A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, vodka tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.

Pizzini Wines in King Valley, Victoria, is one of Australia’s leading proponents of Italian grape varieties such as Sangiovese, Nebbiolo and Pinot Grigio.

As you’ll hear today from winemaker Joel Pizzini, it was extremely difficult convincing people to taste what were then exotic varieties back in the 90s and early 2000s.

But now, Pizzini has all but phased out traditional Australian varieties like shiraz from its range.

Meanwhile it has expanded its Sangiovese offering to encompass premium wines at all price points, all the way up to the Rubacuori, priced at $140 a bottle and built for long-term cellaring.

Pizzini has done this by continually refining its approach to growing and making these wines, taking advice from internationally renowned experts.

It’s a really exciting project, and I began this interview by asking Joel where it all began.

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