Domaine Drouhin Oregon Celebrates 30th Anniversary

August 9, 2017 by evebushman Leave a Comment

NEW YORK, NY (PRWEB) – This month, Domaine Drouhin Oregon, the family-owned and operated Joseph Drouhin estate based on U.S. soil, kicked off its celebration of 30 years of success in the Willamette Valley’s Dundee Hills. Now run by the family’s fourth-generation, each of the four siblings play a large role in the success of the historic brand. The eldest, Philippe Drouhin, tends to the viticulture and sustainability of the vines, Véronique Drouhin-Boss, the winemaker and guiding palate of the estate, continues to surprise and delight with exceptional Pinot Noir and Chardonnay wines, Laurent Drouhin leads the marketing initiative in the U.S. as the face of the brand, and Frédéric Drouhin oversees all operations as President. Together, they complete a perfect unity utilizing centuries-old Burgundian winemaking traditions in Oregon.

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Photo: Domaine Drouhin Oregon Facebook page

“I remember it like it was yesterday, walking with my father, Robert Drouhin, 30 years ago through the plot of land that was to become DDO,” said Véronique Drouhin-Boss during a series of kick-off events at the estate. “There was nothing there yet, of course, just trees and an incredible view. Most people probably could not see a vineyard within that land but we both just knew. It felt right. With my family, our amazing team, and the support of the community, we’ve worked tirelessly to bring the French soul to the soil of our Oregon estate and it gives me great joy to share our craft with those who have inspired and believed in our vision over the last three decades.”

Joseph Drouhin founded the Burgundy estate in 1880. His son Maurice Drouhin succeeded him in 1917, and his son – and current patriarch of the family – Robert Drouhin, became the third generation to run the business in 1957. It was Robert who first “discovered” Oregon on a visit in 1961. He recognized that it was Oregon (more so than California) that had the soil, latitude, and climate that could unlock the complexities and potential of Pinot and Chardonnay in the US. In 1987, Robert purchased property, and the newly christened Domaine Drouhin Oregon produced its first vintage in 1988 from purchased grapes. The following year they built the landmark, four-story gravity flow winery, producing the first ever vintage on the property in 1989.

“There is a big difference between ‘family-owned’ and ‘family-owned and operated.’ We live in Beaune, we live in Oregon, and we are in the vineyard and at the winery tasting every day. It is our family name on the label so we must be in control of every detail to ensure the wine can bear our name,” added Frédéric Drouhin.

During a series of kick off events, the family opened their estate and cellars with guided vineyard hikes, special tastings of vintages from DDO, Roserock – the latest of the Drouhin family’s adventure located in Oregon’s Eola-Amity Hills – and Maison Joseph Drouhin. Each night ended with various themed dinners, such as a La Paulée-style “Le BBQ” which featured a blue grass band and multiple large-format free pours. The series also included an extraordinarily special tasting of some of the estate’s very first vintages including a 1989 Domaine Drouhin Oregon Pinot Noir Classique (the very first vintage produced at the estate, of which there are only 24 bottles left). Guests also tasted through various vintages – including the first ever vintage – of Chardonnay Arthur (2015, 2012, 2002), Pinot Noir Laurène (2000, 1996, 1992), and Pinot Noir Louise (2007, 2003, 1999) – the three cuvées named for each of Véronique’s three children. Both her son Arthur and daughter Laurène took part in the celebration, adding another dynamic to the intimate affair – commenting wistfully on the wines, how they’ve aged well with time, and how the family has, as well. “When I taste the first vintages of the Arthur, Laurène, and Louise, I am profoundly reminded of the day each of them came into this world,” added Véronique. It was an incredibly moving evening for guests and the family alike.

Events were attended by friends of the family, members of the wine club, the media, importers, distributors, and neighboring estates such as: Eyrie Vineyards, Adelsheim, Ponzi, Casteel and Sokol Blosser families. Forever grateful for the continued community support, the four siblings and their children also performed the “ban bourguignon,” a tradition specific to Burgundy sung in celebratory honor, in this case directed in honor of their father, grandfather, great grandfather, and their esteemed guests.

Philippe Drouhin also led a number of informative vineyard tours throughout the DDO and their new Roserock estates. “After 30 years of observation of our vineyards in Oregon, every year I realize that the level of knowledge of the viticulture in Burgundy is sometimes useful in Oregon. We will spend the next 30 years really getting to know the vines – this estate is young and we are still learning,” he explained.

Robert Drouhin’s vision of an Oregon estate winery that could rival the great vineyards of Burgundy has been realized at DDO. From what began as test plantings of cloned Pinot Noir rootstock now encompasses 52ha (130 acres) planted in the Dundee Hills and 50ha (124 acres) planted in the Eola-Amity Hills. Interspersed with the Pinot Noir vines are 11 acres of Chardonnay, planted at various elevations and, like in Burgundy, planted right alongside rows of Pinot Noir. The densely planted vines are farmed sustainably on L.I.V.E. certified vineyards, and tended to by hand when leaves and fruit are thinned. Harvesting is also done entirely by hand, from the grape selection and picking to press.

“Our father made a very ambitious decision in 1987 to expand our business to Oregon,” said Laurent. “As we honor him and our family legacy, I am reminded of what a big moment this is for our family, and in our overall pursuit of perfection in Joseph Drouhin wines. Every year is a milestone. But the 30th is important because it shows that this is not just a short-term adventure, but that it is one more stone in the Drouhin brand.”

