, Angus and Carlos open a rare Seppeltsfield 1927 Para Liqueur Tawny and investigate what the date on the bottle actually means. Is the wine genuinely almost 100 years old, or does it contain only a small portion of wine from 1927?

Carlos explains how these historic Australian fortified wines were blended, why the year represented the oldest component in the bottle and how ageing in oak transforms a dark red wine into an intensely concentrated Tawny.

They also explore the difference between Tawny and Ruby fortified wines, how long an opened bottle can last, the best temperature for serving fortified wine and what food you should pair with it.

Was this historic bottle worth $450? Watch until the end for Angus and Carlos’ verdict.

• What “1927” actually means on a bottle of Para Liqueur Tawny
• Whether this wine can genuinely be called nearly 100 years old
• The history of Seppeltsfield’s iconic bell-shaped Para bottle
• Why Australian producers no longer use the word “Port”
• How Tawny fortified wine ages in oak
• The difference between Tawny and Ruby styles
• What happens to wine after it is bottled
• How long fortified wine lasts after opening
• The ideal serving temperature for Tawny
• The best food pairings for old fortified wine
• Whether a $450 bottle of Australian wine is worth the money

00:00 The mystery of the 1927 bottle
00:57 Angus discovers the wine may not be 100 years old
02:03 Opening the Seppeltsfield Para Liqueur Tawny
03:05 Why Australia cannot call it Port anymore
03:47 What the “1927” label actually means
04:00 How different vintages may have been blended
05:25 The history of the bell-shaped bottle
06:35 Can fortified wine become too old?
07:14 How Tawny ages and concentrates in barrels
08:02 The difference between Ruby and Tawny
09:11 How tertiary flavours develop
10:20 Why more people should drink fortified wine
11:00 How long does it last after opening?
12:16 How can fortified wine attract younger drinkers?
12:40 The best food pairings
13:48 Why “room temperature” is terrible wine advice
15:17 The final verdict

Angus paid $450 for what he thought was a nearly 100-year-old bottle of wine. Master Sommelier Carlos Santos reveals what “1927” actually means on this rare Seppeltsfield Para Liqueur Tawny and explains how to serve, store and pair one of Australia’s most historic fortified wines.

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Learn more about the history of Seppeltsfield Para Tawny

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Got Somme has gone global!

After being nominated in two categories at the 2026 67 Pall Mall Wine Communicator Awards, Angus flies from Melbourne to London to find out whether Got Somme can take home an international award.

Before the winners are announced, we explore London’s incredible wine culture, beginning at Ye Olde Wine Shades, one of the city’s oldest and most historic wine bars. Angus tastes grower Champagne from a traditional pewter tankard and pairs classic British dishes with wines from England, France, South Africa and Spain.

From English sparkling wine with fish and chips to Chardonnay with a Scotch egg, Grenache with bangers and mash, and Port with Stilton, this might be the most British wine tasting Got Somme has ever attempted.

We also receive special access to 67 Pall Mall for a conversation with founder and CEO Grant Ashton. Grant shares his plans for 67 Pall Mall Melbourne, the challenges of importing international wine into Australia and why Australian wine deserves its place alongside the greatest bottles in the world.

Then it is time to get suited, booted and head to the 67 Pall Mall Wine Communicator Awards. Did Got Somme win? You will have to watch to find out.

Stay until the end for a preview of our next adventure as we jump aboard the Eurostar and travel to Chablis and Champagne, including rare access behind the gates of the legendary Champagne Salon.

In this episode:

00:00 Welcome to London
00:23 The 67 Pall Mall Wine Communicator Awards
00:39 Visiting Ye Olde Wine Shades
01:44 English sparkling wine with fish and chips
02:39 Chardonnay and the classic Scotch egg
04:21 Grenache with bangers and mash
05:37 Pairing wine, cheese and Port
07:50 Meeting 67 Pall Mall founder Grant Ashton
08:38 The challenge of bringing international wine to Australia
09:32 Why Australians proudly drink Australian wine
10:07 Plans for 67 Pall Mall Melbourne
12:02 The Wine Communicator Awards begin
12:58 Did Got Somme win?
13:08 Next stop: Chablis and Champagne Salon

Subscribe to Got Somme as we make wine easier to understand, meet the people shaping the industry and explore the world’s greatest wine regions.

Got Somme is hosted by Angus O’Loughlin and Master Sommelier Carlos Santos.

What if your new favourite Australian wine came from a region you have never heard of and cost less than $30?

