April 30, 2025 • 33 mins
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The world of kosher wine has embraced transformative approaches to viticulture that honor both ancient traditions and forward-thinking environmentalism. Sustainability isn't just a marketing term—it's a comprehensive philosophy that encompasses water conservation, solar energy, and holistic management, returning waste to the soil as nourishment. These practices create closed-loop systems where nothing is wasted and everything contributes to vineyard health.
Even more fascinating is biodynamics, which incorporates cosmic rhythms into agricultural science. Biodynamic winemakers plant and harvest according to lunar cycles, bury cow horns filled with manure underground through winter, and use specialized herb preparations to stimulate vineyard vitality. While these practices might sound magical, prestigious estates like Château Pontet-Canet in Bordeaux (which produces remarkable kosher wines) have abandoned tractors for horses and embraced these methods with stunning results—wines of greater vibrancy, complexity, and sense of place.
The next time you raise a glass of sustainable or biodynamic wine, pause to consider what you're truly experiencing. Beyond flavors and aromas lies an intricate story of stewardship, intention, and care—a wine that connects you to something larger than yourself. Subscribe to the Kosher Terroir podcast to continue discovering the hidden stories behind the wines you love.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Solomon Simon Jacob (00:09):
Welcome to The Kosher Terroir.
I'm Simon Jacob, your host forthis episode from Jerusalem.
Before we get started, I askthat, wherever you are, please
take a moment and pray for thesafety of our soldiers and the
safe return of all of ourhostages.
Welcome back to The KosherTerroir, the podcast where we
(00:33):
explore the hidden storiesbehind the wines you love.
I'm your host, simon Jacob, andtoday we're taking a closer
look at something that goesbeyond the bottle.
We're taking a closer look atsomething that goes beyond the
bottle, beyond labels andaccolades.
We're talking about the rootsof wine, literally.
(00:56):
In this episode, we dive intothe movements of sustainability
and biodynamics in winemaking.
These aren't just buzzwords orfleeting trends.
They represent deep,intentional choices made by
wineries across the globe.
But what do these terms reallymean?
What do they look like inaction and how do they affect
the wine we enjoy and the worldwe live in?
(01:17):
From Bordeaux to Israel, fromCalifornia to Spain, we'll
explore how wineries arecultivating more than just
grapes.
They're cultivating ecosystems,philosophies and trust.
We'll look at the science, thespirit and the tangible benefits
these practices bring to boththe planet and the palate.
(01:39):
So pour yourself a glass,settle in and let's journey
together into the heart ofsustainability and biodynamics
in the world of wine.
Let's start by unpacking twobig terms sustainability and
biodynamics.
They often get usedinterchangeably, but they are
(02:00):
distinct, though sometimescomplementary.
Sustainability in winemaking isabout more than just being
green.
It's a comprehensive,science-driven approach focused
on minimizing harm whilemaximizing long-term efficiency
and ecological balance.
At its core, sustainabilityasks a winemaker to consider
(02:23):
every stage of production, fromthe vineyard to the bottle, and
to ask how can we do this in away that protects the
environment, supports the peopleinvolved and ensures quality
for generations to come?
Let's start in the vineyard.
One of the biggest concerns inmodern agriculture is water use,
(02:44):
especially in drought-proneregions like California, chile
and Israel.
Sustainable wineries oftenemploy drip irrigation systems,
originally invented in Israel toprecisely deliver water at the
base of each vine, using sensorsand weather-based data to
(03:04):
irrigate only when absolutelynecessary.
Some wineries go even furtherby implementing dry farming,
relying entirely on naturalrainfall to force vines to dig
deep roots, improving bothresilience and flavor complexity
.
Energy efficiency is anothermajor focus.
Many wineries now power theiroperations using solar panels,
(03:29):
reducing reliance on fossilfuels.
Many Israeli wineries, forexample, have generated over 85%
of their power needs from solarenergy.
Others use gravity flowwinemaking systems to eliminate
the need for pumps, reducingelectricity usage while also
(03:49):
being gentler on the wine.
Sustainable wineries also makeefforts to manage waste
holistically.
Rather than sending grape skinsand seeds to landfills, they
compost and reuse it as organicmatter to enrich vineyard soil.
Some even convert waste intobiofuel or livestock feed.
(04:10):
In terms of biodiversity,sustainability often means
treating the vineyard as part ofa larger ecosystem.
Many wineries plant cover cropslike mustard beans or clover
between vine rows, though inkosher vineyards, they need to
carry out such plantingappropriately to avoid concerns
(04:32):
of Jewish law prohibitionagainst mixing species, and it
encompasses several areas,including plants, animals and
garments.
When it comes to plants, theTorah prohibits sowing certain
types of seeds together orplanting them too close to one
another.
This falls under the mixing ofdifferent species in agriculture
(04:55):
.
When done appropriately, though, these plants prevent erosion,
replenish soil nutrients andattract beneficial insects that
act as natural pest control.
Birds, bees, sheep and evenbats are welcomed into this
micro-ecosystem, maintainingbalance without the use of
(05:16):
chemical pesticides.
Crucially, sustainability isabout people, too.
Social equity and fair laborpractices are integral to the
model.
That means providing fair wages, safe working conditions and
health benefits for vineyardworkers, many of whom have
historically faced harshconditions.
(05:37):
Some wineries invest ineducation and housing for
farmworker families.
Others, in South Africa andAustralia, support community
cooperatives and developmentinitiatives to ensure wine
profits, help build thrivinglocal economies.
And sustainability doesn't endin the field or the cellar.
(05:58):
It continues through packaging,distribution and community
involvement.
Lighter weight glass bottlesreduce carbon emissions during
shipping.
Alternative closures likerecyclable corks or screw caps
made from renewable materialsare on the rise.
Labels are being printed onpost-consumer recycled paper
(06:22):
using non-toxic inks.
Some wineries, like Fetzer,have even switched to
biodiesel-powered trucks todeliver their wines.
To ensure these efforts are morethan marketing buzz, many
wineries seek third-partycertifications.
In California, essip-certifiedSustainability in Practice
(06:43):
assesses everything frompesticide reduction to water
efficiency to community outreach.
In Oregon and Washington, liveCertified holds vineyards to
rigorous environmental andsocial standards.
The California Sustainable WineGrowing Alliance, cswa, offers
an overarching framework withover 200 criteria, proudly
(07:08):
publishing their compliancemetrics annually.