For more information about the estate, visit: http://www.domainedrouhin.com.

ABOUT MAISON JOSEPH DROUHIN

Maison Joseph Drouhin owns 77.7 hectares (192 acres) of vineyards in Burgundy. The vineyards are principally Grand and Premier Cru appellations of the Côte d’Or and Chablis. The family-owned and –run firm was founded in 1880 and produces nearly 90 different appellations, all of them from Burgundy. Since 1987, the family also owns 219 acres in Dundee Hills, known as Domaine Drouhin Oregon, and 229 acres in Eola-Amity Hills, known as Roserock since December 2013.

Survey Reveals That Cork Closures Seal 89% of the World’s Top Wines

July 23, 2017 by evebushman 2 Comments

NEW YORK, NY (PRWEB) – According to a recent survey conducted on behalf of APCOR – The Portuguese Cork Association, 89 percent of the world’s top wines as selected by Wine Spectator in 2016 are sealed with cork closures.

Each year since 1988, Wine Spectator has released its Top 100 list, selecting the best wines from the thousands reviewed during the course of the year. According to the magazine, the criteria used to create this highly-regarded, annual list focus on quality, value, availability and excitement.

The survey also revealed that 97 percent of the American wines selected were sealed with cork closures, while 98 percent of the wines chosen from Italy, Spain, Portugal, Greece, and Israel, were sealed with cork closures.

“The findings from this survey simply reflect the fact that top winemakers all over the globe trust cork closures to preserve the quality and character of their wines,” says Carlos de Jesus, Operational Director of the InterCork program of APCOR. “Cork closures have a long-standing history in the wine industry and have been scientifically and empirically proven to be the most effective sealing system for preserving the sensorial quality and neutrality of wines during the aging process. Going back centuries the world’s greatest wines have always used cork, and it comes as no surprise that in 2016 cork remains the preferred choice of fine wine producers and connoisseurs alike.”

Cork closures are 100 percent recyclable and sustainable. They are sourced from the bark of the cork oak tree, which regenerates after being harvested by hand every nine years. Cork oak is a World Wildlife Fund (WWF) priority species because it is one of the most ecologically, economically, and culturally important species on the planet. Cork oak forests provide habitats for endangered species and are a dependable income for the Western Mediterranean communities that maintain and harvest them.

The information collected in this survey was conducted through individual phone calls and emails to the wineries, importers and distributors listed in Wine Spectator’s Top 100 List of 2016.

For more information about APCOR, visit http://www.apcor.pt. You can follow APCOR on Facebook, Twitter or Instagram. For questions about APCOR, please contact Krisna Bharvani or Josh Zoland of Colangelo & Partners.

About APCOR:
The Portuguese Cork Association (APCOR) exist to promote natural cork and its products. APCOR is the employers’ association of the cork sector that represents, promotes and carries out research in the Portuguese cork industry. It was created in 1956 and is based in Santa Maria de Lamas, in the council of Santa Maria da Feira, at the heart of the cork industry around 30 kilometers from Porto, Portugal’s second largest city. Membership of the association is open to all companies operating in the fields of production, marketing or export of cork products. The organization advocates on behalf of the Portuguese cork industry worldwide and is the driving force of an industry based on tradition, innovation and sustainability.

Lawer Estates to Construct an Art, Wine and Event Center in the City of Calistoga

May 31, 2017 by evebushman Leave a Comment

Calistoga, Calif. (PRWEB) – Lawer Estates, a sustainably farmed, limited production winery, has submitted an application with the city of Calistoga to construct an art, wine and event center located at 1207 and 1215 Lincoln Avenue in Calistoga. Lawer Estates expects to open the center in 2019.

Betsy and David Lawer started Lawer Estates in 2003. The Lawers are from Alaska and were drawn to Calistoga for its familiar small-town feel. Over the past few years, the husband and wife team began searching for a space that would allow them to expand their local presence. They were drawn to the Lincoln Avenue site by the beauty and significance of several historic Magnolia trees. The trees were planted to honor three of Calistoga’s WWI soldiers who didn’t make it home. Each man’s story carries a unique significance for the Lawers.

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Photo from the Lawer Estates Facebook page.

“As we were told, one of the young men was from Franz Valley, where we have our vineyard; one was from Calistoga, where the event center will be built; and one had previously left Calistoga and started a business in Alaska, but returned to town to enlist,” Betsy Lawer said. “With those connections, the property seemed like it was meant for us.”

The Lawers are adamant in preserving the magnolia trees and designing a center that enhances the corner lot and respects the scale of the neighborhood. Lawer Estates plans to hire locally for the design, build and day-to-day running of its center and has hired renowned Napa Valley-based architect firm Backen, Gillam & Kroeger to lead the design.

“There is nothing more important to us than supporting the local community, and we are thrilled at the prospect of bringing our family business to downtown Calistoga,” said Betsy Lawer. “My small-town upbringing taught me that relationships and the local community are paramount, and we will apply this to all aspects of the design and building of this project.”