Angus O’Loughlin and Master Sommelier Carlos Santos are joined by winemaker Andrew Dawson from Yeah Wine to explore Blackwood Valley, one of Western Australia’s most exciting and overlooked wine regions.

Nestled inland from Margaret River, Blackwood Valley is home to family-run vineyards, rolling hills and a distinctive continental climate that produces beautifully expressive Chardonnay, Shiraz, Cabernet Sauvignon and Merlot, without the premium price tag.

The conversation begins with a 2023 Whimwood Estate Chardonnay so good Angus ordered 12 bottles. Hand-picked, whole-bunch pressed and fermented in French oak, this impressive Blackwood Valley wine is crafted using techniques commonly associated with much more expensive Chardonnay.

From there, the trio tastes Beulah Wines’ 2023 Shiraz, a bright, medium-bodied expression grown by the Nield family, before discovering Andrew’s Yeah Wine 2023 “Bringing Sexy Back” Merlot, made using fruit grown by Mick Hester in Blackwood Valley.

A big thank you to our friends at Blackwood Valley Wines and to Andrew Dawson from Yeah Wine for helping us discover the remarkable people, vineyards and wines behind this special Western Australian region.

Wines featured in this episode

• 2023 Whimwood Estate Chardonnay: View and purchase the Chardonnay
• 2023 Beulah Wines Shiraz: View Beulah Wines’ range
• 2023 Yeah Wine “Bringing Sexy Back” Merlot: View and purchase the Merlot

Discover Blackwood Valley WinesWebsite: https://blackwoodvalleywine.com.au/Instagram: @blackwoodvalleywine

Discover Whimwood Estate WinesWebsite: https://www.whimwoodestatewines.com.au/Instagram: @whimwoodestatewines

Discover Andrew Dawson and Yeah WineWebsite: https://www.yeahwine.com.au/Instagram: @yeah_wine

Chapters

00:00 The $28 Chardonnay worth talking about

00:42 Meet Yeah Wine’s Andrew Dawson

02:16 Discovering Blackwood Valley

03:17 Blackwood Valley vs Margaret River

04:40 Tasting Whimwood Estate Chardonnay

08:06 Finding exceptional wine without the premium price

08:30 Blackwood Valley’s climate, hills and vineyards

10:41 The families behind Blackwood Valley wine

12:10 Tasting Beulah Wines’ 2023 Shiraz

14:17 Why Western Australian Shiraz tastes different

15:16 The family story behind Beulah Wines

16:37 Blackwood Valley vs Margaret River Cabernet

18:02 Is Blackwood Valley Australia’s answer to southern France?

20:17 Yeah Wine’s “Bringing Sexy Back” Merlot

22:44 Making wine approachable without the pretension

24:30 What is happening to the Australian wine industry?

26:44 Sustainable winegrowing in Blackwood Valley

27:56 Why visit Blackwood Valley?

28:53 The best Blackwood Valley wines to buy for $50

Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

There were only 24 bottles of this rare Swiss wine left in the world.

Then Angus and Carlos opened one.In this episode of Got Somme, Master Sommelier Carlos Santos and Angus O’Loughlin explore the fascinating world of rare and allocated wines.

Does limited production genuinely signal exceptional quality, or is scarcity sometimes little more than a clever sales technique designed to create FOMO?

Carlos reveals how wine allocations work inside the world’s best restaurants, including why venues may receive only one or two bottles of legendary wines such as Domaine de la Romanée-Conti. He also explains how relationships with distributors, purchasing history and global demand determine who gets access to the most sought-after bottles.

The pair then taste an experimental Swiss Merlot from Ticino, supplied by Daniel of Invidia Wines.

With the winemaker having passed away and production ending, this bottle represents a genuinely finite piece of Swiss winemaking history.

https://invidiawines.com/

https://www.instagram.com/invidia_wines/

Episode chapters:

00:00 Only 24 bottles remain

01:04 Carlos reveals his Swiss connection

02:07 How wine allocations create FOMO

03:58 Does scarcity automatically mean value?

05:09 Why restaurants refuse tiny allocations

07:04 Carlos’s smallest-ever wine allocation

09:05 What it takes to access Romanée-Conti

11:15 The true cost of securing DRC

13:27 Are some allocated wines overrated?

14:46 Australia’s undiscovered small-production wines

16:04 Discovering Swiss wine

16:32 Why Ticino is famous for Merlot

17:18 The story behind this incredibly rare bottle

18:07 Tasting the experimental Swiss Merlot

18:46 Carlos’s tasting notes

19:12 Final verdict

#GotSomme #SwissWine #RareWine #AllocatedWine #WinePodcast #MasterSommelier #TicinoWine #Merlot #WineTasting #DRC #RomaneeConti #AustralianWine

Can Master Sommelier Carlos Santos identify an Australian Sauvignon Blanc completely blind?

