{"id":991751,"date":"2025-07-06T20:55:27","date_gmt":"2025-07-06T17:55:27","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991751"},"modified":"2025-07-06T20:55:29","modified_gmt":"2025-07-06T17:55:29","slug":"subat-2025te-christchurch-yeni-zelandadaki-pinot-noir-2025-konferansi","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/subat-2025te-christchurch-yeni-zelandadaki-pinot-noir-2025-konferansi\/","title":{"rendered":"February 2025 \u2013 Pinot Noir 2025 Conference, Christchurch, New Zealand"},"content":{"rendered":"
\n

In February 2025, wine critic Jamie Goode attended the Pinot Noir 2025 conference held in Christchurch, New Zealand. During the congress, he was deeply impressed by a talk delivered by Nigel Greening, founder of Felton Road Winery, in which Greening shared his thoughts and positioning regarding the future of the wine industry.<\/p>\n\n\n\n

In truth, Nigel Greening voiced out loud what many of us have been quietly thinking. With Jamie Goode\u2019s permission, we\u2019re pleased to share Greening\u2019s words with you here.<\/p>\n\n\n<\/div>

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Nigel Greening\u2019s Speech<\/strong><\/p>\n\n\n\n

We\u2019re living in strange times\u2026 It\u2019s profoundly unsettling. So much of the world as we know it is shifting, and in moments like these, we\u2019re all tempted to look backward\u2026 to better times\u2014or at least, times we remember as being better. And that\u2019s exactly what I want to talk about today: how we navigate these waters we find ourselves adrift in\u2026 how we resist the urge to keep glancing over our shoulders, and instead look forward toward a better future.<\/p>\n\n\n\n

There\u2019s no doubt the wine world is facing serious challenges. Just recently, I was talking to a leading port producer who was practically in a state of panic\u2014and I can\u2019t really blame him (if I were making port, I\u2019d probably be panicking too!). He\u2019s convinced that the anti-alcohol lobby is about to wipe out his entire business. I suspect it\u2019s easier to cling to that kind of explanation than to admit that perhaps people simply don\u2019t want to drink what he\u2019s making anymore.But one thing is certain: health-conscious movements are indeed impacting wine sales, particularly among young professionals. These younger consumers are either choosing total abstinence or, if they do drink alcohol, they\u2019re gravitating more toward cocktails.<\/p>\n\n\n\n

Then there\u2019s the near-collapse of Bordeaux sales. The world\u2019s largest fine wine system has practically vanished from the market for now, and there\u2019s no obvious way back. The big ch\u00e2teaux can no longer sell their wines at the prices they once demanded, and the smaller producers can\u2019t sell theirs at any price at all. Burgundy, too, has had its own rude awakening: the 2023 en primeur campaign brought a massive but inconsistent vintage, exaggerated prices, and a customer base that\u2019s increasingly frustrated. The whole notion of \u201cfine wine\u201d seems to have become outdated and somewhat tainted\u2014bloated prices, an aura of exclusivity, and an image crafted largely by older white men and Asian male collectors. (And yes, I say this as an older white man myself!)<\/p>\n\n\n\n

Added to all this, we face the disruptions of climate change, widespread social instability, the looming threats of ongoing conflicts and political anarchy\u2026 It\u2019s a daunting picture when you step back and look at it.<\/p>\n\n\n\n

We must find the courage to throw out this old, outdated wreckage. And we know that if we want to broaden wine\u2019s appeal, we have to strip it of unnecessary mystery. So how do we do that? Let me give an example:<\/p>\n\n\n\n

One of the core pillars of fine-wine snobbery is the belief that great wines shouldn\u2019t be drunk \u201cbefore they\u2019re ready.\u201d Good wine, it\u2019s said, only \u201ccomes into its own\u201d after twenty years in a cellar. But why? Historically, wine needed time to soften and resolve its harsher edges\u2014that\u2019s how this cult of aged wines took root. Of course, there\u2019s absolutely nothing wrong with enjoying mature wines\u2014but it shouldn\u2019t be a requirement. People shouldn\u2019t have to own a cellar just to drink good wine. And producing a wine that tastes fantastic the moment it\u2019s released doesn\u2019t diminish its value\u2014in fact, it enhances it.<\/p>\n\n\n\n