Currently the two addresses, located at the south end of Lincoln Avenue, are vacant lots with mature trees and a rustic grass area. The center will draw pedestrians “over the bridge,” adding further liveliness and attractiveness to the south end business district. The lots are within walking distance of all local Calistoga hotels, restaurants and bed-and-breakfasts. The Lawer family intends the center to be a showcase for their limited production wines made from grapes grown with sustainable farming practices.

While specific design details are forthcoming, the initial design submitted to the city for approval calls for a tasting room, event glass roofed conservatory and retail space that is designed with respect to the scale of the neighborhood. The center will draw on local restaurants for catering services and plans to employ four full-time employees and 10 to 15 part-time employees, depending on customer traffic and the number of events.

About Lawer Estates

Lawer Estates is a family-owned, sustainably farmed limited production winery based in Calistoga, California. Betsy Lawer is a third generation Alaskan banker who has proven that helping people succeed in the community is not only the right thing to do, but is the right approach to business. Betsy and her husband David started their winery in 2003 with the goal of applying these core values to their family-run winery. David and Betsy who work closely with their experienced team, to produce limited production terroir-driven wines. For more information visit LawerEstates.com.

Wine and Livestock Make for a Perfect Pairing, by Barbara Barrielle

October 15, 2016 by evebushman Leave a Comment

I first saw a video of how Shannon Ridge Wines raise sheep to sustainably manage their vineyards, rotating the sheep from vineyard to vineyard to control cover crop growth and naturally fertilize the land. I was intrigued.

Image from Facebook.

Visiting the Lake County winery and meeting vintner/rancher Clay Shannon underscored the responsibility he feels to protect and maintain the historical vineyard hills of Shannon Ranch planted to Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Petite Sirah and Zinfandel.

On the main Shannon Ranch, where Eastern European immigrants planted grapes over 100 years ago, Clay was prepping for harvest so the sheep grazed on a recently picked vineyard a few miles away. The sheep love grapes, you see, so they can’t graze near ripe fruit because they’d simply eat the crop. But, bring them in while grapes are ripening and they’ll happily eat grape leaves and thin the canopy for better sun exposure.

Clay Shannon has trademarked his approach as the Ovis Cycle, The Ultimate Sustainable Farming System. After harvest, the sheep clean up the fallen grapes and other MOG (material other than grapes) and fertilize away as they roam, all naturally. They leave the vineyards spotless and the sheep are fat and woolly.

In winter, vines may be dormant but the sheep are lambing and kept warm and protected by the vigilant sheep dogs. In Spring, the wines are budding, the sheep are sheared and the lambs are weaning. They continue weeding and fertilizing. These sheep graze well, live freely, enjoy life and, eventually are consumed as the cycle of life completes.

Shannon Ranch is known for its spectacular naturally-raised lamb, which pairs beautifully with many of the Shannon Ridge wines like the ever popular and well-priced High Elevation Wrangler Red. Grown at 1200-1400 feet it is a staple on many restaurant lists. Also in the High Elevation Brand family is a Chardonnay, Sauvignon Blanc, Zinfandel, Petite Sirah and Cabernet Sauvignon. Restaurants in the know serve the Shannon Ranch lamb right along with the wines for a perfect farm to table experience.

As Clay Shannon was discovering the ranch he now calls Shannon Ridge, he found a lot of history both in the winegrowing and in the ranch structures. He unearthed the old winery, complete with old crusher and press, an unknown and still-producing well, a skinning shack and a hand-built stone fence that runs for over a mile.

In the process of unveiling all the ranch’s secrets, Shannon’s greatest discovery was a century-old “Mother Vine” that is still strong today. The many offshoots of this old vine Carignane, probably brought from the old country, are the base of the oldest part of the dry-farmed ranch.

The old skinning shed is now preserved as the Buck Shack Bar for entertaining customers and trade. “Buck Shack” also happens to be the name of Shannon Ridge’s small batch red blend that reflects the finest fruit from Shannon Ranch.

Shannon Ridge farms over 991 planted acres Lake County AVA and the smaller Lake County AVAs of Red Hills, High Valley and Big Valley. Clay Shannon discovered early the beauty of Lake County wines and their potential quality and affordability and steadily acquired vineyards to become the prominent Lake County winery they are today. Nationally distributed, all estate-grown and sustainably farmed by a true caretaker of the land, Shannon Ridge and its family of wines represent excellent value in the market today.

Green Medal Awards Announced: Sustainable Winegrowing Leadership

May 30, 2016 by evebushman Leave a Comment

SAN FRANCISCO — Recipients of the second annual California Green Medal: Sustainable Winegrowing Leadership Awards were announced and honored at a lunch reception and ceremony April 20 in Sacramento. The California Green Medal, developed to showcase leading wineries and vineyards committed to sustainability, is presented by the California Sustainable Winegrowing Alliance, the California Association of Winegrape Growers, Wine Institute, Lodi Winegrape Commission, Napa Valley Vintners, Sonoma County Winegrowers and The Vineyard Team. Many association partners also helped to promote the awards which were selected by a panel of wine and sustainability experts.

Accepting the 2016 California Green Medal Awards were: (L-R) Lucas Pope of Halter Ranch Vineyard;Katie Jackson of Jackson Family Wines; Jason Haas of Tablas Creek Vineyard; and Dirk Heuvel of McManis Family Vineyards.

