Dermot Sugrue is the winemaker and owner of Sugrue South Downs based in West Sussex in the South of England. With over twenty years of experience making wine in England, Dermot has seen the growth and change in the industry, which gives him a deep perspective on this fascinating part of the wine world. We asked him about the details behind his preference to avoid malolactic conversion, the principles behind blending base wines for sparkling and the practical side of battling with nature in England. 'The Trouble with Dreams' is a flagship wine for his winery and an energetic style of Chardonnay-dominant English Sparkling wine.

David Roper, Senior Winemaker at Villa Maria, unpacks the winemaking behind this famous New Zealand brand's flagship wine. He explains how they maintain consistency across varying vintages and Marlborough's three key sub-regions. He also discusses common cellar problems and their solutions, as well as market fluctuations and the challenges and opportunities in grape supply.

Andrea Polidoro, head winemaker at Cupano and owner of Contrada Contro, discusses restoring old vines attached to trees, his approach to planting new ones, and his vision for restoring an agroforestry system in his vineyards.

Diego Ríos, head winemaker at Granbazán, discusses managing high rainfall and mildew challenges, the use of oak with Albariño, and the insights he gained from working at Heymann-Löwenstein.

The winery Peter Jacob Kuhn is famed for being one of the top producers in Rheingau and a pioneer of biodynamics. In this episode Peter Bernhard Kuhn gives a rare interview where he discusses the 'new' great sites like the Hendelberg, how compost became a serious business and the importance of texture in Riesling through skin contact.

Sue Hodder, chief winemaker at Wynns Coonawarra Estate, explains the real deal with Terra Rossa soil, gives her views on wine's eucalyptus character and reveals her insightful approach to tannin management.

Duncan Savage talks about how to source grapes, what he learned from Didier Dagueneau, and how understanding oxidation and reduction helps him make the Sauvignon he wants to drink.