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The Peter and Brenda Bosworth Podcast
Bosworth_conversation_part1.mp3 (27.3 mb   29:55 minutes)	In this part of our conversation, we are shocked to find out that  French kids are starting to suffer from the fanatical "lets stop binge drinking" crowd, we find out that Peter used to buy his wine in 20 litre containers, we hear how Peter was involved in setting up Tassie's park reserve system, Peter shares his views on the development/conservation debate, we learn how to have a successful 30 year relationship, Peter shares the best way to stuff up a riesling. To finish we grovel and try to get on the Morningside pinot tasting panel.
bosworth_conversation_part2.mp3 (24.7 mb  26:59 minutes)	In this part of our conversation we find out why pinot is sexy, we contemplate Brenda's nice nose, we discover that Hunter Valley wines smell like a toilet, we find out that back labels are not necessary, we discuss what you should tell people who are buying your wine, there is a coup and Peter takes over the interview to discuss 'big' shiraz, finally we find out why a part time cellar door rules. Finally we hear what Peter and Brenda have planned for the future.

Peter and Brenda Bosworth - They do everything themselves.

Why do you do this? The answer to this question is what drives us here at Winepunters HQ and when we put this to Brenda she quipped "because I am married to him" (well that's that then, time to start writing about something else - Ed). Hang on - she was joking! Humour was a big part of our conversation with a couple who produce some seriously good pinot. 

It doesn't take you long to realise that Peter and Brenda think a lot about the wider issues in life and so it was  that our conversation started with a philosophical discussion around the differences in the way Australians deal with wine compared with the French and Italians. We led with our usual rant regarding the futile efforts of our government to curb teenage binge drinking and their outrageous excessive taxation of our favourite tipple. To our delight Peter agreed with us and went on to say that bingeing was almost a 'rite of passage' for many people, but being a fair minded chap he did say he hoped that we would get past the bingeing and learn to enjoy smaller amounts of very good wine rather than trying to drink so much poor quality alcohol.

Peter and Brenda Bosworth

While we were discussing this issue Peter mentioned that the current french president was trying to impose greater restrictions on the consumption of wine within France. This really upset us.  We like the adult approach the French take to the question of alcohol. In particular they understand the part wine plays in the celebration of life. We summed up our disgust with the comment that the French President's behaviour was un-french (doesn't roll off the tongue like un-Australian does it? - Ed). 

Peter had the benefit of growing up in a family who loved their wine and was introduced to wine in a sensible way. This resulted in him being the odd one out amongst his friends. He loved his wine as well as his beer. In fact he loved his wine so much that he used to buy it in 20 litre plastic containers. Apparently flagons are for soft city people who don't know how to drink.

Having dealt with the philosophy we moved on to Peter's past. Peter joined the Parks and Wildlife service very soon after it was created and helped establish the system of wildlife reserves in Tasmania. Given his background we wanted to know how he reconciled his conservation beliefs with being part of the industrial agriculture business. "That's a good question" he said (actually it was our second good question but whose counting! - Ed).

It's a sign!

Peter pointed out that when he and Brenda bought the property it was half paddocks and half native bush. The vineyard is planted in the old paddocks and they have left the bush alone. They have also encouraged their neighbours to preserve their native bush as well. The intention is to have conservation covenants put in place over this area so that even when the properties are sold in the future the forests will not be cleared. 

Their conservation philosophy has motivated Peter and Brenda to look for organic measures in addressing the fertilising and weed control issues they face in the vineyard. They also believe that artificial fertilisers and chemicals are becoming so expensive that organic approaches make economic sense rather than being a 'feel good' option. 

Since Brenda is such an important part of the Morningside story we wanted to hear how they met. "We met through mutual friends like you do in Hobart" she said. Brenda wasn't a wine drinker "my parents didn't drink at all so I wasn't exposed to it in my family ... I didn't start drinking heavily until I met Pete" she quipped.

