June 25, 2007
Fabulous Finds: "Soleful" Purpose"Super Naturally" Intoxicating
by Laurel House
I firmly believe that taking care of this planet is partially my responsibility. Of course, that dedication only goes so far. It’s all in the little things, you know, like the recycled cashmere that I wear and the organic wine I drink. A girl’s gotta’ be able to indulge a little, while doing her darndest to preserve the earth!
We all keep Mother Earth’s best interest in mind in our own ways. Some vintners are going farther than others to ensure that their product is natural—super natural…
You might call it extreme organics. Others dismiss it as merely witch craft. The technical term is bio-dynamics. The philosophy? Okay, before I go into the details, a disclaimer…I admit, it does sound a slight bit woo-woo, but the juice that is produced is positively sublime. And, as the nameless group called “they” say, the proof is in the pudding!
Before the soil is ready for grape growing season, 
wine makers follow a specific ritual of prepping and grooming the “terroir.” In the fall, cow manure is stuffed into cow horns, which is then buried and left unbothered until it is unearthed in the spring, which is when the “dynamizing” occurs. The dung is mixed with rain water, stirred in opposite directions and then sprayed on the soil. As for when to prune, harvest and bottle, the timing is dictated by cosmic and lunar cycles. Even extermination of insects and other pesky critters follows a specific moon-determined procedure, like burning the buggers and scattering their ashes to ward off any others tempting the same fate. (As with all organics, chemicals are a major no-no.)
Why go though all the pomp and circumstance? Rudolf Steiner, the Austrian philosopher, came up with the concept in the 1920’s, believing that grapes grow best when treated like the living beings they are (kind of like taking good care of children, in order to churn out smart well-rounded adults). Those wacky French have followed the practice since its inception and we Americans are now finally catching on.
There might not be cold hard proof that the practice of bio-dynamics drastically benefits the flavor of the wine, but why not try a bottle or two just to be sure? Take it outside and toast to the moon. You don’t have to do any special dance or howl because the bio-dynamic rituals are completed once the bottle is corked, unless, of course, you want to. Salute!
Sample a few sips, throw down a glass or get downright intoxicated…naturally…with these organic and bio-dynamic California favorites:
Frey Vineyards, Mendocino County (www.freywine.com)
Bonterra Vineyards, Mendocino (www.bonterra.com)
Quintessa, Rutherford (www.quintessa.com)
Frog’s Leap, Napa Valley (www.frogsleap.com)
Honig Vineyard & Winery, Napa (www.honigwine.com)
LaRocca Vineyards & Winery, Sierra Foothills (www.laroccavineyards.com)
White Apricot Exclusive! Coming August 2007, LaRocca Vineyards will be introducing the first ever certified organic Sparkling wine with no sulfites detected. A brut, Blanc de Blancs, processed using the traditional French Method Champenoise and all hand riddled. Limited quantity available.
Sunstone Vineyards & Winery, Santa Ynez (www.sunstonewinery.com)
Robert Sinskey Vineyards, Los Carneros (www.robertsinskey.com)