Awardees of the four 2016 Green Medals are:

LEADER AWARD, given to the vineyard or winery that excels in all “3 E’s” of Sustainability—Environmentally sound, socially Equitable and Economically viable.
Winner: Jackson Family Wines has been a sustainability innovator and an early adopter of healthy land management practices since the winery’s founding in 1982, with more recent actions guided by a company-wide sustainability strategy and a comprehensive audit of environmental impacts in 2008. Incorporating triple bottom-line sustainability principles across all aspects of their business, the company deployed solar arrays at eight wineries and collaborated with Tesla to reduce energy demand and increase grid reliability, utilized industry-first water conservation technologies, introduced human resource initiatives to improve employees’ well-being, paid a price premium for certified sustainable winegrapes and led voluntary drought initiatives.

ENVIRONMENT AWARD, given to the vineyard or winery that best demonstrates Environmental Stewardship through maximized environmental benefits from implementing sustainable practices.
Winner: Halter Ranch Vineyard. The environmental stewardship commitment by Halter Ranch Vineyard owner Hansjörg Wyss is demonstrated by the decision to preserve 1,700 acres of the Halter Ranch property with 18% planted to vineyards that work in harmony with the undeveloped acres to provide habitat, wildlife corridors and biodiversity. The winery also works with the Wyss Foundation to help local communities and partners conserve millions of acres. Halter Ranch conserves water, resulting in over a 50% reduction in irrigation; captures rain and winery water bringing over two million gallons back to irrigation ponds; and farms 281 acres of vines without removing oak trees or displacing existing wildlife and plant life.

COMMUNITY AWARD, given to the vineyard or winery that is a Good Neighbor & Employer using the most innovative practices that enhance relations with employees, neighbors and/or communities.
Winner: Tablas Creek Vineyard. Since its establishment in 1989, Tablas Creek has been a trendsetter for its wine region, actively involved in the Paso Robles community through the local winery association and by hosting workshops to share sustainability practices. The winery has partnered with organizations such as must! charities, the local animal shelter, arts and youth sports organizations and has donated more than $100,000 to support local youth and arts programs since 2002. Tablas Creek promotes productivity and job satisfaction by compensating employees with fully funded medical, dental and vision benefits, employer-matching 401k plans, educational support, wine shares and annual profit-sharing bonuses to both part-time and full-time employees. Staff are encouraged to continue education.

BUSINESS AWARD, given to the vineyard or winery that best demonstrates Smart Business through efficiencies, cost savings and innovation from implementing sustainable practices.
Winner: McManis Family Vineyards. With a focus on constant improvement of practices and adoption of the latest farming and winemaking technologies, McManis Family Vineyards’ water use efficiency measures in the vineyard include the use of soil moisture sensors, flow meters and distribution uniformity tests; while their winery recycles water and averages one gallon of water to produce one gallon of wine. Sustainable practices have also decreased energy use, diesel use and tractor work and limited the impact on soil. Making sustainability a core part of their business strategy has not only benefited the environment, surrounding community and employee retention, but has streamlined processes in the vineyard, winery and office, resulting in economic gains that help ensure a thriving business for future generations.

“The awards program provides an exciting opportunity for California growers and vintners to be recognized for their hard work and dedication to sustainability,” said Allison Jordan, CSWA Executive Director. “The challenge was selecting four winners from the stellar applications we received from vineyards and wineries of all sizes from throughout California. The committee and judging panel were impressed by the breadth and depth of sustainable practices being used to conserve water and energy, maintain healthy soil, protect air and water quality, preserve wildlife habitat, and enhance relations with employees and communities, all while improving the economic vitality of vineyards and wineries.”

The second annual California Green Medal was judged by a panel of wine and sustainability experts. They include: Karen Block, Industrial Relations Manager, Viticulture & Enology, UC Davis; Hunter Francis, Director/Founder, Center for Sustainability in the College of Agriculture, Food and Environmental Sciences at Cal Poly San Luis Obispo; Allison Jordan, Executive Director, California Sustainable Winegrowing Alliance; Camron King, President, Lodi Winegrape Commission; Karissa Kruse, President, Sonoma County Winegrowers; Kelli McCune, Senior Project Manager, Sustainable Conservation; Michelle Novi, Industry Relations Manager, Napa Valley Vintners; Cyril Penn, Editor in Chief, Wine Business Monthly; and Beth Vukmanic Lopez, SIP Certification Manager, The Vineyard Team.

Sponsors are:
Exclusive Media Sponsor, Wine Business Monthly
Platinum Sponsors, Nomacorc
Silver Sponsors, CC Wine Caves, Farm Credit Alliance, Marin Clean Energy, Pacific Gas and Electric Company, SureHarvest
Bronze Sponsors, Ag Unlimited, Preserva Products, Ltd.

Partnering organizations: Bay Area Green Business Program, Fish Friendly Farming, Lake County Winegrape Commission, LandSmart, Livermore Valley Winegrowers Association, Madera Vintners Association, Mendocino WineGrowers, Inc., Monterey County Vintners & Growers Association, Napa Sustainable Winegrowing Group, Napa Valley Grapegrowers, Paso Robles Wine County Alliance. Russian River Valley Winegrowers, San Luis Obispo Vintners and Growers Association, Santa Barbara County Vintners Association, Santa Cruz Mountain Winegrowers Association, Santa Rita Hills Vintners and Growers Association, Sonoma County Vintners, Sonoma County Winegrape Commission and Temecula Valley Winegrowers Association.

