Humanitarian aid for Gaza via The Sameer Project & Gaza Soup Kitchen

Three years ago, I went to Austria to work harvest with my friends Paul, Dave, and Simon of Kollektiv Peternell. On one of the last days I was there, Paul invited me to make a wine. I nervously said yes, filling a single demijohn with an assemblage of juices at different stages of fermentation to make a one-off Terroirizer cuvée, just for fun.

Fast forward to now. The wine is in a good place. Maybe still a little reductive for some, but give it some air and it opens up into something fresh and really enjoyable. I've been asking myself for the last couple of years what I would eventually do with the 53 bottles we have. I considered offering them exclusively to our wine club members or maybe throwing a big party, popping the bottles, and showing a mini-doc we shot during harvest. But that's no longer the plan. 

Instead, we're donating 100% of sales evenly to Gaza Soup Kitchen, providing hot meals and clean water to Palestinians facing deliberate starvation and The Sameer Project, an organization led by Palestinians in the diaspora working to supply food and humanitarian aid to displaced families in Gaza. 

It's easy to feel helpless when the bulk of the world seems to be standing still in the face of a genocide. But having the chance to raise over $2,000 for people who desperately need it from a single demijohn of wine we made years ago—gives me a little hope. It’s wild to think that something this small could ripple out and make a real impact. Kinda magical, honestly.

If there's ever anything that I, or Terroirizer, can do to help you realize your own little dream of making a positive impact, please don't hesitate to reach out. 

Free Palestine. Stop the genocide. 

Macerate the State

45% Pinot Gris macerated for two weeks, 45% Blaufränkisch & Rotburger one week carbo, 10% Red Muskateller macerated for 9 days. 60 bottles made.

Kollektiv Peternell

Paul Schuster, Simon Eckert, and Dave Ferris hopped around Europe learning from some of the best winemakers, including Partida Creus in Catalonia and Tom Lubbe of Matassa in the Roussillon. Setting up the winery in Petronell-Carnuntum (Eastern Austria) along the Danube, their first vintage was in 2019. They work with biodynamic farmers in Burgenland to find excellent fruit for this small production project, and eventually, they hope to expand into their own vineyard holdings. Wines are all produced with zero additives.