Your Guide to Organic, Biodynamic and Natural Wine



From winecompanion.com.au:

The 2012 Pig in the House Cabernet Sauvignon ($25) from NSW’s Cowra wine region has been named the 2014 NASAA Certified Organic Wine of the Year.

The inaugural NASAA Certified Organic Wine of the Year Awards attracted around 100 entries from across Australia. The Awards were open to Australian wines that have organic certification from an approved body such as the NASAA.

“This is the first organic wine tasting only open to wines grown and produced in Australia and certified by a Department of Agriculture Accredited Certification Body, such as NASSA Certified Organic.” explained the Awards organiser, NASAA’s Ben Copeman.


read more
Guinness McFadden

Guinness McFadden on the California Capitol Steps

Guinness McFadden of McFadden Vineyard was recognized by a joint resolution by the California State Assembly and Senate, celebrating his organic and eco-friendly farming in Mendocino for over forty years. McFadden had traveled to Sacramento on June 24th to receive an award for his sparkling wine, and was surprised by CA Assemblyman Wes Chesbro with the proclamation, that was co-sponsored by State Senator Noreen Evans.

Our congratulations to Guiness McFadden and the team at McFadden Vineyards and McFadden Farms.


read more

Watch here.


read more

There’s no solution for this, chemical or organic.

Hailstones as big as golf balls, buffeted by 60mph winds, swept across the Côte de Beaune region on Saturday afternoon, causing winegrowers to predict between 40% and 80% of the grape harvest would be lost.

Read full story at The Guardian.


read more

Domaine Mosse

You’ll rarely come across more of a character than René Mosse. The day we visited, he was perched at a little bar in a Yankees cap ready to pour us wines. I asked him if the cap was for us, since we were from New York, and he regaled us with his last visit to Yankee Stadium. His wife, Agnès, popped in from tending the garden and saw we were in good hands so she left us to René.

Agnes and Rene Mosse

Agnes and Rene Mosse

René, who used to sell wine in Touraine, decided to start his own winery with Agnès in 1999. Since then, their holdings have grown from 9 hectares to about 18 – all farmed biodynamically. We started with two enjoyable entry level wines – 2011 Le Rouchefer, a well-balanced wine with lovely structure and acidity, and the 2011 Arena Savennieres, from young vines in sandy soil, which displayed more acidity and just a hint of minerality.

We stepped up to a more racy acidity with the 2011 Les Bonnes Blondes, from 40-year old vines. The 2011 Initials BB, an ode to an infamous Serge Gainsbourg and Brigitte Bardot duet, showcased their oldest vines, averaging 60 years, in rich, elegant fashion. This complex wine with an exceptionally long finish really demonstrates how great Chenin Blanc can be. The wines are delicious and show that je ne sais quoi imprint from Agnès and René.


read more
Domaine Roche Aux Moines

Domaine Roche Aux Moines

Next door to the estate of Nicholas and Virginie Joly, on a hilltop in Savennières overlooking the Loire, sits an ancient cluster of buildings behind a stone wall. This is Domaine Roche Aux Moines, founded in 1981 and named for the area’s highly regarded sub-appellation. The winery is run by second-generation winemaker, Tessa Laroche. A vivacious woman, she is pushing the domaine to new directions, and acheived 100% organic status in 2012. All her wines are unfiltered, harvested by hand and built for aging.

Tessa led us on a tasting of Domaine Aux Moines, their label of 100% Chenin, starting with the 2011. The wine shows promise, thanks to a mineral backbone, and is already drinking well. The soil here is schist and clay, imparting a flintiness to the wines and making them ideal for aging. How ideal? We soon found out.

Monique et Tessa Laroche

Monique et Tessa Laroche

We travel back in time to the 1999 vintage, for a very different wine. Honey notes are predominant in this full bodied wine. 1998 reveals a more austere version and 1994 brings more acid and staggering complexity. All these wines are from the same plot, yet are vastly different. The 1992 brings it all into harmony – acid balanced with minerality and ripeness. This is our favorite.

We also tried a 2010 Les Moines, the first vintage of this wine, unfiltered with no sulfur and aged 24 months in new and old barrels. The wood was a bit too prominent, but the aging potential was evident. Clearly, the domaine is in good hands with the next generation.

