This episode features Jeremy Weintraub, who is making some of the most exciting wines in California's Central Coast.  Having worked at wineries in New York, New Zealand, Italy, Napa, and throughout the Central Coast, Jeremy is well suited to understand vineyard potential and the methods to craft wines that demonstrate what he finds exciting in each site.  Our conversation covers his path to winemaking, lessons from Antinori in Chianti, how to co-ferment Viognier and Syrah, meshing lessons from academia with practical farming, how grape clones might not be so important, the commercial reality of making and selling Nebbiolo, the illusions of ripe, brown seeds, his impressions after working with an optical sorter, and the importance of the winery crew being exposed to great wines from around the world.