Agricola Bulichella {Italy}
organic

ICEA Organic Certification of all our products ensures the sincere attention to the land, respected and never altered by substances foreign to nature: the purpose is to protect our land and our fields and the health of our farm staff who work here every day and the guests who visit the estate.

 
Agricola Bulichella
organic
...the purpose is to protect our land and our fields and the health of our farm staff who work here every day and the guests who visit the estate.
Ampelos Cellars {USA}
organic biodynamic sustainable

Ampelos is the first vineyard in the United States to be certified sustainability in practice, organic and biodynamic -- we are particularly proud of this milestone. Producing our wines is a journey of love, labor, vision, dedication and passion.

Our approach to red wine making is based on our almost 10 years of winemaking experiences but has been heavily influenced by our son Don (today winemaker at Seasmoke) as well as our good friends Kris Curran and Bruno d'Alfonso

 
Ampelos Cellars
organic
biodynamic
sustainable
Producing our wines is a journey of love, labor, vision, dedication and passion
Azienda Agricola Gravner {Italy}
biodynamic sustainable

Gravner is based in the rolling Collio hills straddling the Italian/Slovenian border, and currently has 18 hectares under vine. A further 4 hectares have just been planted, and there are 8 more that can be planted. But as a perfectionist he is selling parcels off that he doesn’t like, fine-tuning the vineyards based on observation and experience: the goal is to end up with 25 hectares under vine.

Gravner is famous for his adoption of amphorae (large clay pots, sealed with beeswax) for elevage - now has 45 in his cellar.

 
Azienda Agricola Gravner
biodynamic
sustainable
Gravner is famous for his adoption of amphorae (large clay pots, sealed with beeswax) for elevage - now has 45 in his cellar.
Azienda Agricola Principiano {Italy}
organic

The Principiano family began purchasing plots in Monforte d'Alba in the early 20th Century. It is a very small family estate and they produce only around 35,000 bottles per year. His father Americano inherited the vineyards and started the winery in 1950 Ferdinando and his wife Belen are the second generation of this family to produce wine.

 
Azienda Agricola Principiano
organic
The Principiano family began purchasing plots in Monforte d'Alba in the early 20th Century. It is a very small family estate and they produce only around 35,000 bottles per year
BEKKERS {Australia}
sustainable
In McLaren Vale, South Australia, the BEKKERS story is born of a rare connection with nature and a world of experience. We have been fortunate to encounter some of the best the wine world has to offer, but nothing has diminished our conviction that McLaren Vale can deliver world class wines. We aim to be an emblem for the region.

Our wines are gently crafted in tiny quantities, with an accent on finesse and fine texture. We strive to inspire confidence and push the limits of what’s possible for McLaren Vale and Australian wine.

Available at just a handful of Australia’s premier restaurants and wine merchants, the majority of our production is reserved for our allocation list. Our wines are created for people who desire products with a soul, those people who share our core belief: “We believe that the pleasure of sharing special products with friends and family, or simply treating oneself, can enhance some of the most significant moments in life.”

With their young family, Emmanuelle and Toby travel regularly to Europe and visit an extensive network of esteemed wine makers and friends. After each trip they return with new inspirations and an appreciation of timeless, traditional methods. This serves to enhance a rare and special commitment to producing McLaren Vale wines of the highest quality.

The BEKKERS winemaking story starts with exceptional attention to detail in the vineyard. It is a showcase for Toby’s viticultural abilities and a philosophy of farming which views the vineyard through a prism of ecology, not chemistry. This philosophy extends equally to the cellar where Emmanuelle’s precision is the perfect foil to Toby’s unfettered, open-minded approach to winemaking.

McLaren Vale Syrah 2012 is available in Classics June 5, 2015 $109.00 per bottle

95+ points, Robert Parker - Very deep purple-black in color, the 2012 Syrah has a wonderfully expressive nose of crushed blueberries and blackberry preserves with underlying notes of violets, bouquet garni, star anise, chocolate box and cardamom. Medium to full-bodied, elegant and yet intensely fruited in the mouth, it offers a lovely foundation of very fine tannins and refreshing acidity before finishing long and layered. Drink it 2015 to 2025+.

 
BEKKERS
sustainable
In McLaren Vale, the BEKKERS story is born of a rare connection with nature and a world of experience.
Benefits of Vegetarian/Vegan wines {Random Fact Folder}
The main reason is taste.
Not everyone agrees organic/biodynamic/natural wines taste better (although we like to think so…!), but pretty much everyone agrees they taste different. [conventionally run vineyards] simply cannot taste the same as grapes from vineyards in which weeds were allowed to grow naturally and mites were discouraged with stinging nettle or chamomile teas.
 
Benefits of Vegetarian/Vegan wines
Brash Higgins {Australia}
organic
Chicago native Brad Hickey thrived in the heat of the American restaurant scene as a somm in NYC for a decade. But like so many before him, he was looking for a change: a change of pace and a change of place. The forces that be brought him to South Australia where he found himself amid a blossoming wine renaissance.

As we know, Australians like to give their own names to pretty much everything, and Brad was no exception. Brad quickly became Brash, ostensibly for his New Yorker reputation. Though sitting with him, it’s hard to believe that anyone would consider this soft-spoken Midwesterner (without a hint of Bronx twang) to be brash, at least by any North American standards. As to how Hickey became Higgins? He just shrugs his shoulders and says: “It just did.”

Brad’s goal in winemaking, like so many of his nouveau-Australian peers, is to find exceptional vineyard sites and capture their expression in a bottle. Albeit in this case, really cool bottles. Field blends and uncommon grape varieties don’t slow him down. If he likes the site, he’ll find the owner and make them an offer on the fruit.

The Omensetter vineyard he and his partner (Nicole Thorpe) own and farm have been completely converted to organic agriculture and they prefer to work with organic and biodynamic growers.

Brad and Nicole’s wines consequently, are filled with varietal character and have a freshness and minerality unseen in the wines of his predecessors. Brash Higgins wines make us believe we have only seen the beginning of what Australian wine is capable of achieving in the 21st century.

 
Brash Higgins
organic
Brash Higgins wines make us believe we have only seen the beginning of what Australian wine is capable of achieving in the 21st century.
Burn Cottage {New Zealand}
biodynamic

All of our wines are fermented with their own yeast starters, cultured every year, from the vineyard itself. If wine is meant to be the bottled breath of a certain place, from a certain moment in time, then we feel that working with yeasts from that site, of that season, is an important step towards transparency and authenticity. Our cultures allow very long, very regular ferments: most of our whites ferment for more than a year. During this time, the wine is protected, so no sulphur is necessary. After so long a ferment, the wine is stable: thus most of our wines are bottled unfiltered, again with little or no sulphur.

The Sauvage family are cattle, cotton and wheat farmers in Oberlin Kansas and have a tradition of agricultural holdings, including in Australia. They were one of the original American cotton farmers to set up in Moree NSW Australia in the 1960s. As farmers, the Sauvages have a particular appreciation and patience for the time and investment required to begin a new agricultural enterprise. The family entered the wine distribution business in the early 1990s, and now have many years of experience in the fine wine business and the peculiar requirements for success in it. World class winegrowing requires both patience and determination, qualities not lost on Kansas farmers.

The addition of Ted to the team brought someone with the practical knowledge of terroir winegrowing based on many years of experience in Burgundy, California and Oregon, someone with deep experience in not just winemaking, but in world class vineyard development.

Great wines are not made from fruit; they are born of the soils which nurture the vines. Unlike many new world producers, Burn Cottage Vineyard does not make wine from ""fruit"". Burn Cottage makes wines from vineyard blocks with individual character traits on an estate property.