Morningside vineyard in winter

So what devious strategy does a young, wine drinking, scientist use to ensnare a beautiful young women you ask. "It was so long ago I don't remember". "He was interesting to talk to ... he was handsome .... and there were other things" (OO er - Ed).  "We have forged a very satisfying relationship ... after 30 years we still get along really well and we spend at lot of time together especially over the last 5 years."

Turning to Peter we wondered what was it that attracted him to Brenda. We suggested that as a scientist Peter was happy that any woman was interested in him, especially a real, non computer generated one. Despite this unwarranted attack on the ability of scientists to attract women Peter launched in to a long discussion about Brenda's good points. She was "a very pretty girl back then ... still is I reckon". Aside from her good looks he appreciated the fact that Brenda supported and became heavily involved in Peter's dreams and passions.  This support has been going on for thirty years.

Peter had always known he was going to end up owning a vineyard. "I always liked wine ...  especially European wines ... I thought if they can produce those wines there and Tasmania isn't that different why not give it a go". Peter and Brenda knew George Park (he, and his wife Priscilla, were the original owners of Stoney Vineyard - now selling as Domaine A) and they liked his wines so they decided to buy land in the same vicinity. Morningside was originally an apricot orchard. In fact Tea Tree used to be the apricot capital of Tasmania, and this was one of the reasons that Peter and Brenda bought the land. Apricots and vines have very similar soil requirements.

Unlike an increasing number of people in the wine industry in Tasmania, Peter is not a formally trained winemaker so PJ asked Peter how he taught himself the winemaking craft (three good questions in one interview, it's a record! -Ed).  "Did a lot of reading" he said. They also attended the field days at the trial vineyards run by the department of agriculture and visited as many vineyards as possible.  They believed that self education was really the only option at that time because the wine industry "was pretty much in it's infancy when we started planting in 1980".  Peter also believes that his task has been made easier by having people like Fred Peacock (Bream Creek) and Andrew Hood (Wellington/ Frogmore Creek) help him over the years.

Bottles and bottles of 07 pinot

Peter never had any intention of using a contract winemaker, partly due to the fact that as a scientist he was confident that he could master the process, but also because he didn't see the point. He couldn't bring himself to simply grow the grapes and then see them carted off to someone else. He argues that it doesn't matter how you learn your winemaking as long as you learn well. Although he does recommend that if you are contemplating using a non-formal approach that you build up your vineyard and winemaking slowly so that any mistakes you make don't result in large or catastrophic losses.  While Peter and Brenda agree that large producers and contract winemakers have been very good for the industry they love the fact that there are smaller producers who make their own wine from their own grapes. 

To finish we wanted to understand the psychology of self education. Especially how, as you improve, do you not get ahead of yourself and start to believe your own marketing. "If people are not buying your wine that's a message ... if you get bad reviews all the time or don't get reviews that's a message you should take on board". Brenda pointed out that Peter always has doubts about the quality of the wine. In addition he is careful not to develop what he calls a 'cellar palette' by making sure he gets other people to taste his wine before bottling. Apparently 7 lucky people get to try his wine and offer their opinion and we volunteered our services for the future (the sacrifices we make for you punters, no no don't thank us it's what we do - Ed).

According to Peter Pinot is sexy coz it's full of pheromones

Those of you that have been following us for a while will know that we love debating the merits, or otherwise, of pinot. Who better to do that with than people who not only love it but make it. "Pinot is sexy .. it's tantalising" Peter said and then went on to give probably the best explanation of why pinot, a wine noted for its disappointments, is worth producing. "Good pinots have the 'peacock's tail' ... you taste the wine and then you have this revelation ... thirty seconds later you can almost feel a kick as it goes down." (thirty seconds later! I would be worried it's coming back up! - Ed)

Peter being an ex-scientist couldn't help himself, he had to provide some scientific reasons for pinot's appeal. "Cabernet and shiraz (grapes) have thicker skins ... they have more tannins ... pinot has more pheromones ... these are the things we react to .... (so) there's a reason why it's a bit sexy."

Peter about to get to work

This discussion of the best points of a pinot lead on to the importance of the smell of a wine "if it had a bad smell it would probably wreck the rest of it for you" Peter said. If smell is so important who has the best 'nose'? "Brenda has a really good nose" Peter quipped.

