Wine is the voice of nature, spoken in the language of the senses. It can take you on journey into the earth, through the sunlight and around the world. Terroir Talking features images and stories to inspire us to explore wine, and life, more deeply. Take a little time and enjoy!

Eben Sadie

Dec 2016
Eben Sadie in Kokerboom vineyard
Sadie Family Wines, Swarthland, S.Africa

For Eben Sadie, there is more to a barrel tasting then dipping a thief and into a barrel of wine. While tasters are swirling and breathing in aromas, the evolving wine has been changed by its visit to the outside world. And when the time comes to return the remaining wine to the barrel Eben does so with love.

Surfing Terroir

Dec 2016
The relationship of terroir to wine and surfing

Shining the spotlight on Eben Sadie was no easy task. He is a seeker, and understanding him demands a willingness to go deeply into all that we believe about life, because for him those depths are connected, part of the “reality of all things.” For example, while winemaking is what Eben is best known for, surfing remains a big part of his life.


The Wine of Life

Dec 2016
Close up of wine legs

As we know, the existence of wine dates back at least 8,000 years to Neolithic times. Fermented grape juice residue has been found in ceramic jars in Shulaveri in present-day Georgia (from about 6000 BCE) and Tepe in the Zagros Mountains of present-day Iran (5400–5000 BCE).


Giving Form to the Formless

Nov 2016
Colorful fall vines coming into focus

The language of the senses is not communicated through words. We try so hard to find the right nouns and adjectives to express a flavor, a smell, a memory, but, as Hugh Johnson so aptly put it, “words follow lumberingly after the clear, precise, yet indefinable impressions of the tongue.” Wine speaks in a language that has no form.


The Alchemy of Wine

Sep 2016
Wine fermenting

Before modern science there was alchemy, a tradition that, among other goals, aimed to change one thing into another more valuable. Although we know that science is at the heart of the transformation of grape to wine, there is also a kind of alchemy taking place. The life force of the vine produces fruit that becomes wine, still breathing, evolving.


Giannis Akyalas

Aug 2016
Giannis Akyalas, Gaia Wines, Santorini, Greece
Viticulturist, Gaia Wines, Santorini, Greece

“I am happy to have been able to pass you some old stories of the island. Because too often we forget to look back! I believe that we live on a blessed island and we are very lucky to comfortably live in this place, as my grandfather lived".

Ode to Santorini’s Assyrtiko

Aug 2016
Santorini emerges out of the sea

“Out of the bowels of the thunder you came / Shuddering with the irresolute clouds / Stone of bitterness, tempered, arrogant / Where hope is carved out of the deep secrets of your heart / With fire, with lava, with smoke / With words that illumine the infinite / You brought forth the voice of the day / You felt the joy of creation / You surged into the world, firstborn, / Born into the purple,


Wine of the Deep Dark Sea

Aug 2016
Gaia Wines Assytriko aged under the Aegean Sea for five years

Submerged wine aging has become a bit of a trend. Winemakers all over the world are experimenting with the idea, some personalizing it with their own concepts: submerged metal cages, ceramic amphora around each bottle, cement-lined barrels. Others just submerge the wines in giant vats kept on land.


Terroir Talking Explores Greece

Jul 2016

The wines of Greece have always intrigued me because they seem to epitomize how a region’s cuisine evolves with its wines. I have read that there are more than 300 autochthonous grape varieties in Greece—an overwhelming number—but when I heard that only four of these have been granted protected designation of origin status, this was a number I could plan an investigation around.


Apostolos Thymiopoulos

Jul 2016
Grower/Winemaker, Naoussa, N.Greece

As I arrived in Trifolos, my GPS was confused and I had no idea where I was. I had to call Apostolos, who told me to pull over and find someone who spoke Greek. I found a nice lady peeling potatoes in her kitchen window and handed her my phone.

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