 
Burn Cottage
biodynamic
Our cultures allow very long, very regular ferments: most of our whites ferment for more than a year.
Calabretta {Italy}
sustainable

Calabretta is clearly one of the superstars on the island of Sicily and this superb Etna Rosso is comprised of a blend of sixty to eighty year-old vines of Nerello Mascalese and Nerello Cappuccio, all planted on ungrafted rootstocks. The 2002 is a stunning wine, offering up a deep, complex and still fairly youthful nose of cherries, orange peel, roasted game, coffee, fresh herb tones, a stony base of soil nuances and a nice topnote of exotic spices.

'Sicily’s Mount Etna has an ancient winemaking culture, sharing Barolo’s tradition of long aging in massive old botti. The resulting delicacy and tarry nuance evoke comparisons not only to Barolo, but to Burgundy. In fact, Jancis Robinson recently asked in the Financial Times if Etna is “the Burgundy of the Mediterranean?”

Today, few adhere to Etna’s ancient practices. But one great estate, Calabretta, continues to make its majestic reds as in the past, releasing them only after a decade in their cellar. The wines are extraordinary—and the prices are extraordinarily low.

 
Calabretta
sustainable
The resulting delicacy and tarry nuance evoke comparisons not only to Barolo, but to Burgundy. In fact, Jancis Robinson recently asked in the Financial Times if Etna is “the Burgundy of the Mediterranean?”
Champagne Fleury {France}
biodynamic

The first Champagne certified Champagne producer using biodynamics, Champagne Fleury was founded in 1895, and it’s located in the Côtes de Bar, in the south of the Champagne region. In 1929, during the depression, grape prices were so low that Robert Fleury decided to take the then unusual step of bottling his own Champagne.

All 15 hectares that Fleury own (90% of which is Pinot Noir) are cultivated using biodynamics, which makes them the largest biodynamic producer in the entire Champagne region.

 
Champagne Fleury
biodynamic
In 1929, during the depression, grape prices were so low that Robert Fleury decided to take the then unusual step of bottling his own Champagne.
Château Léoube {France}
organic
Château Léoube is situtated on 560 hectares (65h of vines) along the stunning coastline of the Mediterranean Sea in Bormes-les-Mimosas, France.

Provence's warm climate, proximity to the water, cooling Mistral winds, and uniquely diverse soils create an ideal setting for Léoube's star varieties-­Grenache, Cinsault, Syrah, Mourvèdre, & Cabernet Sauvignon.

This centuries old, Certified Organic estate is world renowned for making elegant yet structured Rosé and other wines from their old vine, estate-grown fruit.

Léoube's winemaker, Romain Ott (of the famed Domaine Ott family), is a firm believer in environmentally friendly viticulture and winemaking. In the vineyard, Ott forbids the use of weed killers, picks only by hand, and maintains very low yields. In the cellar, he ensures the use of whole clusters crushed by direct pressing, fermentation done with indigenous yeasts & full malo-lactic fermentation (extremely rare for Rosé), & low to no use of sulfites.

Grapes blending is done before pressing, at which time the wine undergoes along élevage (6 months on the lees) to allow complex flavors and textures to develop. Final blending before bottling.

 
Château Léoube
organic
Nestling in a coastal fringe in the heart of the protected site of Cape Bénat, Provence, Château Léoube’s terroir enjoys a mild meso-climate: warmed up by the day’s sunshine and cooled down by sea breezes at night.
Cirelli {Italy}
organic

Agricola Cirelli is an organic farm certified by IMC (doc. n.3194 RV.01), surrounded by 23 hectares of land. All of its production is designed to respect the natural cycles of the olive trees, vineyards, horticultural crops and the animal breedings.

The rotation of the crops, which allows the land to rest, the fertilization process and the grazing of the free range animals represent some of the most important phases in the production process of olive oil, wine, vegetables, fruit and meats of supreme quality.

Horticultural production: barley, spelt, wheat, garlic, figs
Meats: goose
100% Cirelli's organic products: wine, olive oil, flour, pasta, garlic and fig pastes

 
Cirelli
organic
All of its production is designed to respect the natural cycles of the olive trees, vineyards, horticultural crops and the animal breedings.
Clot de L'Oum {France}
organic biodynamic

Clot de l'Oum means hill of the elm in Catalan. Our project started in 2001 in the first slopes of the Pyrenes around the village of Bélesta in Roussillon. The vineyards are situated in altitudes between 400 and 600m on granit, gneiss and schiste soils.

Our objective is to produce wines combining freshness, minerality, fruit and complexity. For this reason and in the light of our terroir features, we have started the organic management in 2001 and applied for certification in 2003. Bio Dynamic methods are implemented since 2009. Furthermore the wines are aged in used barrels and "foudres". 

Certified organic by Ecocert in 2003, Biodynamic in 2009 
 
Clot de L'Oum
organic
biodynamic
The vineyards are situated in altitudes between 400 and 600m on granit, gneiss and schiste soils.
Cooper Mountain {USA}
biodynamic

Cooper Mountain’s unique soils are the result of a cataclysmic volcanic event in Eastern Oregon some 50 million years ago. These soils, along with climactic conditions influenced by our proximity to both the Columbia Gorge and the Chehalem Mountains, help us to produce wines with a specific sense of place.

Cooper Mountain Vineyards got its start in 1978 when Dr. Robert Gross and his wife, Corrine, planted the first Pinot Noir and Chardonnay vines. The two of them tended the vines and carefully nurtured them as they established in the unique soils of Cooper Mountain. The vines matured gracefully to produce authentic Oregon Pinots. At first, the fruit was sold to other wineries and crafted into wine by some of Oregon’s finest winemakers. In 1987, the winery opened to offer its first vintage to the public. We now farm more than 100 acres, grow five varietals and are committed to sustainability: organic and biodynamic farming and winemaking and dry farming.

 
Cooper Mountain
biodynamic
Cooper Mountain’s unique soils are the result of a cataclysmic volcanic event in Eastern Oregon some 50 million years ago.
COS {Italy}
biodynamic
COS is a Sicilian winery with a revolutionary history, deeply linked to the charisma and tenacity of the ideals of a man who not only follows the vineyards and wine production, but is an ambassador of the same in the entire world.

We interviewed Giusto Occhipinti, even though COS is an anagram of the surnames of three friends, founded in the year 1980 starting from the old cellar of the family of one of the three and a sapling from the historical vineyard in the countryside of Victoria, in the Ragusa province.

In 1995 the property was consolidated and Giusto began to introduce the principles of biodynamic viticulture into the wine to express the depth of character of its soils. The curiosity and the search led him, in 2000, to buy the first amphorae from Spain: thus the label Pithos, a fermented Cerasuolo and aged entirely in terracotta amphorae. Since then he has made the story about one of the most popular wineries in Sicily famous among not only the wine lovers but the entire world which must recognize Giusto Occhipinti for his overwhelming passion with which he has assumed the role of an excited and sincere ambassador of a land of wonderful wine.

COS are an exciting natural winery in the Vittoria region of Sicily. Located in the south east corner of the island, Vittoria is the home to the only Sicilian DOCG, Cerasuaolo di Vittoria, which brings together the Nero d’Avola and Frappato varieties to make a really elegant, fresh, expressive red.

