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Monday, December 30, 2013

12/30 - Return to Terroir - A Taste of Sancerre

Slow Living Radio bids farewell to 2013, reflecting on our many marvelous guests and topics. We were able to taste, sip and experience so many wonderful things, thanks to their generosity and passion and we thank them all for what they have brought to Slow Living Radio. 

Earlier this year, we had the thrill of meeting a very young, passionate and successful winemaker from Sancerre, France, Sébastien Riffault. He and his importer Rafael Knapp of Return To Terroir, focused on organic and bio dynamic small production wineries entertained us with a story, so inspirational, we thought this a fitting day to air the show. 

Nestled into couches at the vibrant and eclectic Terroir Natural Wine Merchant, in San Francisco, whose mission is to connect guests with the best wine made using only the most natural, organic, and bio dynamic methods, we bring you a taste of Sancerre, and more French tales! We also hear from the bar's French owner, Luc Ertoran, with his own fascinating story.

Sébastien Riffault
Natural Winemaker in Sancerre

Aged 25, he is working on a 2-hectare vineyard near Sury-en-Vaux in the Sancerre Appellation area. The hills near Sury en Vaux overview both Sancerre (the town) and the Loire. Sebastien Riffault vinifies his wines at his father's winery (Etienne Riffault), a recently-built facility just outside the village, and the 2-hectare vineyard plots were initially part of the 10 hectares of the family estate.

Sébastien started taking over pieces of the family vineyards from his father, Etienne in 2004. The first thing he did was convert them to organic viticulture, a move Etienne was not expecting. But, pleased with the results, he let Sébastien transform the entire estate to an organic and then biodynamic property.

Sébastien is a student of the Sancerre region and can tell you the detailed history of its winemaking technique and tradition as well as the name of every plant that grows in his cover crops. His own viticulture and winemaking philosophies are heavily influenced by these traditions.

Now a reference around the world for natural winemaking, Sébastien quickly evolved into a mature winemaker with a worldwide following. His work has taken him to Japan, Noma in Copenhagen and the RAW Wine Fair in London.

TERROIR Akmeniné comes from a three hectare plot of silex, clay and limestone soil. It has south and southeast exposure on a hill with a slope of 20%. Yields are 35 hl/ha.

FARMING Certified Biodynamic and a member of the Renaissance des Appellations. Sébastien plows all of the vineyards with a horse and harvests all grapes by hand. His goal is for his Sauvignon Blanc to reach full ripeness which often means harvesting late into October.

Raphael Knapp
Return to Terroir

Since founding Return to Terroir in 2009, Raphael Knapp has turned over many stones in France and, as of 2012, Italy, in a quest to create a diverse, high caliber portfolio with producers who believe winemaking should occur in the vineyard.

Every year, Knapp makes several trips to France to meet with our current producers and seek out undiscovered talent. Through contacts made over time and thorough research, Knapp selects vignerons who not only share his vision but also make soulful, exceptional wines. Not least, our producers must be people he enjoys cracking a bottle with, be it one of their own or something he has brought to dinner.

Return to Terroir’s producers are largely young vignerons who are trying to make a go at it on their own or have been handed the reigns the by their parents. Some learned how to make wine by watching their ancestors and others in school but all will tell you that it is the terroir that has taught them the most.

In line with this belief, chemical herbicides and pesticides are not used at all by most of wineries. Nearly half of our portfolio is made up of certified Demeter (biodynamic) and Ecocertified (organic) producers. The others are either working toward certification or practicing a strict form of sustainability. We realize that sustainability also includes our producer’s ability to economically survive from year to year and sometimes difficult choices need to be made. We trust our winemakers to make the best decisions.
Though the company has slowly expanded in the last four years, many of our wineries have been with us since the beginning and we extend the same level of support to our new producers. It is a symbiotic relationship with our producers, and our customers, who have made our growth and vision possible. There is no compromising and Return to Terroir is proud to represent every one of the wineries in our portfolio. 