In this episode of the Got Somme Blind Wine Tasting Series, Angus O’Loughlin pours Carlos a youthful and aromatic white wine filled with classic Sauvignon Blanc characteristics.

Carlos immediately discovers a pale straw colour, slight spritz and a pungent nose packed with asparagus, gooseberry, green apple, lemon and passionfruit. On the palate, he finds high acidity, warm alcohol, savoury notes and no obvious oak influence.

He correctly identifies the grape variety, vintage and almost the exact alcohol percentage, but can he identify where in Australia it was produced?

The wine is revealed as the 2025 Bunderra Estate Sauvignon Blanc from Blackwood Valley, Western Australia.

Angus and Carlos compare the wine with the more intensely aromatic Sauvignon Blanc styles of Marlborough, the mineral and restrained wines of Sancerre and Pouilly-Fumé, and the Bordeaux-inspired Sauvignon Blanc blends commonly produced in Margaret River.

They also explore whether Australian Sauvignon Blanc is entering a new era, moving beyond the aggressively herbaceous styles that dominated the category during the 2000s and finding a more balanced Australian identity.

Is Blackwood Valley one of Australia’s most underrated Sauvignon Blanc regions?

In This Episode

Watch the full blind tasting to see how close Carlos gets.

• How to identify Sauvignon Blanc in a blind wine tasting
• Classic Sauvignon Blanc aromas and flavours
• Australian versus New Zealand Sauvignon Blanc
• Marlborough Sauvignon Blanc compared with Sancerre
• Sauvignon Blanc from Blackwood Valley, Western Australia
• Why slight bubbles can indicate a youthful white wine
• Identifying oak, acidity and alcohol during a blind tasting
• Margaret River’s connection to Bordeaux-style wines
• Whether Sauvignon Blanc is making a comeback in Australia
• Developing a uniquely Australian Sauvignon Blanc style

Episode Chapters

00:00 A seriously pungent wine
00:18 Analysing the colour, bubbles and appearance
00:37 Asparagus, gooseberry and passionfruit aromas
01:04 Tasting the acidity, alcohol and texture
01:20 Carlos makes his grape variety call
01:53 Guessing the vintage
02:02 The wine is revealed
02:23 Discovering Blackwood Valley
03:06 Marlborough versus Sancerre Sauvignon Blanc
04:04 Bunderra Estate Sauvignon Blanc
04:14 Finding the middle ground between France and New Zealand
04:53 Margaret River and Bordeaux-style Sauvignon Blanc
05:29 Is Sauvignon Blanc returning to favour?
06:28 What should Australian Sauvignon Blanc taste like?

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Subscribe to Got Somme for more blind wine tastings, honest bottle reviews and conversations exploring the people, regions and stories shaping the world of wine.

Before Gary Vaynerchuk became known around the world as GaryVee, he built his first audience talking about wine.

In this special episode of Got Somme, Gary returns to his roots for a conversation with Angus O’Loughlin and Master Sommelier Carlos Santos about wine, business, collecting and where the global wine market could be heading next.

Gary explains why he believes wine buyers currently have more power than producers, with oversupply creating extraordinary opportunities to purchase premium bottles for a fraction of their traditional prices.

He reveals the remarkable deals he is seeing from Australia and New Zealand, including Barossa Shiraz, Margaret River Chardonnay and Central Otago Pinot Noir, and explains why this could be one of the greatest wine-buying periods he has experienced in 35 years.

Gary predicts that blockchain technology could allow collectors to buy, sell and trade ownership of physical bottles without repeatedly moving them between warehouses. The wine could remain safely stored under temperature-controlled conditions until its owner chooses to redeem it.

It is a prediction Gary believes people will return to in ten years.

IN THIS EPISODE

• Discovering wine while working in his family’s liquor store

• Building Wine Library and becoming an early wine creator on YouTube

• How Wine Library TV challenged the pretension surrounding wine

• Learning to enjoy wine as a consumer instead of an operator

• Why Gary believes the current market strongly favours wine buyers

• Premium Australian and New Zealand wines being heavily discounted

• Using wine dinners to build stronger business relationships

• Why a brilliant $15 wine can be more exciting than a famous label

• The value and humility of blind wine tasting

• How Australian Shiraz and Chardonnay have evolved

• Why buttery, oaky Chardonnay may be returning

• How NFTs and blockchain could change fine wine ownership

• The future of wine collecting and temperature-controlled storage

• Building Empathy Wines and selling it earlier than planned

GUEST

Gary Vaynerchuk, GaryVee

Instagram: @garyvee

YouTube: GaryVee

Wine content: Wine Library TV

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#GaryVee #GaryVaynerchuk #WinePodcast #WineBusiness #AustralianWine #WineCollecting #FineWine #WineLibraryTV #GotSomme

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Is The Standish Wine Company producing the best Shiraz in Australia, and potentially the world?

