How have you evolved the style of or approach at Henley Farm over the 15 plus years now?

Yeah, yeah, it has been that long.

Makes me sound very old, doesn't it? It's certainly been a gradual journey.

I think, you know, if you think back to where Barossa Valley Shiraz was, I guess a bit before that time, but you go back to that sort of Parker period where a lot of the successful Shirazans were very big and very ripe.

I guess the Hentley Farm story kind of starts at the end of that Parker period, and some of those earlier wines were certainly pushed in that sort of Parker direction.

And so when I came along, I sort of looked at that and thought, well, these are great wines, but we probably want to try and achieve a little bit more balance in the winemaking.

And so even in those early stages, we were sort of looking to pick a little bit earlier than they had done previously and do things like reduce the influence of new oak still plays a really big role and did then but gradually step that back so the style direction's all been about trying to chase more freshness and vibrancy in the wines as I said trying to pick that little bit earlier and and use techniques across the board to try and make sure that the vineyard really tells the story that the fruit stands forward and and that vibrancy and freshness plays a role in what is otherwise obviously a big robust style because We're certainly proud of the place that we make our wines and it is a warm climate and so there will always be richness, but it doesn't have to be over the top.

How do you see the future of winemaking in Barossa and Australia more broadly? And what excites you? And what are maybe some concerns?