About Raphael Knapp

Raphael with Slow Living's Steve Andrews
Born in 1978 to an Italian mother and French-Austrian father, Raphael Knapp grew up in Paris. His family, from his uncle in Parma, to his grandfather in the Latin Quarter, drank wine regularly, with each bottle having its own story. Knapp had an open ear and eager palate so by the time he entered Edhec, one of France’s top business schools, wine had become a passion.
To wet his feet, he interned with Nicolas, a French wine retail chain, in 1999. Upon moving to San Francisco, he worked for a wine brokerage company until joining a partnership that led to International Vineyards in 2003.
Every time he went back to France on sourcing trips, Knapp kept finding more up and coming producers who were ‘returning to terroir’ in their winemaking philosophy. Convinced that this was the path for him, he went out on his own and created Return to Terroir in 2009.

Monday, December 16, 2013

12/16 - "Salute" - Italian-style for the Holidays

What better way to celebrate the holiday season, Christmas and ringing in the New Year than doing it "Italian-style".  Tonight's guests, Dario DeConti and Jeff Prather will help us do just that with a taste of Christmas in Italy, some great Italian wine choices for Christmas and entertaining, and some forecasts of what's in store for the New Year.  Dario, Italian Pizzaola and Winemaker, and owner of Napa's Ca' Momi Enotica and Winery, and Jeff Prather, creator of the stunning Italian wine list for Ca' Momi, are our guests and will delight you with their tales and entertaining style!  Sit back, raise your glass of Italian vino and join us!

Dario De Conti
Chief Executive Officer and Winemaker

Dario with partner, Valentina Guolo-Migotto

Dario De Conti was raised on his family’s farm in Veneto, Italy, where he funded his winemaking studies by making pizza at the local pizzeria. Dario eventually brought both these skills to Napa Valley, where he partnered with Valentina Guolo-Migotto and Stefano Migotto to create Ca’ Momi Winery in 2006, followed by Ca’ Momi Enoteca in 2010. As both winemaker and chef, he has a very hands-on approach as owner of Ca’ Momi Winery and Ca' Momi Enoteca: You will often find him at tasting events pouring Ca’ Momi wines, or in the kitchen prepping dough for his next pizza masterpiece. As the voice of Ca’ Momi, you’ll often find Dario on radio and television stations and in local and national publications.

Jeff Prather
Wine Ambassador, CaMomi Enotica

When Ca' Momi expanded their space at the Oxbow Public Market in January 2013 and opened their Enoteca Wine Bar and Cafe, Jeff was asked to take on the role of Wine Ambassador. In that role he developed the expanded wine list with owner Dario De Conti as well as launching the extensive draft beer program. In addition to overseeing the bar and beverage service for the restaurant, Jeff also pitches in at the winery, helping with the marketing efforts and staffing outside tasting events.

Jeff began his diverse wine and food career over a quarter century ago working as a retailer, distributor salesman, and most notably as Wine Director for Ray’s Boathouse in Seattle, and Cellar Master and Restaurant Director for the Culinary Intitute of America’s west coast Campus at Greystone in Napa Valley.  Jeff received four James Beard Award nominations for his work at Ray’s Boathouse. Jeff has also served as Wine Education Director for Shafer Vineyards, Flora Springs Winery, and Beaulieu Vineyards. He also worked as a Wine Buyer and Writer for Ferry Plaza Wine Merchant in San Francisco and Oxbow Wine Merchant in Napa.  He is a freelance writer published in several magazines and co-author of the book “Northwest Wines.”

Monday, December 9, 2013

12/09 - Thomas Keller's Bouchon - Behind the Scenes

Slow Living Radio congratulates Bouchon Bistro Yountville on its 15th anniversary and upcoming famed Perigord menu!  We welcome Chef de Cuisine Michael Sandoval, and Head Sommelier, Gina Schober, to give us a taste of the essence behind the magic and "finesse" of the Parisian-style bistro that draws a nightly crowd of cult local followers and eager visitors.

Bouchon Bistro ~ Yountville

Highly acclaimed chef Thomas Keller (of The French Laundry) is behind this beautiful Yountville restaurant. Enjoy excellent French bistro cuisine in a dining room offering wonderful Parisian ambiance.

Bouchon offers traditional French bistro fare with a menu that showcases the best products available each day. Bouchon also features a raw bar with select oysters on the half shell and many other Fruits de Mer. Seasonal offerings change throughout the year and are complemented by Vin de Carafe, a unique wine program that brings recognition to local wine producers.

