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I'm actually surprised how technical a lot of commercial wine production is. Things are done very much from an industrial chemistry point of view at certain price points, but that's not the impression you get with wine.

Wine is valued by its price, not its flavour.

Many mainstream winemakers use indigenous yeasts rather than commercially grown ones to ferment their grapes - precisely what natural winemakers advocate.

Winemakers have to adapt to what they're given by nature: the vines, the fruit, the soil and the weather.

I believe that the responsibility of the winemaker is to take that fruit and get it into the bottle as the most natural and purest expression of that vineyard, of the grape varietal or blend, and of the vintage.

To buy very good wine nowadays requires only money. To serve it to your guests is a sign of fatigue.

Slow food, free-range, no steroids, eat local, and natural winemaking are all part of a general yearning for simpler times. But the fact is that most winemakers these days, big and small, have drastically lessened the use of chemicals in the vineyard, embracing such concepts as organically grown, biodynamic, and sustainable.

Our very long-term prospective hinges on making the best possible wine we can.