 
COS
biodynamic
COS are an exciting natural winery in the Vittoria region of Sicily.
Cowhorn Vineyards {USA}
biodynamic

Cowhorn is a Demeter-certified Biodynamic® farm. Part of the certification process is to honor the environment of the farm by allowing natural functions to remain. At Cowhorn, our current thinking is to leave some areas untouched and to “landscape” other areas. For example, we are tending our ditch bank to allow the native grasses and flowers to grow. Our “landscaping” includes removing the invasive blackberries, so that the natives can re-establish themselves. In other areas, our landscaping is more structured. For example, by Blocks 6 and D we are building a rock wall and will plant a maple tree so that we will have shade in the years to come. Yet a third approach to honoring the natural environment involves creating corridors for bugs and small animals to use as highways through the farm.

A tour of Cowhorn would show habitat breaks throughout the farm that serve this function. For our aviary friends, we built a series of perches to allow them to travel from the mountainside to the river without harm. Our experiences so far have shown us that by working with these spaces respectfully, vitality and surprises result!

 
Cowhorn Vineyards
biodynamic
Part of the certification process is to honor the environment of the farm by allowing natural functions to remain.
Domaine Andre et Mireille Tissot {France}
biodynamic

This Jura domaine was founded in the early 1960s and is now run by Bénédicte et Stéphane Tissot . It’s biodynamic, certified by Demeter. The domaine now consists of 32 hectares of vines in the Arbois and Côtes de Jura appellations, with parcels in some of the best sites. Perhaps because of the implementation of biodynamie, work here is labour intensive: there are 15 full time employees. Use of sulfur dioxide is minimized.

 
Domaine Andre et Mireille Tissot
biodynamic
The domaine now consists of 32 hectares of vines in the Arbois and Côtes de Jura appellations, with parcels in some of the best sites.
Domaine Aphillanthes {France}
biodynamic

Domaine Les Aphillanthes is a rising star of the southern Rhône. Proprietor Daniel Boulle, together with his wide Helene, has been tending his vines for many years, and until recently he was happy to sell his produce to the local co-operative. Fortunately for those of us who appreciate the wines of the Rhône, however, Daniel Boulle's friends rightly saw that his fruit was of superb quality, and deserved to be bottled as it stood, rather than absorbed into the wines of the local co-op. So Domaine Les Aphillanthes was born.

R Parker: "spectacularly powerful, concentrated...comparable to the finest Gigondas and Châteauneuf du Papes"

 
Domaine Aphillanthes
biodynamic
...rightly saw that his fruit was of superb quality, and deserved to be bottled as it stood, rather than absorbed into the wines of the local co-op. So Domaine Les Aphillanthes was born.
Domaine Barmes Buecher {France}
biodynamic

A matter of philosophy

Located in Wettolsheim, one of the largest towns in Alsace by area under vine, Domaine Barmès Buecher was created in 1985 by Geneviève Barmès (née Buecher) and François Barmès with vineyards that had been in their families since the 17th century.

Ten years later, this energetic couple converted the Domaine's sixteen hectares to biodynamic farming, a practice that encourages agriculture based on the cycles of the planets and the moon. The objective was simple: to encourage the vines to reengage their natural state of being once clouded by modern farming and to encourage each vine to recover its natural state of equilibrium and harmony.

The conversion to biodynamics has made the vines more resistant and autonomous.

The sudden loss of François in 2011 accelerated the installation of his children, Sophie and Maxime, as key figures in the family business. Today, Genevieve, Sophie and Maxime are determined to maintain the energy and balance acquired over the years by Domaine Barmès Buecher and to continue to grow.

 
Domaine Barmes Buecher
biodynamic
The objective was simple: to encourage the vines to reengage their natural state of being once clouded by modern farming and to encourage each vine to recover its
Domaine de la Garrelière {France}
biodynamic

Alone on a hilltop in the southern reaches of the Touraine appellation, outside of the town of Richelieu, resides the small Domaine de la Garrelière.

During Cardinal Richelieu’s heyday in the 1630s, vineyards on this hilltop supplied his court with wine. In the late 19th century, these vineyards were several times larger than they are today, but were abandoned with the onslaught of phylloxera.

It wasn’t until the early 1970s, when Pascale and François Plouzeau founded Domaine de la Garrelière, that the historic viticulture was resurrected. Today this 20-hectare (50 acres) domaine is one of Touraine’s leading biodynamically-farmed domaines.

The winery occupies an old bank barn, a long, rectangular stone building that was built into the hillside. You enter on the uphill side on the second level, and exit on the downhill side on the lower level. The uphill side faces the Plouzeau’s household and between them is a small courtyard. This is the playground of a flock of chickens, Hulot the giant dog and a young cat, while continually flying in and out of the barn are swallows that nest in the rafters.

The original 19th century screw press still exists on that second level, built into the floor with gutters to direct the grape juice into bygone fermenters on the level below. On that lower level, burrowing into the hillside and predating the current structure by several centuries, is a stone cellar built in 1645. It’s little more than a long narrow corridor, and in its rear is where the domaine ages wine in barrel. 

François is a modest yet passionate man, and his wines reflect this. He normally waits until October to harvest for optimal ripeness and he picks at rigorously low yields (40-45 hectoliters per hectare in an appellation where the norm is over 60), ensuring excellent ripeness. He also works well with lees, with the result that his wines have very fine length and finish with a subtle uplifting zesty spice.

Those things, combined with naturally occurring full-malolactic fermentations and François’s very light hand with sulfur, make for textured, opulent, relaxed wine that is such a pleasure to drink

 
Domaine de la Garrelière
biodynamic
Alone on a hilltop in the southern reaches of the Touraine appellation, outside of the town of Richelieu, resides the small Domaine de la Garrelière
Domaine du Closel - Château des Vaults {France}
biodynamic

Domaine des Closel is located on the most western hill of Savennières and includes some of the best parcels in the AOC: Les Caillardières and Clos du Papillon. Today the entire estate has been converted to organic and biodynamic practices in order to best express the different terroirs, each producing unique, original and delicious wines.

 
Domaine du Closel - Château des Vaults
biodynamic
Today the entire estate has been converted to organic and biodynamic practices in order to best express the different terroirs, each producing unique, original and delicious wines.
Domaine Ostertag {France}
biodynamic

André Ostertag does not confine himself to the traditional Alsatian way of treating the varieties he has in his vineyards. Being a second generation wine-maker - his German family ('Ostertag' meaning 'Easter Day') founding the then 3ha estate in 1966.

In 1998 he converted his 12.5 hectares to full biodynamic production. His “Vins de Pierre” label are terroir wines with a 20 year life depending on the vintage, and the vines in these vineyards represent this special link between earth and sky.

 
Domaine Ostertag
biodynamic
His “Vins de Pierre” label are terroir wines with a 20 year life depending on the vintage, and the vines in these vineyards represent this special link between earth and sky.
Domaine Villeneuve {France}
biodynamic

The viticulture is biodynamic and the estate is certificated from ECOCERT - the vines are from 30 to 100 years old and is 70% Grenache, 16% Mourvèdre, 8% Syrah, 4% Cinsault and 2% Clairette. The yield is normally 24-28 hl./ha. The ageing takes place in tanks and 1-5-yers-old barrels (up to 20%) for about 18 months.

 
Domaine Villeneuve
biodynamic
the vines are from 30 to 100 years old and is 70% Grenache, 16% Mourvèdre, 8% Syrah, 4% Cinsault and 2% Clairette.
Dominio de Punctum {Spain}
organic biodynamic
Situated in the town of Las Pedroñeras and at the north end of La Mancha, the main Spanish wine region, Dominio de Punctum distinguishes itself by its exclusive estate production and the singularity of its organic and biodynamic wines.

