Fermenting Place – Détails, épisodes et analyse

My guest for Episode Thirty-Eight of the Fermenting Place [podcast] are dynamic duo winemaking artists, Andries and Yoko Mostert from Brave New Wine, straight outta Denmark, in the Great Southern region of Western Australia.

Yoko and Andries produce wine like no one else I know in Australia. Every bloody bottle is damn delicious, no holes barred, volatile frivolity that's full of the funk and fun. Seriously. Turn on, tune in, and drop out, as Yoko and Andries share their journey to get to the Brave New World of wine...

In Episode Thirty-Eight, Andries, Yoko and I discuss...

• Bandwagons
• Ending to Begin Again
• Pushing the Progression
• Embracing the Clusterphunk
• Frozen Ferments
• Art, Depth and Detail by Design
• And Much More

- -

Connect:

- Brave New Wine - @bravenewwine

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Fountain, Breez, or Sphinx. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Thirty-Seven of the Fermenting Place [podcast] is mindful, innovative, and revered West Australian winegrower, Vanya Cullen of Cullen Wines, Margaret River.

Vanya is a pioneering biodynamic winegrower and dedicated devotee of Mother Nature and her resilient ability to provide abundance, provided she is honoured and revered in her own right.

-

In Episode Thirty-Seven, Vanya and I discuss...

• Climate Change Amidst Margaret River's Reputation for Consistency
• Celebrating 50 Years of Cullen
• How Australia Has Two More Than Four Seasons
• Observing Nature Over Time
• And Much More.

- -

Connect:

- Cullen Wines - @cullenwines

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Twenty-Nine of the Fermenting Place [podcast] is winegrower, reader, observer, Dachshund enjoyer, and all-round thoughtful human being, Tamara Irish of Herrmann Wines, in Dunkeld, Victoria.

This is a meandering conversation covering all manner of subjects and topics that intersect and interrelate around the concept of wine. It's as close to a conversation one might have with someone, late at night - as bottles, plates, and trays are empties, while bellies, minds and glasses of wine are filled - except it was conducted online, as opposed to in meatspace. Shame. This is a conversation that went exactly as I expected it to, and yet ended far too soon. Nonetheless, I am grateful.

-

In Episode Twenty-Nine of the Fermenting Place [podcast], Tamara and I discuss...

• The Long Play
• How Might We Know a Wine
• Observing Place
• Unlearning the Rules
• Losing Thermometers
• The unintended consequences of intervention
• And much more, of course

- -

Connect:

- Herrmann Wines - @herrmannwines 

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guests for this very special Episode Twenty-Eight of the Fermenting Place [podcast] are Mike and Claudia Weersing (formerly) of Pyramid Valley Vineyards, Waikari, New Zealand. This stellar couple established Pyramid Valley in 2000, and sold in 2018. Tragically, Mike passed away last year, in 2020. I found this recording of my conversation with Mike and Claudia while digging through old folders and files on my computer, just a few weeks ago. I listened to the interview in full, and it remains one of the most treasured interviews I've ever done. 

This interview was never intended for broadcast - so the audio isn't as sharp as usual (apologies). The interview was originally turned into a two-part feature on my former website, The Wine Idealist, as The Empyrean (Part One), and Transcendence (Part Two). These two stories were recently turned into a published article for Organic Winegrowers New Zealand 'Organic Matters' magazine (Autumn 2021). As you will hear, both Mike and Claudia are in fine form, articulating their thoughts and ideas around wine and wine-growing. I thought it was important to let the world hear it. 

In Episode Twenty-Eight, Mike, Claudia, and I discuss...

• The Search for Pyramid Valley
• Liquid Geography
• Rock Explosions
• The Affinity between Grape and Ground
• Wine-growing in the Old and New World
• A Brief History of Burgundy
• Biodynamics
• And Much More...

- -

Connect:

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Twenty-Seven of the Fermenting Place [podcast] is Shane Casey, head distiller at Brix Distillers, Sydney. Hailing from the Hawkesbury, with a background in engineering, Shane moved to the city back in 2014 to pursue a career in distilling. He now heads up a small team of urban distillers located amongst the steep streets of Surry Hills, in the heart of the city.

