Sustainable Wine

Dave Powell, Torbreck founder, on starting again, making great sustainable Shiraz

Originally published on March 27, 2018.

Dave Powell, Torbreck founder, on starting again, and making great sustainable Shiraz with his new label, Powell & Son, in Barossa and Eden Valley in S Australia. This is a 20 minute podcast interview looking at the wines he makes, and his views on what is sustainable, natural, and biodynamic wine. 

Morgane Fleury on how to make sustainable champagne, and where its headed

Originally published on May 24, 2019.

I recently met with the delightful and charming Morgane Fleury in London. We spent half an hour or so discussing sustainable champagne. How you define it, how you make it, and how you can sell it at 22-25 Euros a bottle and still make a living. She and her family are biodynamic and sustainable pioneers in Champagne and the 20 minute podcast is packed with insight (from her, not me) Enjoy.

Making wine at 57 degrees north: An interview with Martins Barkans

Originally published on December 4, 2018.

Interview with  Martins Barkans, owner of Abavas in Latvia. Martins makes fruit wines and Rhubarb sparkling, but also has five hectares of wine grapes, at one point with 40 varietals planted, to try and make wine at 57 degrees north (In UK terms that's Aberdeen). In this interview we talk about what he's trying to do, the varietals, the weather, burying vines, and how he's managed to make good white wine in Latvia, about as far North as you can get in wine making.

Wilco Lam, winemaker at cult NZ producer Dry River, on sustainable wine making in New Zealand

Originally published on June 13, 2019.

In early June 2019 I sat down in the wine library at 67 Pall Mall in London with Wilco. We talked about how he ended up in New Zealand, the wines he makes at Dry River, reductiveness in wine making, low oxygenation and phenolic compounds, his views on what sustainability means in the vineyard and winery, and on New Zealand and sustainability in wine, in general. Enjoy.

Anna Chilton on sustainability in wine, soil health and more

Originally published on December 10, 2018.

Here's a recent interview I did with Anna Chilton, who is studying to be a master of wine, and works for a company which owns a winery (Linton Park) in South Africa. In the podcast we discuss what sustainability means in wine today, soil health and better practices, and what other industries, particularly in agriculture, might learn from the studies and practices in the wine sector, particularly around sustainability.

Richard Bampfield MW, on why radical transparency might be risky in wine

Originally published on January 5, 2019.

Here's a recent interview I taped with Richard, where we discussed sustainability in wine. From attitudes and work of major retailers, to sustainability standards and definitions in wine, to why radical transparency might have unforeseen risks, it was a wide ranging and fascinating chat. Enjoy.

How can climate models and forecasting help winemakers beat climate change?

Originally published on March 17, 2019.

Albert Soret Miravet and Marta Terrado from the Barcelona Supercomputing Center recently discussed with me, how computer-based climate and weather modelling and predictions can help agriculture tackle volatile weather patterns and manage against climate change.

Thomas Duroux, CEO, Chateau Palmer, on making Bordeaux sustainable

Originally published on October 30, 2018.

Thomas Duroux, CEO, Chateau Palmer, on making Bordeaux sustainable.

Raymonds Thomsons on consumers and sustainable wine

Originally published on July 31, 2018.

Raymonds Thomsons, manager at Vincents, Riga's most famous restaurant, is also European Sommelier of the year 2017. In this interview we discuss his views on sustainable wine, consumer trends, demands and a few other issues. Listen and enjoy.

Making sustainable wine in Wales, with Ancre Hill's David Morris

Originally published on May 13, 2018.

David Morris, winemaker at the Ancre Hill, talks about sustainable winemaking in Wales, the wines they make, and how easy it is - or otherwise - to avoid using chemicals and pesticides in UK agricultural conditions.