Visit: www.greenmedal.org for more information.

Please Your Palate, Save Your Planet: 10th Annual Earth Day Food & Wine April 23, 2016

April 7, 2016 by evebushman Leave a Comment

This year’s celebration will be the best (and tastiest) yet; proceeds fund scholarships for relatives of Central Coast farmworkers.

Paso Robles, CA — Earth Day Food & Wine invites guests to the Central Coast for its 10^th anniversary on Saturday, April 23. Nestled under the oaks at the Castoro Cellars meadow, top-quality food, paired with amazing beer, wine and the coolest vibe – this year is set to impress, and of course, give back.

For a decade, Earth Day Food & Wine’s annual wine country throw-down spotlights how sustainably produced foods and wines are both delicious and environmentally responsible.

“It seems strange, but 10 years ago, many people asked me why we were doing a food & wine event for Earth Day. People didn’t get the connections between their food and wine choices and the environment,” says Kris Beal, Executive Director of the Vineyard Team, which founded the event and oversees the growing Sustainability in Practice (SIP) Certified program.

Earth Day Food & Wine was the first event to provide an opportunity for attendees to connect directly with local farmers, winemakers, and chefs in this unique format. The casual, low-key atmosphere has set this event apart from the start – and now 10 years later, the event has stayed true to its mission – sharing sustainable wine and food with hungry eaters and caring connoisseurs.

This year’s festival – held “Under the Oaks” on the green grounds of Castoro Cellars in Paso Robles – is a culmination of 10 years of honing this gathering of savvy eaters and drinkers and will be the best event yet.

In addition to a growing list of top chefs, farmers, food purveyors, wineries and brewers, Earth Day Food & Wine will feature a Tesla auto exhibition, the Guerrilla Gardening Club, a SIP Pop-Up Bar where guests can enjoy SIP Certified wines, the KRUSH radio Beer Garden, and so much more. However, the event doesn’t just celebrate sustainability, but also the next generation of passionate people. Event proceeds benefit the Vineyard Team’s Spanish education programs and scholarships for relatives of farmworkers.

For more information on the history of Earth Day Food & Wine, ticket sales and partnership opportunities, please visit EarthDayFoodAndWine.org.

About Earth Day Food & Wine

Since 2007, Earth Day Food & Wine has celebrated the delectable flavors of the sustainable wine and food culture. Born from a desire to share with hungry foodies and caring connoisseurs, Earth Day Food & Wine has become the acclaimed culinary experience of the season. Farmers, food purveyors, winemakers and chefs who are passionate about sustainability come together in a casual atmosphere where attendees can relax anywhere from VIP tables to a picnic blanket on the grass. Event proceeds benefit the Vineyard Team’s Spanish education programs and scholarships for relatives of farmworkers.

About SIP Certified

Sustainability in Practice (SIP) Certified is a rigorous sustainable vineyard and wine certification with strict, non-negotiable standards based on science and expert input, independent verification, transparency and absence of conflict of interest. The SIP Certified seal helps growers and vintners measure their environmental, social and community impact while also assuring consumers that the product in their bottle was made with conscience and care. For more information, please visit SIPcertified.org or call 805.466.2288.

Not Just One, But Two Awards For SIP Certified

March 13, 2016 by evebushman Leave a Comment

SIP Certified Wins Two Awards for Its Sustainable Wine Innovation

San Luis Obispo, CA — Sustainability in Practice (SIP) Certified is proud to announce it is being honored this year by two different organizations for its ongoing efforts to promote sustainability in the wine industry. The rigorous California-wide program represents 40,000 certified acres and 2 million cases of certified wine. SIP Certified challenges growers and wine producers to implement practices that impact the earth, its people, and future generations while offering consumers a trustworthy seal to aid in making educated purchases.

On January 28, SIP Certified will receive the coveted Integrated Pest Management Innovator Award from the California Department of Pesticide Regulation (DPR) at their annual ceremony in the state’s capital.

The Innovator Award honors those California organizations that emphasize pest prevention, favor least-hazardous pest management, and share their successful strategies with others. The awards provide rare public recognition to groups and individuals who are revolutionizing pest management through their efforts to reduce risks associated with pesticide use. IPM – integrated pest management works with nature to encourage beneficial plants and animals while making it difficult for pests to survive. DPR’s IPM Innovator awards are part of a comprehensive, reduced-risk pest management strategy aimed at homes, schools, farms, and the environment.

SIP Certified will also be inducted into the prestigious International Green Industry Hall of Fame by the eponymously named organization at an event in March. Past inductees include former Vice President Al Gore, Pomar Junction Vineyard & Winery, and Fetzer Vineyards.

“To be receiving both of these awards is a true honor,” said SIP Certified Manager, Beth Vukmanic Lopez. “We work hard to make SIP Certified the gold standard for sustainability and both of these awards validate the dedication that our team and members have put into the well-being of our wineries, vineyards and communities.”

Founded in 2008, the International Green Industry Hall of Fame (IGIHOF) is an international organization that recognizes excellence in the green industry and continues to build an educational platform for the next generation. Each year, IGIHOF recognizes individuals and organizations that have contributed to reducing the environmental effects from industrial production, have embraced green technology to drive projects or have developed products aimed at boosting energy efficiency, trimming waste, and reducing or eliminating the use or the production of harmful substances. IGIHOF preserves the rich history of these pioneers, leaders and visionaries through the International Green Industry Hall of Fame, and honors the efforts they have made for future generations.

