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
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