In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos taste two extraordinary Australian Shiraz wines: the highly acclaimed Standish Lamella and the exceptionally rare Andelmonde.

Andelmonde has returned after a six-year absence and was only available to customers who purchased the entire Standish collection. With tiny production numbers, immediate sell-outs and two 100-point wines in the range, these bottles have become some of the most difficult Australian wines to find.

Carlos breaks down the intense floral aromas, violet, lavender, dark fruit, chocolate, spice, graphite, acidity and fine-grained tannins found across both wines. The pair also discuss how long these powerful Barossa and Eden Valley Shiraz wines could age, why Standish wines benefit from being opened well in advance and whether decanting can unlock their full potential.

They also compare the experience of serving a cult wine such as Lamella with opening an iconic Australian bottle like Penfolds Grange or Henschke Hill of Grace. Are wine drinkers paying purely for quality, or does history, prestige and recognition transform a bottle into an experience?

Plot Twist: Isaac Smith and Elliot Garnaut from No Utes in the Valet also join the tasting to deliver their completely unfiltered verdicts on both wines.

https://open.spotify.com/show/4jXDhJmoW2pHFSW2z5Kygvhttps://www.instagram.com/noutesinthevalet/

Shop the RIEDEL range here:https://www.riedel.com/en-au- Australian listeners can get 25% off at checkout using the code: GOTSOMME

In this episode:

• Standish Lamella Shiraz tasting and review

• The return of the rare Standish Andelmonde Shiraz

• What makes a 100-point Australian wine?

• Barossa Valley Shiraz compared with Eden Valley Shiraz

• How long premium Australian Shiraz can age

• When to decant or slow-oxygenate young red wine

• Standish compared with Penfolds Grange and Hill of Grace

• Whether wine scores and critic ratings really matter

• Isaac Smith and Elliot Garnaut taste Standish blind

Subscribe to Got Somme for blind wine tastings, Australian winery stories, premium wine reviews and the search for the best-value wines in Australia.Let us know in the comments: would you choose Standish Lamella, Andelmonde or a bottle of Penfolds Grange?

#AustralianWine #Shiraz #BarossaValley #StandishWineCompany #WinePodcast #WineTasting #Lamella #Andelmonde #PenfoldsGrange #GotSomme

In this episode of Got Somme, Angus and Carlos are joined by Mark Baulderstone from RIEDEL Australia and New Zealand for a full glassware masterclass.

Same wine. Three different glasses. Completely different results.

Mark takes us through the philosophy behind varietal-specific glassware, why the right glass acts as the “translator” between the winemaker and the drinker, and how shape, height, rim diameter and design can change the way a wine smells, tastes and feels.

We also explore the new RIEDEL Manufaktur range, a handmade collection that celebrates craft, function and the beauty of imperfection.

Shop the RIEDEL Manufaktur range here:
https://www.riedel.com/en-au/collections/riedel-manufaktur

Australian listeners can get 25% off at checkout using the code: GOTSOMME

Follow RIEDEL: @riedel_official
Follow Mark: @riedel_mark.baulderstone

In this episode:
• Why one wine tastes different in multiple glasses
• The difference between universal glassware and varietal-specific glassware
• Why Chardonnay deserves its own glass
• What makes RIEDEL Manufaktur unique
• Handmade glassware, imperfections and craftsmanship
• Why wine temperature matters more than most people think
• Mark’s favourite RIEDEL glasses
• The best wine experience of Mark’s life

Carlos is back from Portugal with a tan, a cellar full of memories and a very rare bottle to share.

In this episode of Got Somme, Angus and Carlos unpack Carlos’ recent trip home, from rediscovering beautifully evolved Portuguese wines from 2008 and 2014 to seeing how dramatically Portugal’s restaurant scene and wine culture have developed.

They also settle a surprisingly heated Instagram debate about cork length, ageing wine in large-format bottles and why a shorter cork is not always a bad sign.

Then comes the main event: a 600-bottle (total) Pinot Noir from Portugal’s Douro Valley. Carlos sees elegance, freshness and a fascinating expression of an international variety in one of Portugal’s most iconic wine regions. Angus? He is less convinced.