About SIP Certified

Castoro Cellars Set to Power Winery 100% With Solar Energy

March 7, 2016 by evebushman Leave a Comment

Microsoft Word – 2016.01.20 Castoro Solar Installation Press Release.docx

Latest Solar Installation Adds To The Paso Robles Winery’s Quest For Sustainability

Templeton, CA – Castoro Cellars has completed an installation of a massive new solar project that will allow the winery to run 100% on solar power. The 625-‐ kilowatt installation, which covers nearly three acres, will have an annual production of over one million kilowatt hours and eliminate an estimated $20,000 per month electricity bill. This marks the fifth solar installation in the last ten years by Castoro and stays true to their dedication to renewable energy and a sustainable business model.

The solar project began construction in October in Castoro’s organically grown Stone’s Throw Vineyard, adjacent to the winery production facility in east Paso Robles, in the newly created Estrella District AVA. The system was designed to power the entire winery with solar generated electricity, a longtime goal of owners Niels and Bimmer Udsen. They expect the system to pay for itself by the fifth year, and will save nearly $240,000 per year for at least the next 25 years.

“Bimmer and I have always felt the sun is a gift that we should utilize, “ says Niels Udsen. “When the solar industry was starting they needed supporters to build the industry and we were eager to help. The paybacks were longer, but that really wasn’t the motivation, clean power from sun was and still is the reason for this project. Paso Robles is the perfect place to utilize solar.”

Castoro Cellars was an early adopter of solar energy, investing in their first solar project in 2006 at their tasting room on Hwy 46 West. The energy produced from the rooftop array powers about 70% of the tasting room and the summer concert series. In 2012, they added a second solar installation in their Dos Viñas Vineyard in San Miguel, a 61.4-‐kilowatt array, which powers agriculture wells and an on-‐site home. With solar already installed at the tasting room and vineyard, the new winery array brings solar energy across the entire company operations. Ryan Park, Director of Business Development at REC Solar, noted “REC Solar applauds the Udsens on their dedication to utilizing the sun to complete their sustainable mission.” All of the solar projects were planned and installed by REC Solar, based on the Central Coast of California.

Sustainability is at the core of Castoro Cellars vision. The Udsens and their dedicated team strive to work with the earth, using gentle practices in all operations. They are the largest grower of organic grapes in Paso Robles with over 400 acres certified organic by California Certified Organic Farmers (CCOF). The winery is a certified organic facility and all additional vineyards they own and source from -‐ over 1,000 acres -‐ are SIP certified by the Central Coast Vineyard Team.

The energy generated from the new solar installation allows Castoro to minimize their impact on the environment. Luke Udsen, Director of California Sales and Marketing and Social Media, states, “Solar is something we believe to be necessary for a sustainable future. Solar energy is clean, requires no fossil fuels, creates no carbon emissions, and requires very little maintenance or upkeep. This system will allow us to grow roughly a thousand acres of grapes with the sun and then turn it into wine using the sun as the power source!“

As consumers become more interested about farming and winery practices, Castoro feels their customers are happy to know they are good stewards of the earth. This year they will again host the Earth Day Food and Wine Festival on April 23, their third year hosting the event that celebrates the passion and people behind the sustainable food movement.

Environmental Benefits: The clean electricity generated over 25 years by the new 625 kW solar electric system at Castoro Cellars is equivalent to the following:

CO2 emission from 1.5 million gallons of gasoline consumed
Carbon sequestered by over 350 thousand tree seedlings grown for 10 years
Annual greenhouse gas emissions from over 28 hundred passenger vehicles
About Castoro Cellars

Niels and Bimmer Udsen founded Castoro Cellars in 1983, and today run it with their sons Max and Luke. Located on Highway 46 West and Bethel Road in the Templeton Gap AVA of Paso Robles, Castoro Cellars specializes in sustainably farmed wines, including Rhône and Italian varietals. The Udsen family has a strong passion for live music and the arts, lessening their impact on the earth and giving back to the community. www.castorocellars.com

About REC Solar

REC Solar is a renewable energy provider focused exclusively on businesses and backed by Duke Energy, one of the largest energy companies in the world. Incorporating experience from more than 500 successful commercial solar installations over 17 years, REC Solar tailors financing and technology solutions to immediately deliver bottom line savings. REC Solar makes commercial solar simple, working seamlessly with customer operations to deliver clean energy for decades. www.recsolar.com

Eve Wine 101: Sustainable or Organic Wines Choices

August 28, 2015 by evebushman Leave a Comment

Do you select wine based on a winery’s choice in being sustainable or organic? Do you know what those terms even mean?

Lets start with some basic Definitions (from Wine Spectator’s Dr. Vinny)

These terms vary in the way they’re defined and regulated, but I’ll do my best to sort out the way they’re most typically used.

The U.S. government regulates use of the term “organic,” but “sustainable” and “biodynamic” have no legal definitions. So I’ll start with organic: there are two types of organic listings on wine bottles. Wines can be made from certified organically grown grapes, avoiding any synthetic additives, or, to take it a step further, “organic” wines are made from organically grown grapes, and are also made without any added sulfites (though naturally occurring sulfites will still be present).