In Episode Twenty-Seven, Shane and I discuss...

• Rum
• How the Culture Often Comes Before the Product
• The Process of Rum Making in the City
• Fascinations with Flavour
• Agricole within an Urban Framework
• And much more.

- -

Connect:

- Shane Casey - @brixdistillers / www.brixdistillers.com

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Twenty-Six of the Fermenting Place [podcast] is Michael Glover - a candid observer and orator of wine, sage and winemaker at Mammoth Wines from Nelson, New Zealand.

Michael is one of the wine world's more impassioned defenders of the art of wine; the romance, the mystery, the history, and the culture that wine embodies. Fascinated, Michael's life in wine has been an endless quest to understand, capture, capture, express and articulate notions of quality as it relates to the place of wine; dismissing the static, embracing the dynamic; contributing to its eternal evolution.

- -

In Episode Twenty-Six, Michael and I discuss...

• Time
• The Search for Quality
• Moving Beyond the Dark Side
• The Battle Between Wine and Beverage
• Natural Wine
• Glory, Greatness, and the Temple of Terroir
• Much More

- -

Connect:

- Michael Glover - @mammoth_wine / www.mammothwines.com.au

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guests for Episode Twenty-Four of the Fermenting Place [podcast] are mates, Lachlan McIntyre and Robert Sowter of Lantana Gin - a small-batch, boutique distillery based in Redridge, Queensland. They make seasonal gin from freshly cut sugar cane, and that most perniciously and prettiest of invasive plant species, Lantana.

In Episode Twenty-Four, Lachlan, Robert and I discuss...

• Emplacing Friendship
• Redridge, QLD
• Drinking the Problem
• Growing Ground Up Support
• Building a Still and Making Spirit From Scratch
• Simplicity from Complexity
• And Much More...

- -

Connect:

- Lantana Gin - @lantanagin / www.lantanagin.com.au

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guests for Episode Twenty-Three of the Fermenting Place [podcast] are father and son winegrowers, Bruce and Chris Tyrrell of Tyrrell's Wines, in the Hunter Valley. Their family are pioneers of wine-growing in Australia, they are custodians of some of the best vineyard sites in the Hunter Valley, and their last name appears of some of the greatest wines ever made.

In Episode Twenty-Three, Bruce, Chris and I discuss...

• Audio Levels
• The Rolling Stones
• Drought, Rain, and Weather Cycles
• The Provenance of Great Vineyards
• Family History and Heritage
• Semillon and Shiraz
• So Much More...

- -

Connect:

- Tyrrell's Wines - @tyrrellswines / www.tyrrells.com.au

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for episode Twenty-Two of the Fermenting Place [podcast] is Oregon winegrower and advocate for regenerative farming methods, Mimi Casteel. Mimi is the owner and vigneron at her family's vineyard and farm, Hopewell Wine and Vineyard in the Willamette Valley, as well as a spokesperson for the soil, for biology, for ecology, and for the environment more generally.

In Episode Twenty-Two, Mimi and I discuss...

• Rehabilitation through Regeneration
• Christmas Tree Farms
• Vineyard Aesthetics
• Overcoming Compulsions to Control
• The Soil as the Soul
• Reflexivity, Reliance, and Resiliance
• Wines as a Portal to Nature
• Glyphosate
• Much More...

- -

Connect:

- Hopewell Wine and Vineyard - @mimicasteel / www.hopewellwine.com

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters. Become one!

Thanks for listening... x

Mark, Charlie, and Innes of Wolfburn Whisky Distillery, Scotland, are my guests for Episode Twenty-One of the Fermenting Place [podcast]. 

- -

In Episode Twenty-One, we discuss...

• Eau De Vie
• Ways of Distilling Place
• The Lost History of Woldburn
• Making Whisky by Hand, by Sight, by Touch, by Smell
• Time and Maturation
• Casks and Barrells
• Craft Whisky
• Tasting notes... and much more.

- -

Connect:

- Wolfburn Whisky Distillery - @wolfburn_whisky / www.wolfburn.com

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and comment via your favourite podcast listening platform, like Apple Podcasts, Spotify, and Soundcloud. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters. Become one!

Thanks for listening... x