Is it a brilliant, unexpected Pinot Noir, or simply a wine speaking a language your palate does not yet understand?

Sponsor: RIEDEL

Use code GOTSOMME or GOTSOMMENZ at checkout for 25% off RIEDEL Performance Pinot Noir glasses.

Chapters:

00:00 – Carlos returns from Portugal01:06 – A look inside Carlos’ Portuguese cellar02:20 – Portugal’s evolving restaurant and wine scene04:25 – The Instagram controversy: why was the cork so short?05:20 – Cork length, oxygen and ageing large-format bottles07:46 – Opening a six-litre bottle for a family celebration08:17 – Introducing a rare Douro Valley Pinot Noir09:00 – Why Portuguese wine is built around native varieties10:42 – Douro’s extreme vineyard conditions11:32 – Angus gives the wine an honest review12:36 – When a wine “speaks Portuguese” to your palate13:56 – Only 600 bottles: is this Pinot Noir worth seeking out?

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In this episode of the Got Somme Blind Wine Series, Angus throws Carlos Santos, Master Sommelier, one of the hardest blind tastings yet.

The twist? The wine is served in a fully blacked-out RIEDEL blind tasting glass, meaning Carlos can’t see the colour, viscosity or clarity. It could be Riesling, Chardonnay, Pinot Grigio, Grüner Veltliner or even something completely unexpected.

As Carlos works through the aromas, structure, acid, body and flavour profile, the wine starts to point in every direction at once. Fresh citrus, green apple, pear, almond shell, savoury texture and a salty finish all suggest a white wine, but the reveal leaves both Angus and Carlos genuinely stunned.

The wine? Bianco di Merlot from Switzerland.

Thanks https://invidiawines.com/

Yes, a white wine made from Merlot.

This is one of the most surprising blind tastings we’ve done on Got Somme, and a perfect example of how much colour influences the way we assess wine.

Episode Highlights

- Angus introduces the RIEDEL black blind tasting glass

- Carlos explains why colour is so important in blind wine tasting

- The wine presents as fresh, citric and savoury

- Carlos considers Chablis, Grüner Veltliner, Müller-Thurgau, Aligoté, Chasselas and Sylvaner

- The reveal shocks both Angus and Carlos

- Carlos explains why Bianco di Merlot would be almost impossible to identify blind

Chapters

00:00 – “I didn’t even know this could happen”

00:07 – Blind wine tasting with a twist

00:17 – The RIEDEL blacked-out glass reveal

00:33 – Why colour matters in blind tasting

01:22 – Carlos begins assessing the wine

01:51 – First guesses: Chablis, Grüner Veltliner or Pinot Grigio?

02:32 – Angus admits he was way off

02:49 – Carlos narrows down the options

03:33 – The shocking wine reveal

03:38 – White Merlot from Switzerland

04:05 – How can Merlot become a white wine?

04:27 – Why this is an impossible blind tasting

Everyone knows Margaret River.

But just north of one of Australia's most famous wine regions sits Geographe — home to passionate growers, boutique producers and some of the country's best-value wines.

After discovering a Geographe Chardonnay by chance, Angus found himself heading down a rabbit hole of wines from a region he'd barely explored before. A few weeks later, a chance meeting at the Good Food & Wine Show led to this conversation with Ryan from Aylesbury Estate.

Joined by Master Sommelier Carlos Santos, the team explores what makes Geographe one of Australia's most exciting emerging wine regions. Stretching between Perth and Margaret River, Geographe combines coastal influence, elevated vineyard sites and a growing reputation for exceptional Chardonnay, Cabernet Sauvignon and alternative grape varieties.

Ryan shares his family's 150-year farming story, explains why Geographe consistently overdelivers on value and discusses the collaborative spirit driving the region's future.

Along the way, the team tastes wines from Aylesbury Estate, Willow Bridge Estate and Vineyard 28 while discussing why Australian wine lovers should be paying much closer attention to what's happening north of Margaret River.

If you've never explored Geographe wines before, this episode might just convince you to start.

