Stoney Goose Ridge half-year report for EOY 2025

What a year! Sales into new territories, increased market share and margins, plus magnificent social metrics. In the calendar year we launched another lo-fi wine (FOMO), a brazen cocktail (Make out like a bandit) and gathered numerous glittering prizes.

Stoney Goose Ridge is fanatical about delivering quality. I am not interested in offers of forty cent per litre wines. Small batches, and exclusives can excite our beverage professionals. They love shiny new toys, but recognise that I have the skills to market, and the touch to transform potential to memorable. We have acquired some special sites that will form part of our notorious and sought-after DRC range (we added Commodore G this year).

My own recent activities include grading all staff, determining internal movements, and setting KPIs; sorting through the thousands of applications for positions (AI-assisted resumes are instantly discarded). The data munchkins have been useful with their mining research; the wine, beer and spirit fabricators are constantly seeking my wisdom on optimising blends, marketing for my final approvals of campaigns, labels etc. Then there are the myriad approvals on expenses. I run a very tight ship. While we engage consultants, contractors and so on where we have special needs, it is a condition that knowledge transfer occurs – or else. Then there are my related duties on Government committees, industry organisations, keynote speaking at conferences in Vancouver, Buenos Aires, Lyon, and Adelaide plus all the media requests for my astute commentary.

My dedicated team of PAs, personal trainers, stylist etc have been kept nimble. I was bemused when my driver notified me of a recent piece of “transport infrastructure” near our hub – a bus shelter.

Stoney Goose Ridge amazingly receives questions about its standard contracts. But our position is simple – people are very free to endorse the contract, or not, with the date of effect as the variable. Similarly, we reject any contracts until our team has scrutinised and modified. We employ more, and superior legal teams, and take very advantage possible, with boundless litigation underway, and lucrative and embarrassing consequences for many that opposed us.

Our projects roll on – Pluribus, Vecna, Gorgon, and Beachhead being significant.

I take pride in finessing well-deserved incentives, deals and support from multiple layers of industry and tourism agencies. Similarly our ceaseless efforts to minimise the assorted taxes, levies, fees, and charges that dent our bottom line.

It was tough to achieve KPIs, and even I just scraped a meagre bonus. I accept that the two weeks I took in Hollywood to progress the film of my novel, didn’t help, despite my oversight of the people left in charge in my absence. They did not receive a holiday bonus and had to spend significant time reflecting and learning from their shortcomings. We continue our own performance-based termination policy, with accelerated attrition.

Our incompetent rivals, their Boards, and executives with the usefulness of chocolate teapots, have unfailingly delivered windfall after windfall; their flatlining and falling sales, belated moves into low and no alcohol alternatives, and their expensive marketing with the flair and excitement of roadkill. Their PR puff-pieces are majestical exercises in incomprehension. Examples “will derecognise its equity accounted investment and rerecognise this as a financial asset”; “We signed the MoU and are now working through the on-boarding process to understand its jurisdiction”; “Our future unlock biased towards our luxury portfolio, driving margin expansion through incrementally high efficiencies”;  “Mission-focused on becoming the dominant sustainable delivery QSR in every market”.  These corporate smokescreen statements are just a drop in the oceanic metaverse.

Honestly, their executives insist they were present and accountable – so were the curtains Their BAU policies of “insert wishful thinking here,” and their public performances evasive, disingenuous, unsatisfactory, and unresponsive. Reports from whistleblowers on the antics, ethical shortcomings corrupt and illegal activities of rivals have been highlighted and promulgated as part of our responsible public activities.

Apart from working breaks in Franschhoek and Monforte, and family time in Hakuba, and Telluride I note that I have only had a few long weekends with my family in Lizard Island, Freycinet, Thredbo, Dunkeld, and Broome. Add the usual motivational and essential relationship-building excursions to key markets supplementing the daily videoconferences, and travel consumes much time. My multi-tasking, strategizing, vision and problem-solving ensures there is no downtime wastage.

Spare time been spend working on the sequel to my best-selling novel. Publishers were aghast that I declined touring for promotional purposes, but my family and working life take precedence. I continue to help with the queries from translators about Australian idioms, and from Hollywood dealing with the on-progress movie.

Our pop-up outlets had outstanding success, and finally I relented thus we have a sale and tasting outlet at the Rocks, Sydney. Not just wine, we have a full range of attractive quality merch., all tastefully branded with the Stoney Goose Ridge logo.