In short, sustainability inwine is not a single act, it's a
mindset.
It's about stewardship,transparency and accountability.
It asks can we grow better wineand be better neighbors to the
land and people?
(07:28):
Let's shift from sustainabilityto something even more holistic
biodynamic winemaking.
If sustainability is rooted inscience and stewardship.
Biodynamics adds a layer ofspiritual ecology, a philosophy
that sees farming not just asenvironmental management but as
(07:49):
a form of cosmic harmony.
Biodynamics was developed inthe 1920s by Austrian
philosopher and scientist,rudolf Steiner, who believed
that modern industrial farmingwas depleting the vitality of
both the land and the food itproduced.
In a series of lectures givento European farmers, he laid out
(08:12):
a new approach to agriculture,one that treated farms as
self-sustaining living organisms, integrated with the rhythms of
the earth, moon and stars.
Applied to winemaking,biodynamic viticulture builds
upon the principles of organicfarming no synthetic fertilizers
(08:33):
, no chemical pesticides.
At its heart is the belief thateverything in the vineyard is
interconnected the vines, thesoil, the insects, the people,
the animals and even the cosmos.
Insects, the people, theanimals and even the cosmos.
Biodynamic farmers follow anastronomical planting calendar
(08:54):
which divides days into fourtypes fruit, flower, leaf and
root days, based on lunar cyclesand planetary alignments.
For example, grape harvestingis often timed for fruit days,
believed to best preserve flavorand vitality, while pruning may
be done on leaf or root days tosupport balanced growth.
(09:18):
One of the most distinctiveaspects of biodynamics is the
use of specially preparedcomposted treatments, known as
preparations.
These include cow manure thathas been buried inside a cow
horn over winter, then unearthedand diluted with water, often
dynamized by vigorous stirring,and sprayed over the soil.
(09:40):
It's believed to stimulatemicrobial life and root
development.
Crushed quartz silica packedinto a cow horn and buried
through the summer, then sprayedover the vines to enhance light
absorption and photosynthesis.
Other preparations use herbslike yarrow, chamomile,
(10:00):
dandelion, oak bark, valerianand horsetail, either composted
or applied as teas or sprays.
Each one is thought to bringbalance to a specific part of
the vine's health, whetherencouraging flowering, boosting
immunity or regulating growth.
To the outsider it may soundstrange, even mystical, but for
(10:24):
practitioners the proof lies inthe vitality of the vineyard and
the balance of the wine.
Winemakers often report thattheir vines become more
resistant to disease, theirsoils more alive with microbial
diversity and their wines moreexpressive, even from difficult
vintages.
Take Domaine Le Flavre inBurgundy, a historic estate that
(10:49):
turned to biodynamics in the1990s after facing disease and
declining yields.
Since the switch, their vineshave rebounded and their wines
have earned global acclaim forpurity and finesse.
Or Nicolas Joly of Clos de laCoulee de Ceron, perhaps the
(11:09):
most vocal biodynamic evangelistin the wine world, whose small
Loire estate produces winesrevered for their complexity and
individuality.
In Bordeaux, chateauPonté-Canet, a classified growth
in Pauillac, fully converted tobiodynamics under Alfred
(11:33):
Tesseron.
Using horses instead oftractors, cultivating biodiverse
insect habitats and introducingdynamized water into their
treatments, the transformationwas dramatic.
Vine health improved and winecritics began awarding higher
scores with each vintage.
Biodynamic farming is notlimited to France.
(11:53):
In Israel, a growing number ofwinemakers are exploring
biodynamic practices toreconnect with ancient rhythms
of agriculture.
Some boutique producers in theJudean hills and upper Galilee
have begun experimenting withmoon cycle pruning and compost
infusions, seeing it as a returnto more mindful stewardship of
(12:16):
the land.
Certification for biodynamicpractices is overseen by
international organizations likeDemeter and Biodiven.
These certifications go wellbeyond organics.
They require deep ecologicalplanning, documentation and
annual audits to ensureauthenticity.
(12:37):
Demeter-certified wines arestill relatively rare, but they
are growing in number as bothconsumers and winemakers seek
more soulful, terroir-drivenexpressions.
Biodynamic winemaking doesn'tjust produce wine.
It cultivates a relationshipBetween farmer and vine, between
(12:59):
soil and sky and between thenatural and the transcendent.
Whether or not you embraceevery aspect of the philosophy,
one thing is clear For manywinemakers, the vineyard feels
more alive, and so does the wine.
Let's now look at how thisplays out in the real world.
In Bordeaux, france,pont-et-canet is a fifth-growth
(13:24):
estate in Pauillac that producesa limited release of kosher
wines.
State in Pauillac that producesa limited release of kosher
wines, it turned heads when itembraced biodynamics.
In the early 2000s, alfredTesseron made the bold move to
replace tractors with horses,allowing gentler soil compaction
and deeper root growth.
They used dynamized water,water that's stirred in a vortex
(13:49):
motion to enhance its energy.
According to biodynamicphilosophy, they prepare compost
using cowhorns filled withsilica buried for months
underground.
The result Vines that are moreresilient, wines that critics
say have gained finesse andvibrancy, and a vineyard that
feels more alive.
(14:10):
Next, in Spain, elvi Wines is akosher certified winery known
for its commitment tosustainable agriculture and
respect for tradition.
Working across regions likeRioja and Priorat, elvi has
implemented dry farming, nativeyeasts and minimal intervention
practices to emphasize terroirand reduce their environmental
(14:33):
footprint.
They avoid herbicides andsynthetic inputs, instead
focusing on soil regenerationand vineyard biodiversity.
Elvie is also exploringbiodynamic techniques,
harvesting and racking based onthe lunar calendar, blending
tradition with innovation.
Their wines are not only kosherbut also expressive, elegant
(14:59):
and increasingly aligned withecological principles.
Then, in Israel, the Reconatiwinery has adopted
sustainability with aMediterranean perspective.
Facing water scarcity.
They use drought-resistantrootstocks and native varieties
like Marawi and Betuni, focusingon minimal intervention and
(15:21):
smart irrigation in thevineyards and investment in
local ecosystems to direct theirapproach to winemaking.
Their wines express place withauthenticity and the vineyard is
a model of climate adaptation.
Again in Israel, domaine duCastel, based in the Judean
(15:42):
hills near Jerusalem, is aleading example of premium
kosher winemaking with asustainable focus, is a leading
example of premium kosherwinemaking with a sustainable
focus.
