Al Brown's Tipping Point Adventure - Episode Guide

Find out what makes Al Brown tick and the risks he has taken throughout his career. Starting at the beginning of harvest season Al's mind is already jumping to what he loves best - the branding.

Take a behind the scenes look into the making of a Hawke's Bay Chardonnay with Al Brown. Al chats to Rebecca Mills from the Lever Room as part of his research into businesses with a positive impact.

What makes a Rosé? Al gets into the nitty gritty and creates his perfect blend. Hayden from a local charity, Sea Cleaners, speaks to Al about how keeping our ocean clean starts in our cities and towns

Al is excited about trying something a little different with a "Field Blend". Geoff Ross from Lake Hawea Station offers some wisdom around the benefit of being a kiwi and taking your business to the world.

Leigh Hart chats to Al about going with your gut and taking a risk in business. Al visits Central Otago, the home of Pinot Noir in NZ and chats to the Kea Conservation Trust about how to protect NZ's loveable rogue

Al puts the finishing touches to the Tipping Point bottle labels. Just as Al goes to visit another partner charity; Wilding Free Mackenzie, there is a Delta Covid-19 Variant outbreak and Al has to figure out how to adapt to the changing climate

Follow Al's incredible journey through the vineyards of northeast Italy, the home of Prosecco D.O.C. A portion of the proceeds of this wine goes to Southern Seabirds Trust, who work with fishers to protect New Zealand Seabirds like the majestic albatross, whose home is the open ocean.

Join us for the last episode of Tipping Point, as Al dives head first into the Barossa to blend our perfectly balanced Shiraz variety! Nigel from the Kea Conservation Trust, also gives insight into how Tipping Point is helping save our native Wildlife.