In Dominio de Punctum we turn our estate grown grapes into world class organic and biodynamic wines according to the tradition handed over for centuries in Spain and by the modern means of a sustainable agriculture and winemaking.

Founded and owned by the Fernandez family, “Finca Fabian” estate currently includes over 150 hectares of vineyards. The winery is located adjacent to the vineyards allowing for keeping the maximum quality in the production of the whites, reds, young and aged wines.

 
Dominio de Punctum
organic
biodynamic
Situated in the town of Las Pedroñeras and at the north end of La Mancha,Dominio de Punctum distinguishes itself by its exclusive estate production and the singularity of its organic and biodynamic wines.
Dona Silvina {Argentina}
organic biodynamic

The winery Bodegas Krontiras began in 2003 and refers to the greek born Mr. Constantinos Krontiras family. The label name of Dona Silvi- na is in honor of his Argentine wife who has overseen the construction of the wine design of the labels. Constantinos passion for wine led him back to his wife’s birthplace in Mendoza and he started in 2003 when he acquired Mt Tupungato Elev 21,500' 2 vineyards; an 8 hectare, 120 year old vineyard in the Lunlunta, Perdriel sub-region of Lujan de Cuyo and then an 18 hectare vineyard which he planted in Villa Seca, Maipu. This certified or- ganic and soon to be Demeter certified biodynamic property embraces wine as a living system. The winery was built so that it works in an eco-friendly way and fulfills Bodegas Krontiras main rule: to respect Nature from the vineyards to the final product.

The current total production of the winery is under 2500cs with four wines currently being produced: Rosado, Fresh Malbec, Classic Malbec, and Reserva Malbec. The wines are all hand harvested according Bio-dynamic philosophy using only native Yeast, and hand made by their winemaker Soledad Valdes.

 
Dona Silvina
organic
biodynamic
The winery was built so that it works in an eco-friendly way and fulfills Bodegas Krontiras main rule: to respect Nature from the vineyards to the final product.
Dr. Buerklin-Wolf {Germany}
biodynamic

This is one the few top ranking estates in the Pfalz. Dr Burklin Wolf has a long history, having been established in 1597 and is still family owned.

The estate has over 90 hectares of Biodynamically grown vines, with vines planted in top sites including Forster Jesuitgarten and Ungeheuer, Ruppertsberger Reiterpfad and Nußbien and Wachenheimer Rechbächer and Gerümpel.

The soil and rock types underfoot are variable, in some places limestone, in others sandstone, basalt and loam. Riesling dominates, but there is also a considerable quantity of land committed to red grape varieties.

 
Dr. Buerklin-Wolf
biodynamic
This is one the few top ranking estates in the Pfalz. Dr Burklin Wolf has a long history, having been established in 1597 and is still family owned.
Emidio Pepe {Italy}
biodynamic sustainable

Could be the most admired estate in Montepulciano D'Abruzzi Since 1899 - 15 hectars of family vineyards, personally cultivated by Emidio with biological and biodynamic methods, that is without the use of chemical products.

It is all based on the perfect balance established in the course of time by nature, between the Torano microclimate and the clayey-calcareous and extremely vital composition of the soil, on which the 40 year-experienced hand of Emidio intervenes to decide on the nutrients and the working of the soil, the pruning and the vegetation of the vines.

 
Emidio Pepe
biodynamic
sustainable
Since 1899 - 15 hectars of family vineyards, personally cultivated by Emidio with biological and biodynamic methods, that is without the use of chemical products.
Eric Bordelet {France}
biodynamic
In 1992, Eric Bordelet, previously sommelier at Arpege Alain Passard's Restaurant in Paris took over the production of this family property in Normandy.

Believing that cider and Poiré should be produced like wine he grows more than 20 varieties of apple and twenty varieties of pear which are all cultivated according to bio-dynamic agricultural practices, as they are better adapted to the production quality fruit.

Connoisseurs admire his entirely artisan and apothecary style of working. His range includes several products, all worth the detour. He has dubbed his ciders Sydre & Sidre, the former spelling of those words.

 
Eric Bordelet
biodynamic
Eric Bordelet believes that cider and Poiré should be produced like wine
Fidora {Italy}
organic
Fidora Wines is located in the region of Veneto. Wine production features Amarone della Valpolicella, Prosecco, Moscato and Pinot Grigio.

In 1974 we decided to convert our estates into organic agriculture in order to ensure biodiversity, that is our philosophy. We strongly believe that a good wine needs not only to taste excellent but also to convey emotions; the healthier the vineyard, the better the fruit and of course the wine. In other words, by nourishing the land, and treating it with respect, we know that the land will give us back its finest fruits.

We therefore consider fundamental to match the latest technology in this sector together with the original production processes inherited by our predecessors.

Organic wines are healthier than those made from conventionally grown grapes because they contain no residues. They are wines made in a better way, more carefully, following practices that protect both the environment and the people who work in the process. Our wines reflect the unique features of the grapes variety, local geology and climate, characteristics known as terroir.

Each one of our vineyards is a faithful reflection of organic practices based on two general concepts: the development of biodiversity and the absence of agrochemicals, pesticides, herbicides, and chemical fertilizers.

Biodiversity consists of encouraging the development and coexistence of different species of plants and animals within the same physical space or habitat. This is achieved through the use of tree-lined banks, meadows, hedges, copses, and ponds: biotopes that distinguish the farm and that favour the natural presence of wildlife. In our estates you will find abundance of hares, foxes, pheasants, ducks and many other species of migratory birds.

Synthetic pesticides, herbicides, and fertilizers are replaced by natural products of biological origin.

 
Fidora
organic
Fidora wines in Veneto has been an organic farm since 1974
Fonterenza {Italy}
organic biodynamic
The Campi Di Fontereza estate began with the purchase of 40 hectares of land, mostly in the Montalcino area, and with the passion of two sisters Margherita and Francesca Padovani for this area and this terroir. Their choice to be organic and their search for quality is a way of working that they feel they owe the future.

The vineyards are located near Montalcino at Poggio San Polino, 420m above sea level in a hilly area not far from the S. Antimo Abbey. They are near a wood, rich with arbustus berry trees and the traces of the traditional work of the coal miners. The land has good drainage and is of medium fine grain with good levels of clay and chalk.

The predominant exposition is South/Southwest. The growth system varies from 2,5 metres x 1 to 2,20 x 80. The growth system is “guyot” bordolese and “cordone speronato:” All operations in the vineyards are performed by hand by the sisters in person.

The yield per hectare is very limited. It varies from year to year but is always much lower than the yield that is consented according to the DOCG regulations.

The work in the vines and the cellar operations take place according to biodynamic rhythms. In order to combat diseases in the vines, only sulphur, copper and plant extracts are used. The land is fertilised by ploughing in leguminous plants and, occasionally, with manure from organically certified cattle breeders. Selected yeasts are not used for fermentation.

The cellar is located at the farmhouse and is divided between vinification and ageing. During the fermentation of Brunello, Rosso di Montalcino and Lupo di Fonterenza Slavonian oak truncated cone shaped fermentation vats or wooden 5 hl containers are used.

Depending on the vintage and the needs of the evolving wine, different cellar practises are adopted such as pumpovers, delestage and manual submersion of the cap. When the grapes reach the cellar they are de-stemmed and partially squashed with a small addition of potassium metabisulphite.

No selected yeasts or malolactic bacteria are artificially introduced. The use of SO2 is being discussed on the property. At the moment we are reducing its use as far as possible but it is used during fermentation and bottling.