Founded in 1988, the winery hasgrown from a backyard operation
into one of Israel's mostrespected producers.
While not officially biodynamic, castell emphasizes harmony
(16:04):
with the land, minimalintervention and environmentally
conscious vineyard management.
Their relocation in 2015 to amodern facility in Yad Hashmona
allowed for even more efficientand sustainable production,
allowing for the replacement ofmuch of the electrical
pumping-based transfers ofproduct, using gravity to
(16:28):
facilitate their transfer.
Castel's wines, including theiconic Grand Vin and C Blanc de
Castel, have earned globalacclaim for their balance,
elegance and sense of place.
Why take this path?
Why abandon convenience andscale in favor of horses,
compost and lunar calendars?
(16:49):
Let's start with the mostpressing reality climate change.
Grape growing is inherentlysensitive to weather and climate
Warmer temperatures, erraticrain patterns and extreme events
like frost or heat waves candevastate harvests.
Events like frost or heat wavescan devastate harvests.
(17:13):
By adopting sustainable orbiodynamic practices, wineries
gain more resilient vines,healthier root systems and
greater biodiversity, all ofwhich help vineyards better
weather these growinguncertainties.
Next is the health of the soil.
After decades of conventionalfarming, many vineyard soils
around the world have beendepleted of life.
By reintroducing compost,planting cover crops and
(17:37):
minimizing synthetic inputs,winemakers can rebuild their
soil's microbial life.
Why does that matter?
Because healthy soil isn't justdirt.
It's the life source of thevineyard.
It determines how vines feed,how grapes ripen and, ultimately
, how the wine tastes.
But it's not just about theenvironment.
(17:59):
There's also an economic andphilosophical dimension.
Wineries that invest in thesepractices often reduce long-term
costs, especially in water andchemical usage.
They may also attract loyalcustomers willing to pay a
premium for authenticity andethical transparency.
(18:20):
And then there's the matter oflegacy.
Many family-owned wineries viewthemselves as stewards, not just
producers.
They want to hand off the landto the next generation in better
condition than they received it.
Sustainability becomes a moralimperative, not just a marketing
(18:41):
label For biodynamic producers.
There's also a spiritual andenergetic motivation.
Some speak of creating harmonybetween the vineyard and the
cosmos.
They see winemaking not just asagriculture, but as art and
healing.
This may sound poetic, but tomany who walk their vineyards
(19:02):
and taste their wines, it alsofeels profoundly real.
So whether it starts from aspreadsheet, a soil test or a
sense of sacred duty, themotivations are deeply rooted.
These winemakers aren't justgrowing grapes, they're
cultivating a vision.
Here are some quotes fromwinemakers about sustainability
(19:25):
Elie Ben-Zaken, founder Domainedu Castel, israel.
We don't just make wine, wetake responsibility for the land
.
If we harm the soil, we harmthe soul of our wine.
Daniel Rogov, israeli winecritic, paraphrasing Castel's
philosophy Castel understoodearly that great wine doesn't
(19:48):
come from modern technologyalone.
It comes from care, fromharmony between man and nature.
Gar Eliraz, on Reconati Winery,israel.
Our climate is changing fast.
If we don't adapt by plantingsmarter, irrigating less and
nurturing local varieties, we'renot being responsible vintners,
(20:10):
we're just renters on borrowedland.
Some additional quotes onbiodynamics Alfred Tesseron,
pont-et-canet, france.
Biodynamics is not magic, it'slistening to the vineyard, to
the animals, to the cosmos.
When the vineyard is in balance, the wine finds its own voice.
(20:30):
Elisabetta Foradori, italy, aDemeter-certified producer.
Biodynamics gave me a languagefor something I already felt
that wine is alive.
It has rhythm, energy andmemory.
Victor Urrutia, ceo Sivini,spain.
We don't inherit vineyards fromour ancestors.
(20:51):
We borrow them from ourgrandchildren.
Gabriel Geller, wine industryexpert.
Kosher wine consumers are moreconscious now.
They don't just want koshercertification, they want meaning
in their bottle ethics, ecologyand excellence.
Meaning in their bottle, ethics, ecology and excellence.
Here are some quotes onConsumer Connection.
(21:12):
Writer David Silverman on ElvieWine, spain.
We've always believed thatkosher wine can be world-class
Sustainability.
Lets us tell a deeper story,not just about religion, but
about the earth.
Winemaker Nicolas Joly, ownerof Clos de la Coulee de Serran,
(21:32):
france.
When you treat nature like apartner, not a machine, the wine
becomes a messenger of place.
You're not drinking a product,you're drinking a conversation.
So what's in it for you, thewine lover?
Let's begin with the mostimmediate and intimate aspect
taste.
(21:54):
Sustainable and biodynamic winesoften offer a more authentic
expression of their terroir.
This is because vines growingin biologically rich,
undisturbed soil develop deeperroot systems, drawing up a
broader range of nutrients andminerals.
These nutrients influence notjust the ripeness of the grapes,
(22:15):
but their aromatic complexity,mouthfeel and balance.
As a result, wines from healthyecosystems frequently display
heightened freshness, clarityand tension.
Biodynamic wines, especially,are known for their elegance,
lifted aromatics and a sense ofvibrancy that many wine
(22:37):
professionals describe as alivein the glass.
Now consider the healthimplications.
Sustainable and biodynamicproducers avoid synthetic
herbicides, pesticides andfertilizers, which not only
protect the environment but alsoreduce chemical residue in the
wine.
These wines are often fermentedwith indigenous yeasts that
(23:00):
come naturally from the vineyardand the winery, rather than
laboratory-cultured strains.
Native yeast fermentations areslower and more nuanced,
allowing more complexity todevelop.
Lower sulfite levels are alsocommon, making these wines
gentler for those who aresulfite-sensitive.
(23:21):
Additionally, sustainablewineries often employ less
invasive fining and filtrationprocesses.
This means the wine retainsmore natural phenolic compounds,
which some studies suggest maycarry health benefits, like
antioxidants and polyphenols,when consumed in moderation.
(23:41):
Many of these wines are alsovegan, as they avoid
animal-based clarifying agents,which are often found in
non-kosher certified wines.
Beyond physical health, let'slook at mental and emotional
well-being.
Choosing wines that areethically and environmentally
sound offers a sense ofsatisfaction and purpose.
