Posted
by Adam Morganstern
on Mar 18, 2008
in Oregon
Evesham Wood is a small, subterranean winery producing 3,500 cases annually from four Burgundian and Alsatian varieties grown on our 13 acre estate vineyard, “Le Puits Sec”, in the Willamette Valley’s Eola Hills and other nearby vineyards. All “Le Puits Sec”and “La Grive Bleue” designated wines are made from certified organically grown fruit. “Le Puits Sec” has been farmed organically since 1995, with certification granted in 2000 by Oregon Tilth in compliance with NOP standards. Our guiding philosophy calls for traditional techniques in the vineyard and cellar with little or no intervention. Our Pinot Noir and vineyard-designated Chardonnays are bottled without fining or filtration, and we employ no enzymes, must concentrating or temperature control devices. We are also beginning to implement aspects of biodynamic viticulture at Le Puits Sec and are committed to using only “indigenous” solutions to address vine disease and nutrition issues. Our purpose is to create wine which is a natural and authentic expression of its birthplace, and at a price level which affords the average consumer this experience. Evesham Wood is a founding member of the “Deep Roots Coalition”, an association of small Oregon vintners which advocates the production of wine exclusively from non-irrigated vineyards.
read more
Posted
by Adam Morganstern
on Mar 18, 2008
in Washington
Cayuse Vineyards owner and vigneron, Christophe Baron grew up among the vineyards and cellars of his family’s Champagne house, Baron Albert in France. Educated and trained in Burgundy, he first came to Washington State and the Walla Walla Valley in the 1990s as an intern. During a return visit in 1996, he discovered an area littered with basalt cobblestones and the idea for vineyards and winery focusing on creating world-class Rhône wines was born.Today, Cayuse owns five vineyards with 47 acres of land currently planted. From this land the winery currently creates 10 estate wines totaling 3000 cases.As the first and currently only Biodynamic estate winery in Washington, Cayuse focuses its efforts in the vineyards. The goal is to create wines that express unique individuality, personality and character.As we believe that wine is a food, we strive to produce balanced wines that can enhance a meal. Our wines are made with minimal intervention, as we try to protect the fruit, minerality and other aromas and flavors the vineyards give to the wines. Our wines are bottled unfined and unfiltered.
read more
Posted
by Adam Morganstern
on Mar 18, 2008
in Sonoma
The McNab Ranch is nestled in a steep valley in the rugged North Coast of Mendocino County, and began as a sheep ranch in the 1800’s. Today it is a showcase for biodynamic farming, and serves as a living laboratory for many of the research studies now underway to demonstrate both the impact and approaches needed to support the biodynamic way.There are 51 hectares of planted vineyards, featuring Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petite Sirah, alongside Chardonnay, all in carefully focused blocks surrounded by one of the most bio-diverse growing environments possible. The ranch has been certified by Demeter since 1996, and a new vineyard with 45 planted hectares in the hillsides overlooking McNab, known as the Butler Ranch, was certified by Demeter in 2003. Alan York lives at McNab Ranch, and has been a long time consultant for Bonterra Vineyards.The inaugural release of the Bonterra McNab Ranch Biodynamic wine is a blend of 70% Merlot, 15% Petite Sirah and 15% Cabernet Sauvignon. Bonterra Winemaker Bob Blue has crafted an opulent testament to biodynamism. Christian Le Sommer serves as consulting winemaker. It is certified Biodynamic by Demeter since 1996.As Monty Waldin notes in his new book “blending biodynamic wine with these two men is an education, but drinking it is even better.”
read more
For Phillip LaRocca, owner and vintner, the character of the wine is absolutely dependent upon the quality of the grape.Growing grapes organically includes using farming methods that nurture the soil, air and water. Through the process of totally excluding the use of chemical fertilizers, herbicides and pesticides, all of LaRocca Vineyards receive organic certification by CCOF.Over 80 additives are used routinely in the winemaking process. The processing of LaRocca’s wines, as certified by CCOF, excludes the use of these chemical additives including sulfites. Because the wines are chemical-free, from vine-to-bottle, adds to the drinking pleasure and supports the health of our environment.
read more
Posted
by Adam Morganstern
on Mar 18, 2008
in Washington
We at China Bend Vineyards have come to making wine with the notion that wine is food. Our background as growers and processors of certified organic foods has shown us that the best foods, that is the most nutritious and flavorful foods, are those produced in the most natural and simple ways. Applying these principles at our winery has led us to realize that natural unsulfited wines made from organically grown grapes are perhaps the ultimate expression of health food.
read more
Posted
by Adam Morganstern
on Mar 18, 2008
in New York
Four Chimneys is the first organic winery in North America, having produced our premiere vintage in 1980. We are located on the western shore of Seneca Lake, the Finger Lakes’ deepest and widest lake, on Yates County’s “Hall Road Scenic Corridor” (its official designation) just before it descends to the peaceful lakeshore drive. Our Civil-War-period Victorian estate was described by National Geographic magazine as “the most picturesque winery in the Finger Lakes.”
read more
Posted
by Adam Morganstern
on Mar 18, 2008
in Mendocino
After establishing 30 acres of premium wine grapes, Edward & Deborah Wallo released their first Yorkville Cellars wines in 1994. According to published records Yorkville Cellars is the most awarded California winery using certified organically grown grapes. It is also the only winery known to grow and produce all seven of the main Bordeaux grapes as varietals each vintage.All wines are made from certified grapes. Small amounts of sulfites are added to allow normal ageing.1986- 2006 – Celebrating 20 years of certified organic grapes (CCOF).
read more
Posted
by Adam Morganstern
on Mar 18, 2008
in Washington
Badger Mountain planted 72 acres in 1982, converted to organic in 1988 and became certified in 1990.
read more