 
Fonterenza
organic
biodynamic
Twins Francesca and Margherita Padovani do everything by hand in the Campi Di Fontereza estate in the Montalcino area
Foradori {Italy}
organic biodynamic

Teroldego plunges its roots deep into the limestone, granitic and porphyritic rocks of the Campo Rotaliano, a small plain embedded between steep rock faces in Trentino (Northern Italy). It is the intense expression of its land, of its people, of the Dolomites.

For over 20 years, we have been working on the recovery of this variety’s biodiversity through mass selections and vines grown from self-fertilized seeds. 

After years of biodynamic preparations’ use in the vineyard and of the precise and daily work needed in the winery, we have started to perceive the true meaning and the value of the work carried out so far. We are a winery in constant evolution. We have learnt to pay attention and to grasp the subtle differences existing in nature. We have learnt to preserve the true character of the grape as it expresses its land of origin. Our daily farming gestures seem thus elevated to creative impulses: it is our duty and privilege to wake up every morning and be free to work according to the message that the earth conveys to us in that moment.

Our understanding and awareness of natural cycles have been refined over many years of learning: every new season opens new horizons, every day we learn and understand a little more.

We work, surrounded by mountains, farming Teroldego mainly on the alluvial soils of the Campo Rotaliano, Nosiola and Manzoni Bianco on the calcareous-clayey hills of Cognola.

Foradori does not use synthetic chemicals, pesticides or fertilizers. We are certified by ICEA and Demeter since 2009.

We harvest the grapes from vineyards covering 26 hectares - 80% of Teroldego, 15% of Manzoni Bianco and 5% of Nosiola - to produce an average of 160,000 bottles per year: 90,000 of Foradori, 20,000 of Granato, 20,000 of Fontanasanta Manzoni Bianco, 8,000 of Fontanasanta Nosiola and 10,000 for each of the old vineyards of Teroldego Sgarzon and Morei.

 
Foradori
organic
biodynamic
For over 20 years, we have been working on the recovery of this variety’s biodiversity through mass selections and vines grown from self-fertilized seeds.
what is natural wine making {Random Fact Folder}
organic

Natural wine is an important, growing if still slightly niche trend. Natural winemakers often use organic/biodynamic methods in the vineyards but are opposed to any form of independent certification. With no one checking on what they do ‘natural’ winemakers run the risk of being seen as opportunistic...

 
what is natural wine making
organic
Heymann Lowenstein {Germany}
biodynamic

From ultra-steep, terraced, geologically diverse slopes of the Mosel - Reinhard Löwenstein makes some germanys best wines.

Press:Bettane Desseauve: “2005 Best foreign wine of the year. His wines can be compared with the greatest as they have an unforgettable minerality”

Hugh Johnson: “His extraordinary Rieslings are among the best examples of the region’s style”

Stuart Piggott: “A rarity on the German wine scene... Reinhard Löwenstein has not only developed a new style of wines but also a complete framework of closely related pioneering ideas. He is best known for his dry Rieslings”

Jancis Robinson: “It has a similar structure to the fullest mature white burgundy and is every bit as dry

 
Heymann Lowenstein
biodynamic
From ultra-steep, terraced, geologically diverse slopes of the Mosel - Reinhard Löwenstein makes some of Germany's best wines
Jamsheed Wines {Australia}
sustainable

Jamsheed Winery is based in Yarra Valley.

Winemaker Gary Mills crafts beautiful wines, using fruit from different wine regions throughout Victoria.  They are now producing wines, from the Warner Vineyard in Beechworth, which was used previously by Giaconda for their Warner Vineyard Shiraz.

Natural wild yeast fermented wines farmed without the use of chemicals and pesticides. Minimal Sulphites   

 

 
Jamsheed Wines
sustainable
Natural wild yeast fermented wines farmed without the use of chemicals and pesticides.
La Stoppa {Italy}
organic
La Stoppa is located in North-West Emilia-Romagna, and was founded at the end of the 19th century by a lawyer from Genova named Gian-Carlo Ageno. He was the first to give value to this land by planting vineyards. In the the 1920's, he had to replant because of phylloxera, so the oldest vineyards we have are from this period. In the aftermath, Mr. Ageno planted many varieties as an experiment to see what was suited for the area.

In 1973, Elena Pantaleoni's father who worked his entire life as a printer purchased the estate. During the war, he was based in the country side and would pass by the vineyards on his bicycle daily. It was his dream to buy La Stoppa, and when he was finally able to afford it, he made it come true. Elena Pantaleoni started working there in 1991.

During their first 20 years of ownership, they vinified every vineyard and grape variety separately. But in 1996, they decided to eliminate most of the early ripening grapes-Chardonnay, Sauvignon Blanc, Pinot Noir, Tokay, Pinot Gris, Grechetto... as they are not exactly suited for the hot climate. Instead, they focused on replanting Barbera, Bonarda and Malvasia, all local grapes.

They are about 250 m from the sea, working mainly on clay soils. The majority of the production consists of red wines produced with Barbera and Bonarda. They make one dry white wine, Ageno and also make a few sweet whites.

They have been certified organic since 2008, but have been working this way since the early 90's. Most of the work is done by hand.

 
La Stoppa
organic
La Stoppa is an historic estate located in North-West Emilia-Romagna
Le Piane {Italy}
sustainable
In the 90s, and together with enologist Alexander Trolf, I visited Boca and its forgotten vineyards and we became enthusiastic about the region and it’s excellent potential. At that time we became acquainted with Antonio Cerri, one of the last winegrowers to produce the typical and outstanding Boca wine. In view of his advanced age, more than 80 years old, Antonio Cerri handed over to us his small vineyard (0.5 hectares), cellar and his old vintages. We seized the opportunity and step-by-step acquired further small plots of forest. Like a jigsaw, the property developed to become a whole. The best areas of Boca – 4 vineyards with about 1.5 hectares (4 acres) each – were cleared and replanted with Nebbiolo and Vespolina vines. “Le Piane” now has an area of 8 hectares (20 acres) of vineyards, 2 (5 acres) of them with old vines.

Sadly, Alexander Trolf was killed in 1998 in a road accident and did not live to see the results of this successful development. His ideas and dreams, however, remain in the “Meridiana” vineyard that he had replanted. The prominent yellow house there has become the company’s logo and thus symbolizes a new beginning. A group of international friends of wine culture is financing the project.

The combination of its soil and microclimate provides a fortunate opportunity for the region of BOCA DOC. The soil is porphyritic (volcanic origin), ground on its surface to fine gravel. This soil is unique in Italy. The moderate climate of the Lower Alps characterized by high autumnal temperatures, together with intensive sunshine thanks to the south facing position and with high temperature changes, creates optimal conditions for perfect maturity of the grapes. The vineyards embedded between the surrounding hills are protected against cold Alpine winds.

The Boca wine region, in the province of Novara, is the most eastern and highest (420-520 m) in Piemonte, situated between the Sesia Valley and Lake Orta nestled in the hills of the Lower Alps. Boca, like all regions in northern Piemonte, looks back on a long and rich wine culture. North Piemonte was considered in general to be one of the principal wine producing regions of Italy.

New priorities were set by the early industrialization of the whole region of the Lower Alps and the success of its well-known textile and tap industry. The laborers as well as the investments went to the more successful industries. In the 50s most of the vineyards of Boca disappeared and were overgrown by forest. In the 90s Boca, with less than 10 hectares (just under 25 acres), reached the critical point of being totally abandoned and forgotten. There are a lot of local varieties of grapes like Nebbiolo (Spanna), Vespolina, Croatina and Uva Rara but also minor amounts of other varieties mostly unknown or forgotten like Durasa, Slarina, Malvasia di Boca, Dolcetto di Boca, Neretto.