(24:04):
You're not just buying abeverage, you're making a
conscious choice.
Supporting sustainableviticulture affirms your values
environmental stewardship,respect for nature and social
responsibility.
Speaking of values, sustainablewines often come from producers
(24:25):
who care deeply abouttransparency.
Many publish their vineyardpractices, soil care methods,
water conservation efforts andsocial impact reports.
This transparency builds trust.
As a consumer, you know whereyour wine comes from, how it was
made and who made it.
That knowledge turns a bottleinto a story and a story into a
(24:49):
connection.
These connections go further.
Wines from small, sustainable orbiodynamic wineries often
reflect the fingerprints oftheir makers.
They aren't industrial,mass-market products.
They're expressions of people,places and philosophies, of
(25:12):
people, places and philosophies.
Drinking these wines invitesyou to experience a region's
climate, traditions, strugglesand aspirations.
It's cultural immersion througha glass.
There are even sensory andaesthetic benefits.
Many natural and biodynamicwines use minimal packaging and
avoid heavy bottle glass,reducing their carbon footprint.
(25:32):
Labels often emphasize artistry, storytelling and local
identity.
You'll notice more corks fromsustainable forests, less foil
and recyclable materials.
Lastly, there's the communalbenefit.
Lastly, there's the communalbenefit.
Sustainable wine culture oftenencourages education,
(25:56):
hospitality and open dialogue.
Visiting these wineries, shouldyou get the chance, is usually a
more personal experience.
Tastings are often led byfamily members, winemakers or
viticulturists themselves.
This fosters a deeperappreciation of the craft and
builds relationships betweenproducers and consumers.
(26:16):
So what's in it for you?
Better taste, better health,better ethics, better
transparency and a better story.
You're supporting artisans,protecting ecosystems and
enriching your experience withevery sip.
In a world filled with choices,sustainable and biodynamic wines
(26:38):
invite you to choose mindfullyand deliciously.
So as you lift that next glassto your lips, I invite you to
pause for a moment, not just toswirl, sniff and sip, but to
reflect.
Every bottle of wine has astory, and when it comes from a
sustainable or biodynamic winery, that story often runs deep.
(27:01):
Let's explore a few guidingquestions to help you connect
more meaningfully with the winein your glass.
How was this wine made?
Was it crafted with care orchurned out in a high-volume
facility?
Was the vineyard managedorganically or chemically
fertilized?
Did the grapes ferment withnative yeasts from the vineyard
(27:25):
itself, or were they inoculatedwith lab strains designed for
consistency?
For example, wines from Elvi inSpain rely on minimal
intervention and dry farmingpractices to let nature speak
through the glass.
Ponté Canet in Bordeauxferments with indigenous yeasts
(27:46):
and forgoes synthetic inputsaltogether.
Understanding how a wine wasmade helps you appreciate the
craftsmanship or the lack of itbehind what you're drinking.
What choices did the winemakermake to preserve the land?
Was water used wisely?
Were cover crops planted tofeed the soil?
(28:08):
Did the winemaker use horsesinstead of tractors, like at
Ponte Cane, to reduce soilcompaction or employ gravity-fed
systems to reduce energy use.
In Israel, reconati hasembraced drought-resistant
rootstocks and native grapevarieties like Marawi and Bituni
(28:29):
, not just to honor heritage butto reduce environmental strain
in an arid climate.
Castel, nestled in the Judeanhills, works with nature, not
against it, to allow theirvineyards to thrive for
generations to come.
Asking this question reminds usthat a good wine should come
(28:51):
from a healthy vineyard and thata healthy vineyard is a gift
from intentional choices.
Can I taste the place, thevintage, the care in the
vineyard?
This is the heart of terroirthe idea that wine can reflect
the soil, climate and culture ofits origin.
Can you taste the mineralityfrom a limestone hillside, the
(29:16):
sun-drenched ripeness from aparticularly warm year, the
tension between sweetness andacidity that tells the story of
a cool climate harvest?
In biodynamic wines especially,this sense of place often
shines.
It's not masked by additives ortechnology.
Think of a Syrah from thenorthern Rhone with cracked
(29:40):
pepper and violets that echo thegranite soil and cool breeze.
Or a Merawi from Israel thatoffers citrus and herbs,
capturing the Mediterraneanbreeze and ancient soil beneath
its vines.
When wine is made with care,you're not just tasting grape
juice.
(30:00):
You're tasting geography,geology and even history.
Does this wine connect me tosomething bigger than myself?
This may be the most personalquestion.
When you drink a wine that'sbeen grown with intention by
people who respect the earth,the workers and the process, it
(30:22):
often carries a kind ofresonance.
Maybe it reminds you of a tripyou once took or introduces you
to a corner of the world you'venever seen.
Maybe it sparks a conversationaround your dinner table.
Maybe it gives you a sense ofrootedness or mindfulness.
In a fast-paced world, asustainable or biodynamic wine
(30:46):
by its very nature is part of alarger dialogue about climate,
culture, ethics and community.
When you drink with thatawareness, wine becomes more
than a beverage.
It becomes a bridge.
So next time you open a bottle,don't just ask do I like this?
Ask, what am I reallyexperiencing here?
(31:07):
The answer might surprise youor even inspire you.
Thank you for joining me onthis journey into the heart of
winery sustainability andbiodynamics.
Whether you're sipping a bold,age-worthy Bordeaux or a crisp,
mineral-driven white from thehills of Israel, I hope today's
episode has added a new layer ofunderstanding, and maybe even a
(31:31):
bit of wonder, to what's inyour glass, because wine is
never just wine.
It's a story.
It's a reflection of the soil,the season, the hands that
tended the vines and the valuesthat shaped every decision from
bud to bottle.
When that process is rooted inrespect for the earth and care
(31:53):
for the people involved, theresult is more than just
delicious it's meaningful.
If today's conversationinspired you, if it sparked a
question, a new curiosity orsimply made you appreciate that
bottle on your table a littlemore, share it with a friend.
Tell someone who loves wine,nature or meaningful stories to
(32:18):
tune in.
And if you haven't yet,subscribe to The Kosher Terroir
on your favorite podcastplatform so you never miss an
episode.
Leave us a review.
It helps more listenersdiscover this growing community
of thoughtful drinkers.
Most importantly, as youexplore wines in your own life,
(32:40):
consider supporting thoseproducers who are doing more
than making good wine.