Check out all the wineries (and visit them) here: https://www.geographewine.com.au/visit-our-region/

In this episode:

🍷 Why Geographe is different from Margaret River🍷 The rise of alternative grape varieties in Australia🍷 Why boutique producers are thriving🍷 Cabernet Sauvignon that truly tastes like Cabernet🍷 The incredible value hidden in lesser-known wine regions🍷 Why buying direct from producers matters more than ever🍷 The future of Australian wine

Featured Producers & Wines

• Aylesbury Estate• Willow Bridge Estate• Vineyard 28• Green Door Wines• Talisman Wines

Chapters

00:00 Why Geographe Is Australia's Hidden Wine Gem02:02 Meeting Ryan From Aylesbury Estate03:37 Understanding The Geographe Wine Region06:00 A 150-Year Family Farming Story08:15 Why Boutique Producers Matter10:01 Geographe Chardonnay vs Margaret River Chardonnay12:09 The Wine That Stopped Us In Its Tracks13:49 Australian Nebbiolo Done Right16:05 Alternative Varieties Thriving In Geographe18:16 Terroir, Elevation & Vineyard Sites19:15 The Cabernet That Won Carlos Over22:09 Farming Cattle & Growing Grapes22:53 Why Geographe Offers Incredible Value24:05 Ryan's Favourite Wine From Aylesbury Estate24:39 Planning A Geographe Wine Trip25:58 The First Geographe Wine You Should Buy

#GotSomme #AustralianWine #Geographe #MargaretRiver #WinePodcast #WineTasting #CabernetSauvignon #Chardonnay #Nebbiolo #WesternAustraliaWine #WineEducation #CarlosSantos #AylesburyEstate #WineTravel #WineLovers

“The Wine That Fooled a Master Sommelier” | Pieropan Soave Blind Tasting

In this episode of Got Somme Blind Wine Series, Master Sommelier Carlos Santos is put to the test with a blind white wine tasting that sends him across Spain before revealing an iconic Italian classic.

From citrus and sea spray notes to debates around Albariño, Viognier and Riesling, this episode captures the chaos, confidence and humility of blind tasting at the highest level. What starts as a confident call for Rías Baixas Albariño ends with a surprise reveal: Pieropan Soave made from Garganega.

Carlos breaks down the wine’s structure, aromatics, acidity and texture in real time, giving listeners an inside look at how Master Sommeliers think through a blind tasting grid. Along the way, he explores why certain wines can completely disguise themselves stylistically, and why Garganega continues to be one of Italy’s most underrated white grape varieties.

This episode is a must-watch for wine lovers, sommeliers, hospitality professionals and anyone fascinated by blind tasting psychology.

Glassware used: RIEDEL Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/

• Blind tasting an iconic Italian white wine

• Why Carlos initially thought the wine was Albariño from Spain
• The aromatics that pointed toward Viognier and tropical styles
• How texture and alcohol can alter acidity perception
• The challenge of identifying Garganega blind
• Why Pieropan remains one of Italy’s benchmark producers
• The role structure plays in blind wine assessment
• Master Sommelier thought process in real time

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What makes a wine truly iconic?

In this episode of Got Somme, Master Sommelier Carlos Santos and Angus O'Loughlin open a bottle from one of the most historic producers in Spain: López de Heredia.

Founded more than 150 years ago, López de Heredia has become one of the defining names of traditional Rioja, holding onto old-school winemaking methods while much of the wine world chased trends. Carlos explains why this producer is considered one of the great benchmark wineries of the world, compares it to legendary Bordeaux estates, and reveals why he’s never had a bad bottle in 26 years of tasting wine professionally.

Glassware used: RIEDEL

Use code: GOTSOMME at check out for 25% off!

https://www.riedel.com/en-au/

The conversation dives deep into:

• What makes traditional Rioja different
• Why American oak is central to classic Rioja character
• The history of Rioja during the phylloxera crisis
• Why López de Heredia releases wines years later than most producers
• How modern winemaking trends changed Rioja
• The difference between Crianza, Reserva, and Gran Reserva
• Why Carlos became genuinely offended when Angus questioned Rioja quality

There’s also a fascinating breakdown of how French winemakers helped shape Rioja during the 1800s, why counterfeiting became a huge issue for historic Spanish producers, and what wine lovers should actually look for when identifying quality Rioja.

If you’ve ever wondered why some wines become timeless while others chase trends, this episode is for you.

00:00 – “You can’t just call a wine iconic”

00:32 – Why López de Heredia matters

02:29 – The blind Rioja tasting that inspired this episode

03:39 – What traditional Rioja should taste like

06:40 – How phylloxera changed Spanish wine forever

08:24 – Why this producer never chased trends

10:27 – Angus questions Rioja pricing and quality

12:41 – Carlos explains what separates great Rioja

14:00 – Why López de Heredia releases wines so late

16:11 – Final thoughts on one of Rioja’s great producers

What happens when a Master Sommelier mistakes an Australian Merlot for Bordeaux?