Our wines are based on a rigorous selection of grapes. The pickers are well trained to pick only the very best bunches; the individual grapes that are not flawless are immediately removed. The bunches, carefully placed in cases, are delivered to the cellar in impeccable condition. This allows us to produce our wines as naturally as possible, only being influenced by our taste and our sensitivity for every minute detail, thus producing balanced and harmonious wines with great potential.

 
Le Piane
sustainable
The Boca wine region, in the province of Novara, is the most eastern and highest (420-520 m) in Piedmont.
Meinklang {Austria}
biodynamic

The vineyard as biotope. Our vineyards are surrounded by natural ponds and wild herbs such as meliot, vetch, red clover and wild grasses offer a domicile for beneficial insects and soil organisms. Their deep roots loosen and aerate the soil providing an ambient environment for healthy vines. These wild plants are also competition for water and nutrients and provide gentle, desirable stress for the vines which contributes positively to the development of aroma an phenols in grapes. We make our own compost from animal dung, pomace, plant cuttings and ground quartz.

Vital and robust vines can only thrive in living soils to produce unique wines of character.

 
Meinklang
biodynamic
Our vineyards are surrounded by natural ponds and wild herbs such as meliot, vetch, red clover and wild grasses offer a domicile for beneficial insects and soil organisms.
Menade {Spain}
organic
The Sanz siblings, with five generations of winemakers behind them, have been enjoying their own project, MENADE since 2005.

Pioneers in the organic certification of their winery and vineyard in Rueda, the denomination that protects them, their wines have made it big by means of illusion, effort and perseverance. The spontaneity of their elaborations, the naturalness of their wines, the transmission of sensation and its unconditional support for ecology manifest their force to recover the authenticity of Verdejo and its more innate side.

Menade now has 260 hectares of vineyards: 160 in production and a further 100 yet to come on stream. Our oldest 30 hectares are pre-phylloxera bush vines, with a further 130 hectares of plants aged between 18 and 30 years old.

The harvest is hand picked, with the use of carbonic snow from the moment it is collected up until it is pressed.

They were the first and only winery to become Organic certified by the DO Rueda.

 
Menade
organic
They were the first and only winery to become Organic certified by the DO Rueda
Montirius {France}
organic biodynamic

Montirius covers the zones classified as Gigondas, Vacqueyras, and Cotes du Rhone.

Christine and Eric Saurel took over the domain in 1986 and are the 5th generation of wine growers. Following a personal life development and a deciding encounter with Francois Bouchet (Biodynamic wine grower from the Loire) in 1996, they converted their concern, and six years later, invested in the building of a winery; concrete vats constructed using ‘informed’ water so that the winery would vibrate at the same frequency as the site (the memory of water). The building was perceived to be the extension of the vines so as to stay in permanent contact with the living world; wine is the conveyer of information transmitted by the earth and the sub soil.

Built in harmony with it’s site, the winery can take in the entire harvest without having to de-vat, and in so doing the grapes have all the time they need to give of their best. The choice of a manual harvest date is done by tasting the grapes.

The wine making process starts with maceration before the alcoholic fermentation so as to extract the fullness and aromas of grapes gathered in full maturity. The maturing is done exclusively in cement vats and bottles – a method chosen by Christine and Eric to allow full expression of the fruit.

The wines of Montirius are characterised by their subtlety, elegance, and balance giving a surprising minerality and freshness for wines from the south of France.

Certified organic and biodynamic by ECOCERT AND BIODYVIN SINCE 1999

 

 
 
Montirius
organic
biodynamic
The wines are characterised by their subtlety, elegance, and balance giving a surprising minerality and freshness for wines from the south of France.
Movia Kristancic Ales {Slovenia}
biodynamic sustainable

The Ales’s family has been making wine in Brda for eight generations. Just across the Italian border from Friuli-Venezia Giulia. Movia’s vineyards, in fact, are on both sides of the border, and it is a measure of the strong Slovenian sense of identity that Movia could easily enough call itself an Italian producer, but chooses not to do that. In any case, the political border is somewhat meaningless to people who have lived there for generations and endured savage wars for control of the region. Whether in the Collio, as the hilly region is called on the Italian side, or Brda, is it is known in Slovenia, the land is the same. It is home to some of the most interesting winemakers in the world.

 
Movia Kristancic Ales
biodynamic
sustainable
Whether in the Collio, as the hilly region is called on the Italian side, or Brda, is it is known in Slovenia, the land is the same. It is home to some of the most interesting winemakers in the world.
Nicolas Joly {France}
biodynamic

La Coulée de Serrant which was planted with vines by Cistercian monks as early as 1130 A.D. (875 consecutive grape harvest!) constitutes a single AOC of only 7 hectares. 

Biodynamic practices were progressively introduced from 1980 onwards and the entire vineyard has benefited from them since 1984. Since then, all synthetic chemical products, weed killers and the like have been banned from the whole estate, not simply in the vineyard.

A herd of cows produces compost for the vines. A herd of sheep eats the cover crop during the winter. Two hectares of old vines, also used in the production of new plants, are tented by the use of horses. Some blocks, since 3 years, haven’t received any copper or sulphur. The logic behind this approach is the quest to bring out the essential character of the soil (shist) and the microclimate (the estate overlooks the Loire), in order to obtain great originality in flavours, colours and aromas, and good ageing potential.

As we refuse clones, harvesting is carried out in 3 or 5 sessions to ensure perfect grape ripeness with some botrytis. In the cellar, we do virtually nothing apart from stirring the lees and pre-filtering. Vinification in wood entails, only a small proportion of new, barely toasted wood, so that the original flavours are not affected.

Our 3 wines: Coulée de Serrant, Savennières-Roche aux Moines and Savennières should be opened 12 to 24 hours ahead of tasting and served at 14°-15°C. / 57°-59°F. Once our Coulée de Serrant has been opened, it will improve for several days. Biodynamic since 1980. Demeter certification 1984. Ecocert certification 1987

 

 
Nicolas Joly
biodynamic
Joly's wine from this appellation is labelled Clos de la Coulée de Serrant and is often mentioned as one of the world's best dry white wines
Nikolaihof Wachau {Austria}
biodynamic

Wine has been produced here since the time of the Celts. The first documentary evidence of this dates from around 470 A.D. in the time of St Severin and the Romans.

Nikolaihof is the oldest wine estate in Austria, whose history goes back almost 2000 years to Roman times. In the walls of Nikolaihof can be found remains of the early Christian Agapit basilica in which Bishop Pilgrim of Passau held a synod in 985 A.D. In 1075 the former ‘Freihof' was referred to in a document as the central administrative seat of the Passau monastery of St Nikola; the present-day chapel was established by the Augustinian canons of this monastery

 
Nikolaihof Wachau
biodynamic
Wine has been produced here since the time of the Celts. The first documentary evidence of this dates from around 470 A.D. in the time of St Severin and the Romans.
Occhipinti {Italy}
organic
Arianna Occhipinti has become a seminal figure to a new generation of wine lovers. Her rise to prominence has been meteoric, and rightfully so: anyone who has met Ari will instantly vouch that her charming personality and positive attitude are contagious.

Arianna is the niece of Giusto Occhpinti, whose COS wines are undisputedly amongst the very best of Sicily. In 1998, Giusto invited her to help him out at Vinitaly for four days. Arianna was 16 at the time and knew nothing about wine, but the experience was such a good one that she decided to study viticulture and oenology in university. This quickly proved counter-intuitive, since everything she had learned from her uncle (organic viticulture, hand-harvesting, native yeast fermentations) clashed with the what she was being taught to do in school.

