Yeah.

That we are still lagging behind in the sector for Lloyds, uh, or in our wider divisions, um, in pockets as well.

Um, and I think the other thing we talked about, rate card, the, um, sort of like the average tenure, uh, female leadership is 14 years.

Uh, for a male it's 15.

Um, and then the job families that we have in Transport Lloyds are all about relationship management, so the higher pro- propensity for women to be in relationship managers.

So we've got gaps across the Transport in risk or, um, you know, technical engineers.

That, that type of, uh, piece.

Do you want to take-

So for Sydney then, it

was very much part of the annual agricultural show.

And then eventually the wine industry spun it out into its own first full show, I think by about the 1870s or something like that.

It was our first full wine show.

But it was still happening under the auspices of the Easter show, what we now call the Easter show.

So the annual agricultural show.

Wine would have been judged alongside all the other livestock and produce categories as part of the annual agricultural show.

Talk to me about wearing the hat.

Have you got any evidence of the staff, like, really thinking about or, like, mentalizing the patients?

That's a really good question, actually.

I mean, it's really hard to piece together from the few bits and pieces we have.

But for instance, um, we have a stream-of-consciousness book that someone...

It's an account book that someone in the hospital has given a patient to get their thoughts out and write things down, and it's absolutely beautifully writ- written.

It's hard for us-

Mm

... to sort of interpret the meaning because it obviously meant a lot to the person that was writing it, but we're not sure what the purpose behind it was or who wrote it, but the fact that someone has given someone a book to do that in, and the space and time to do it-

I mean, it's, it's bonkers, but what are some of the other changes that have been made over that time?

Well, look, so many and, and look, a tribute to all of the various wine committees.

So within- within the RAS structure, there are different committees for each, um, agricultural area.

So we have a wine committee, which is in fact now called the Wine, Beer and Distilled Spirits Committee because we have a now, a broad, uh, range of, of alcoholic beverages that we judge under that umbrella.

Um, so I mean, it would've evolved from, from very basic, basic wine categories through, through the fortifieds in the '50s and '60s and, and when I first started engaging with it, it was very much about, you know, medium-bodied reds or light dry whites.

There was, it was very much style cate- categories, and then there was a big focus on commercial wines versus what they started to call premium wines over time, and it was only, it, oddly enough, I mean, it's while I've been at the RAS, we started doing varietal classes, so maybe that was about 12 years ago.

We started doing, you know, shifting to, to pure varietal classes, realizing that the industry had, had developed so much that it was very much about the integrity and the expression of, of those signature varieties, and so over the years we've, we've tried to keep up with that.

And I'll just never forget our first little, um, chats about like, "What do you do here?" And, and, "Have you ever done this before?" So tell me an, a little bit about the stewarding process as well, because that's, without stewards, we have no show whatsoever, but also other ways that you can get involved.

Never.

So a little bit of naivety with a ton of enthusiasm kinda keeps you going, uh, to be honest.

And once I had decided I wanted to make wine, because I had bought the vines and it was a lovely location.

Now, for me, if I never made wine, then the qu- h- what quality the vines were and how...

Potentially it wasn't gonna perhaps matter, 'cause I could resell it as a country house with some vines around it.

But once I decided to start making wine, then I had to get serious.

By that point, I had realized I had landed on my feet in the most beautiful village in terms of terroir, as the French like to say, as you mentioned, with some fantastic winemakers.

Mm-hmm.