In this episode of Got Somme, Carlos Santos goes deep into a blind wine tasting challenge packed with blackcurrant, oak spice, massive confidence… and a few dramatic turns along the way.

From “this is definitely Bordeaux” to correctly calling the grape, alcohol, and vintage, this blind tasting proves just how deceptive great wine can be. Expect chaos, elite palate breakdowns, wine education, and plenty of laughs as Carlos works through every clue in the glass.

If you’ve ever wanted to understand how sommeliers actually taste wine blind, this episode is for you.

Bottle: 2023 Summerfield Wines Merlot

https://summerfieldwines.com.au/shop/merlot-2016/

Glassware used: RIEDEL

Use code: GOTSOMME at check out for 25% off!

https://www.riedel.com/en-au/

In This Episode

• How sommeliers analyse wine blind
• Breaking down tannins, alcohol, acidity, and oak
• Why Merlot can taste like Bordeaux
• The difference between Old World vs New World wine styles
• Blind tasting pressure and deduction
• Summerfield Wines surprising a Master Sommelier
• Blackcurrant, Ribena, spice, oak, and structure explained

• “Can confirm it’s not Chardonnay.”
• “There’s definitely engineered oak.”
• “Merlot from Bordeaux… some sort of Bordeaux AOC.”
• “You got the vintage, alcohol, and grape variety right.”
• “We’re gonna f*** the box. Gotta grab the grape.”

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A Master Sommelier gives Angus a bottle he only gifts to close friends… and it turns into one of the most fascinating white wine episodes we’ve ever recorded.Carlos Santos introduces us to Condrieu, one of France’s most premium white wine regions, made exclusively from Viognier. Once nearly extinct, this grape is now producing some of the richest, most textural and most underrated white wines in the world.

Bottle: 2018 Yves Cuilleron Condrieu ‘Les Chaillets’ Viognier Vieilles Vignes

Glassware used: RIEDEL

Use code: GOTSOMME at check out for 25% off!

https://www.riedel.com/en-au/

We break down:

- Why Condrieu is so expensive

- Why Viognier nearly disappeared

- How to blind taste Viognier

- Why this 2018 bottle still tastes young

- The perfect food pairing (Murray cod + butter sauce)

- Carlos ranks Viognier in his top white grape varieties

If you love Chardonnay, Chablis, Albariño or discovering hidden gems, this episode is for you.

Subscribe for weekly wine episodes with a Nuffy and a Master Sommelier.

#WinePodcast #Condrieu #Viognier #WhiteWine #WineTasting #GotSomme #FrenchWine #MasterSommelier #WineEducation

Chapter Timestamps

00:00 The bottle Carlos only gifts friends

01:20 Why this wine nearly went extinct

03:00 What is Condrieu?

04:45 Condrieu vs Viognier explained

06:50 Why Condrieu is expensive

08:45 Can white wine age properly?

10:45 How to blind taste Viognier

12:50 Is Viognier beginner friendly?

15:55 Why Carlos gifted Angus this bottle

17:00 Best food pairing for Condrieu

20:45 Carlos ranks Viognier top 5

21:35 Final thoughts

Got Somme, Condrieu wine, Viognier wine, best white wines France, premium white wine, French white wine explained, wine podcast Australia, Carlos Santos sommelier, blind tasting wine, Northern Rhone wine, luxury white wineWelcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

In this episode of Got Somme, the boys put wine knowledge to the ultimate test with another instalment of the Blind Wine Tasting Series.

Carlos goes in blind with only the glass in front of him, breaking down colour, aroma, structure, tannin, alcohol and region clues in real time.

What follows is a fascinating look inside the mind of a Master Sommelier as he narrows down possibilities across Italy, Spain, Portugal, Greece and France before making his final call.

From volatile acidity and jammy red fruit notes to debates around Grenache, Xinomavro and Mediterranean climates, this episode is equal parts education, entertainment and pressure.

Then comes the reveal.

Did Carlos nail it, or did the wine win?

If you love blind tasting, wine education, sommelier reactions or simply watching experts under pressure, this one is for you.

In This Episode:- How sommeliers analyse wine blind

- Why alcohol, acidity and tannin matter

- Carlos rules out Italy, Spain and Portugal

- The Greek wine curveball- Why Grenache can be deceptive in blind tastings

- The final reveal and reaction

Glassware used: RIEDEL

Use code: GOTSOMME at check out for 25% off!

https://www.riedel.com/en-au/

Blind wine tasting, Master Sommelier challenge, Grenache blends, Châteauneuf-du-Pape, Xinomavro, Mediterranean wines, tasting notes, wine education, sommelier skills, how to taste wine.