Support those growing withpurpose, those who see their
work as part of something bigger.
Until next time, keep yourglass full, your questions deep
and your wines rooted insomething meaningful.
L'chaim this is Simon Jacob,again your host of today's
(33:17):
episode of The Kosher Terroir.
I have a personal request nomatter where you are or where
you live, please take a momentto pray for our soldiers' safety
and the safe and rapid returnof our hostages your safety and
the safe and rapid return of ourhostages.
Please subscribe via yourpodcast provider to be informed
of our new episodes as they arereleased.
If you're new to The KosherTerroir, please check out our
(33:40):
many past episodes.
Welcome to The Kosher Terroir.
I'm Simon Jacob, your host forthis episode from Jerusalem.
Before we get started, I askthat, wherever you are, please
take a moment and pray for thesafety of our soldiers and the
safe return of all of ourhostages.
Welcome back to The KosherTerroir, the podcast where we
(00:33):
explore the hidden storiesbehind the wines you love.
I'm your host, simon Jacob, andtoday we're taking a closer
look at something that goesbeyond the bottle.
We're taking a closer look atsomething that goes beyond the
bottle, beyond labels andaccolades.
We're talking about the rootsof wine, literally.
(00:56):
In this episode, we dive intothe movements of sustainability
and biodynamics in winemaking.
These aren't just buzzwords orfleeting trends.
They represent deep,intentional choices made by
wineries across the globe.
But what do these terms reallymean?
What do they look like inaction and how do they affect
the wine we enjoy and the worldwe live in?
(01:17):
From Bordeaux to Israel, fromCalifornia to Spain, we'll
explore how wineries arecultivating more than just
grapes.
They're cultivating ecosystems,philosophies and trust.
We'll look at the science, thespirit and the tangible benefits
these practices bring to boththe planet and the palate.
(01:39):
So pour yourself a glass,settle in and let's journey
together into the heart ofsustainability and biodynamics
in the world of wine.
Let's start by unpacking twobig terms sustainability and
biodynamics.
They often get usedinterchangeably, but they are
(02:00):
distinct, though sometimescomplementary.
Sustainability in winemaking isabout more than just being
green.
It's a comprehensive,science-driven approach focused
on minimizing harm whilemaximizing long-term efficiency
and ecological balance.
At its core, sustainabilityasks a winemaker to consider
(02:23):
every stage of production, fromthe vineyard to the bottle, and
to ask how can we do this in away that protects the
environment, supports the peopleinvolved and ensures quality
for generations to come?
Let's start in the vineyard.
One of the biggest concerns inmodern agriculture is water use,
(02:44):
especially in drought-proneregions like California, chile
and Israel.
Sustainable wineries oftenemploy drip irrigation systems,
originally invented in Israel toprecisely deliver water at the
base of each vine, using sensorsand weather-based data to
(03:04):
irrigate only when absolutelynecessary.
Some wineries go even furtherby implementing dry farming,
relying entirely on naturalrainfall to force vines to dig
deep roots, improving bothresilience and flavor complexity
.
Energy efficiency is anothermajor focus.
Many wineries now power theiroperations using solar panels,
(03:29):
reducing reliance on fossilfuels.
Many Israeli wineries, forexample, have generated over 85%
of their power needs from solarenergy.
Others use gravity flowwinemaking systems to eliminate
the need for pumps, reducingelectricity usage while also
(03:49):
being gentler on the wine.
Sustainable wineries also makeefforts to manage waste
holistically.
Rather than sending grape skinsand seeds to landfills, they
compost and reuse it as organicmatter to enrich vineyard soil.
Some even convert waste intobiofuel or livestock feed.
(04:10):
In terms of biodiversity,sustainability often means
treating the vineyard as part ofa larger ecosystem.
Many wineries plant cover cropslike mustard beans or clover
between vine rows, though inkosher vineyards, they need to
carry out such plantingappropriately to avoid concerns
(04:32):
of Jewish law prohibitionagainst mixing species, and it
encompasses several areas,including plants, animals and
garments.
When it comes to plants, theTorah prohibits sowing certain
types of seeds together orplanting them too close to one
another.
This falls under the mixing ofdifferent species in agriculture
(04:55):
.
When done appropriately, though, these plants prevent erosion,
replenish soil nutrients andattract beneficial insects that
act as natural pest control.
Birds, bees, sheep and evenbats are welcomed into this
micro-ecosystem, maintainingbalance without the use of
(05:16):
chemical pesticides.
Crucially, sustainability isabout people, too.
Social equity and fair laborpractices are integral to the
model.
That means providing fair wages, safe working conditions and
health benefits for vineyardworkers, many of whom have
historically faced harshconditions.
(05:37):
Some wineries invest ineducation and housing for
farmworker families.
Others, in South Africa andAustralia, support community
cooperatives and developmentinitiatives to ensure wine
profits, help build thrivinglocal economies.
And sustainability doesn't endin the field or the cellar.
(05:58):
It continues through packaging,distribution and community
involvement.
Lighter weight glass bottlesreduce carbon emissions during
shipping.
Alternative closures likerecyclable corks or screw caps
made from renewable materialsare on the rise.
Labels are being printed onpost-consumer recycled paper
(06:22):
using non-toxic inks.
Some wineries, like Fetzer,have even switched to
biodiesel-powered trucks todeliver their wines.
To ensure these efforts are morethan marketing buzz, many
wineries seek third-partycertifications.
In California, essip-certifiedSustainability in Practice
(06:43):
assesses everything frompesticide reduction to water
efficiency to community outreach.
In Oregon and Washington, liveCertified holds vineyards to
rigorous environmental andsocial standards.
The California Sustainable WineGrowing Alliance, cswa, offers
an overarching framework withover 200 criteria, proudly
(07:08):
publishing their compliancemetrics annually.
In short, sustainability inwine is not a single act, it's a
mindset.
It's about stewardship,transparency and accountability.
It asks can we grow better wineand be better neighbors to the
land and people?
(07:28):
Let's shift from sustainabilityto something even more holistic
biodynamic winemaking.
If sustainability is rooted inscience and stewardship.
Biodynamics adds a layer ofspiritual ecology, a philosophy
that sees farming not just asenvironmental management but as
(07:49):
a form of cosmic harmony.
Biodynamics was developed inthe 1920s by Austrian
philosopher and scientist,rudolf Steiner, who believed
that modern industrial farmingwas depleting the vitality of
both the land and the food itproduced.