The Bistro gives their chefs a place to enjoy and share their favorite dishes. The Bouchon team is united by a common love of food and a desire to let guests experience the ambiance and energy of the bistros they've enjoyed throughout France.

Michael Sandoval
Chef de Cuisine

Chef de Cuisine Michael Sandoval leads the kitchen at Chef Thomas Keller's award-winning bistro Bouchon in California's Napa Valley. Sandoval first joined the Thomas Keller Restaurant Group in 2003 as an opening Chef de Partie at Keller's second Bouchon restaurant located in the Venezia Tower of the Venetian Casino, Hotel & Resort.

After two years of demonstrating his tireless work ethic and humble demeanor, Sandoval was promoted to Sous Chef at Bouchon in Las Vegas. In 2009 Sandoval relocated to Yountville, CA to become Executive Sous Chef for Bouchon and was in turn promoted to Chef de Cuisine in 2011. Sandoval continues the tradition of excellence at Bouchon with its seasonally-changing, classic bistro menu and program of special dinners throughout the year celebrating the diverse regional cuisines of France.

Gina Schober
Head Sommelier

Gina Schober is the Head Sommelier at Bouchon in Yountville, California, where she now manages the wine and spirits program after having joined the Thomas Keller Restaurant Group in 2012 as the Assistant Sommelier at Bouchon.  

Overseeing the “Vin en Carafe” program, Gina showcases local vintners and winery owners producing single barrel, exclusive wines of distinctive varietals found in Napa Valley.  She plays an integral role in the restaurant’s French-traditional regional wine dinner series, as well as specialty Périgord, beer, and spirits dinners.  Gina also directs the wine education program for the staff, which is a continuous process due to the size and depth of Bouchon’s wine program.

Prior to joining The Thomas Keller Restaurant Group, Gina held several positions within Bacchus Management restaurant group, beginning in 2007 as Floor and Beverage Manager at Pizza Antica in Lafayette and San Jose, Calif.

Most recently Gina served as Head Sommelier at Café des Amis, which received the Award of Excellence from Wine Spectator under her leadership. Gina has achieved Introductory and Certified Sommelier Certifications from the Court of Master Sommeliers, as well as the Advanced Certificate from the Wine and Spirits Education Trust.

She graduated from the University of California – Davis with a Bachelor of Arts Degrees in Communications and Italian, after having studied abroad in Italy at L’Universitá di Trento.

Christmas Ideas from Thomas Keller and Bouchon
This year is the launch of Bouchon’s holiday gifts exclusively available at Finesse, The Store and online at  We particularly love Chef Keller’s Chocolate Tart Gift Set, as it contains the same recipe served at the Bistro, packaged perfectly with everything you need to enjoy and serve it at home this holiday season.  The specific product link can be found at

Saturday, November 23, 2013

11/25 - An Evening with Chef Ken Frank

A chef of many talents, Chef Ken Frank of the acclaimed La Toque in Napa, will be our guest this evening to talk Thanksgiving, Truffles (the real kind), Foie Gras and more.  Tune in, pour a glass of wine and sit back for an entertaining hour of all things culinary!

Ken Frank
Executive Chef and Owner of La Toque

Acclaimed Chef Ken Frank is entirely self-taught and brings a distinctive, personalized touch to his contemporary French cuisine at La Toque restaurant.

Frank’s love of French cooking began when his father moved the family from California to Yvoire, France. Frank chose to remain in France and began his culinary career as a dishwasher. After returning to California and refining his skills, Frank first achieved national acclaim at age 21 at the Los Angeles restaurant La Guillotine. In 1979, he opened the first La Toque on the Sunset Strip.  After a 14-year run, Frank sold the restaurant and in 1995 to open the award-winning Fenix at the Argyle.

In 1998, the second incarnation of La Toque made its debut in Rutherford, California at The Rancho Caymus Inn. La Toque was awarded a Michelin Star in 2007, the first year the organization published a San Francisco Bay Area guide.

In 2008, Frank moved the restaurant to The Westin Verasa Napa.  La Toque has continued to be well-received by the nation’s top critics and reviewers.  In 2008, La Toque earned a three-star review from the San Francisco Chronicle’s Michael Bauer and in October 2009 was honored again with a Michelin Star, which it still retains today.