Clothing – T-shirts, polos, puffer jackets, hoodies, socks, beanies, hats, scarves
Wine accessories – glassware, decanters, coasters
Stationery – posters, notepads, Jigsaw puzzles, colouring books, pens, crayons
Cooking – our award-winning ”Essential” cookbook, cutlery, gadgets
Miscellaneous- wallets, keychains, umbrellas and many more!

And of course we have tasting flights, museum wines, even an exclusive “on the Rocks” blend. Wines, beers, cocktails, spirits, all available for nominal tasting fees, plus snacks from the cookbook, it’s a day out for the whole family!

Enjoy the merrily festive seasonal break, before we resume our relentlessly successful voyage.

Your endlessly creatively magic skipper, Hector A Lannible.

Three countries…

2007 Taylors Vintage port
Portugal
Masked. Youthful deep ruby colour; but showing floral mixed red, blue and dark fruits, quality spirit, pepper? And violets; palate is savoury, so this is clearly a Portuguese VP. Lovely powdery tannins, and terrific fruit power, exquisitely balanced. I settled on 2007, no clue on the house. And very happy when Taylor’s revealed (as I have a few bottles).

Drink to 2040 or later, 95 points

1971 Morris Vintage port
Rutherglen, Victoria
Masked again; very deep colour with some age evident; blueberry, dark fruit and spices; palate is intense with liquorice and dark fruits again on display. Sweet, and my guess was early 1980s. 100% Shiraz. This wine is in remarkable condition for its age, and there are no signs of decay.

Drink to 2040, 94 points

1962 Seppeltsfield Vintage Port DP3
Barossa Valley, South Australia
masked, and a very sweet palate, with dark fruits and mocha. The palate is soft and mellow – clearly an old Australian VP – but my guess was mid-1970s, so this is a charming wine that is still enjoyable and surprising. 8 silver and 9 bronze medals!

Drink now (it will hold), 90 points

1926 Etko Grand Commandaria
Cyprus

Not masked. Mavro (red) & Xynisteri (white). Ripe grapes left to dry in the sun, then fermented. The style is typically 390 to 450g/L residual sugar and between 15-20% ABV (This one likely to be at the lower end, and not fortified). Don’t be tricked by the 1926 age; it’s a solera, so there is a small portion of grapes of that age, and the majority from later. But’s still a magic number! And even a smidge of old material makes a big difference to the taste, and with evaporation and careless record-keeping, calculating average age is irrelevant. Plus this was believed to have been bottled in the 1970s.

Deep colour, and it looks like a PX (Pedro Ximinez). Cyprus would not come to mind, but such is life. Mocha, orange peel and dried fruits; very muscat-like, with the fruit just a bit light for the degree of sweetness.

Drink now, 96 for history, but 90 for quality.

From two recent dinners

1995 Christoffel-berres Erdener Pralat Spatlese Riesling 8%
Mosel, germany

A glowing deep yellow with some amber, indicating age (early 2000s). Cumquat, honey, petroleum, camphor, smoke, high residual sugar, low alcohol. German for sure, Spatlese at least, perhaps Auslese? Palate is luxurious, and beautifully balanced. Revealed as older than my guess. It’s a magic site, and the label is charming.

Drink to 2030, 94 points

2021 Ch Suduiraut 14%
Sauterne, France

Vanilla, vitality, rich and pure botrytis. Apricot, citrus, quince, with some very attractive green notes in the mix. Palate is opulent, viscous – all quality here and sublime length. But young – 2017? Unveiled, it turns out even younger, already approachable without guilt, but a long life beckons. Very little was made due to a combination of frost and mildew – but this is brilliantly assembled. 100% semillon, 138 g/l rs.

Drink to 2045, 94 points

2004 Stanton and Killeen fortified 18.5%
Rutherglen, Victoria, 8 gold medals and 4 silvers
30% shiraz, 21% touriga, 19% Durif, 10 tinta cao, 10%tinta roriz, 10%tinta barocca

It seems I reviewed this wine in 2018. Tonight, the cork has done its duty;  the wine is densely coloured with just some trivial ruby bricking on the meniscus; it’s thriving with dark cherry, raspberry, blueberry and sweet spices; it’s soft, civilized, and balanced with a mix of sweet and savoury; talcy tannins, fine spirit and fruitcake spices now with plum and blackberry joining in – combining very satisfactorily. And there’s no rush.

Drink to 2034; 93 points

Just one from Clare

2016 Tim Adams Botrytis Riesling 11%
Clare Valley, South Australia (half bottle, screwcap)

I have a soft spot for Tim Adams, where the (dry) Rieslings, the Aberfeldy Shiraz (and other wines) were once household staples. Very well made, keenly priced and with a surprisingly broad range of museum wines at cellar door, what more could you want?

