In this episode, we dive into the complex topic of regenerative agriculture with two experts in the field. First, Jenny Hemmer speaks with Meghan Zobeck, the winemaker at Burgess Cellars in the Napa Valley. They discuss Meghan's unique path into the wine industry and the importance of vineyard work to winemaking.
Next, MS Chris Tanghe talks to Nate Ready of Hiyu Wine Farm in Hood River, Oregon. They discuss Nate's experiences with regenerative and other farming practices for his grapes, vegetables, animals, and more.
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Meghan has worked harvest around the world, including at Clos Apalta in the Colchagua Valley, Iuli in Piedmont, Michel Rolland's Chateau Fontenil and Bon Pasteur in Bordeaux, Bethany in the Barossa Valley, and Screaming Eagle and Stag's Leap Wine Cellars in the Napa Valley. She took on the role of winemaker at Burgess Cellars in 2020.
Follow Meghan Zobeck on Instagram.
Before establishing Hiyu Wine Farm, a small farm in Hood River, Oregon, Nate worked the floor at Bobby Stuckey's Frasca in Boulder and the French Laundry in Yountville. Hiyu Farm "cultivates wildness" and is home to over 100 grape varieties, fruits, and vegetables, as well as cows, chickens, and pigs. Nate is a former Master Sommelier.
Follow Nate Ready on Instagram.
Follow Hiyu Wine Farm on Instagram.