In a series of lectures givento European farmers, he laid out
(08:12):
a new approach to agriculture,one that treated farms as
self-sustaining living organisms, integrated with the rhythms of
the earth, moon and stars.
Applied to winemaking,biodynamic viticulture builds
upon the principles of organicfarming no synthetic fertilizers
(08:33):
, no chemical pesticides.
At its heart is the belief thateverything in the vineyard is
interconnected the vines, thesoil, the insects, the people,
the animals and even the cosmos.
Insects, the people, theanimals and even the cosmos.
Biodynamic farmers follow anastronomical planting calendar
(08:54):
which divides days into fourtypes fruit, flower, leaf and
root days, based on lunar cyclesand planetary alignments.
For example, grape harvestingis often timed for fruit days,
believed to best preserve flavorand vitality, while pruning may
be done on leaf or root days tosupport balanced growth.
(09:18):
One of the most distinctiveaspects of biodynamics is the
use of specially preparedcomposted treatments, known as
preparations.
These include cow manure thathas been buried inside a cow
horn over winter, then unearthedand diluted with water, often
dynamized by vigorous stirring,and sprayed over the soil.
(09:40):
It's believed to stimulatemicrobial life and root
development.
Crushed quartz silica packedinto a cow horn and buried
through the summer, then sprayedover the vines to enhance light
absorption and photosynthesis.
Other preparations use herbslike yarrow, chamomile,
(10:00):
dandelion, oak bark, valerianand horsetail, either composted
or applied as teas or sprays.
Each one is thought to bringbalance to a specific part of
the vine's health, whetherencouraging flowering, boosting
immunity or regulating growth.
To the outsider it may soundstrange, even mystical, but for
(10:24):
practitioners the proof lies inthe vitality of the vineyard and
the balance of the wine.
Winemakers often report thattheir vines become more
resistant to disease, theirsoils more alive with microbial
diversity and their wines moreexpressive, even from difficult
vintages.
Take Domaine Le Flavre inBurgundy, a historic estate that
(10:49):
turned to biodynamics in the1990s after facing disease and
declining yields.
Since the switch, their vineshave rebounded and their wines
have earned global acclaim forpurity and finesse.
Or Nicolas Joly of Clos de laCoulee de Ceron, perhaps the
(11:09):
most vocal biodynamic evangelistin the wine world, whose small
Loire estate produces winesrevered for their complexity and
individuality.
In Bordeaux, chateauPonté-Canet, a classified growth
in Pauillac, fully converted tobiodynamics under Alfred
(11:33):
Tesseron.
Using horses instead oftractors, cultivating biodiverse
insect habitats and introducingdynamized water into their
treatments, the transformationwas dramatic.
Vine health improved and winecritics began awarding higher
scores with each vintage.
Biodynamic farming is notlimited to France.
(11:53):
In Israel, a growing number ofwinemakers are exploring
biodynamic practices toreconnect with ancient rhythms
of agriculture.
Some boutique producers in theJudean hills and upper Galilee
have begun experimenting withmoon cycle pruning and compost
infusions, seeing it as a returnto more mindful stewardship of
(12:16):
the land.
Certification for biodynamicpractices is overseen by
international organizations likeDemeter and Biodiven.
These certifications go wellbeyond organics.
They require deep ecologicalplanning, documentation and
annual audits to ensureauthenticity.
(12:37):
Demeter-certified wines arestill relatively rare, but they
are growing in number as bothconsumers and winemakers seek
more soulful, terroir-drivenexpressions.
Biodynamic winemaking doesn'tjust produce wine.
It cultivates a relationshipBetween farmer and vine, between
(12:59):
soil and sky and between thenatural and the transcendent.
Whether or not you embraceevery aspect of the philosophy,
one thing is clear For manywinemakers, the vineyard feels
more alive, and so does the wine.
Let's now look at how thisplays out in the real world.
In Bordeaux, france,pont-et-canet is a fifth-growth
(13:24):
estate in Pauillac that producesa limited release of kosher
wines.
State in Pauillac that producesa limited release of kosher
wines, it turned heads when itembraced biodynamics.
In the early 2000s, alfredTesseron made the bold move to
replace tractors with horses,allowing gentler soil compaction
and deeper root growth.
They used dynamized water,water that's stirred in a vortex
(13:49):
motion to enhance its energy.
According to biodynamicphilosophy, they prepare compost
using cowhorns filled withsilica buried for months
underground.
The result Vines that are moreresilient, wines that critics
say have gained finesse andvibrancy, and a vineyard that
feels more alive.
(14:10):
Next, in Spain, elvi Wines is akosher certified winery known
for its commitment tosustainable agriculture and
respect for tradition.
Working across regions likeRioja and Priorat, elvi has
implemented dry farming, nativeyeasts and minimal intervention
practices to emphasize terroirand reduce their environmental
(14:33):
footprint.
They avoid herbicides andsynthetic inputs, instead
focusing on soil regenerationand vineyard biodiversity.
Elvie is also exploringbiodynamic techniques,
harvesting and racking based onthe lunar calendar, blending
tradition with innovation.
Their wines are not only kosherbut also expressive, elegant
(14:59):
and increasingly aligned withecological principles.
Then, in Israel, the Reconatiwinery has adopted
sustainability with aMediterranean perspective.
Facing water scarcity.
They use drought-resistantrootstocks and native varieties
like Marawi and Betuni, focusingon minimal intervention and
(15:21):
smart irrigation in thevineyards and investment in
local ecosystems to direct theirapproach to winemaking.
Their wines express place withauthenticity and the vineyard is
a model of climate adaptation.
Again in Israel, domaine duCastel, based in the Judean
(15:42):
hills near Jerusalem, is aleading example of premium
kosher winemaking with asustainable focus, is a leading
example of premium kosherwinemaking with a sustainable
focus.
Founded in 1988, the winery hasgrown from a backyard operation
into one of Israel's mostrespected producers.
While not officially biodynamic, castell emphasizes harmony
(16:04):
with the land, minimalintervention and environmentally
conscious vineyard management.
Their relocation in 2015 to amodern facility in Yad Hashmona
allowed for even more efficientand sustainable production,
allowing for the replacement ofmuch of the electrical
pumping-based transfers ofproduct, using gravity to
(16:28):
facilitate their transfer.