Light gold in colour, there is trademark botrytis “dustiness” plus varietal Riesling apple and pear, with bonus spice notes. The palate shows classic citrus (esp. mandarine) with a dollop of ripe peach and apricot. It’s clean crisp, lingering and completely delicious, with added concentrated textural interest.

Waiting, or holding hoping for botrytis is a fraught exercise (strong nerves and deep pockets are helpful). Reduced yields, fermentation and storage issues – then you merely need to sell it! I don’t understand why even the best examples struggle; maybe people think “what’s the catch” – it’s too expensive – or not expensive enough.  Or “what foods will it match”? But I have no trouble with fresh fruits or the simplest cakes for this style. It’s 87 g/l residual sugar – all absorbed by the acidity meaning it smells and tasted fresh. I’m sure younger vintages are available, and who wouldn’t enjoy this?

No hurry under screwcap, but it looks ready – drink to 2030 and 92 points.

Two less-common styles

NV Seppeltsfield Paramount aged dry apera DP 898 23.7%
Bottle 13-119, South Australia

100% Palomino, with an average age of 49 years, in a lavish package (500ml, and $550 ex-winery). Made by a solera system, and with neutral spirit.

Sherry (apera in Australia) was what our older winemakers grew up with; now it’s a style that few persist with – hard to make, and harder to sell.

A glowing amber/yellow colour with some green tints; and this is a “sherry” style – not bone dry, but rippling with seaspray, salinity, walnut, honey and vanilla; the palate is viscous and lively, with white peach and amaro herbs. Its warming, with effortless length and freshness. It’s a marvel that combines (extreme) aged material with freshness – a marvel of construction. This is a wine made to share, and not much is needed as the flavours dwell fantastically. Then you want to reward your senses again with a further sample.

Drink now, and 97 points.

2020 Pieropan Le Columbare Recioto di Soave Classico 13%
Garganega, Veneto, Italy 500ml

Air-dried grapes on mats, so they shrivel, and can develop botrytis, then pressed and aged in large oak barrels. Gold colour, with tropical aromas – banana, pineapple, guava, apple, raisins, camphor, wood spices and honey. It’s sweet (120 g/l residual) but refreshing and complex. Lots going on, with lots of wrong guesses with options questions! Outside my usual experience so its lifespan is a bit of a guess. Very pleased to have tasted this too.

Drink to 2030, 93 points

A Clare valley bargain

2022 Paulett Alison Botrytis Riesling 8.5%
Clare Valley (South Australia), 500 ml screwcap.

And a beauty. I paid a mere $25 for the bottle and am thrilled.
Cane cut- pale straw colour; pear, citrus, lime, ginger, purity, texture, and unlike most Oz sweeties, there is enough acidity to keep me happy, 150+ g/l residual sugar was my guess (web research says 161 g/l), and a complete bargain. Frisky, concentrated with some welcoming tropical fruit (guava, pineapple rind) and damn fine. A few proper trophies to its credit too. A great welcome back to Oz after five weeks in Europe (one week in Piedmont was my wine highlight).

Drink to 2032, 94 points

A surprise from Portugal

2001 Quinta do vale meao vintage port 19.5%
Portugal

The cork crumbled away, and my records didn’t tell me where or how much I paid (long ago, and probably not much) for this lone bottle. But it’s impressive. Very dense red/black colour; there’s a wonderful mix of violets, blueberries, red cherry, and some darker fruit notes. The palate has intensity, persistence and complexity. Red liquorice, cherry, blueberry, very fine chalky tannins – stylish and authentic. A producer to watch for the more widely declared years, as this one was a ripper. Likely to be terrific value too as it follows my rule of “hard to pronounce = better value”.

Drink to 2035, 93 points

Two sweet and one strong from Europe

2015 DV by Ch Doisy Vedrines
Sauternes (second label) and not a wine I have tried before.

Pale gold colour with green tints- cumquat, vanilla, pure, fresh; light peach and apple on the palate, but there is not much persistence. Authentic but not  thrilling (served blind, from half- bottle)

Drink now, 88 points

2013 Ch Raymond Lafon 13%
Sauternes (80% semillon, 20% sav blanc)

Sauternes. Deeper gold colour, wax and honey; supple with much more texture – orange citrus and tropical notes. Apricots and light nuts – this is a serious wine, with vibrancy and conpelcoity (served blind, from half- bottle)

Drink to 2032, 92 points

2005 quinta do noval silval vintage port 19.5%
Portugal

Single Quinta wines from – generally – undeclared years can combine huge pleasure with VFM. Anyway, this shows delicious juicy blueberry and red cherry, there’s some “putty” in the spirit, a touch of almond meal. There’s substance and texture, but tannins are fully resolved and “diffuse”. Clear Portuguese style, but lacking the presence and intensity of a generally declared year. No complaints, buts it’s a drink soon proposition.