So why not talk about deliciousness instead of pontificating endlessly on minerality, texture, or length on the palate? Why not say, \u201cThis wine will be fabulous tonight,\u201d instead of \u201cWait ten years\u201d? We have to let go of clinging to the wreckage of \u201cfine wine\u201d and start speaking in a language our future customers actually relate to. Simplifying the language of wine doesn\u2019t mean dumbing it down\u2014it means letting go of pretentiousness.<\/p>\n\n\n\n

And most importantly\u2026 I believe we have to stop being exclusionary and start being inclusive. Throughout its history, wine has been about inclusion and friendship. It\u2019s about gathering together, talking, sharing ideas, laughing, confiding in each other\u2014all over a glass of wine and some bread. Wine is a brilliant antidote to the false illusion of connection that social media offers. Are young people really abandoning wine? Or have they simply forgotten how to gather physically and enjoy one another\u2019s company? We\u2019ll never succeed in bringing people together if we keep championing exclusivity!<\/p>\n\n\n\n

What creates resilience in this market? I believe it lies in shifting away from outdated snobbery and exclusion and embracing broader social values. Socially conscious, successful, sought-after, environmentally responsible, well-priced, approachable\u2026 There\u2019s a long list of values, and carrying more than one of them definitely strengthens resilience. That\u2019s probably why Felton Road has gathered so many certifications: today\u2019s consumers are increasingly skeptical of vague marketing claims, and certifications are a way of saying, \u201cWe really mean what we say.\u201d<\/p>\n\n\n\n

So where does Felton Road stand in all of this? Frankly, we\u2019re uncomfortable being seen as part of the fine-wine tradition. Because that tradition has become boring, snobbish, and arrogant. It fosters exclusivity, and I\u2019m tired of it. We don\u2019t want to be Burgundy\u2019s stand-in anymore\u2014the crazy prices, the frequent inconsistencies in quality, the clinging to increasingly outdated notions of terroir\u2026 Those things don\u2019t represent us.Nor do we fit neatly into the so-called \u201cnatural wine\u201d crowd, even though our wines are made as naturally as anyone\u2019s. Are we organic? Biodynamic? IWCA? B Corp? All these labels are less like flags we wave than hats we wear when appropriate. So who do we belong to?<\/p>\n\n\n\n

This is where I\u2019m reminded of Pascaline Lepeltier and her wonderful book A Thousand Vines. Lepeltier often uses the phrase \u201cLiving Wine.\u201d She doesn\u2019t intend it as a formal category, but she\u2019s referring to honest, characterful, and engaging wines made by artisans. But there\u2019s something even richer in the term itself: wine that is grown and made in a way that cares about life\u2014not just the life of the vine, but the entire living ecosystem around it. In other words: inclusive, not exclusive, farming. Wine made by allowing local microorganisms to steer the process, rather than being forced into submission by the winemaker\u2019s ego, lab-derived products, or excessive technology. And likewise, approaching the winery as its own living biome. It\u2019s understanding that the people who produce the wine should not merely survive but truly live\u2014meaning they should earn a good living, be healthy, and feel supported. Just as the vines and the wines need the same care and support. It calls for winemakers who care as much about ethics as aesthetics. This encompasses social, ethical, climate, environmental, low-impact, and sensitive production practices\u2014producing something that is both admirable and inspiring. Not exclusive wine, but inclusive wine. That\u2019s the essence: leaving exclusion behind and embracing inclusivity.<\/p>\n\n\n\n

Most groups define membership with certain entry requirements: certifications, scores, prices, pretentiousness\u2026 These are all fences, when what we really need are gates. An inclusive approach. Maybe we do need a shared values manifesto\u2014but not rigid rules. And such a manifesto shouldn\u2019t be fixed and dogmatic but rather flexible and dynamic. There\u2019s tremendous opportunity here for regenerative viticulture. The advantage of regenerative farming is that it focuses on carbon and, thus, climate change\u2014the biggest threat facing both our industry and our customers\u2019 well-being. But unlike organics or biodynamics, it doesn\u2019t follow the \u201cour way or nothing\u201d mentality.<\/p>\n\n\n\n

Organic and biodynamic producers rarely talk seriously about climate change\u2014or if they do, it\u2019s not very convincing. Worse still, I\u2019ve heard people say, \u201cWe\u2019re biodynamic, so we don\u2019t have to do anything else for climate change.\u201d Organic production, meanwhile, takes a highly prohibitive stance regarding materials and techniques, banning substances not necessarily because of their merits or dangers, but out of dogmatic fear of \u201cchemicals.\u201d While organics sends a strong signal to consumers and the media that the environment and health are respected, it also bans many things that could actually benefit both wine and the environment.<\/p>\n\n\n\n

