POST FERMENT

Wine doesn’t end when fermentation finishes.
That’s when responsibility begins.

Post Ferment is shaped by more than movement — it’s shaped by work.

For over twenty-five years, I’ve worked across five countries and more than a dozen wine regions, moving between biodynamic and organic vineyards, large-scale production cellars, and everything in between. From chasing Riesling through Europe to working with Cabernet and Chardonnay in the New World, the common thread has always been the same: time, restraint, and decisions that can’t be undone.

Along the way, I’ve had the good fortune to work alongside people who shaped how I think about wine — from Bob Cartwright of Leeuwin Estate fame in Margaret River to biodynamic pioneer Niki Moser in Kamptal. It hasn’t been a straight line, and it hasn’t been a boring one.

Today, Post Ferment brings that experience into practical use — through independent winemaking, small-scale contract production, and an ongoing record of how wine is actually made once the cellar door closes.

The vineyard teaches patience. The road offers perspective. One keeps you grounded; the other keeps you moving.

Post Ferment is a journal of production, movement, and the quieter truths of the wine industry — unpolished, occasionally romantic, and seen from the inside.