What’s the real difference between a $50 bottle of Burgundy and an $800 one?

In this episode of Got Somme, we do a sophisticated tasting with Master Sommelier Carlos Santos to break down three Pinot Noirs from Burgundy at completely different price points.

This is not just about taste. It’s about rarity, terroir, production, and whether any of that actually shows up in the glass.

We’re putting it to the test:

• $50 Burgundy (entry-level)

• $150 Village-level wine

• $800 Grand Cru

(Thanks to the https://frenchwinecentre.com/)

And asking the question every wine drinker wants answered:Is expensive wine actually worth it?

You’ll learn:

- What you’re really paying for in high-end wine

- The difference between Bourgogne, Village, and Grand Cru

- How sommeliers think about value vs prestige

Whether most people can actually taste the differenceIf you’ve ever stood in a bottle shop wondering where your money should go… this episode is for you.

Glassware used: RIEDEL 'Performance' Pinot Noir

Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/shop/performance/pinot-noir-68840006700:00

The question everyone asks about expensive wine

00:17 What you’re REALLY paying for beyond taste

00:24 $50 vs $150 vs $800 Burgundy explained

01:05 Is $50 wine even good value anymore?

02:22 Burgundy explained simply (appellations & quality tiers)

09:14 Master Sommelier tasting notes – $50 wine

11:01 First jump: $150 Burgundy

13:04 How sommeliers guide customers (without mentioning price)

16:08 Is 3x the price actually justified?

18:52 The $800 Grand Cru… worth it?

21:45 Why Grand Cru is so expensive (rarity explained)

24:22 Honest verdict: which one would we actually buy?

26:05 Final takeaway – quality vs price burgundy wine explained

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Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

This starts as a structured blind tasting and slowly turns into a geography exam with wine in the middle.

The wine shows clean fruit, floral lift, and chalky minerality. No oak. Medium-plus acidity. Everyone immediately starts narrowing the field like they’re 90% confident.

Then the guesses begin:

Pinot Grigio feels right.

Grüner Veltliner is in the conversation.

Verdejo gets a mention.

Chablis gets a respectful exclusion.

Every option feels correct… until it doesn’t.

Eventually, after a few detours through Italy, Spain and Austria, the wine lands exactly where it probably should have all along: Gavi from Italy.

Sponsor: RIEDEL

https://www.riedel.com/en-au/

(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

Key Themes- Blind tasting confidence vs reality

- How structured tasting still turns into educated guessing

- Old World white wine confusion (in a fun way)

- The moment logic meets ego in a glass of wine

Even experienced tasters don’t “know” straight away.

They eliminate, argue, reassess, and slowly corner the wine until it gives up its identity.

Or in this case: until it quietly reveals itself as Gavi.

Why do some wines cost double or triple the price of others, even when they come from the same winery?

In this episode of Got Somme, we explore the difference between estate wines and single vineyard wines using two Pinot Noirs from Paringa Estate in Victoria’s Mornington Peninsula.

Together with Master Sommelier Carlos Santos, we break down the real factors behind wine pricing including terroir, vine age, production size, scarcity and winemaking techniques.

We reveal why some bottles command a much higher price and whether the difference is actually worth it in the glass.

Sponsor: RIEDELhttps://www.riedel.com/en-au/shop#sor... (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

Along the way we explore:

• What the term estate wine actually means• How single vineyard wines highlight terroir• Why older vines produce more concentrated grapes• The role of oak, ageing and production scale• Why wineries release estate wines earlier• Whether expensive wine truly tastes better

We also compare two bottles side-by-side to see if the $150 single vineyard Pinot Noir really delivers a dramatically different experience from the $60 estate wine.

If you've ever wondered whether price equals quality in wine, this episode will change how you shop for wine forever.

• Estate wine vs single vineyard wine• Pinot Noir from Mornington Peninsula• How terroir influences wine flavour• Why older vines produce better wine• Wine pricing and scarcity explained• Oak ageing and winemaking techniques• How to judge whether an expensive wine is worth it

00:00 – $60 vs $150 Pinot Noir comparison00:28 – What “estate wine” actually means01:18 – Where estate wine grapes can come from03:06 – Why wineries produce estate wines04:47 – Scarcity and wine pricing explained05:50 – Why wineries release estate wines earlier07:58 – Tasting the $60 Pinot Noir09:34 – The $150 single vineyard wine10:13 – Vine age and concentration13:40 – Why great fruit matters in winemaking16:07 – Oak influence in wine17:38 – Is the $150 wine actually worth it?18:27 – The final verdict

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