Recent Posts by Tobias Webb

The science of soil sustainability and wine (in South Africa)

Q&A with Heinrich Schloms, interview by Agatha Pereira Heinrich Schloms is a soil scientist at the department of agriculture at Western Cape in South Africa. Agatha recently interviewed him at the Climate Change Leadership conference in Porto, Portugal. AP: What is your definition of sustainability in the wine industry? HS: Sustainability is when you give…
Read more

Morgane Fleury on making Champagne sustainable

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…
Read more

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

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. The audio interview with them is below, and there's a short video on what they are doing for grape growers in…
Read more

Some of the best Bandols you can buy

I had a conversation with a fellow Bandol fan last night, at 67 Pall Mall in London. We exchanged ideas on the great wines of Bandol and the incredible differences between the wines, particularly interesting given the AOC is not large. We talked soil, and producers and years, decanting times and how wonderful Mourvedre is.…
Read more

Chatizvariti: Making (more) sustainable wine in Greece

Any readers who know me will know when I'm in London, ten days a month or so, I am usually found propping up the bar at 67 Pall Mall, the wine lovers club that has transformed the London wine experience, at least for folks like me. One of the head sommeliers there is Klearhos Kanellakis, who…
Read more

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

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. Highlights include: A brief chat about the Master of Wine qualification…
Read more

Anna Chilton on sustainability in wine, soil health and more

Here's a recent interview I did with Anna Chilton, who is studying to be a master of wine, and works for an agricultural producer, Camellia. 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…
Read more

Meeting the mad professor of far-north winemaking

If you want to make wine north either Copenhagen or Edinburgh, you should speak with Martins Barkans. He is the man who makes wine on the 57th parallel. That's 57 degrees north. Yes, 57 degrees north. He's spent eight years experimenting with 40 varietals, to make a drinkable wine from his three and a half hectare…
Read more

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

A few months back I flew to Bordeaux to interview Thomas Duroux, CEO of Chateau Palmer, an iconic Bordeaux property famous for its history, wines (more Merlot than Cabernet Sauvignon, rare on the left bank) and influence in the region. I'll provide a proper write up of my 30 minute interview with Thomas soon but…
Read more