We continue with organic farming\u2014not because we believe all chemicals are evil, but because there\u2019s currently no other way to send a clear message to consumers. Biodynamics is similar, just with a bit more eccentricity layered on top. The upside is its emphasis on living ecosystem dynamics. The downside is that it sometimes veers into pseudoscience and unrelated practices. We stick with biodynamics because much of it clearly works, and the certification system allows us to embrace the aspects we find valuable without adopting practices we disagree with. Moreover, for many people working in the vineyard and winery, these ideas create a powerful sense of community. Calling it a \u201ccult\u201d might be too strong\u2014but it\u2019s certainly a supportive network that keeps many people motivated and connected. So we\u2019ll remain part of both camps, but we won\u2019t use those identities to define who we are.<\/p>\n\n\n\n

Organic and biodynamic production are exclusive by nature\u2014they demand adherence to certain rules. By contrast, regenerative viticulture is an inclusive concept that embraces flexibility instead of enforcing restrictive conditions.<\/p>\n\n\n\n

So, to sum up: I\u2019m ready to leave exclusionary wines behind. It should be a contradiction to even use the word \u201cexclusive\u201d in the same sentence as \u201cwine.\u201d Wine is about inclusivity. It\u2019s about sharing, friendship, gathering together\u2014not shutting people out. A great wine should be celebrated not solely for its grandeur, rarity, or price tag\u2014but for its unique character and the joy it brings to the conversation. And so my plan for weathering this storm is this: to be socially connective, to strip away the unnecessary mystery surrounding wine, to embrace inclusivity over exclusivity, and to place life itself at the very center of our communication.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

2025 \u015eubat\u2019\u0131nda Yeni Zelanda, Christchurch\u2019te d\u00fczenlenen Pinot Noir 2025 konferans\u0131na kat\u0131lan \u015farap kriti\u011fi Jamie Goodie, kongeransta Felton Road \u015earaphanesi\u2019nin kurucusu Nigel Greening\u2019in sekt\u00f6re y\u00f6nelik de\u011ferlendirmeleri ve kendi duru\u015flar\u0131n\u0131 ifade etti\u011fi sunumundan \u00e7ok etkilenmi\u015f. Do\u011frusu Nigel Greening pek \u00e7o\u011fumuzun d\u00fc\u015f\u00fcncelerini y\u00fcksek sesle dile getirmi\u015f. Yazar\u0131n Jamie Goodie\u2019ye verdi\u011fi izinle biz de sizinle payla\u015f\u0131yoruz. Nigel Greening\u2019in Konu\u015fmas\u0131…<\/p>","protected":false},"author":2,"featured_media":991752,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-991751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n\u015eubat 2025\u2019te Christchurch, Yeni Zelanda\u2019daki Pinot Noir 2025 Konferans\u0131 - Wayana Wine Bar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wayanatapas.com\/en\/subat-2025te-christchurch-yeni-zelandadaki-pinot-noir-2025-konferansi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u015eubat 2025\u2019te Christchurch, Yeni Zelanda\u2019daki Pinot Noir 2025 Konferans\u0131 - Wayana Wine Bar\" \/>\n<meta property=\"og:description\" content=\"2025 \u015eubat\u2019\u0131nda Yeni Zelanda, Christchurch\u2019te d\u00fczenlenen Pinot Noir 2025 konferans\u0131na kat\u0131lan \u015farap kriti\u011fi Jamie Goodie, kongeransta Felton Road \u015earaphanesi\u2019nin kurucusu Nigel Greening\u2019in sekt\u00f6re y\u00f6nelik de\u011ferlendirmeleri ve kendi duru\u015flar\u0131n\u0131 ifade etti\u011fi sunumundan \u00e7ok etkilenmi\u015f. Do\u011frusu Nigel Greening pek \u00e7o\u011fumuzun d\u00fc\u015f\u00fcncelerini y\u00fcksek sesle dile getirmi\u015f. Yazar\u0131n Jamie Goodie\u2019ye verdi\u011fi izinle biz de sizinle payla\u015f\u0131yoruz. 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