Undettered, Arianna started making her own wine with just 1 hectare of abandoned vines in the commune of Vittoria, and progressively expanded her estate by replanting 10 hectares of Frapatto and Nero D'Avola (the region's two indigenous red grapes) in selection massale, all trained in guyot. In 2012, an additional 7 hectares of 19 year old vines were acquired, which for the time being will be used to produce more SP-68.

 
Occhipinti
organic
Arianna started making her own wine with just 1 hectare of abandoned vines in the commune of Vittoria
Ocone {Italy}
organic biodynamic

Ocone have been producing Aglianico, Coda di Volpe, Falanghina, and Greco since 1910. Nicola Pastore is dedicated to organic & biodynamic viticulture as well. The winery is certified organic, and is a member of the Italian Association for Organic Farming (AIAB). They only use natural fertilizer, and no pesticides or additives of any kind, including sulphur dioxide, are employed in the winemaking process. Such natural viticultural practices are common in Ocone's part of Italy.

 
Ocone
organic
biodynamic
They only use natural fertilizer, and no pesticides or additives of any kind, including sulphur dioxide, are employed in the winemaking process.
Ostler Vineyards {New Zealand}
sustainable
Never heard of New Zealand’s Waitaki Valley? You’re in good company. Few wine lovers have. Located on the east coast of New Zealand’s South Island, Waitaki Valley is not only the country’s newest—and smallest—wine region, but also its riskiest, climatically speaking, due to recurrent frosts, which have discouraged some of its pioneers. Of the roughly 300 acres of vines that have been planted in Waitaki Valley, only one-half to two-thirds are still in production this year.
 
Matt Kramer on Ostler : While tasting through the array I came upon a producer I had never previously tasted or even heard of. Yet when I tasted their Pinot Noir I was bowled over: Ostler Vineyards "Caroline's" Pinot Noir struck me as a remarkable wine. I managed to taste three vintages worth; the 2008, 2009 and 2010 and all shared the same—dare I say it?—Chambolle-Musigny-like qualities of mineral-scented perfuminess allied to a layered depth and dimensionality. Produced in the ultracool, limestone-rich Waitaki Valley in New Zealand's South Island, it was a revelation. Here was the future!
 
The wine making is carried out by Jeff Sinnott with as little intervention as possible, using traditional Burgundian and Alsatian techniques to produce their flagship Caroline's Pinot Noir and Audrey's Pinot gris.

They also make fine aromatic white wines - riesling and pinot gris - under the Ostler label, from fruit produced by selected growers who are also as committed to serious viticulture. They are owner operators who have their own unique terroir giving each of their vineyards a tantalising point of difference.

 
Ostler Vineyards
sustainable
Ostler Vineyards is a Sustainable certified producer of wines of distinction in the South Island’s Waitaki Valley. From select and hand-tended vineyards we produce memorable cool climate wines: Pinot Noir, Pinot Gris and Riesling.
Pian Dell'Orinio {Italy}
organic

The estate is adjacent to the Biondi Santi property. This area has a long history of being particularly suited for growing grapes for high quality wines. Our love for Tuscany and passion for viticulture binds us particularly to this land, our vines and the resulting wines.

Our wines come from four different vineyards that have a total area of 6 hectares. Our vines have never been treated with herbicides, chemical pesticides, insecticides or soluble mineral fertilisers. Their immune system is reinforced by special infusions that we make with nettles, equisetum and yarrow and biodynamic preparations. We use propolis to protect the vine from infections caused by fungi and bacteria.

We plant many kinds of grasses, including aromatic varieties, in order to encourage biodiversity, maintain the contents of the humus and improve the soil structure. In our vineyards bees and butterflies have an infinite choice of beautiful flowers.

Our rigorous respect for organic criteria allows us to grow and pick grapes that are of higher quality than normal – and from these – we can obtain wines of extraordinary quality.

 
Pian Dell'Orinio
organic
Their immune system is reinforced by special infusions that we make with nettles, equisetum and yarrow and biodynamic preparations.
PODERE SALICUTTI {Italy}
organic

The First estate in Montalcino to be certified Organic.

The Podere Salicutti estate is situated in the South-East of the Montalcino township territory, above the route SP 55 to Castelnuovo dell’Abate / Abbey of Sant’Antimo, at approximately 4 km before the village.

It comprises 11 hectares of land including vineyards (about 4 hectares) olive grove (about 1 hectare) and woods (3.30 hectares).

 
PODERE SALICUTTI
organic
The Podere Salicutti estate is situated in the South-East of the Montalcino township territory, above the route SP 55 to Castelnuovo dell’Abate / Abbey of Sant’Antimo, at approximately 4 km before the village.
Pyramid Valley Vineyards {New Zealand}
biodynamic

One of New Zealands top producers of premimum wine done naturally.

Wine to us is a genie, genius loci; our job is to coax it from its rock bottle. Every gesture we make, in vineyard and winery, is a summons to this spirit of place. Biodynamics, hand-based viticulture, low yields, natural winemaking – these are some of the means we’ve adopted better to record and transmit this voice.

For example, all of our wines are fermented with their own yeast starters, cultured every year, from the vineyard itself. If wine is meant to be the bottled breath of a certain place, from a certain moment in time, then we feel that working with yeasts from that site, of that season, is an important step towards transparency and authenticity. Our cultures allow very long, very regular ferments: most of our whites ferment for more than a year. During this time, the wine is protected, so no sulphur is necessary. After so long a ferment, the wine is stable: thus most of our wines are bottled unfiltered, again with little or no sulphur.

Each wine is allowed to flower as it wishes. If the Pinot Blanc stops with 4 grams RS, so be it. If the Gewurztraminer ferments to dryness, that is its choice. As my friend and hero Edmond Vatan once replied when I asked him about malolactic fermentation, “Pwah, le malo, si ca se fait, ca se fait.”

So, at home we’ve sponsored a marriage of clay-limestone soils to Pinot Noir and Chardonnay, hoping to bring to the wine world a special, new place-voice. With the Growers Collection, we are allowed to work with admired colleagues, and with sites, soils, varieties different than those at home. All of our wines are devoted to people and place; all bring rich rewards of community.

 
Pyramid Valley Vineyards
biodynamic
Every gesture we make, in vineyard and winery, is a summons to this spirit of place. Biodynamics, hand-based viticulture, low yields, natural winemaking – these are some of the means we’ve adopted better to record and transmit this voice.
what are orange wines? {Random Fact Folder}

Orange wines are white wines made using a technique first used thousands of years ago, when everything – grapes, juice, pips and stems – went into the fermentation vessel, usually a clay amphora buried in the ground.

 
what are orange wines?
Richmond Plains {New Zealand}
organic biodynamic

Richmond Plains is an organic and biodynamic Nelson wine making pioneer producing New Zealand’s first Sauvignon Blanc and Pinot Noir from certified Organic and Biodynamic grapes. We also produce Pinot Gris, Riesling, Chardonnay, Rose, Syrah and Blanc de Noir – Pinot made as a white wine.

We believe in making great wines by working with nature in our vineyard environment. By using organic and biodynamic methods we can truly express the vineyard’s character or terroir in the wines.

Richmond Plains has been growing and making organic wine since inception in 1991 and its grapes are certified by BioGro and Demeter New Zealand.

 
Richmond Plains
organic
biodynamic
Wine making pioneer producing New Zealand’s first Sauvignon Blanc and Pinot Noir from certified Organic and Biodynamic grapes.
Robert Sinskey Vineyards {USA}
biodynamic

Although Robert Sinskey produces well-regarded Cabernet blends and a variety of aromatic white wines from all-organic, certified biodynamic vineyards, Sinskey is best known for its intense, brambly Pinot Noirs, grown in the cooler Carneros District, where the grape thrives.