Brenda, being the humble person she is, promptly started talking down her superior nose although she did admit that she is very good at identifying corked wines. Her failing, as she describes it, is that she doesn't have "good descriptors for wines". However Brenda pointed out that "it doesn't matter how you describe a wine as long as you are consistent". " I can always smell a Hunter Valley wine ... to me it was like a toilet smell" (please say it was a good toilet smell! - Ed) Peter agrees "It doesn't matter what descriptors you use as long as you describe what you are noticing .... as long as you are consistent and can recognise it next time".

It is somewhat reassuring to hear people within the wine industry admitting they have the same difficulty in describing a wine's characteristics. So punters, no more feeling bad because you don't 'get' the 'forest floor character'  or pick the lychees, because neither do a lot of people who make wine.

Peter and Brenda do believe that identifying wine faults is an important skill but agree that a lot is said that doesn't help the industry. Which raised another favourite issue of ours. If it doesn't matter how you describe a wine and that no one's opinion matters more than someone else's why do we have wine critics? "I think people are looking for guidance ... it is a bit complicated to some people" Peter responds. 

Ready for tasting!

Which is fine from an objective view point but Peter and Brenda have to sell their wine so how do they react to the 'commentary' from all those wine writers and critics. "You love them when they give you good reviews and you don't when they don't!" (they have a pile of threatening and thank you letters on standby - Ed). "It is nice to get good reviews but if your wine is always being bagged you've got to ask yourself some questions". 

The discussion about critics led on to wine shows and Peter has experience, both as a judge and as an exhibitor. He believes judges have a very difficult job and have to try far too many wines. "Its the only time Peter says he doesn't want a wine at the end of the day" laughs Brenda. What did surprise us was hearing that they don't believe in putting medal stickers on their bottles. 

Peter went on "we are into simplicity in wine labels... we might put a gold medal (sticker) on our brochure ... but we're a bit old fashioned, we think the wine should speak for itself". This is why they have probably the simplest wine label we have seen and why you won't see a back label. 

The Morningside brochure is updated once a year and we wondered what information they do provide for their clients and it appears it is mostly a description of any climate or wine making issues that have arisen during the vintage. This sounded pretty good to us because it allows you to taste the effect of a dry year or a warm year and so on.

Future Morningside wine!

This independent attitude comes from the confidence of making wines that have a ready market. "We sell two thirds of our wine through our mailing list and the people who buy those wines are pretty comfortable about wine and they don't necessarily look for it (the back label)". This mailing list began with the infamous Pete's Tasting Group "they're all men" complains Brenda, grew to encompass their family and friends and continues to expand primarily by word of mouth. 

Given their reliance on their mailing list, we wanted to discuss how they approach the cellar door aspect of the business. "We don't open up except by appointment or the open winery weekend ... people who ring up are interested in our wine, it's not like they're just hopping around"  Brenda explains. "We're fortunate, Brenda and I couldn't stand running a (full time) cellar door" Peter adds. We agree and are full of admiration for vineyards like Puddleduck who's cellar door is open virtually every day.

To finish we wanted to know what Peter and Brenda have planned for the future. Peter started nodding "That is a good question because we discuss this quite a bit ...I have just turned 61 now and we know it's going to get harder ... in another 10 years we will have to think about where we will go with the vineyard". 

"I can't imagine that I would not be here doing something but I can imagine a time when someone else would be doing more of the work and perhaps I am directing things .. Brenda can do it all!"

That probably sums up Peter and Brenda very well.  At their age they are planning to 'slow' down in their early seventies. They hope the vineyard will continue well into the future but do accept that this may not be the case. They believe they are fortunate in that Morningside is 120 acres so that if a future owner didn't want the vineyard there is more than enough ground for other uses. 

Peter and Brenda are fantastic people and we really enjoyed the relaxed and interesting conversation we had with them. We really encourage you to listen to the podcast to hear the interplay between this couple who are still in love after 30 years.

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