For more information on Ken's truffle menu go to, and for the Truffle Festival he hosts each year at

If you would like more information in Ken's upcoming cruise program with Silversea - go to

Tuesday, November 12, 2013

11/11 - From the Source - Cocoa Beans and Matcha

Our two  guests this week on Slow Living Radio, make the term, "getting your hands dirty" trite.  They are both so passionate about their culinary "art", they have travelled the world to get to the ultimate source of their ingredients. 

Chris Kollar, of Kollar Chocolates, recently traded his chef coat for workers overalls and worked with the bean pickers in the Dominican Republic to learn the essence of their trade. Eric Gower, who owns Breakaway Matcha Green Tea, became so deeply interested in Matcha that he scours the globe to find the very best sources.

Chef Chris Kollar, Kollar Chocolates
Chef Kollar’s Trip to The Dominican Republic Cocoa Plantations

Chef Kollar just came back from his exclusive trip to the Dominican Republic where he was invited by the Michel Cluizel chocolate company to tour the Rizek family cocoa plantation. Five other pastry chefs from New York City came along, including the executive pastry chef from TriBeCa grill NYC, the executive pastry chef from Oceana Restaurant (Livanos restaurant group), the pastry chef from One If By Land, Two If By Sea, the pastry Chef from Bouchon Bakery New York and the executive Pastry Chef of The Four Seasons Restaurant.

The cocoa plantation was established in 1898 when Salím and Altagracia Rizek left behind their home in Nazaret to establish themselves in the flourishing birthplace of the New World. Today, Nazario Rizek owns vast plantations and has over 9,000 small affiliated producers. It has placed him as the largest and the best quality cocoa producer and exporter in the country. Chef Kollar walked the plantation with the owners, met the farmers and learned more about the process of making chocolate from the bean. It is harvest time in the Dominican Republic and Chef experienced working with the local farmers, hand-picking pods and shoveling dried beans. Those dried beans are shipped all over the world where a few companies process the beans into premium quality chocolate that we then use to make our confections. All the Chefs invited to this exclusive trip participated in a competition where they used local ingredients to make chocolate and this one-of-a-kind event was covered by national press and media. Chef came back from the Dominican Republic with a lot of great memories and creative energy and can’t wait to share his new ideas with you!

Kollar Chocolates is located in V Marketplace at 6525 Washington St, Yountville, CA, 94599. For additional information, you can contact them at or 707-738-8353.

Eric Gower

Breakaway Matcha was founded in 2010 by author and chef Eric Gower. Breakaway Matcha specializes in sourcing, custom blending, and distributing the highest-quality matcha on earth. They also design and offer special matcha ceramics and other teaware to enhance the enjoyment of this very special tea, and provide ongoing support and training in matcha preparation to many of the most respected and emulated restaurants in the world. 
The main goal of Breakaway Matcha is to make great matcha accessible to anyone who would like to experience a green tea that rivals great wine in  omplexity, nuance, and flavor, and whose health properties are legendary.
About Eric Gower
Eric is an author, ghostwriter, editor, cooking instructor, and private chef. He writes a popular column for the San Francisco Chronicle called "The Breakaway Cook," maintains a popular blog of the same name, and is the author of four cookbooks: The Breakaway Vegetarian Cook, The Breakaway Cook, The Breakaway Japanese Kitchen, and Eric’s Kitchen. He lives and works in Marin County, just north of San Francisco.
Eric brings a lifetime of unusual experiences to his unusual cooking. Stints include:

· columnist for the San Francisco Chronicle

· founder and principal of Breakaway Matcha, purveyors of the highest-quality artisanal matcha (Japanese ceremonial green tea)

· editor and principle writer for the popular and lively Breakaway Cook blog

· judge on the Food Network hit television series, “Iron Chef”

· columnist for Yahoo! Food

· assistant winemaker, Judd’s Hill (premier Napa vintner)

· founding "vook" contributor (cooking videos for popular video publisher)

· editor and speechwriter, Prime Minister's Office, government of Japan

· coordinator for foreign legal scholars at the Osaka Bar Association 

· voice work for dozens of Japanese commercials

· founder and editor of NIRA Review, a quarterly journal of opinion on issues concerning public policy

· researcher and editor at the National Institute for Research Advancement, Japan’s leading think tank on public policy

· assistant editor (to James Fallows) at The Atlantic Monthly

· nonstop traveler – 20 years of extended travel to every country in Asia

Monday, November 4, 2013

11/4 - Twenty Years of One Market Restaurant - A Celebration with Chef Mark Dommen and his Food and Wine Friends.

