Winemaker Interview with Daniel Brennan of Decibel Wines

From Philly to New Zealand: The Winemaking Adventures of Daniel Brennan

 

In this episode of After Wine School, host Keith welcomes Daniel Brennan, a Philly native and accomplished winemaker now based in New Zealand's Hawke’s Bay with Decibel Wines. The conversation covers Danny’s unique journey from cheesesteak pop-ups in Hastings to pioneering organic vineyards and making Malbec a new staple in New Zealand. They delve into the intricacies of terroir, the realities of selling independent wines in the U.S., and the vibrant winemaking culture. The episode also includes humorous anecdotes, like creating the perfect cheesesteak bread in New Zealand, collaborating with high-end butchers, and even some light-hearted jabs at Australians. Daniel shares insights on organic farming practices, climate change impacts, and the importance of being hands-on in the U.S. market. The episode wraps up with personal stories, including Danny’s experience with the Wine School of Philadelphia, discussions on distribution strategies in various U.S. states, and the challenges and rewards of making fine wine.

 

00:00 Introduction to Daniel Brennan and Decibel Wines

00:58 Cheesesteaks in New Zealand

02:42 Wine Culture and Global Hustle

04:31 Italian Influence and Family

07:27 New Zealand Wine Industry Insights

11:05 Challenges and Successes in Winemaking

12:49 The Evolution of New Zealand Pinot Noir

28:46 The Business of Wine

28:58 Understanding the Wine Industry

29:36 The Importance of Personal Presence in Sales

31:07 Distribution Across the United States

32:30 Challenges and Strategies in Organic Wine Growing

35:09 The Unique Nature of Wine

36:13 Historical and Cultural Significance of Wine

40:51 Climate Change and Its Impact on Vineyards

42:21 Organic Wine Growing Practices

45:23 Market Trends and Consumer Preferences

57:23 Innovations in Vineyard Management

58:27 Conclusion and Contact Information