Drink to 2030, and 90 points

Two with same vintage and many differences

2010 Felton road Riesling Block 1, 9%
Central Otago, New Zealand

Screwcap. Light gold colour, red apple, sweet spices, marzipan, honey and citrus; the palate adds some exotic tropical notes, and has the drive and acidity to support the 64 g/l residual sugar. I suspect it’s drying out a bit with development, so drink up – and what an enthralling match for a tea cake or fruit platter. (Notes are similar to those I made in 2020)

Drink nowish, and 91 points

2010 Ch Suduiraut 14%
Sauternes

Clear bright light gold colour, viscous and rich but the acidity can’t hide the richness bursting through; white peach, honey, almond meal and vanilla bean; palate is syrupy with just enough acid to keep the orange marmalade singing. Marvellous, rewarding drinking. (90% Semillon, 10% sav blanc, 145 g/l rs)

Drink to 2032 (but its ready for me) and 94 points

Stoney Goose Ridge EOFY report 2024-2025

It’s been another blazingly successful year for Stoney Goose Ridge. All key metrics are wonderful – sales growth, profitability, customer satisfaction, brand recognition and so on.  Recent new lines – the trailblazing umbrella brand “Caveat Emptor” has wowed across the on-premise markets in beer and wine categories. Our latest tequila “make out like a bandit” has captured hearts too, along with the FOMO range, and our latest our whole-bunch red wine ClusterFluke.

Stoney Goose Ridge does not engage in predictable EOFY firesales of lost cause inventory; our products stand unparalleled for value at their varied price-point positioning paradigms. We continue to be alert to purchase quality distressed assets; when the heat is on, our competitors predictably fold like nine-pins.

BAU continues – recruitment and nurturing of next-gen talent, dealing with nature’s unexpected vindictiveness impacting sourcing of materials to keep up with product demand; the translation of my ceaseless inspirational flow of profitable ideas into reality; the incessant demands from media for my commentary, OS conferences, and the astoundingly inevitable improvements my blending prowess makes to trial products, plus my extraordinary marketing talents.

Clearly, results could not have been achieved without my dynamic and insightful leadership, providing inspiration and motivation to all our staff. Across the board from sales, finance, legals, even the lowly beverage fabricators -we have met our BHAG. My own bonus was appropriately substantive, and several team members reached the hurdle for partial financial incentive recognition.

In short, our position is enviable, with our drumbeat of innovation through the metaverse, and our spatial computing AI mining producing a whirlwind of insights.

One if my direct reports – a stubborn mule, a bad person, stupid, terrible, a numskull and an idiot- has also been removed from the Executive ranks. These are his own words to describe himself, and his appalling behavioural episodes. It is indeed fortunate that my oversight prevented any lasting effects on staff or financials for the regrettable incidents. The usual legal penalties including retrieval of salary, bonuses etc plus public excoriation is underway, including likely custodial consequences.

I have previously advised that my recent activities in Hollywood are complete, and ongoing residual involvement does not distract me from the Stoney Goose Ridge mission. Sales of my books have been a publishing phenomenon too – internationally. I have plenty of skins in the game. Both executives that shared my responsibilities while I was absent both performed adequately and demonstrated their need for improvement. Their shortcomings were obvious to me even at a distance. They have been counselled, and my mentoring will be even more ruthlessly vigorous.

It is humbling and with deep regret that a recent audit has found significant staff underpayments going back several years. The root causes have been identified and remediated, and I am completely satisfied that no issues are ongoing. While there has been some effect on the company financials, this is a one-off and has been handled in strict accordance with accounting standards. It is critical that our staff remuneration accords to contracts, which is why stringent attention has been merited by this regrettable occurrence. It undermines key trust in the employer, and is a grievous breach of integrity.  Accordingly, the culprits responsible have been redeployed to the wider marketplace, and any references provided will be brutally straightforward. And importantly, my base and bonuses have been recalculated upwards and I have received commensurate recompense.

Your admired field marshal, and customer experience optimiser (CEO), Hector Lannible