Slow Living Radio celebrates the 20th anniversary of One Market Restaurant in San Francisco with Chef Mark Dommen.  He brings with him two guests who have become a part of the One Market family with their food and wine.  Valentin Humer creates a range of Grapeseed Oils that Mark incorporates throughout the menu, and Jamey Whetstone is the founder and winemaker at Whetstone Wine Cellars who are proud to be showcased on the restaurant wine list.  Sit back and be inspired by these very entertaining guests.

Mark Dommen (centre) with Valentin Humer (left) and Jamey Whetstone

Mark Dommen,
One Market Restaurant, San Francisco

Chef/Partner Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a 3 ½ star review from San Francisco Chronicle critic Michael Bauer,  Dommen was named a 2007 “Rising Star,” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list.

Dommen’s contemporary, seasonal American fare developed through his work in some of the world’s most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen’s mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. While he was at the helm, the restaurant was named one of Esquire magazine’s “Best New Restaurants.”

Dommen describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.” His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus. “I truly enjoy experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes,” says Dommen. “I make a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.”

Some of Dommen’s favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbecued beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.

 Jamey Whetstone


Award-winning Napa Valley winemaker Jamey Whetstone crafts outrageous wines and quests.   Jamey grew up in the deep, deep Southeast. Before his restaurant career could grind all the sweet edge off life—like surfing and, well, living—Jamey quit and turned his enthusiasm for wine into a life where working and passionate edge are one in the same. From the bottom rung as a “cellar rat” at Turley Wine Cellars, Jamey quickly found his footing in the wine world. He became assistant winemaker at Turley, worked at one of Burgundy’s leading wine houses, Domaine Dujac, planted 30 acres of hillside vineyard, learned Spanish, became a pilot, founded Whetstone Wine Cellars and Whetstone Consulting, and co-founded Manifesto! Wines. His wines have been praised by the likes of Eric Asimov from The New York Times, Food & Wine, Wine Spectator and acclaimed critic Stephen Tanzer.

Jamey’s journey of winemaking is a perfect blend of insider and outsider, connecting with many of the world’s wine greats and top chefs, garnering critical praise.  All along the way, he’s never lost his connection to the down-home, man-of-the-people values he learned in the South.

Though he might not look the part, beneath Jamey Whetstone’s sun-bleached curls and laid-back exterior beats the heart of a serious winemaker. A surfer and native of Charleston, South Carolina, he developed his palate eating all manner of homegrown, home-caught, and home-cooked Southern food.  Working in some of the city’s best restaurants, he also learned to love wine. Today, he makes excellent Pinot Noir, Syrah, Viognier, and Chardonnay under his own Whetstone label, as well as some very affordable blends under his Manifesto! label. And while he still surfs on both coasts as often as he can, it’s his wine that’s now making waves.




Whole Foods recently featured Manifesto!’s Sauvignon Blanc as one of its Top 10 wines. Asimov spun Jamey’s Manifesto! label slogan as “Simple Wine in a Complex World” in May 2009 for his column “The Pour.” NBC’s Today premiered Manifesto! as a 2009 Holiday Wine to buy. Jamey has also recently been featured in Wine & Spirits and Food & Wine, which also launched their iPad app highlighting Jamey as their star winemaker.



Valentin Humer
Food and Vine Inc.
Salute Santé! Grapeseed Oil

Trained in his home country of Austria, European chef and hotelier Valentin Humer is the force behind Food & Vine Inc. and the American grapeseed oil industry. For the past 15 years, Humer has championed grapeseed oil, a versatile and ecologically sound product that is made from the seeds of grapes after wine is pressed. A healthy alternative to vegetable oils, grapeseed oil is high in antioxidants, low in saturated fat and has been known to improve cholesterol. In 2008, Humer earned Green certification for Food & Vine Inc. from Green America. As a by-product of the wine industry, there is no need for hybrid or genetically engineered crops, nor does it require new farmland, crops or water to produce grapeseed oil.