Castel's wines, including theiconic Grand Vin and C Blanc de
Castel, have earned globalacclaim for their balance,
elegance and sense of place.
Why take this path?
Why abandon convenience andscale in favor of horses,
compost and lunar calendars?
(16:49):
Let's start with the mostpressing reality climate change.
Grape growing is inherentlysensitive to weather and climate
Warmer temperatures, erraticrain patterns and extreme events
like frost or heat waves candevastate harvests.
Events like frost or heat wavescan devastate harvests.
(17:13):
By adopting sustainable orbiodynamic practices, wineries
gain more resilient vines,healthier root systems and
greater biodiversity, all ofwhich help vineyards better
weather these growinguncertainties.
Next is the health of the soil.
After decades of conventionalfarming, many vineyard soils
around the world have beendepleted of life.
By reintroducing compost,planting cover crops and
(17:37):
minimizing synthetic inputs,winemakers can rebuild their
soil's microbial life.
Why does that matter?
Because healthy soil isn't justdirt.
It's the life source of thevineyard.
It determines how vines feed,how grapes ripen and, ultimately
, how the wine tastes.
But it's not just about theenvironment.
(17:59):
There's also an economic andphilosophical dimension.
Wineries that invest in thesepractices often reduce long-term
costs, especially in water andchemical usage.
They may also attract loyalcustomers willing to pay a
premium for authenticity andethical transparency.
(18:20):
And then there's the matter oflegacy.
Many family-owned wineries viewthemselves as stewards, not just
producers.
They want to hand off the landto the next generation in better
condition than they received it.
Sustainability becomes a moralimperative, not just a marketing
(18:41):
label For biodynamic producers.
There's also a spiritual andenergetic motivation.
Some speak of creating harmonybetween the vineyard and the
cosmos.
They see winemaking not just asagriculture, but as art and
healing.
This may sound poetic, but tomany who walk their vineyards
(19:02):
and taste their wines, it alsofeels profoundly real.
So whether it starts from aspreadsheet, a soil test or a
sense of sacred duty, themotivations are deeply rooted.
These winemakers aren't justgrowing grapes, they're
cultivating a vision.
Here are some quotes fromwinemakers about sustainability
(19:25):
Elie Ben-Zaken, founder Domainedu Castel, israel.
We don't just make wine, wetake responsibility for the land
.
If we harm the soil, we harmthe soul of our wine.
Daniel Rogov, israeli winecritic, paraphrasing Castel's
philosophy Castel understoodearly that great wine doesn't
(19:48):
come from modern technologyalone.
It comes from care, fromharmony between man and nature.
Gar Eliraz, on Reconati Winery,israel.
Our climate is changing fast.
If we don't adapt by plantingsmarter, irrigating less and
nurturing local varieties, we'renot being responsible vintners,
(20:10):
we're just renters on borrowedland.
Some additional quotes onbiodynamics Alfred Tesseron,
pont-et-canet, france.
Biodynamics is not magic, it'slistening to the vineyard, to
the animals, to the cosmos.
When the vineyard is in balance, the wine finds its own voice.
(20:30):
Elisabetta Foradori, italy, aDemeter-certified producer.
Biodynamics gave me a languagefor something I already felt
that wine is alive.
It has rhythm, energy andmemory.
Victor Urrutia, ceo Sivini,spain.
We don't inherit vineyards fromour ancestors.
(20:51):
We borrow them from ourgrandchildren.
Gabriel Geller, wine industryexpert.
Kosher wine consumers are moreconscious now.
They don't just want koshercertification, they want meaning
in their bottle ethics, ecologyand excellence.
Meaning in their bottle, ethics, ecology and excellence.
Here are some quotes onConsumer Connection.
(21:12):
Writer David Silverman on ElvieWine, spain.
We've always believed thatkosher wine can be world-class
Sustainability.
Lets us tell a deeper story,not just about religion, but
about the earth.
Winemaker Nicolas Joly, ownerof Clos de la Coulee de Serran,
(21:32):
france.
When you treat nature like apartner, not a machine, the wine
becomes a messenger of place.
You're not drinking a product,you're drinking a conversation.
So what's in it for you, thewine lover?
Let's begin with the mostimmediate and intimate aspect
taste.
(21:54):
Sustainable and biodynamic winesoften offer a more authentic
expression of their terroir.
This is because vines growingin biologically rich,
undisturbed soil develop deeperroot systems, drawing up a
broader range of nutrients andminerals.
These nutrients influence notjust the ripeness of the grapes,
(22:15):
but their aromatic complexity,mouthfeel and balance.
As a result, wines from healthyecosystems frequently display
heightened freshness, clarityand tension.
Biodynamic wines, especially,are known for their elegance,
lifted aromatics and a sense ofvibrancy that many wine
(22:37):
professionals describe as alivein the glass.
Now consider the healthimplications.
Sustainable and biodynamicproducers avoid synthetic
herbicides, pesticides andfertilizers, which not only
protect the environment but alsoreduce chemical residue in the
wine.
These wines are often fermentedwith indigenous yeasts that
(23:00):
come naturally from the vineyardand the winery, rather than
laboratory-cultured strains.
Native yeast fermentations areslower and more nuanced,
allowing more complexity todevelop.
Lower sulfite levels are alsocommon, making these wines
gentler for those who aresulfite-sensitive.
(23:21):
Additionally, sustainablewineries often employ less
invasive fining and filtrationprocesses.
This means the wine retainsmore natural phenolic compounds,
which some studies suggest maycarry health benefits, like
antioxidants and polyphenols,when consumed in moderation.
(23:41):
Many of these wines are alsovegan, as they avoid
animal-based clarifying agents,which are often found in
non-kosher certified wines.
Beyond physical health, let'slook at mental and emotional
well-being.
Choosing wines that areethically and environmentally
sound offers a sense ofsatisfaction and purpose.
(24:04):
You're not just buying abeverage, you're making a
conscious choice.
Supporting sustainableviticulture affirms your values
environmental stewardship,respect for nature and social
responsibility.
Speaking of values, sustainablewines often come from producers
(24:25):
who care deeply abouttransparency.
Many publish their vineyardpractices, soil care methods,
water conservation efforts andsocial impact reports.
This transparency builds trust.
As a consumer, you know whereyour wine comes from, how it was
made and who made it.
That knowledge turns a bottleinto a story and a story into a
(24:49):
connection.
These connections go further.