Biodynamic is similar to organic farming in that both take place without chemicals, but biodynamic farming incorporates ideas about a vineyard as an ecosystem, and also accounting for things such as astrological influences and lunar cycles. A biodynamic wine means that the grapes are farmed biodynamically, and that the winemaker did not make the wine with any common manipulations such as yeast additions or acidity adjustments. A wine “made from biodynamic grapes” means that a vintner used biodynamically grown grapes, but followed a less strict list of rules in winemaking.

Sustainability refers to a range of practices that are not only ecologically sound, but also economically viable and socially responsible. (Sustainable farmers may farm largely organically or biodynamically but have flexibility to choose what works best for their individual property; they may also focus on energy and water conservation, use of renewable resources and other issues.) Some third-party agencies offer sustainability certifications, and many regional industry associations are working on developing clearer standards.

If you’d like to know if a wine falls into any of these categories, check out the label. Here you’ll find a lot of clues—various trademarked symbols and logos are used, and if a winery is going to adhere to these practices, they’re likely to want you to know about it. You can also check out a winery’s website, which usually goes into details about how a wine was grown and made.

Okay, now back to me, and my own feelings to share with you at this point in your wine education. After reading the knowledgeable Dr. Vinny, do you feel compelled to seek out wines made via organic, biodynamic and/or sustainable winery practices? If so, I think you should.

I’ve tasted my fair share of wines made in many different ways. My personal opinion (and I know I may lose a few readers over this) is similar to how I feel reading a book. Does the information presented, in both fiction and non-fiction, further the story or not?

Taken a step further, and down a row of vines, if the wine tastes better because owls (in one winery case the owls had fine “condos” built for them to attract them to the property) killed a pest like gophers then that’s great. If the wine’s price increased because of the winery practices, that’s okay with me too, within reason. But if the wine takes a page from my book instead of adding to it, I’d skip the wine in the future.

To be more succinct: I’m ruled by palate and not winery practices. You have to do your own tasting/testing to make your own decision. And, if you find an organic/biodynamic/sustainable wine that tastes better because of the winery practices? Let me know about it!

(Note: a word about sulfite preservatives. There are two schools of thought: They cause headaches and they don’t cause headaches. One wine educator explained that if the sufferer also suffers headaches after eating dried fruit with sulfites then it’s the sulfites. More often, and I tend to agree, it’s dehydration that causes the headache. My rule of thumb is to consume one glass of water for every glass of wine.)

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Twisted Roots Tasting Room Offers Meet The Winemaker Experience

August 27, 2015 by evebushman Leave a Comment

CARMEL VALLEY, CA (August 2015) – Josh Ruiz, Twisted Roots Winemaker, invites you to step into the beauty that is the Twisted Roots Wine Tasting Room in Carmel Valley to experience a wine journey like no other! By private appointment only, Twisted Roots offers a rare chance to indulge your senses and experience the Wine Maker’s passion and knowledge of their craft.

Sit on in our Mediterranean inspired courtyard, meet the winemaker while doing a personal wine tasting hand selected with the winemaker.

The details:

-$50 per attendee. The price includes wine tastings.

-Minimum of 10 people. Maximum of 30 people.

-Location 12 Del Fino Place Carmel Valley, Ca 93924

-To make a reservation call 831-594-8282

-For more information email info@twistedrootsvineyard.com

About the Winemaker:

Josh Ruiz never aspired to pretentious job titles. Quite simply and humbly, he is a farmer, a man who reaps what he sows. And he wouldn’t have it any other way.

Working the land is his passion, whether it’s vegetables in Salinas Valley’s world-renowned “Salad Bowl of the World” or wine grapes in Lodi for his fast-growing winery Twisted Roots.

The Salinas native and agribusiness graduate from Cal Poly-San Luis Obispo chose farming because “I simply thought it was an honest way to make a living, and to feed people.”

Ruiz loves working the earth because it allows him to share the resulting bounty with others, and to him the wine business is no different. “I get to farm the grapes with my family, and then we get to share with others that which we produced with our hands.”

Ruiz’s background is one of persistence, and hard work. “I think that a person’s real story is not told with awards, or medals, but by the lines on their hands,” he said.

Ruiz graduated high school in three years, taking night classes at Hartnell College. Then he took 20-plus units each quarter in college, and in five years finished with three degrees.

Anxious to branch out into the crowded wine business, Ruiz asked his family in 2009 if he could take its Twisted Roots brand, created by his now business partner Ross Schmiedt, and start a winery (the Schmiedt family has been farming the same land for 3 generations, with the original vineyard planted in 1918). Later that year Twisted Roots formally incorporated as a company, and Ruiz released his first vintage, a Petite Sirah, now the flagship wine.

In 2010 Twisted Roots became a partner in Estate Crush, which then became its production facility and tasting room, and began producing Chardonnay, Cabernet Sauvignon and an Old Vine Zinfandel.

As a vintner, Ruiz believes in letting the grapes speak for themselves. “I feel that my families hard work in the vineyard is where our wines get their flavor and overall complexity,” Ruiz said.

As certified “green growers,” Twisted Roots employs practices that are sensitive to the environment and responsive to the needs and interests of the surrounding community.

