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