Website: www.domaine-aux-moines.com


read more
Fred Niger Van Herck

Fred Niger Van Herck

When Guy Bossard was looking for someone to take over his winery, he could hardly have found a more unlikely partner than Fred Niger Van Herck, a lawyer who once owned a web hosting company. The organic tradition runs deep at ECU, spanning almost 40 years, but Bossard’s new partner was determined to push the boundaries – a trip through the winery reveals some surprises.

Anforas at Domaine de la ECU

Anforas at Domaine de la ECU

For starters, Fred says he makes reds “just for him,” and we are surprised to find 2012 Cabernet Franc in anfora in the middle of Muscadet. Having taken over as winemaker in 2009, Fred is just now starting to play with things like anforas. At this stage the cab franc displays more minerality than fruit, but Fred is hopeful about the wine’s future. Next, we tried a barrel sample of 2012 Ange, a Pinot Noir that already has a surprising depth of flavor.

Domaine de la ECU Vineyards

Domaine de la ECU Vineyards

Back in his tasting room, we dive into the whites (all 100% Melon), starting with a 2011 Vintage Classique, which proves young and chalky with a mineral backbone An easy drinking wine. Interestingly, ECU names wines after the terroir, which makes sense when we jump to a 2011 Gneiss that immediately amps up the minerality. The 2011 Granite is bigger, yet pair this one with Epoisses – it can take it. 2011 Orthogneiss is a rounder and fuller expression of Melon. 2011 Taurus brings together grapes grown on granite and orthogneiss (50/50) for a rich, Burgundy-style wine. Aged in old barrels for six months, this unfiltered bottle should sit in the cellar for several years.

For more info, go to domaine-ecu.com.


read more

No. 9 Park

Winning James Beard awards for Outstanding Service and Outstanding Wine Program is impressive – winning them without an appointed sommelier is downright spectacular. How did Boston’s No. 9 Park restaurant accomplish this? Wine Director Cat Silirie attributes it to her professional credo: “Ten sommeliers are better than one.”

Silirie, Executive Wine Director and Wine Buyer for the Barbara Lynch Gruppo, leads two other directors, the self-proclaimed “Team Wine Super Heroes,” for No. 9 Park, as well as sister restaurants Menton, and The Butcher Shop. Weekly wine classes are held at each place with the goal of “making wine more approachable not only for ourselves but for our guests too.”

“It’s not this cult of personality of just one person who knows the entire wine list,“ says Kate Gilarde, who started as an intern 10 years ago and now helps shape the wine program. ”We have a team of people and they all love wine. Your decisions as a guest are based on what they can do to help you.”

The diverse wine list at No. 9 Park reflects the interests of the entire team. The cuisine inspires traditional French and Italian selections, but also represents other parts of Europe and the United States. “We have this fascination with Sherry, which is really spurred on by my colleague Melodie Reynolds,” says Gilarde, while tends to lean towards Burgundy. “It’s natural to have food that echoes something from the old world, and then to have wine that beautifully underscores it.”

The preference for traditional styles of production often leads to wineries that practice organic farming. “You can tell when a wine is made with care,“ says Gilarde. ”We’re trying not to over manipulate the wine with our own personality, and certainly organics and small production are a function of helping that shine through.”

While Gilarde says she does not consciously seek out organic wines, the majority of her wine list is organic. "More often than not, we’re trying a wine then say, ‘Oh, of course, it’s organic.’ Wow. Organic is more than just a label or category. It’s part of a bigger, richer story that inspires our appreciation for the quality.”

Gilarde, however, avoids marking the organic wines on the menu. "I seek quality first, and I believe when you start putting labels on a wine list, you’re automatically casting a shadow on others. We stand by all of the wines on our list for representing themselves well, whether they’re organic or biodynamic or not.”

Ultimately the hope is that the wine list at No. 9 Park contributes to the conversation about wine. Says Gilarde, “I think it’s such a wonderful way to learn, and that way we get to talk about wine together, we drink wine together. It’s a way to enjoy connecting with each other.”


read more