Humer’s vision has come to fruition as he continues to forge an industry for the healthy, unique product. In addition to producing the highest quality natural grapeseed oil, Food & Vine, Inc. has created five award-winning flavored oils, each of which is infused with all-natural, fresh herbs and spices: Basil, Lemon, Chili, Rosemary and Roasted Garlic. The company has also recently introduced two more limited-production oils, Extra Virgin Cold Pressed Unfiltered and Chardonnay grapeseed oils.

To hear more interviews with Valentin Humer, click here.






Monday, October 21, 2013

10/21 - The Henschke Story: A Life in Wine

Stephen Henschke
Henschke Wines

Stephen Henschke has a wonderful family heritage of more than 140 years of grapegrowing and winemaking spanning five generations. He is proud that the Henschke name and reputation is inexorably linked with red wines in general and Hill of Grace in particular, but with winemaking his lifeblood he approaches all wine styles with the same depth of passion and commitment to quality. He is also mindful of his European roots and is a proud supporter of the historical language, food, religion and wine culture of his Silesian forebears still alive in pockets in the Barossa. Stephen’s support and contribution to the Barossa was acknowledged in 1984 when he was inducted into the Barons of Barossa wine fraternity, of which his father Cyril was a founding member.

Fifth-generation Stephen Carl Henschke took over running the winery in 1979. Born in 1950, he was Cyril’s younger son and the middle child. Surprisingly, throughout all these years, the generational shift has not always been by way of the oldest son, but has been taken on by the one who showed the most interest.

Stephen completed a Bachelor of Science Degree at Adelaide University in 1973, gained winemaking experience at Rothbury Estate in the Hunter Valley, and in 1975 with his wife Prue, spent two years at the Geisenheim Institute of Viticulture and Wine Technology in West Germany. During their stay in Germany he undertook work experience in two wineries, Winzerverein Oberrotweil in Baden and the Institut für Rebenzüchtung und Rebenveredlung in Geisenheim.

Eden Valley Vineyards

On their return to Australia they enrolled in Wine Science at Riverina College of Advanced Education (now Charles Sturt University) in Wagga Wagga, New South Wales, in order to catch up with the changes in the Australian wine industry. During this time Stephen worked with his father at the winery in Keyneton while Prue embarked on a career as a technical research officer at the nearby Roseworthy College.

Hill of Grace Vineyards

In the early 1980s Stephen began incorporating barrel fermentation as a component of his red fermentation techniques. Because of the poor quality of the oak at the time he introduced an oak timber purchase program, seasoning it in the Barossa Valley and using the local cooper, A P John, to make the barrels in order to obtain better quality mature oak flavours. In addition, more flexible refrigeration was installed in the winery in order to improve quality of the white wines. He maintained traditional methods with his red wines, which focused on fruit and tannin maturity, submerged cap open fermentation, minimal racking, no fining and minimal filtration.

In 1988 and 1989 Stephen and Prue worked vintages in Burgundy and Bordeaux respectively, in order to research the grass roots level of viticulture and winemaking in those regions. With a widened perspective they have forged their own styles, with much of the success of Henschke reds attributed to the vintage and fruit quality in the vineyards.

Stephen and Prue, with their three children Johann, Justine and Andreas, quietly continue a proud heritage and the philosophy for outstanding quality. They are mindful of the fact that more than 140 years of grapegrowing and winemaking, spanning six generations, has been an integral part of Australian quality wine history.


The highlights of Stephen's career include the following awards and nominations:

 · Induction into Family Business Australia (SA) Hall of Fame 2011 (with Prue)

· The Age/Sydney Morning Herald Good Wine Guide 2011 Winery of the Year (with Prue)

· 2006 Gourmet Traveller WINE Magazine Winemaker of the Year (with Prue)

· Induction into the 2005 USA Wine & Spirit Magazine Hall of Fame

· 1998 Volvo/WINEMagazine Winemaker of the Year nominee (with Prue)

· Advance Australia Award for Outstanding Contribution to the Wine Industry in 1995 (with Prue)

· Joint International Red WInemaker of the Year 1994/95 (with Prue)