The family takes a comprehensive approach to farming that goes beyond pest management. Their practices help enhance biodiversity, water and air quality, soil health, and employee and community wellbeing. From its attention to soil-nutrient balance in the vineyard, to barrel-fermentation and small production, Ruiz feels as though Twisted Roots can produce a product that showcases the grape and the Lodi Appellation.

In 2013, Ruiz brought his brand to Carmel Valley, setting up a tasting room at LyonsHead Gallery (12 Delfino Place). For every bottle sold, a portion of the proceeds goes to the ALS Foundation for research into Lou Gehrig’s disease, to honor one of Twisted Roots’ co-founders, Ross Schmiedt, who was afflicted with the disease. Plus, Ruiz donates money to MEarth and its Hilton Bialek Habitat at Carmel Middle School. “Our family wants to make good quality wine and give back to our communities,” he said.

For the last 10 years Ruiz has been the chairman of the Industry Advisory Board of the local Future Farmers of America chapter. As a former FFA member growing up, Ruiz quickly learned the value of hard work.

“I realized growing up, and while in the FFA, that even though you might not have access to the same things that others do, if you are willing to work toward your goals, there will be others there to help,” Ruiz said. “Now I try to be that other person there for the kids.”

Certified Green Growers:

At Twisted Roots, we believe in letting the grapes speak for themselves. Partner Josh Ruiz, representing partners Ross Schmiedt and Mike Hodge, stated that, “We feel that our work in the vineyard is the genesis for the flavor and overall complexity of our wines. As Lodi Certified Green Growers we follow sustainable farming practices throughout the entire winemaking process.”

The certification of Twisted Roots as a green grower includes two components: The Lodi Rules practice standards, and a Pesticide Environmental Assessment System that measures the impact of all organic and synthetic pesticides used during the year. The vineyard is audited annually by a third party to verify farming practices, and may not exceed a maximum number of points calculated using the system.

Among the Certified Sustainable Practices are the following:

Integrated Pest Management: Twisted Roots limits crop protection to only essential measures, and creates and maintains a habitat for natural enemies of certain pests. For example, the family plants specific types of grasses in its “1918” Old Vine Zinfandel vineyard to help attract beneficial insects.

Air Quality Control: Twisted Roots plants cover crops of native grasses in and around its vineyards to minimize dust, and limits tractor usage to reduce air pollution and conserve energy.

Land Stewardship: The family integrates the management of the vineyards with the ecosystem by providing riparian zones, maintaining vernal pools, protecting wildlife habitat, and installing nesting boxes for birds and bats. To combat a growing problem of coyotes chewing up irrigation pipes, workers began leaving buckets of water for the coyotes. Now the coyotes eat the rodents, leaving the irrigation alone.

Water Management: Vineyard workers constantly monitor soil moisture and measure the vines’ water needs. They regulate waterusage through careful irrigation scheduling, and constantly maintain and service irrigation systems to ensure maximum efficiency.

Soil Health: Believing that healthy soil leads to great wines, Twisted Roots adds organic matter by planting cover crops and by utilizing compost. Experts control fertilizer and irrigation to maximize nutrition in the soil, which results in higher quality, more concentrated fruit. Each year analysts run soil and plant tissue tests to determine the needs of the vineyard.

Human Resources: People are the foundation of great sustainably grown wines. Twisted Roots workers receive comprehensive training and development that enables them to perform their jobs safely and maximize their ability for year-round employment.

The Twisted Roots family creates a sustainable vision for the farm that provides the foundation for sustainable winegrowing. This philosophy helps ensure the long-term health, biodiversity and productivity of the farm and the surrounding ecosystem. All of the Twisted Roots’ farming practices can be evaluated to determine whether they move the vineyard toward or away from this vision.

In the end, sustainability keeps the Twisted Roots’ family close to its land, and helps ensure that future generations will get to enjoy that land and all of its bounty.

Twisted Roots Philanthropy:

For every bottle sold, Twisted Roots donates a portion of the proceeds to the ALS Foundation for research into ALS (Lou Gehrig’s disease). Our partner and creator of the Twisted Roots brand is afflicted with ALS. Additionally, Twisted Roots donates money to MEarth and its Hilton Bialek Habitat at Carmel Middle School. As Josh said, “Twisted Roots wants to make good quality wine and give back to their communities.”

Where to Purchase and Taste Wines:

Both Café Rustica, Mission Ranch and Tarpy’s Roadhouse serve Twisted Roots wines. And, of course, you can have a full tasting right in Carmel Valley (831-594-8282) or in Lodi by appointment (916-300-2416).

Twisted Roots Story:

Centered in the heart of the Lodi Appellation, Twisted Roots Vineyard is the work of three generations of family members dedicated to the practice of growing great wine grapes by following sustainable growing practices. While our vineyard was established in 1918, it wasn’t until recently that we began producing our own wines.

The Twisted Roots Vineyard label started with a Petite Sirah in 2005 by Ross, after experimenting in the basement of the original farmhouse. In 2009, we began commercial production and expanded our offerings to include other varietals grown on the estate. Winemaking was moved subsequently from the old farmhouse to our partners at Estate Crush. Petite Sirah continues to be our flagship wine; we also offer Chardonnay, Cabernet Sauvignon, and Old Vine Zinfandel. http://www.twistedrootsvineyard.com/