Wines from small, sustainable orbiodynamic wineries often
reflect the fingerprints oftheir makers.
They aren't industrial,mass-market products.
They're expressions of people,places and philosophies, of
(25:12):
people, places and philosophies.
Drinking these wines invitesyou to experience a region's
climate, traditions, strugglesand aspirations.
It's cultural immersion througha glass.
There are even sensory andaesthetic benefits.
Many natural and biodynamicwines use minimal packaging and
avoid heavy bottle glass,reducing their carbon footprint.
(25:32):
Labels often emphasize artistry, storytelling and local
identity.
You'll notice more corks fromsustainable forests, less foil
and recyclable materials.
Lastly, there's the communalbenefit.
Lastly, there's the communalbenefit.
Sustainable wine culture oftenencourages education,
(25:56):
hospitality and open dialogue.
Visiting these wineries, shouldyou get the chance, is usually a
more personal experience.
Tastings are often led byfamily members, winemakers or
viticulturists themselves.
This fosters a deeperappreciation of the craft and
builds relationships betweenproducers and consumers.
(26:16):
So what's in it for you?
Better taste, better health,better ethics, better
transparency and a better story.
You're supporting artisans,protecting ecosystems and
enriching your experience withevery sip.
In a world filled with choices,sustainable and biodynamic wines
(26:38):
invite you to choose mindfullyand deliciously.
So as you lift that next glassto your lips, I invite you to
pause for a moment, not just toswirl, sniff and sip, but to
reflect.
Every bottle of wine has astory, and when it comes from a
sustainable or biodynamic winery, that story often runs deep.
(27:01):
Let's explore a few guidingquestions to help you connect
more meaningfully with the winein your glass.
How was this wine made?
Was it crafted with care orchurned out in a high-volume
facility?
Was the vineyard managedorganically or chemically
fertilized?
Did the grapes ferment withnative yeasts from the vineyard
(27:25):
itself, or were they inoculatedwith lab strains designed for
consistency?
For example, wines from Elvi inSpain rely on minimal
intervention and dry farmingpractices to let nature speak
through the glass.
Ponté Canet in Bordeauxferments with indigenous yeasts
(27:46):
and forgoes synthetic inputsaltogether.
Understanding how a wine wasmade helps you appreciate the
craftsmanship or the lack of itbehind what you're drinking.
What choices did the winemakermake to preserve the land?
Was water used wisely?
Were cover crops planted tofeed the soil?
(28:08):
Did the winemaker use horsesinstead of tractors, like at
Ponte Cane, to reduce soilcompaction or employ gravity-fed
systems to reduce energy use.
In Israel, reconati hasembraced drought-resistant
rootstocks and native grapevarieties like Marawi and Bituni
(28:29):
, not just to honor heritage butto reduce environmental strain
in an arid climate.
Castel, nestled in the Judeanhills, works with nature, not
against it, to allow theirvineyards to thrive for
generations to come.
Asking this question reminds usthat a good wine should come
(28:51):
from a healthy vineyard and thata healthy vineyard is a gift
from intentional choices.
Can I taste the place, thevintage, the care in the
vineyard?
This is the heart of terroirthe idea that wine can reflect
the soil, climate and culture ofits origin.
Can you taste the mineralityfrom a limestone hillside, the
(29:16):
sun-drenched ripeness from aparticularly warm year, the
tension between sweetness andacidity that tells the story of
a cool climate harvest?
In biodynamic wines especially,this sense of place often
shines.
It's not masked by additives ortechnology.
Think of a Syrah from thenorthern Rhone with cracked
(29:40):
pepper and violets that echo thegranite soil and cool breeze.
Or a Merawi from Israel thatoffers citrus and herbs,
capturing the Mediterraneanbreeze and ancient soil beneath
its vines.
When wine is made with care,you're not just tasting grape
juice.
(30:00):
You're tasting geography,geology and even history.
Does this wine connect me tosomething bigger than myself?
This may be the most personalquestion.
When you drink a wine that'sbeen grown with intention by
people who respect the earth,the workers and the process, it
(30:22):
often carries a kind ofresonance.
Maybe it reminds you of a tripyou once took or introduces you
to a corner of the world you'venever seen.
Maybe it sparks a conversationaround your dinner table.
Maybe it gives you a sense ofrootedness or mindfulness.
In a fast-paced world, asustainable or biodynamic wine
(30:46):
by its very nature is part of alarger dialogue about climate,
culture, ethics and community.
When you drink with thatawareness, wine becomes more
than a beverage.
It becomes a bridge.
So next time you open a bottle,don't just ask do I like this?
Ask, what am I reallyexperiencing here?
(31:07):
The answer might surprise youor even inspire you.
Thank you for joining me onthis journey into the heart of
winery sustainability andbiodynamics.
Whether you're sipping a bold,age-worthy Bordeaux or a crisp,
mineral-driven white from thehills of Israel, I hope today's
episode has added a new layer ofunderstanding, and maybe even a
(31:31):
bit of wonder, to what's inyour glass, because wine is
never just wine.
It's a story.
It's a reflection of the soil,the season, the hands that
tended the vines and the valuesthat shaped every decision from
bud to bottle.
When that process is rooted inrespect for the earth and care
(31:53):
for the people involved, theresult is more than just
delicious it's meaningful.
If today's conversationinspired you, if it sparked a
question, a new curiosity orsimply made you appreciate that
bottle on your table a littlemore, share it with a friend.
Tell someone who loves wine,nature or meaningful stories to
(32:18):
tune in.
And if you haven't yet,subscribe to The Kosher Terroir
on your favorite podcastplatform so you never miss an
episode.
Leave us a review.
It helps more listenersdiscover this growing community
of thoughtful drinkers.
Most importantly, as youexplore wines in your own life,
(32:40):
consider supporting thoseproducers who are doing more
than making good wine.
Support those growing withpurpose, those who see their
work as part of something bigger.
Until next time, keep yourglass full, your questions deep
and your wines rooted insomething meaningful.
L'chaim this is Simon Jacob,again your host of today's
(33:17):
episode of The Kosher Terroir.
I have a personal request nomatter where you are or where
you live, please take a momentto pray for our soldiers' safety
and the safe and rapid returnof our hostages your safety and
the safe and rapid return of ourhostages.
Please subscribe via yourpodcast provider to be informed
of our new episodes as they arereleased.
If you're new to The KosherTerroir, please check out our
(33:40):
many past episodes.
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