Why He Lets Pinot Ferment Wild but Never Chardonnay Pt. 6
2026-08-26 · 5 min · episode 363 · 14 entities
Asserted relationships
-
0.55
evidence rules-v5
Feed author/publisher: Forrest Kelly
-
0.40
evidence rules-v5
Feed category: Society & Culture
-
0.40
evidence rules-v5
Feed category: Arts
-
0.40
evidence rules-v5
Feed category: Food
-
0.40
evidence rules-v5
Feed category: Leisure
-
0.40
evidence rules-v5
Feed category: Hobbies
-
0.40
evidence rules-v5
Feed category: Places & Travel
Entities found in this episode
concepts 10
-
0.50
evidence rules-v5
Feed category: Society & Culture
-
0.50
evidence rules-v5
Feed category: Arts
-
0.50
evidence rules-v5
Feed category: Food
-
0.50
evidence rules-v5
Feed category: Leisure
-
0.50
evidence rules-v5
Feed category: Places & Travel
-
0.40
evidence rules-v5
Feed category: Society & Culture
-
0.40
evidence rules-v5
Feed category: Arts
-
0.40
evidence rules-v5
Feed category: Food
-
0.40
evidence rules-v5
Feed category: Leisure
-
0.40
evidence rules-v5
Feed category: Places & Travel
persons 2
-
0.70
evidence rules-v5
Feed author/publisher: Forrest Kelly
-
0.55
evidence rules-v5
Feed author/publisher: Forrest Kelly
websites 2
-
0.50
evidence rules-v5
Feed category: Hobbies
-
0.40
evidence rules-v5
Feed category: Hobbies
Episode description as stored
Forrest asks the question on everyone's mind: is AI finding its way into the vineyard? Justin embraces technology on the business side — presentations, emails, efficiency — and sees real potential in equipment applications like smarter sorting and earlier detection in the vineyard. But when it comes to handcrafting wine, he's protective. To Justin, AI is a recipe: put in the parameters, get a result. Wine's beauty lives in vintage variation, challenging seasons, and a little chaos. Strip out the creativity and you're making formulaic, boring wines.
Then the conversation turns to Justin's minimalist, low-intervention style. His philosophy: high-detail, attentive farming delivers fruit so good the wines nearly make themselves. He picks for natural acid and alcohol balance and avoids additions when he can — not hands-off, not lazy, just letting the vintage and the site dictate quality instead of heavy-handed winemaking.
One fascinating detail: the Pinot Noir ferments naturally on native yeast, but the Chardonnay gets inoculated — because every time he's let Chardonnay go wild, the fermentation got stuck. Adapting to what the circumstances give you, in action.
@thebestwinepod
Discover More from The Best 5 Minute Podcast Network:
Wine Podcast
Music Podcast
Travel Podcast
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.