The influence of Rob's wife, Maria Helm Sinskey—a chef and cookbook author and the winery's culinary director—is evident during the tastings, which come with a few bites of food paired with each wine (her books and other culinary items are also available in the gift shop, next to the open kitchen). But for the best sense of how Sinskey wines pair with food, reserve a spot on the ($75) culinary tour, which takes you through the winery's gardens and ends with a seated pairing of foods and wine.

 
Robert Sinskey Vineyards
biodynamic
Sinskey is best known for its intense, brambly Pinot Noirs, grown in the cooler Carneros District, where the grape thrives.
Sadie Family {South Africa}
biodynamic sustainable

Few wineries any where in the world have achieved that the Sadie have - let alone in South Africa.

Passion, respect, ethics, authenticity, terroir...these are a few words that drive Eben Sadie and his family estate.

In a secluded area, some 10 km gravel road away from Malmesbury lies the Sadie Family wine estate. Truly inspiring wines.

Look out for his old vine series coming late 2013.

 
Sadie Family
biodynamic
sustainable
In a secluded area, some 10 km gravel road away from Malmesbury lies the Sadie Family wine estate. Truly inspiring wines.
San Polino {Italy}
organic

The family-run small farm of San Polino uses permaculture and biodynamic-organic farming to produce a premium Brunello di Montalcino and Rosso di Montalcino.

Both wines are the opulent expression of the biodiversity found in the San Polino terroir.

 
San Polino
organic
Both wines are the opulent expression of the biodiversity found in the San Polino terroir.
Sequillo Cellars {South Africa}
biodynamic sustainable

Eben Sadie of Sadie Family Wines owns Sequillo Cellars this is not a second label but a second separate winery and the grapes are from a different source.

All of the grapes are picked from un-irrigated vineyards which are spread out over most of the Swartland grape growing region. The main soil types we work with, are granite (Paardeberg), gravel (between Malmesbury and Darling), clay (the Glenrosa soil formations north of Malmesbury) and slate (the Porcelain Mountains towards Riebeek Kasteel). Our red grape varieties are Syrah, Mourvedre and Grenache Noir; and this year we have added Cinsault and Carignan to the Sequillo Red 2009. The white grape varieties are Chenin Blanc, Grenache Blanc, Viognier and Rousanne; and for more freshness, Clairette & Palomino were added to the 2010 blend as well.

Sequillo comes from the Latin and means an arid, dry place of great purity: a very good description of the Swartland in South Africa. It is the Swartland that we strive to capture in our Sequillo wines, vintage after vintage. Our wines must reflect their soils and have a strong sense of place; and this expression of place must be unrefined and unfiltered.

 
Sequillo Cellars
biodynamic
sustainable
Our wines must reflect their soils and have a strong sense of place; and this expression of place must be unrefined and unfiltered.
Shobbrook Wines {Australia}
biodynamic

After travelling Europe, Tom Shobbrook returned to his family vineyards in Barossa Valley in 2007, motivated to produce wines that although Australian, embraced old world techniques and structure.  

Choosing to farm Biodynamically, he has evolved his ideas to be as hands off as possible with as little intervention as possible. There is no sulphur used in the vineyards and only a small amount is added in the cellar before bottling.  All wood used is old and used for fermentation and maturation.

Tom in his first Shobbrook vintage became Gourmet Traveler's winemaker on the rise of the year, proof that Australia is craving something real to drink.

 

 
Shobbrook Wines
biodynamic
Shobbrook’s wines are made as naturally as possible — using the wild yeasts that are part of each vineyard's ecosystem, and adding only a tiny amount of sulphur before bottling.
Southbrook {Canada}
organic biodynamic
Southbrook’s harmonious relationship to the land is passionately revealed through every aspect of their operations, and in the quality of their wines.

Their LEED® Gold-certified hospitality building celebrates the vines that surround it. But the full expression of Southbrook’s philosophy is the biodynamic, organic vineyard and winery. From these, Southbrook produces fine age-worthy wines, most notably Cabernet Sauvignon, classic Bordeaux blends and Chardonnays.

Southbrook’s first 75 acres were certified by Pro-Cert Organic Systems Ltd. in 2008. Their entire 150-acre property is now certified organic as they strive to produce the best quality wines possible, 100% hands-on, in small batches and barrel lots.

 
Southbrook
organic
biodynamic
Southbrook set out to prove that biodynamic, organic and other green initiatives can work in an Ontario vineyard
Stella di Compalto {Italy}
biodynamic

The San Giuseppe Winery takes its name from the sharecropping estate established by Giuseppe Martelli in 1910. Abandoned in 1940, the estate was then acquired by our family in 1992.

The Winery is located to the south of the town of Montalcino, just a stone's throw from Saint Antimo Abbey. This church - located in an isolated position surrounded by lush greenery - was first built in the Roman epoch, and it remains a stunning sight, a masterful exercise in simplicity and purity, its white alabaster diffusing the soft sunlight. Here at the Winery, we work hard to preserve the harmony of the natural environment - we feel fortunate to be guests in a generous land protected by Mount Amiata. We have every intention of continuing to be a small-scale producer with just a few plots - this way, we can walk around our vineyards personally and get to know them a little better every day.

The company was founded by our family and has grown with it. The estate extends across 13.45 hectares on what is an integral piece of land around the cellar complex - an area that is home to woodlands, olives groves (planted in 1920) and 5.5 hectares of vineyards.

 
Stella di Compalto
biodynamic
This church - located in an isolated position surrounded by lush greenery - was first built in the Roman epoch, and it remains a stunning sight
The Millton Vineyard {New Zealand}
biodynamic

The Millton Vineyard specialises in making fine wine from estate grown grapes sourced from single vineyards. For over 25 years these grapes have been grown in the traditional manner using bio-dynamic techniques. This involves growing the grapes without the use of herbicides, insecticides, systemic fungicides or soluble fertilisers. It also incorporates the use of special herbal preparations and teas as well as a deep understanding of the complex cosmic rhythms which affect these daily activities. These wines carry the certified organic trademark “Bio-Gro” and grower ID number on the back label. These exacting standards are audited to international level and meet the stringent requirements needed to participate in these specialised markets.

All wines are Produced and Bottled on the Property.

OUR PHILOSOPHY

"Our philosophy is to produce a selection of specialised table wines. These wines should give an expression of the natural flavours found in the grapes harvested from our vineyards in the Gisborne region. I wish as well, to enhance the life quality of the land we are responsible for and in doing so leave it in an improved condition for future generations. Far from being a convenient way to market our wine, it is the protection of our own health, wealth and happiness; the environment in which we, and our co-workers practice motivates us to pursue this direction. Wine, after all, is a natural art form to be enjoyed in moderation by all people".

 
The Millton Vineyard
biodynamic
William Downie {Australia}
sustainable

William Downie established his own label in 2003 after several years living and working in Burgundy.

His intention is to produce wines of purity and detail that reflect their place of origin. They are made in the most natural way possible, not pushed or shoved in any direction. They are not added to or subtracted from.

Although each of the William Downie wines is made from Pinot Noir, the Yarra Valley, Mornington Peninsula and Gippsland are more different than they are similar.

William was the Gourmet Traveller Wine Magazine Young Australian Winemaker of The Year for 2006 

 
William Downie
sustainable
The wines are made in the most natural way possible, not pushed or shoved in any direction.